ArticleNPJ science of food2025
Spaceward senses: examining retronasal aroma and mouthfeel perception in simulated space-microgravity environments.
Article in NPJ science of food, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 2 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
2 citing papers in PubMed.
- Kokumi Peptides in Salt Reduction: Preparation, Evaluation Methods, Perceptual Mechanisms, and Prospects for Food Applications.Journal of food science · 2026Review
- Understanding Spaceflight-Induced Oxidative Stress and the Critical Role of Diet and Microbiome.Antioxidants (Basel, Switzerland) · 2026Review
Corrections and comments
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Authors and funding
5 authors.
Funding
Abstract
It has been reported that conditions in space missions alter the taste and perception of orthonasal aroma by astronauts. However, there is limited knowledge of the effects of space environments associated with the sensory perception of mouthfeel and retronasal aromas. This research aimed to study alterations in retronasal aromas and mouthfeel under an immersive space-simulated environment with a simulated microgravity seating position. A total of 12 well-trained panelists evaluated the intensity of different samples for retronasal aromas and mouthfeel using a neutral environment and a space-simulated environment. Non-invasive facial biometrics were also analyzed from participants' videos using the BioSensory© application. According to the results, in the space-simulated environment the retronasal aroma intensity was perceived to be significantly lower (p < 0.05) than in the neutral environment. The latter was also shown in the multivariate data analysis developed using self-reported and subconscious biometric variables. Regarding mouthfeel perception, the multivariate analysis showed that the intensity of mouthfeel samples was higher in the space-simulated environment. This study contributes to understanding the sensory requirements in space-simulated conditions to optimize and develop specialized food and beverages for long-term space exploration missions.
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Registered trials
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