Cross-Modality of Texture and Aroma Perception Is Independent of Orthonasal or Retronasal Stimulation

Visschers, Ronald W.; Jacobs, Marc A.; Frasnelli, Johannes; Hummel, Thomas; Burgering, Maurits; Boelrijk, Alexandra E. M.

doi:10.1021/jf060533c

Cited by 48 publications

(30 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…-During oral processing of foods and swallowing, the senses involved interact in a nonlinear way meaning that texture and taste influence the perception of odors (e.g., [31 -33]). Results obtained by Visschers et al [34] suggest that the intensity of aroma decreased with increasing consistency of the consumed food. In addition, it has been shown that retronasal odorous stimuli increase the intensities of thickness and creaminess of oral stimuli [35].…”

Section: Interactions Orthonasal and Retronasal Odorous Stimuli And Tmentioning

confidence: 90%

Retronasal Perception of Odors

Hummel

2008

Chemistry & Biodiversity

Self Cite

View full text Add to dashboard Cite

Odors often produce different sensations when presented in front of the nose or intraorally, when eaten. It is a long-standing question whether these differences in sensations are due, for example, to the additional mechanical sensations elicited by the food in the mouth or additional odor release during mastication. To study this phenomenon in detail, a stimulation technique has been developed that allows controlled ortho- or retronasal presentation of odorous stimuli. Results from psychophysical, electrophysiological, and imaging studies suggest that there are clear differences in the perception of ortho- and retronasal stimuli. This 'duality of the sense of smell' is also observed in a clinical context where some patients exhibit good retronasal olfactory function with little or no orthonasal function left, and vice versa. The differences between ortho- and retronasal perception of odors are thought to be, at least partly, due to absorption of odors to the olfactory epithelium, which appears to differ in relation to the direction of the airflow across the olfactory epithelium.

show abstract

Section: Interactions Orthonasal and Retronasal Odorous Stimuli And Tmentioning

confidence: 90%

Retronasal Perception of Odors

Hummel

2008

Chemistry & Biodiversity

Self Cite

View full text Add to dashboard Cite

show abstract

“…It was demonstrated that indeed the aroma profile that was generated with the olfactometer closely resembles the concentration of volatiles in the nose space measured for an individual subject eating or drinking a specific product. This enables the design of complete aroma release profiles that mimic those obtained by in vivo experiments during the consumption of foods (28) . Fig.…”

Section: Aroma Stimulationmentioning

confidence: 99%

Effects of retro-nasal aroma release on satiation

Ruijschop

Boelrijk

et al. 2008

Br J Nutr

Self Cite

View full text Add to dashboard Cite

It is suggested that the brain response of a food odour sensed retro-nasally is related to satiation. The extent of retro-nasal aroma release during consumption depends on the physical structure of a food, i.e. solid foods generate a longer, more pronounced retro-nasal aroma release than liquid foods. The aim of this study was to investigate if a beverage becomes more satiating when the retro-nasal aroma release profile coincides with the profile of a (soft) solid food. In a double-blind placebo-controlled randomised cross-over full factorial design, twenty-seven healthy subjects (fourteen males and thirteen females; aged 16-65 years; BMI 19 -37 kg/m 2 ) were administered aroma profiles by a computer-controlled stimulator based on air dilution olfactometry. Profile A consisted of a profile that is obtained during consumption of normal beverages. Profile B is normally observed during consumption of (soft) solids. The two profiles were produced with strawberry aroma and administered in a retro-nasal fashion, while the subjects consumed a sweetened milk drink. Before, during and after the sensory stimulation, appetite profile measurements were performed. Subjects felt significantly more satiated if they were aroma stimulated with profile B (P¼0·04). After stimulation with sweet strawberry aroma, there was a significant decrease in desire to eat sweet products (P¼ 0·0001). In conclusion, perceived satiation was increased by altering the extent of retro-nasal aroma release.Satiation: Retro-nasal aroma stimulation: Flavour: OlfactometryIn man, satiation is to a large extent obtained by sensory effects, generated through the smell, taste, colour, temperature and texture of food. It is likely that these factors contribute to the inhibition of eating while finishing a course or a meal (1)

show abstract

“…Thus, when presented through the mouth, retronasal stimuli are typically accompanied by other stimulation, such as taste, texture, or temperature, which may interact with olfactory perception (Cerf-Ducastel and Murphy 2001;Small et al 1997;Small and Prescott 2005;Visschers et al 2006). As we wanted to investigate hedonic differences between orthonasal olfaction and retronasal olfaction, we had to be certain that the overall sensory input was the same between conditions.…”

Section: Introductionmentioning

confidence: 99%

Ortho- and Retronasal Presentation of Olfactory Stimuli Modulates Odor Percepts

Frasnelli

Ungermann²,

Hummel³

2007

Chem. Percept.

Self Cite

View full text Add to dashboard Cite

Retronasal olfaction gives us information important not only for the well-being by detecting dangerous substances but also provides a basis for the pleasures of eating and drinking. However, odors presented via the retronasal route appear to evoke different sensations compared to orthonasal presentation. In this study, we differentially stimulated anterior and posterior parts of the subjects' nasal cavity with odors. Subjects were able to tell retronasal and orthonasal smelling apart; the ability of doing so seemed to be linked to but could not completely be explained by the degree to which the odorant stimulated the trigeminal nerve. Furthermore, we examined whether food and nonfood odors were perceived as differently pleasant, depending on the presentation site. In fact, some but not all nonfood odors were described as less pleasant when they were delivered retronasally. In conclusion, the present results clearly suggest that there are differences between sensations produced by presenting odors through the retronasal or the orthonasal route, which bears significance for both basic and applied research.

show abstract

Cross-Modality of Texture and Aroma Perception Is Independent of Orthonasal or Retronasal Stimulation

Cited by 48 publications

References 38 publications

Retronasal Perception of Odors

Retronasal Perception of Odors

Effects of retro-nasal aroma release on satiation

Ortho- and Retronasal Presentation of Olfactory Stimuli Modulates Odor Percepts

Contact Info

Product

Resources

About