Enhancement effect of odor and multi-sensory superposition on sweetness.
cross sensory interactions
odor
sugar reduction
sugar-sweetened foods
sweetness perception
Journal
Comprehensive reviews in food science and food safety
ISSN: 1541-4337
Titre abrégé: Compr Rev Food Sci Food Saf
Pays: United States
ID NLM: 101305205
Informations de publication
Date de publication:
11 2023
11 2023
Historique:
revised:
26
08
2023
received:
03
02
2023
accepted:
04
09
2023
medline:
10
11
2023
pubmed:
27
9
2023
entrez:
27
9
2023
Statut:
ppublish
Résumé
The impact of sugary foods on public health has contributed to the development of low-sugar and sugar-substituted products, and sugar reduction has become a major challenge for the food industry. There is growing empirical evidence that odor can enhance the perception of sweetness without increasing the caloric load. This current review summarizes the researches on odor-induced sweetness enhancement published in recent years and discusses the mechanisms and influencing factors of odor-sweetness interactions. In addition, by combing existing studies, this paper also summarizes the research methods and strategies to investigate odor-induced sweetness enhancement. Finally, the feasibility of synergistic enhancement of sweetness through the superposition of odor with other senses (texture, visual, etc.) is also discussed and analyzed. In conclusion, odor-induced sweetness enhancement may present an alternative or complementary approach for developing foods with less sugar.
Identifiants
pubmed: 37755237
doi: 10.1111/1541-4337.13245
doi:
Substances chimiques
Sweetening Agents
0
Sugars
0
Types de publication
Review
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Pagination
4871-4889Informations de copyright
© 2023 Institute of Food Technologists®.
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