How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Abstract

a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

Sugar reduction in probiotic chocolate-flavored milk: Impact on dynamic sensory profile and liking

“…The addition of artificial vanilla at suprathreshold concentrations only increased sweetness perception in chocolate milks with 40-60% reduction in added sugar. Although Lavin and Lawless (1998) reported that natural vanilla flavor enhanced sweetness perception in milk, it is important to stress that cross-modal interactions are strongly dependent on the food matrix (Poinot et al, 2013). Similar results were reported by Chollet et al (2013), but according to these authors the addition of a strawberry flavoring at suprathreshold concentrations in yogurt did not change sweetness perception.…”

“…Aroma can have several effects on taste perception (Delwiche, 2004); e.g., some aromas can mask the perception of a taste, while others can increase it (Poinot, Arvisenet, Ledauphin, Gaillard, & Prost, 2013). Sweetness perception can be increased by vanilla, caramel or fruity aromas, both at concentrations above and below detection threshold (Boakes & Hemberger, 2012;Labbe & Martin, 2009;Labbe, Rytz, Morgenegg, Ali, & Martin, 2007).…”

Could cider aroma modify cider mouthfeel properties?

“…The use of a nose clip enabled the physicochemical interaction between volatile compounds and tastants to be excluded as an explanation of this aroma-taste interaction. Thus, the psychological source of the interaction between aroma and taste could be observed (Poinot et al, 2013). Since the dumping effect has been excluded as an explanation of a psychological interaction in the present work, the modification of sweetness intensity for some products may be associated with a congruent effect between taste and aroma.…”

“…Interactions between taste and aroma are mainly investigated in model solutions, as reviewed by Poinot, Arvisenet, Ledauphin, Gaillard, and Prost (2013). Fewer works are dedicated to this topic in real food products and beverages.…”

Comparison of a descriptive analysis and instrumental measurements (electronic nose and electronic tongue) for the sensory profiling of Korean fermented soybean paste (doenjang)

“…The trained panel did not identify any meaty‐related odors or flavors in the descriptive analysis (Table ). This difference between the human perception of doenjang and the volatile components identified by the e‐nose may relate to taste‐aroma and texture‐aroma interactions (Poinot, Arvisenet, Ledauphin, Gaillard, & Prost, ). In addition, the threshold for each volatile compound was not considered in the results of the e‐nose.…”