Enhancement of retronasal odors by taste
| Autor: | Samuel Hammond, Juyun Lim, Danielle Nachtigal, Barry G. Green |
|---|---|
| Rok vydání: | 2011 |
| Předmět: |
Adult
Male Adolescent Physiology Olfaction Stimulus (physiology) Behavioral Neuroscience chemistry.chemical_compound Young Adult Physiology (medical) Humans Food science Flavor Sensory mechanism Chemistry Vanillin food and beverages Articles Sweetness Middle Aged Furaneol Sensory Systems Odor Taste Odorants Female psychological phenomena and processes |
| Zdroj: | Chemical senses. 37(1) |
| ISSN: | 1464-3553 |
| Popis: | Psychophysical studies of interactions between retronasal olfaction and taste have focused most often on the enhancement of tastes by odors, which has been attributed primarily to a response bias (i.e., halo dumping). Based upon preliminary evidence that retronasal odors could also be enhanced by taste, the present study measured both forms of enhancement using appropriate response categories. In the first experiment, subjects rated taste (“sweet,” “sour,” “salty,” and “bitter”) and odor (“other”) intensity for aqueous samples of 3 tastants (sucrose, NaCl, and citric acid) and 3 odorants (vanillin, citral, and furaneol), both alone and in taste–odor mixtures. The results showed that sucrose, but not the other taste stimuli, significantly increased the perceived intensity of all 3 odors. Enhancement of tastes by odors was inconsistent and generally weaker than enhancement of odors by sucrose. A second experiment used a flavored beverage and a custard dessert to test whether the findings from the first experiment would hold for the perception of actual foods. Adding sucrose significantly enhanced the intensity of “cherry” and “vanilla” flavors, whereas adding vanillin did not significantly enhance the intensity of sweetness. It is proposed that enhancement of retronasal odors by a sweet stimulus results from an adaptive sensory mechanism that serves to increase the salience of the flavor of nutritive foods. |
| Databáze: | OpenAIRE |
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