Impact of Olfaction on Taste, Trigeminal, and Texture Perceptions

Abstract

Research on perceptual interactions has mainly been conducted on olfaction and taste. Few studies have extended the investigation to trigeminal and texture perceptions. The objective of the study was to explore systematical interactions between olfaction, taste, texture, and trigeminal perceptions with a specific focus on the role of olfaction. Ingredients inducing olfactory (odorant), taste (citric acid), and trigeminal (cooling agent) perceptions were systematically varied in a viscous model system. A panel assessed sensory properties of the products within the same odorant type under two different conditions: with and without noseclip. Olfaction strongly influenced taste and trigeminal perceptions but also modulated perceptual taste/ taste and taste/trigeminal interactions. But results involving texture perception were inconclusive since the evaluation condition (with and without wearing a noseclip) might have impacted mastication and swallowing behaviors. These findings highlight the multiplicity and overlapping of olfactory/trigeminal/taste perceptual interactions in complex food systems.

Exploring Retro-Nasal Aroma’s Influence on Mouthfeel Perception of Chardonnay Wines

“…This is supported by previous research where aroma was found to influence wine texture [29]. The application of this research in other food systems has demonstrated similar results [30,33], however these interactions have yet to be demonstrated in a wine matrix.…”

How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages

“…Research dedicated to sensory interactions involving trigeminal perceptions has mainly focused on the pungency sensation (burning sensation) induced by chemical compounds such as capsaicin (Frasnelli, Oehrn, & Jones-Gotman, 2009). Only few studies have been reported in the literature on interactions combining olfaction, taste, trigeminal and texture perceptions in model and controlled systems (Labbe, Gilbert, & Martin, 2008). Therefore, the objective of this research was to quantitatively characterize the trigeminal sensations of model flavored carbonated beverages and to investigate the influence of other sensory modalities (taste and aroma, in particular) on carbonation perception.…”

Saccharides-Derived Flavor Compounds

“…An investigation into color-coolant-aroma interactions showed that congruent mixtures of green-coolant-melon caused increases in the fruit flavor perception by the cooling compounds (Petit et al 2007). In a further investigation regarding cooling, the use of mint aromas increased the cooling perception, whereas the use of a peach flavor showed no effect at all (Labbe et al 2008). …”