Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 416599
Title Effects of Visual Priming on Taste-Odor Interaction
Author(s) Beilen, M. van; Bult, J.H.F.; Renken, R.; Stieger, M.A.; Thumfart, S.; Cornelissen, F.; Kooijman, V.M.
Source PLoS One 6 (2011)9. - ISSN 1932-6203 - 9 p.
DOI https://doi.org/10.1371/journal.pone.0023857
Department(s) AFSG Quality in Chains
Chair Sensory Science and Eating Behaviour
Consumer Science & Intelligent Systems
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) olfactory perception - sucrose solutions - perceived flavor - color - sweetness - discrimination - intensity - mixtures - texture - vision
Abstract Little is known about the influence of visual characteristics other than colour on flavor perception, and the complex interactions between more than two sensory modalities. This study focused on the effects of recognizability of visual (texture) information on flavor perception of odorized sweet beverages. Participants rated the perceived sweetness of odorized sucrose solutions in the presence or absence of either a congruent or incongruent visual context. Odors were qualitatively reminiscent of sweet foods (strawberry and caramel) or not (savoury). Visual context was either an image of the same sweet foods (figurative context) or a visual texture derived from this product (non-figurative context). Textures were created using a texture synthesis method that preserved perceived food qualities while removing object information. Odor-taste combinations were rated sweeter within a figurative than a non-figurative context. This behaviour was exhibited for all odor-taste combinations, even in trials without images, indicating sustained priming by figurative visual context. A non-figurative context showed a transient sweetening effect. Sweetness was generally enhanced most by the strawberry odor. We conclude that the degree of recognizability of visual information (figurative versus non-figurative), influences flavor perception differently. Our results suggest that this visual context priming is mediated by separate sustained and transient processes that are differently evoked by figurative and non-figurative visual contexts. These components operate independent of the congruency of the image-odor-taste combinations.
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