Abstract
Research on perceptual interactions has mainly been conducted on olfaction and taste. Few studies have extended the investigation to trigeminal and texture perceptions. The objective of the study was to explore systematical interactions between olfaction, taste, texture, and trigeminal perceptions with a specific focus on the role of olfaction. Ingredients inducing olfactory (odorant), taste (citric acid), and trigeminal (cooling agent) perceptions were systematically varied in a viscous model system. A panel assessed sensory properties of the products within the same odorant type under two different conditions: with and without noseclip. Olfaction strongly influenced taste and trigeminal perceptions but also modulated perceptual taste/taste and taste/trigeminal interactions. But results involving texture perception were inconclusive since the evaluation condition (with and without wearing a noseclip) might have impacted mastication and swallowing behaviors. These findings highlight the multiplicity and overlapping of olfactory/trigeminal/taste perceptual interactions in complex food systems.
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