Taste–odour interactions in sweet taste perception

Valentin, Dominique; Chrea, Christelle; Nguyen, Dh

doi:10.1533/9781845691646.1.66

Cited by 35 publications

(38 citation statements)

References 37 publications

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“…Complicating this issue even further is the fact that the effects of food coloring on ratings of taste and flavor intensity, or on the detection of the presence of a tastant in solution, appear to be rather stimulus-specific (e.g., see Bayarri et al 2001;Maga 1974;Zampini et al 2007Zampini et al , 2008. Note that a similar stimulus specificity has also been reported previously for the case of olfactory-gustatory interactions (e.g., see Frank and Byram 1988; though see also Valentin et al 2006). It is therefore currently unclear whether the discrepant results of color on taste intensity reported by different groups of researchers over the last 50 years are best explained in terms of a failure to properly control for all of the potential confounding variables or by a lack of statistical power in the experimental designs used by certain researchers in the field; plausible arguments can be made in both directions.…”

Section: Studysupporting

confidence: 58%

Does Food Color Influence Taste and Flavor Perception in Humans?

et al. 2010

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In this paper, we review the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans. Although a superficial reading of the literature on this topic would appear to give a somewhat mixed answer, we argue that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualitatively distinct research questions. The first concerns the role that food coloring plays in the perception of the intensity of a particular flavor (e.g., strawberry, banana, etc.) or taste attribute (e.g., sweetness, saltiness, etc.). The second concerns the role that food coloring plays in the perception of flavor identity. The empirical evidence regarding the first question is currently rather ambiguous. While some researchers have reported a significant crossmodal effect of changing the intensity of a food or drink's coloring on people's judgments of taste or flavor intensity, many others have failed to demonstrate any such effect. By contrast, the research findings concerning the second question clearly support the view that people's judgments of flavor identity are often affected by the changing of a food or drink's color (be it appropriate, inappropriate, or absent). We discuss the possible mechanisms underlying these crossmodal effects and suggest some of the key directions for future research in order to move our understanding in this area forward.

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Section: Studysupporting

confidence: 58%

Does Food Color Influence Taste and Flavor Perception in Humans?

et al. 2010

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“…saltiness), thereby producing apparent enhancement. Using multiple and appropriate scales prevent this bias to occur (Nguyen, Valentin, Ly, Chrea, & Sauvageot, 2002;Prescott, Johnstone, & Francis, 2004;Valentin et al, 2006).…”

Section: Methodsmentioning

confidence: 99%

“…These neurophysiological studies clearly indicate that odour-taste integration does occur at the neural level. The cognitive origin of such effects is now generally admitted (Prescott, 2004;Valentin, Chrea, & Nguyen, 2006). Indeed, it has been reported that imagined odours influence taste perception in the same way as perceived odours.…”

Section: Introductionmentioning

confidence: 99%

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

Lawrence¹,

Salles²,

Septier³

et al. 2009

Food Quality and Preference

161

129

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a b s t r a c tThis study investigated odour-saltiness interactions in aqueous solutions. In a first experiment, 81 consumers indicated expected taste attributes for 86 labels of flavour related to common food items. Panellists were able to rate expected saltiness of food flavour evoked by food written items. Differences in expected saltiness were observed in relation to actual salt content of food. In experiment 2, we selected commercially available aromas corresponding to 14 of the salt-associated flavour labels found in experiment 1. Odour-induced saltiness enhancement was investigated for odours evoked by these aroma water solutions containing or not sodium chloride. Fifty-nine consumers rated odour and taste (bitterness, sourness, saltiness, and sweetness) intensity orthonasally and retronasally. Results showed that expected flavours could induce saltiness and enhance saltiness in solutions containing a low level of sodium chloride through odour-induced changes in taste perception. These results suggest that well selected odours could be used to compensate sodium chloride reduction in food.

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“…Interactions between tastes and smells may reflect two distinct components (Valentin, Chrea, & Nguyen, 2006). The first is a general tendency to integrate concurrently experienced tastes and smells, irrespective of experience.…”

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confidence: 99%

“…That is, any combination of taste-and food-related smell may result in increases in taste-related judgments, even if that combination is not usually experienced together. However, under conditions in which a more detailed rating set is provided (e.g., sweet and strawberry ratings for a strawberry odor-sucrose mixture), taste-smell interactions tend to disappear for perceptually dissimilar mixtures (i.e., where the tastelike qualities of the odor do not match the physically present taste) but persist for perceptually similar mixtures (see Valentin et al, 2006;Van der Klaauw & Frank, 1996). There may, then, be a general tendency to integrate taste and smell in the mouth, as well as a more specific tendency to integrate tastes and smells, which share common perceptual qualities.…”

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confidence: 99%

The role of attention in the localization of odors to the mouth

Stevenson

Mahmut

Oaten

2010

Atten Percept Psychophys

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Odors can be perceived as arising from the environment or as part of a flavor located in the mouth. One factor that may dictate where an odor is perceived to be is concurrent gustatory stimulation in the mouth. A taste may impair the ability to attend to an odor, especially if they are perceptually similar. Alternatively, salient mouth-based features of a flavor might command attention at the expense of smell. Experiment 1 and 2, using different stimulus sets, explored the impact of perceptually similar and dissimilar pairings of tastes in the mouth and odors at the nose. In each case, these were followed by judgments of the odor's location (mouth vs. nose). Perceptual similarity had no impact on localization judgments. Experiment 3 then manipulated the salience of the olfactory and gustatory cues and showed that each could independently shift the perceived location of an odorantsalient olfactory cues toward the nose and gustatory cues toward the mouth. These findings suggest that the salient features of a flavor may command attention at the expense of olfaction and, thereby, contribute to oral localization, with implications for flavor binding.

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Taste–odour interactions in sweet taste perception

Cited by 35 publications

References 37 publications

Does Food Color Influence Taste and Flavor Perception in Humans?

Does Food Color Influence Taste and Flavor Perception in Humans?

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

The role of attention in the localization of odors to the mouth

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