ReviewFoods (Basel, Switzerland)2019
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review.
Review in Foods (Basel, Switzerland), 2019. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 31 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
31 citing papers in PubMed, 149 citations in OpenAlex.
- Honey as Natural Alternative to Sucrose in Biquinho-Type Pepper and Passion Fruit Mixed Jellies: Enhancing Quality and Dynamic Sensory Experience.Foods (Basel, Switzerland) · 2026Article
- Consumer Rejection Threshold of Mung Bean Protein Hydrolysate: Unsweetened and Sweetened Brewed Teas as Test Models.Foods (Basel, Switzerland) · 2026Article
- Consumer Preferences, Perceived Benefits, and Determinants of Fruit and Vegetable Consumption in Urban Kumasi, Ghana.Food science & nutrition · 2026Article
- Distribution Patterns of Bitterness and Astringency Compounds in Different Tissues and Developmental Stages of Three Sympodial Bamboo Species.Foods (Basel, Switzerland) · 2026Article
- Crossmodal influences on food perception in those with smell and taste disorders: A preliminary study.PloS one · 2026Article
- Sensory Characteristics of Probiotic-Containing Foods: A Multidisciplinary Perspective on Enhancing Acceptability and Consumer Adherence.Nutrients · 2025Review
- Influence of Herbal Additives on the Physicochemical, Microbiological, Polyphenolic, and Sensory Profile of Green Tea-Based Kombucha.Foods (Basel, Switzerland) · 2025Article
- Initiating Sensory Science Research in Space Conditions-Current Practices and Future Perspectives.Comprehensive reviews in food science and food safety · 2025Review
- Cortical Representation of Food-Related Odors in Gustatory Areas Differs According to Their Taste Association: An fMRI Study.Brain sciences · 2025Article
- Sensory Insights in Aging: Exploring the Impact on Improving Dietary Through Sensory Enhancement.Food science & nutrition · 2025Review
- Regulation mechanism of cooking duration on flavor compounds in squid tentacles: dynamic contributions of free amino acids, fatty acids, and minerals.Frontiers in nutrition · 2025Article
- From Sweetness to Mouthfeel: A Review on Overcoming Sensory Barriers in Sugar-Free Beverages.International journal of food science · 2025Review
- Article
- Multisensory Food Experiences in Northern Norway: An Exploratory Study.Foods (Basel, Switzerland) · 2024Article
- The effect ofFrontiers in nutrition · 2024Article
- Inkjet-based surface structuring: amplifying sweetness perception through additive manufacturing in foods.NPJ science of food · 2023Article
- Tea pairings: Impact of aromatic congruence on acceptance and sweetness perception.Current research in food science · 2023Article
- Behavioural Nudges, Physico-Chemical Solutions, and Sensory Strategies to Reduce People's Salt Consumption.Foods (Basel, Switzerland) · 2022Review
- The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion.Journal of AOAC International · 2022Article
- Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol.Chemosensory perception · 2022Article
Corrections and comments
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Authors and funding
7 authors at 2 institutions in 2 countries.
Funding
Abstract
When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, aroma, texture), or those that are extrinsic to it (e.g., related to the packaging, receptacle or external environment). Given the obvious public health need for sugar reduction, the present review aims to compare the relative influences of product-intrinsic and product-extrinsic factors on the perception of sweetness. Evidence of intrinsic and extrinsic sensory influences on sweetness are reviewed. Thereafter, we take a cognitive neuroscience perspective and evaluate how differences may occur in the way that food-intrinsic and extrinsic information become integrated with sweetness perception. Based on recent neuroscientific evidence, we propose a new framework of multisensory flavour integration focusing not on the food-intrinsic/extrinsic divide, but rather on whether the sensory information is perceived to originate from within or outside the body. This framework leads to a discussion on the combinability of intrinsic and extrinsic influences, where we refer to some existing examples and address potential theoretical limitations. To conclude, we provide recommendations to those in the food industry and propose directions for future research relating to the need for long-term studies and understanding of individual differences.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.