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 545114
Title Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors
Author(s) Han, Pengfei; Fark, Therese; Wijk, Rene A. de; Roudnitzky, Natacha; Iannilli, Emilia; Seo, Han Seok; Hummel, Thomas
Source Food Quality and Preference 73 (2019). - ISSN 0950-3293 - p. 1 - 7.
DOI https://doi.org/10.1016/j.foodqual.2018.11.019
Department(s) FBR Consumer Science & Health
VLAG
Publication type Refereed Article in a scientific journal
Publication year 2019
Keyword(s) Cheese - Congruency - Cross-modal sensory enhancement - Orthonasal - Retronasal - Texture
Abstract

Cross-modal sensory integration plays a key role in food flavor perception and acceptance during consumption. The current study investigated the effect of a butter odor, delivered at various stages of the oral processing cycle, on modulating the sensory properties of cheese. Twenty healthy volunteers (aged between 25 and 29 years, 12 women) were measured for their detection thresholds for the butter odor. In the sensory evaluation sessions, participants chewed and swallowed three types of cheese (low-fat, 20% fat content, LF; a medium-fat, 30% fat content, MF; high-fat, 40% fat content, HF, served in 16 × 16 × 12 mm3 cubes) while the butter odor was presented ortho- and retronasally in two concentrations at various points of the oral processing cycle. After swallowing, participants rated on a visual analogue scale for the intensities of cheese creaminess, butter note, overall flavor, and the pleasantness for cheese texture. Enhancement of added butter odor on perceived sensory attributes differed as a function of the delivery routes and timings. Creaminess intensity increased significantly when butter odor presented retro-nasally at the start of chewing. Butter note was enhanced when the retro-nasal odor was added during chewing. The texture pleasantness was increased with ortho-nasal odor presentation. In addition, for the creaminess intensity and texture liking enhancement, the observed effects were more pronounced with butter odor presentation at the lower concentration. Taken together, these findings suggested the importance of temporal congruency for cross-modal sensory enhancement in food flavor perception. The findings help to better understand flavor perception during oral processing of solid food and add value for future development of foods with nutritional benefits.

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