Enhancement effect of odor and multi‐sensory superposition on sweetness

Factors affecting aroma compounds in orange juice and their sensory perception: A review

(2023) Xin Pan et al.   FOOD RESEARCH INTERNATIONAL

Current Status of Evidence for a New Diagnosis: Food Addiction-A Literature Review

(2022) Octavian Vasiliu   Frontiers in Psychiatry

Effect of product properties and context on the perception of sweetness and liking: A case study with butter cookies

(2022) Elena Romeo‐Arroyo et al.   JOURNAL OF SENSORY STUDIES

Sugar-Sweetened Beverages and Cancer Risk: A Narrative Review

(2022) Carmen Arroyo-Quiroz et al.   NUTRITION AND CANCER-AN INTERNATIONAL JOURNAL

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

(2022) Yun Ai et al.   International Journal of Gastronomy and Food Science

Searching for perceptual similarity within, and between, the (chemical) senses

(2022) Charles Spence   I-Perception

Thermal and rheological study of artificial and natural powder tabletop sweeteners

(2022) Naienne da Silva Santana et al.   FOOD RESEARCH INTERNATIONAL

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

Recent advantage of interactions of protein-flavor in foods: Perspective of theoretical models, protein properties and extrinsic factors

(2021) Jian Zhang et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Duality of Smell: Route-dependent Effects on Olfactory Perception and Language

(2021) R Pellegrino et al.   CHEMICAL SENSES

Factors affecting odour-induced taste enhancement

(2021) Charles Spence   FOOD QUALITY AND PREFERENCE

Non-food odors and the duality of smell: Impact of odorant delivery pathway and labeling convention on olfactory perception

(2021) Mackenzie E. Hannum et al.   PHYSIOLOGY & BEHAVIOR

Musical Scents: On the Surprising Absence of Scented Musical/Auditory Events, Entertainments, and Experiences

(2021) Charles Spence   I-Perception

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

Advances in research on brain processing of food odors using different neuroimaging techniques

(2021) Pengfei Han   Current Opinion in Food Science

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

(2020) Anne S Bertelsen et al.   CHEMICAL SENSES

Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions

(2020) Anne Sjoerup Bertelsen et al.   Foods

Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices

(2020) Anne Sjoerup Bertelsen et al.   Foods

Adaptive weighting of taste and odor cues during flavor choice

(2020) Joost X Maier et al.   JOURNAL OF NEUROPHYSIOLOGY

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

Food Addiction and Tobacco Use Disorder: Common Liability and Shared Mechanisms

(2020) Laurie Zawertailo et al.   Nutrients

Key aroma-active compounds in brown sugar and their influence on sweetness

(2020) Jie Liu et al.   FOOD CHEMISTRY

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

Temporal sweetness and side tastes profiles of 16 sweeteners using temporal check-all-that-apply (TCATA)

(2019) Vicki Wei Kee Tan et al.   FOOD RESEARCH INTERNATIONAL

Environmental Sounds Influence the Multisensory Perception of Chocolate Gelati

(2019) Lin et al.   Foods

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

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

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

On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories

(2018) Charles Spence et al.   FOOD QUALITY AND PREFERENCE

A Common Allele in FGF21 Associated with Sugar Intake Is Associated with Body Shape, Lower Total Body-Fat Percentage, and Higher Blood Pressure

(2018) Timothy M. Frayling et al.   Cell Reports

Retronasal Odor Perception Requires Taste Cortex, but Orthonasal Does Not

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

Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception

(2017) Mathilde Charles 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

Effects of xanthan and sugar on the release of aroma compounds in model solution

(2016) Zi-Yu Yang et al.   FLAVOUR AND FRAGRANCE JOURNAL

Molecular mechanism of sweetness sensation

(2016) Grant E. DuBois   PHYSIOLOGY & BEHAVIOR

Could cider aroma modify cider mouthfeel properties?

(2015) Ronan Symoneaux et al.   FOOD QUALITY AND PREFERENCE

A review of sugar consumption from nationally representative dietary surveys across the world

(2015) K. J. Newens et al.   JOURNAL OF HUMAN NUTRITION AND DIETETICS

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

(2014) Janina Seubert et al.   HUMAN BRAIN MAPPING

Heterogeneous binary interactions of taste primaries: Perceptual outcomes, physiology, and future directions

(2014) Lynn M. Wilkie et al.   NEUROSCIENCE AND BIOBEHAVIORAL REVIEWS

Better Fruits and Vegetables through Sensory Analysis

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

The role of congruency in retronasal odor referral to the mouth

(2012) J. Lim et al.   CHEMICAL SENSES

Flavor is in the brain

(2012) Dana M. Small   PHYSIOLOGY & BEHAVIOR

Enhancement of Retronasal Odors by Taste

(2011) B. G. Green et al.   CHEMICAL SENSES

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

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

Is it the plate or is it the food? Assessing the influence of the color (black or white) and shape of the plate on the perception of the food placed on it

(2011) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background

(2011) Anne-Sylvie Crisinel 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

Social network analysis of behavioural interactions influencing fin damage development in Atlantic salmon (Salmo salar) during feed-restriction

(2010) Hernán Alberto Cañon Jones et al.   APPLIED ANIMAL BEHAVIOUR SCIENCE

Effect of background noise on food perception

(2010) A.T. Woods et al.   FOOD QUALITY AND PREFERENCE

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