Abstract
This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.
Highlights
Multisensory flavour perception in undoubtedly a complex phenomenon including, as it does, the integration of gustatory, retronasal olfactory, and, when present, trigeminal cues [3,4]
It is natural to think that chemical analysis techniques, such as gas chromatography and mass spectral data, that provide an analysis of the volatile organic compounds (VOCs) in food and beverage products, will herald a golden age for the understanding of sensory science
I wish to take issue with this claim and with the more general suggestion that the VOC profile of a given food or beverage product allows one to predict precisely multisensory flavour perception (MFP). This narrative review examines the complex relationship that exists between the presence of specific configurations of VOCs in food and drink products and MFP
Summary
Multisensory flavour perception in undoubtedly a complex phenomenon including, as it does, the integration of gustatory, retronasal olfactory (see [1,2] on the distinction between the orthonasal and retronasal sense of smell), and, when present, trigeminal cues [3,4]. I wish to take issue with this claim and with the more general suggestion that the VOC profile of a given food or beverage product allows one to predict precisely multisensory flavour perception (MFP). I summarize the evidence highlighting the important role played by individual differences, both genetic as well as differences in a taster’s prior exposure to particular flavours, in determining the nature of their flavour experience These various factors all contribute to the complex relationship that exists between the presence of specific configurations of VOCs in food and drink products and MFP. Our prior experience of flavours (combinations of tastants and odorants) has been shown to change our perception of the qualities of the latter This is obviously highly relevant given that the flavours in the majority of food and drink products are likely to be more or less familiar to those who consume them
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