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To limit sugar consumption and maintain sweetness levels in the diet, food and beverage developers often use high potency sweeteners (HPSs) as alternatives. Steviol glycosides are considered a consumer-friendly alternative but they are perceived to have a bitter taste accompanied by sweet and bitter lingering. Recently, taste modulators have been discovered that help to alleviate negative attributes like bitterness of HPSs. To show that taste modulation compounds (TMCs) decrease perceived bitterness associated with steviol glycosides, a trained descriptive panel (n = 9) performed a single-attribute time-intensity (TI) assessment over 2 min. Analysis of Variance (ANOVA) was used to analyze TI curves and curve parameters (AUC, Imax and Tmax). Principal components analysis (PCA) was also used to assess TI curves. Results showed that statistically significant results depended on the analysis method. Bitterness perception was shown to persist less over 2 min for steviol glycosides with TMCs when assessing raw scores and parameters. The same was not found using differences from control curves or weighted curves from PCA. These findings demonstrate that particular TMCs may subtly decrease perceived bitterness of steviol glycosides. However, business objectives of TMC use may dictate what kind of analysis method to use when analyzing perceived bitter perception of TMCs over time.

Ten fruit (food) and floral (non‐food) aromas delivered through the nostrils (orthonasal) and the oral cavity (retronasal) were profiled to determine the emotional response that would be elicited. The check‐all‐that‐apply (CATA) variant of the EsSense® Profile was used to collect explicit emotional profiles for 5 fruit aromas and 5 floral aromas delivered orthonasally and retronasally. Regression, Cochran's Q test, and correspondence analysis were used to investigate the effects of delivery route and aroma quality on emotion selections. Participants selected positively valenced emotions for the fruit samples independent of delivery route and were more likely to be neutral and high‐energy emotions. Participants selected more negatively valenced, high‐energy emotions for the retronasal floral samples, while orthonasal floral samples resulted in more positively valenced, low energy emotion selections. Emotional profiles proved to be mediated by a combination of aroma quality and delivery route congruency.