Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review

Effect of brewing conditions on phytochemicals and sensory profiles of black tea infusions: A primary study on the effects of geraniol and β-ionone on taste perception of black tea infusions

(2021) Jieyao Yu et al.   FOOD CHEMISTRY

Odour-induced umami - olfactory contribution to umami taste in seaweed extracts (dashi) by sensory interactions

(2021) Michael Bom Frøst et al.   International Journal of Gastronomy and Food Science

Factors affecting odour-induced taste enhancement

(2021) Charles Spence   FOOD QUALITY AND PREFERENCE

Changes in perception and liking for everyday food odors among older adults

(2021) Eva Honnens de Lichtenberg Broge et al.   FOOD QUALITY AND PREFERENCE

Characterization of the Aroma-Active Compounds in Banana (Musa AAA Red green) and Their Contributions to the Enhancement of Sweetness Perception

(2021) Zuobing Xiao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Sweetness Enhancement by Aromas - Measured by Descriptive Sensory Analysis and Relative to Reference Scaling

(2020) Anne S Bertelsen et al.   CHEMICAL SENSES

Identification of an Amygdala-Thalamic Circuit That Acts as a Central Gain Mechanism in Taste Perception

(2020) Maria G. Veldhuizen et al.   JOURNAL OF NEUROSCIENCE

Context Effect on Temporal Resolution of Olfactory–Gustatory, Visual–Gustatory, and Olfactory–Visual Synchrony Perception

(2020) Naomi Gotow et al.   Chemosensory Perception

Characterisation of aroma-active compounds in Guilin Huaqiao white sufu and their influence on umami aftertaste and palatability of umami solution

(2020) Rong-Qiang He et al.   FOOD CHEMISTRY

Contribution of the retronasal odor of soy sauce to salt reduction

(2020) Mariko Manabe et al.   JOURNAL OF FOOD SCIENCE

Enhancement of saltiness perception by odorants selected from Chinese soy sauce: A gas chromatography/olfactometry-associated taste study

(2020) Ting Zhou et al.   FOOD CHEMISTRY

Cross-modal Effect of Vanilla Aroma on Sweetness of Different Sweeteners among Chinese and Danish Consumers

(2020) Anne S. Bertelsen et al.   FOOD QUALITY AND PREFERENCE

Use of strawberry and vanilla natural flavors for sugar reduction: A dynamic sensory study with yogurt

(2020) Ana Alice Andrade Oliveira et al.   FOOD RESEARCH INTERNATIONAL

Odor-Induced Saltiness Enhancement: Insights Into The Brain Chronometry Of Flavor Perception

(2020) Charlotte Sinding et al.   NEUROSCIENCE

Perspective: Measuring Sweetness in Foods, Beverages, and Diets: Toward Understanding the Role of Sweetness in Health

(2020) Paula R Trumbo et al.   Advances in Nutrition

Gustation and Olfaction: The Importance of Place and Time

(2019) Lindsey Czarnecki et al.   CURRENT BIOLOGY

Sweeter together? Assessing the combined influence of product-related and contextual factors on perceived sweetness of fruit beverages

(2019) Qian Janice Wang et al.   JOURNAL OF SENSORY STUDIES

Demonstrating cross-modal enhancement in a real food with a modified ABX test

(2019) Gloria Wang et al.   FOOD QUALITY AND PREFERENCE

Utilizing Herbs and Microwave‐Assisted Thermal Sterilization to Enhance Saltiness Perception in a Chicken Pasta Meal

(2019) Sasha M. Barnett et al.   JOURNAL OF FOOD SCIENCE

Odorants from the Thermal Treatment of Hydrolyzed Mushroom Protein and Cysteine Enhance Saltiness Perception

(2019) Jordan Lopez et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multivariate Statistical Analysis and Odor–Taste Network To Reveal Odor–Taste Associations

(2019) Elisabeth Guichard et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Multisensory flavor perception: The relationship between congruency, pleasantness, and odor referral to the mouth

(2018) Robin Fondberg et al.   APPETITE

Enhancement of Saltiness Perception by Monosodium Glutamate Taste and Soy Sauce Odor: A Near-Infrared Spectroscopy Study

(2018) Takuya Onuma et al.   CHEMICAL SENSES

Different Olfactory Percepts Evoked by Orthonasal and Retronasal Odorant Delivery

(2018) Mackenzie Hannum et al.   CHEMICAL SENSES

Selecting odorant compounds to enhance sweet flavor perception by gas chromatography/olfactometry-associated taste (GC/O-AT)

(2018) Carmen Barba et al.   FOOD CHEMISTRY

Affective value, intensity and quality of liquid tastants/food discernment in the human brain: An activation likelihood estimation meta-analysis

(2018) Andy Wai Kan Yeung et al.   NEUROIMAGE

Retronasal Odor Perception Requires Taste Cortex, but Orthonasal Does Not

(2018) Meredith L. Blankenship et al.   CURRENT BIOLOGY

Modulation of sensory perception of cheese attributes intensity and texture liking via ortho- and retro-nasal odors

(2018) Pengfei Han et al.   FOOD QUALITY AND PREFERENCE

Aroma-related cross-modal interactions for sugar reduction in milk desserts: Influence on consumer perception

(2017) Florencia Alcaire et al.   FOOD RESEARCH INTERNATIONAL

Taste of breath: the temporal order of taste and smell synchronized with breathing as a determinant for taste and olfactory integration

(2017) Yuya Kakutani et al.   Scientific Reports

Perceived Odor–Taste Congruence Influences Intensity and Pleasantness Differently

(2016) Sherlley Amsellem et al.   CHEMICAL SENSES

Analysis of the cooked aroma and odorants that contribute to umami aftertaste of soy miso (Japanese soybean paste)

(2016) Yutaka Inoue et al.   FOOD CHEMISTRY

Reducing salt and fat while maintaining taste: An approach on a model food system

(2016) A. Syarifuddin et al.   FOOD QUALITY AND PREFERENCE

A Sensory-Diet database: A tool to characterise the sensory qualities of diets

(2016) Haidee Lease et al.   FOOD QUALITY AND PREFERENCE

Retronasal odor enhancement by salty and umami tastes

(2016) Tyler D. Linscott et al.   FOOD QUALITY AND PREFERENCE

Taste intensity modulates effective connectivity from the insular cortex to the thalamus in humans

(2016) Andy Wai Kan Yeung et al.   NEUROIMAGE

Changes in orosensory perception related to aging and strategies for counteracting its influence on food preferences among older adults

(2016) Xiao Song et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Soy sauce odour induces and enhances saltiness perception

(2015) Napapan Chokumnoyporn et al.   INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY

Use of Consumer Acceptability as a Tool to Determine the Level of Sodium Reduction: A Case Study on Beef Soup Substituted With Potassium Chloride and Soy-Sauce Odor

(2015) Cho Long Lee et al.   JOURNAL OF FOOD SCIENCE

Preparation of an Aroma Fraction from Dried Bonito by Steam Distillation and Its Effect on Modification of Salty and Umami Taste Qualities

(2015) Yasushi Ogasawara et al.   JOURNAL OF FOOD SCIENCE

Functional specialization of the male insula during taste perception

(2015) Jelle R. Dalenberg et al.   NEUROIMAGE

The influence of olfactory impairment in vital, independently living older persons on their eating behaviour and food liking

(2014) Stefanie Kremer et al.   FOOD QUALITY AND PREFERENCE

Superadditive opercular activation to food flavor is mediated by enhanced temporal and limbic coupling

(2014) Janina Seubert et al.   HUMAN BRAIN MAPPING

Retronasal Odor of Dried Bonito Stock Induces Umami Taste and Improves the Palatability of Saltiness

(2014) Mariko Manabe et al.   JOURNAL OF FOOD SCIENCE

Strawberry Flavor: Diverse Chemical Compositions, a Seasonal Influence, and Effects on Sensory Perception

(2014) Michael L. Schwieterman et al.   PLoS One

Combinatory Effects of Texture and Aroma Modification on Taste Perception of Model Gels

(2013) Janine Editha Knoop et al.   Chemosensory Perception

Taste and odour-induced taste perception following unilateral lesions to the anteromedial temporal lobe and the orbitofrontal cortex

(2013) Richard J. Stevenson et al.   COGNITIVE NEUROPSYCHOLOGY

Better Fruits and Vegetables through Sensory Analysis

(2013) Linda M. Bartoshuk et al.   CURRENT BIOLOGY

Aroma–taste interactions between a model cheese aroma and five basic tastes in solution

(2013) Jun Niimi et al.   FOOD QUALITY AND PREFERENCE

The role of congruency in taste–odor interactions

(2013) Juyun Lim et al.   FOOD QUALITY AND PREFERENCE

Perception of odor-induced tastes following insular cortex lesion

(2013) Richard J. Stevenson et al.   NEUROCASE

Odour-modulation of taste ratings by chefs

(2012) Robert A. Boakes et al.   FOOD QUALITY AND PREFERENCE

Flavor is in the brain

(2012) Dana M. Small   PHYSIOLOGY & BEHAVIOR

Effect of Magnitude Estimation of Pleasantness and Intensity on fMRI Activation to Taste

(2011) B. Cerf-Ducastel et al.   Chemosensory Perception

Cross-modal interactions between taste and smell: Odour-induced saltiness enhancement depends on salt level

(2011) Nizar Nasri et al.   FOOD QUALITY AND PREFERENCE

A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study

(2011) Han-Seok Seo et al.   HUMAN BRAIN MAPPING

Saltiness Enhancement by Savory Aroma Compounds

(2011) Max Batenburg et al.   JOURNAL OF FOOD SCIENCE

Potential Mechanisms of Retronasal Odor Referral to the Mouth

(2010) J. Lim et al.   CHEMICAL SENSES

Representation of Sweet and Salty Taste Intensity in the Brain

(2010) M. S. Spetter et al.   CHEMICAL SENSES

Using cross-modal interactions to counterbalance salt reduction in solid foods

(2010) Génica Lawrence et al.   INTERNATIONAL DAIRY JOURNAL

Sweet taste intensity is enhanced by temporal fluctuation of aroma and taste, and depends on phase shift

(2010) Kerstin Martha Mensien Burseg et al.   PHYSIOLOGY & BEHAVIOR

Impact of Novel Olfactory Stimuli at Supra and Subthreshold Concentrations on the Perceived Sweetness of Sucrose after Associative Learning

(2009) D. Labbe et al.   CHEMICAL SENSES

Odour–taste interactions: A way to enhance saltiness in low-salt content solutions

(2008) G. Lawrence et al.   FOOD QUALITY AND PREFERENCE

Impairments in the perception of odor-induced tastes and their relationship to impairments in taste perception.

(2008) Richard J. Stevenson et al.   JOURNAL OF EXPERIMENTAL PSYCHOLOGY-HUMAN PERCEPTION AND PERFORMANCE

Interaction of Volatiles, Sugars, and Acids on Perception of Tomato Aroma and Flavor Descriptors

(2008) E.A. Baldwin et al.   JOURNAL OF FOOD SCIENCE