Influence of simultaneous gustatory stimuli on orthonasal and retronasal olfaction

Welge‐Lüssen, Antje; Husner, Alexander; Wolfensberger, Markus; Hummel, Thomas

doi:10.1016/j.neulet.2009.03.002

Cited by 52 publications

(35 citation statements)

References 26 publications

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“…In a very recent study it has been shown by ultrasound imaging of the floor of the mouth that swallowing occurred significantly faster and more frequently for retronasal vanillin stimulation than for orthonasal stimulation (Welge-Lussen et al, 2009). The authors concluded that retronasal presentation of a food-like odorant in combination with a congruent taste stimulus modifies swallowing, indicating a learning and experience effect, this time in relation to behavioural (swallowing) aspects.…”

Section: Interaction Phenomena and Learningmentioning

confidence: 99%

Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

Buettner

Beauchamp

2010

Food Quality and Preference

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Section: Interaction Phenomena and Learningmentioning

confidence: 99%

Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

Buettner

Beauchamp

2010

Food Quality and Preference

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“…Previous studies have already compared the influence of either orthonasal perception or retronasal perception on cross-modal interactions (e.g. Welge-Lüssen, Husner, Wolfensberger, & Hummel, 2009). The authors revealed that concomitant taste stimuli had a different impact on orthonasal and retronasal olfaction.…”

Section: Overview Of Taste-aroma and Texture-aroma Interactionsmentioning

confidence: 99%

“…Moreover, when the taste and the odorant stimuli were not consciously associated, the information was processed less easily when the odorant stimulus was presented through the orthonasal route. Thus, ortho-and retronasal perceptions are processed differently and various interactions may occur with each of these perceptions (Hummel & Heilmann, 2008;Welge-Lüssen et al, 2009). …”

Section: Overview Of Taste-aroma and Texture-aroma Interactionsmentioning

confidence: 99%

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Poinot

Arvisenet

Ledauphin

et al. 2013

Food Quality and Preference

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a b s t r a c tUnderstanding the mechanisms involved in the perception of food aroma is one of the major objectives of flavour studies. Yet, it remains difficult to explain this perception due to the diversity of cross-modal interactions that occur between aroma, taste and texture during food consumption. Various sensory and instrumental methods have been developed to describe such interactions and to highlight their origins. Each of them has its own advantages and drawbacks. This paper describes the methods used over the past decade in order to help researchers choose the right approach to study aroma-related interactions. Their objectives, weaknesses and strengths are reported and contrasted. Their ability to reveal interactions in model and real food matrices is also discussed. Finally, innovative original approaches are presented.

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“…It requires adequate mastication to release the olfactory volatiles, which are pumped retronasally to the olfactory region by sufficient mouth and swallowing movements for retronasal olfactory perception [8,20]. The air phase of the odorants derived from liquid or solid foods in the oral cavity reach the nasal passages through the oropharyngeal isthmus, during the exhale portion of each natural breathing cycle that occurs during lip closure, and normal lingual manipulation or dental chewing of the food [28].…”

Section: Discussionmentioning

confidence: 99%

“…Taste perception consists mainly of the interaction between retronasal olfaction and gustatory stimuli [8].…”

mentioning

confidence: 99%

Grade 4 tonsillar hypertrophy associated with decreased retronasal olfactory function: a pilot study

Çayönü

Salihoğlu²,

Altundağ

et al. 2014

Eur Arch Otorhinolaryngol

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Tonsillar hypertrophy is common in children, but it can also be present in adults. Enlarged tonsils, a significant anatomical barrier, may affect the flow of odor molecules from the oral cavity to the nasal passages, which has not yet been studied. Thus, we aimed to investigate the mass effect of palatine tonsillar hypertrophy on retronasal olfaction. This study was carried out in 146 subjects, with a mean age of 22.1 ± 2.2 years, ranging 20-29 years. An oropharyngeal examination of the participants was completed, and tonsillar hypertrophy was graded according to the subjective tonsil size scale. The participants were divided into four groups according to their tonsil size grading; then, each subject's orthonasal olfactory and retronasal olfactory functions were assessed using "Sniffin' Sticks" and retronasal olfactory testing. There were no differences observed between the groups in terms of age, gender, cigarette smoking, or alcohol consumption. In addition, there was no difference between the groups in terms of "Sniffin' Sticks" subtests and TDI scores. It was determined that the retronasal olfactory scores of the participants with grade 4 tonsil size were significantly lower than the retronasal olfactory scores of the participants with grade 1 tonsil size. The current investigation demonstrates that grade 4 tonsillar hypertrophy has significant negative effects on the retronasal route of olfactory sensing, when compared with grade 1 tonsillar hypertrophy.

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Influence of simultaneous gustatory stimuli on orthonasal and retronasal olfaction

Cited by 52 publications

References 26 publications

Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

Chemical input – Sensory output: Diverse modes of physiology–flavour interaction

How can aroma–related cross–modal interactions be analysed? A review of current methodologies

Grade 4 tonsillar hypertrophy associated with decreased retronasal olfactory function: a pilot study

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