NDLI: Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

Content Provider	Springer Nature Link
Author	Pfeiffer, Johann C. Hort, Joanne Hollowood, Tracey A. Taylor, Andrew J.
Copyright Year	2006
Abstract	Cross-modal interactions between aroma, sweetness, and acidity were studied. A series of samples was presented to trained panelists who assessed strawberry flavor intensity using magnitude estimation with a reference modulus. The delivery of aroma stimuli from the different solutions was measured by monitoring exhaled breath using atmospheric pressure chemical ionization-mass spectrometry to determine whether there were any physicochemical effects on volatile release; no significant differences were noted. Three-dimensional predictive models were built to describe perceived strawberry flavor intensity as a function of concentrations of sucrose, acid, and volatiles. Analysis of the data identified two groups of panelists with different responses: For Group 1, increasing sucrose and/or acid levels also increased the perceived flavor intensity. For Group 2, changing sucrose concentrations had little effect, but increasing acid and/or volatile levels did. The results show different effects of organic and inorganic acids on perception, as well as clear interactions between the modalities of taste (sugar and acid) and aroma. The clustering of panelists’ responses suggests that this phenomenon may depend on prior associations between the fruity flavor and the tastants.
Starting Page	216
Ending Page	227
Page Count	12
File Format	PDF
ISSN	00315117
Journal	Perception & Psychophysics
Volume Number	68
Issue Number	2
e-ISSN	15325962
Language	English
Publisher	Springer-Verlag
Publisher Date	2006-01-01
Publisher Place	New York
Access Restriction	Subscribed
Subject Keyword	Cognitive Psychology
Content Type	Text
Resource Type	Article
Subject	Experimental and Cognitive Psychology Sensory Systems Psychology

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