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

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          Abstract

          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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          Most cited references54

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          The multisensory perception of flavor.

          Following on from ecological theories of perception, such as the one proposed by [Gibson, J. J. (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin] this paper reviews the literature on the multisensory interactions underlying the perception of flavor in order to determine the extent to which it is really appropriate to consider flavor perception as a distinct perceptual system. We propose that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define our senses is simply not appropriate. According to the view outlined here, the act of eating allows the different qualities of foodstuffs to be combined into unified percepts; and flavor can be used as a term to describe the combination of tastes, smells, trigeminal, and tactile sensations as well as the visual and auditory cues, that we perceive when tasting food.
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            Experimental Designs Balanced for the Estimation of Residual Effects of Treatments

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              An overview of binary taste–taste interactions

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                Author and article information

                Journal
                Foods
                Foods
                foods
                Foods
                MDPI
                2304-8158
                01 February 2020
                February 2020
                : 9
                : 2
                : 146
                Affiliations
                Department of Food Science, Faculty of Technical Sciences, Aarhus University, 8200 Aarhus N, Denmark; annesbertelsen@ 123456food.au.dk (A.S.B.); lineh.mielby@ 123456food.au.dk (L.A.M.); niki.alexi@ 123456food.au.dk (N.A.); derekv.byrne@ 123456food.au.dk (D.V.B.)
                Author notes
                [* ]Correspondence: ulla.kidmose@ 123456food.au.dk ; Tel.: +45-2086-5197
                Author information
                https://orcid.org/0000-0001-9781-3611
                Article
                foods-09-00146
                10.3390/foods9020146
                7074324
                32024062
                04698cc1-5422-442f-b72d-135dd75cf87f
                © 2020 by the authors.

                Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license ( http://creativecommons.org/licenses/by/4.0/).

                History
                : 07 January 2020
                : 30 January 2020
                Categories
                Article

                sugar reduction,sweet,vanilla,consumers,age,gender,sweet liker status,young adults

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