ArticleFoods (Basel, Switzerland)2020
Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions.
Article in Foods (Basel, Switzerland), 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 15 papers.
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Who cites it
15 citing papers in PubMed.
- Development of a Sensory Lexicon and Predictive ANN Modeling for Black Queen Wine: A Novel Workflow Incorporating Bridge-Linked QDA and Consumer Hedonic Analysis.Foods (Basel, Switzerland) · 2026Article
- Olfactory-gustatory cross-modal integration: mechanisms of aroma-induced sweetness enhancement, sensory evaluation methodologies, neuroimaging evidence and advances in influencing factors.Journal of advanced research · 2026Review
- Sugar reduction in complex food systems: linking metabolic mechanisms, matrix engineering, and safety evaluation.NPJ science of food · 2026Review
- Sweetness enhancement and mechanism by sweet aroma compounds in the sucrose solution using sensory, electronic tongue, molecular docking, and molecular dynamics simulation.Food chemistry: X · 2026Article
- Exogenous Cytokinin Induces Callus and Protocorm-Like-Bodies Formation inTropical life sciences research · 2024Article
- The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces.Frontiers in psychology · 2023Article
- The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion.Journal of AOAC International · 2022Article
- Varied Effects of COVID-19 Chemosensory Loss and Distortion on Appetite: Implications for Understanding Motives for Eating and Drinking.Foods (Basel, Switzerland) · 2022Article
- Characterizing Individual Differences in Sweet Taste Hedonics: Test Methods, Locations, and Stimuli.Nutrients · 2022Article
- Human Oral Sensitivity to and Taste Modulation by 3-Mercapto-2-Methylpentan-1-ol.Chemosensory perception · 2022Article
- Odor-Taste-Texture Interactions as a Promising Strategy to Tackle Adolescent Overweight.Nutrients · 2021Article
- Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures.Foods (Basel, Switzerland) · 2021Article
- Strategies for Reducing Salt and Sugar Intakes in Individuals at Increased Cardiometabolic Risk.Nutrients · 2021Review
- Current Trends in Multidisciplinary Approaches to Understanding Consumer Preference and Acceptance of Food Products.Foods (Basel, Switzerland) · 2020Article
- Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices.Foods (Basel, Switzerland) · 2020Article
Corrections and comments
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Authors and funding
5 authors.
Funding
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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