Demonstrating cross-modal enhancement in a real food with a modified ABX test

Wang, Gloria; Bakke, Alyssa J.; Hayes, John E.; Hopfer, Helene

doi:10.1016/j.foodqual.2019.05.007

Cited by 39 publications

(31 citation statements)

References 49 publications

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“…The vanilla aroma was in both matrices found to enhance sweet taste with increasing vanilla aroma concentrations (Tables 3 and 4), at least up to 1 mL/kg which was the maximum concentration tested in this study. As mentioned, this is in accordance with an abundance of previous literature demonstrating that addition of vanilla aroma increased sweet taste perception [6,7,16,17,[35][36][37][38][39]. However, in terms of vanilla concentration, few authors have studied the effect of vanilla aroma concentration on sweet taste intensity.…”

Section: The Cross-modal Effect Of Vanilla Aroma On Sweet Taste Intensupporting

confidence: 88%

“…When stimuli in one sensory modality affect the perception of stimuli in another modality, it is called a cross-modal interaction [9], e.g., when the addition of aroma affects the perception of sweet taste [6,[10][11][12][13][14][15][16][17]. The effect of aromas on taste perception is, among other things, dependent on the specific aromas used [16,[18][19][20]. In particular, whether an added aroma is congruent with a given taste has been found to affect the aroma's modifying effect on the perception of that taste.…”

Section: Introductionmentioning

confidence: 99%

“…Lethuaut et al [34] commented that it could be due to the low level of congruency between the fruity aroma and the sweet taste in the dairy desserts investigated, that they did not observe any effects of aroma on sweet taste intensity. For the present study, we consequently chose an aroma that has previously been demonstrated to increase sweet taste multiple times in various matrices, namely vanilla aroma [6,7,16,17,[35][36][37][38][39]. Even though vanilla has been found to increase sweet taste in different matrices, other studies have shown that the type of matrix may have big effects on sensory interactions [6,40].…”

Section: Introductionmentioning

confidence: 99%

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Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Bertelsen

Mielby

Byrne

et al. 2020

Foods

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Sugar reduction in food and beverage products involves several challenges. Non-nutritive sweeteners may give unwanted off-flavors, while sugar-reduced products often lack mouthfeel. To overcome this, the addition of aroma to increase sweetness through cross-modal interactions, and the addition of hydrocolloids such as pectin to increase viscosity, have been suggested as strategies to aid sugar reduction. However, viscosity has been shown to decrease both taste and aroma intensities. An increase in viscosity may thereby affect the use of aromas as sweetness enhancers. Additionally, the effects of aromas and hydrocolloids on sweetness intensity and mouthfeel depend on the food matrix involved. The present study investigated cross-modal aroma–sweetness–viscosity interactions in two beverage matrices: water and apple nectar. The perceptual effects of vanilla aroma (0–1 mL/kg), sucrose (2.5%–7.5% w/w) and pectin (0%–0.3% w/w) were studied in both matrices. For each matrix, cross-modal interactions were analyzed with descriptive analysis using a trained sensory panel. The effect of vanilla aroma on sweetness intensity was found to be higher in apple nectar compared to in water. Furthermore, pectin affected neither taste, aroma, nor the cross-modal effects of aroma on taste in either of the matrices. These results indicate that pectin, in the studied range of concentrations, may be used to improve mouthfeel in sugar-reduced beverages, without compromising taste or aroma perception.

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Section: The Cross-modal Effect Of Vanilla Aroma On Sweet Taste Intensupporting

confidence: 88%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Bertelsen

Mielby

Byrne

et al. 2020

Foods

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“…As eating and drinking are multisensory experiences, cross-modal interactions have been suggested as an alternative strategy in the reformulation of products with the aim of reducing the sugar content [5][6][7][8]. The addition of aroma has, for example, been shown to increase sweetness intensity in many studies [5,[9][10][11][12][13][14][15] and has therefore been suggested as a tool to aid sugar reduction. However, the effect of aroma on sweetness intensity is dependent on several factors, such as tastant concentration [14,[16][17][18][19], aroma concentration [5,14,16,20,21], and the food matrix [5,7].…”

Section: Introductionmentioning

confidence: 99%

“…However, the effect of aroma on sweetness intensity is dependent on several factors, such as tastant concentration [14,[16][17][18][19], aroma concentration [5,14,16,20,21], and the food matrix [5,7]. In addition, the type of aroma used has also been found to affect the ability to enhance sweetness intensity [5,9,13,15,22,23]. A careful screening of aromas is therefore of high importance in the development of sugar reduced products.…”

Section: Introductionmentioning

confidence: 99%

Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

Bertelsen

Mielby

Alexi

et al. 2020

Foods

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Aroma-taste interactions, which are believed to occur due to previous coexposure (concurrent presence of aroma and taste), have been suggested as a strategy to aid sugar reduction in food and beverages. However, coexposures might be influenced by individual differences. We therefore hypothesized that aroma-taste interactions vary across individuals. The present study investigated how individual differences (gender, age, and sweet liker status) influenced the effect of aroma on sweetness intensity among young adults. An initial screening of five aromas, all congruent with sweet taste, for their sweetness enhancing effect was carried out using descriptive analysis. Among the aromas tested, vanilla was found most promising for its sweet enhancing effects and was therefore tested across three sucrose concentrations by 129 young adults. Among the subjects tested, females were found to be more susceptible to the sweetness enhancing effect of vanilla aroma than males. For males, the addition of vanilla aroma increased the sweet taste ratings significantly for the 22–25-year-olds, but not the 19–21-year-olds. Consumers were clustered according to their sweet liker status based on their liking for the samples. Although sweet taste ratings were found to vary with the sweet liker status, aroma enhanced the sweetness ratings similarly across clusters. These results call for more targeted product development in order to aid sugar reduction.

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Influence of Sensation and Liking on Eating and Drinking

Hayes

2020

Handbook of Eating and Drinking

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Demonstrating cross-modal enhancement in a real food with a modified ABX test

Cited by 39 publications

References 49 publications

Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

Influence of Sensation and Liking on Eating and Drinking

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