Sensory determinants of refreshing

Labbé, Dominique; Gilbert, F. C.; Antille, Nicolas; Martin, Nathalie

doi:10.1016/j.foodqual.2007.09.001

Cited by 58 publications

(51 citation statements)

References 27 publications

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“…Previous studies already reported that mint-like compounds induced bitter taste (Gwartney and Heymann 1995;Gwartney and Heymann 1996;Green and Schullery 2003;Labbe et al 2007), but in the latter studies, olfaction was not suppressed, and to our knowledge, the relative contribution of trigeminal and olfactory properties of menthol to bitterness enhancement remains unknown. Interactions between burning/irritating trigeminal perception and bitterness have been extensively investigated in the literature (Prescott and Stevenson 1995).…”

Section: Olfactory/trigeminal/taste Interactionsmentioning

confidence: 60%

“…Concerning mint odorant, this olfactory perception is related to coldness since menthol and menthol derivatives can bind thermo-receptor TRPM8 of the trigeminal nerve and induce cold perception and conjointly activate the olfactory system to produce a mint olfactory perception (Patapoutian et al 2003). This temporal and spatial concomitance between olfactory and trigeminal perceptions may lead to a cognitive association between mint and cold as already observed in a study investigating sensory drivers of refreshing perception (Labbe et al 2007). The mint odorant was specifically selected among a wide range of commercial products as, according to the supplier, it did not induce any cold perception.…”

Section: Product Formulationmentioning

confidence: 73%

“…On the contrary, the perceptual association existing between mint olfactory properties and coldness may be constructed and reinforced by exposure to toothpaste or chewing gum for example (Labbe et al 2007). Indeed, these products usually combine both mint olfactory and cold trigeminal stimuli.…”

Section: Olfactory/trigeminal Interactionsmentioning

confidence: 99%

“…The perceptual interaction between fruity odor/aroma and sweet taste leading to a sweetness enhancement is often highlighted in the literature at suprathreshold level (Pfeiffer et al 2006) and even at subthreshold level (Labbe et al 2007). But there was no report of sweetness enhancement by mint odor, and such result was not expected.…”

Section: Olfactory/trigeminal/taste Interactionsmentioning

confidence: 99%

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Impact of Olfaction on Taste, Trigeminal, and Texture Perceptions

2008

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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.

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Section: Olfactory/trigeminal/taste Interactionsmentioning

confidence: 60%

Section: Product Formulationmentioning

confidence: 73%

Section: Olfactory/trigeminal Interactionsmentioning

confidence: 99%

Section: Olfactory/trigeminal/taste Interactionsmentioning

confidence: 99%

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Impact of Olfaction on Taste, Trigeminal, and Texture Perceptions

2008

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“…The objectives of this study were: (1) to compare the sensory characterisation of nine gels done according to the sensory profiling method which was acquired in our previous study (Labbe, Gilbert, Antille, & Martin, 2007) and the TDS method; and (2) to explore over time the impact of the odorant type (mint and peach) on taste and trigeminal perceptions. In this context, we used a range of products a priori formulated to be different from a sensory point of view to test the methodology rather than the products.…”

Section: Introductionmentioning

confidence: 99%

Temporal dominance of sensations and sensory profiling: A comparative study

Labbé¹,

Schlich²,

Pineau³

et al. 2009

Food Quality and Preference

208

119

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Sucrose replacement: a sensory profile and time‐intensity analysis of a tamarind functional beverage with artificial and natural non‐nutritive sweeteners

2020

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BACKGROUND: Tamarind pulp contains polyphenolic compounds that exert antioxidant and anti-inflammatory effects with a positive impact on human health. The elaboration of a tamarind-based functional beverage, without the addition of sucrose, can be an alternative to traditional caloric beverages. This study aimed to evaluate the sensory profile and time intensity of a functional tamarind beverage containing artificial and natural non-nutritive sweeteners. RESULTS: The results of the acceptance test, check-all-that-apply, and time-intensity tests showed that there were no statistically significant differences between the means of samples sweetened with sucralose and samples sweetened with sucrose for attributes relating to appearance, aroma, flavor, or texture, or for overall impression. Samples with natural sweeteners had lower means for overall product impression and a lower percentage of purchase intention. The perception of astringency, bitter taste, and bitter aftertaste may be linked to the lower global impression of the product. The descriptors 'tamarind flavor' and 'refreshment sensation' were higher in products that were more liked. The sample sweetened with stevia showed higher levels of sweetness, bitterness, and longer sweet stimulus duration in the time-intensity test. CONCLUSION: The sample sweetened with sucralose was the best alternative to sucrose in the functional tamarind beverage. The analyzed sweeteners did not show changes in the perception of the natural characteristics of the fruit used, such as tamarind flavor, refreshment sensation, and astringency. However, the attributes related to sweet and bitter aftertaste experienced in samples with natural sweeteners may have influenced the reduction in the intention to purchase the product.

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Sensory determinants of refreshing

Cited by 58 publications

References 27 publications

Impact of Olfaction on Taste, Trigeminal, and Texture Perceptions

Impact of Olfaction on Taste, Trigeminal, and Texture Perceptions

Temporal dominance of sensations and sensory profiling: A comparative study

Sucrose replacement: a sensory profile and time‐intensity analysis of a tamarind functional beverage with artificial and natural non‐nutritive sweeteners

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