Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase
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Graduate School of Information Science and Technology, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8654, Japan
College of Gastronomy Management, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga 525-8577, Japan
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Abstract
Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus and the nostril. Participants breathed and ingested the solution according to the instructions on the screen and evaluated the solution’s taste intensity. Vanilla odor enhanced the sweet taste in both retronasal and orthonasal conditions when the order of stimuli was congruent with natural drinking, but it did not do so in either condition when they were incongruent. The results suggest that breathing is a determinant of odor–taste interaction. The methods of presenting olfactory stimuli used in this study were compared and discussed in relation to those used in previous studies. Odor-induced taste enhancement depends on the time order of smell with breathing and taste congruency in natural drinking. Taste enhancement was induced by odor in both conditions by minimizing differences in odor presentation between them.
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Amano, S., Narumi, T., Kobayakawa, T., Kobayashi, M., Tamura, M. and Wada, Y. (2022). A new technique to synchronize breathing with aroma presentation via the nostril, Transact. Virtual Real. Soc. Jpn 27, 109–119. DOI:10.18974/tvrsj.27.1_109.
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| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 1572 | 438 | 50 |
| Full Text Views | 123 | 27 | 2 |
| PDF Views & Downloads | 214 | 42 | 3 |
Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase
In: Multisensory ResearchSearch for other papers by Shogo Amano in
Current site
Google Scholar
PubMed
Search for other papers by Takuji Narumi in
Current site
Google Scholar
PubMed
Search for other papers by Tatsu Kobayakawa in
Current site
Google Scholar
PubMed
Search for other papers by Masayoshi Kobayashi in
Current site
Google Scholar
PubMed
Search for other papers by Masahiko Tamura in
Current site
Google Scholar
PubMed
Search for other papers by Yuko Kusakabe in
Current site
Google Scholar
PubMed
Graduate School of Information Science and Technology, The University of Tokyo, 7-3-1 Hongo, Bunkyo-ku, Tokyo 113-8654, Japan
College of Gastronomy Management, Ritsumeikan University, 1-1-1 Noji-higashi, Kusatsu, Shiga 525-8577, Japan
Search for other papers by Yuji Wada in
Current site
Google Scholar
PubMed
Abstract
Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus and the nostril. Participants breathed and ingested the solution according to the instructions on the screen and evaluated the solution’s taste intensity. Vanilla odor enhanced the sweet taste in both retronasal and orthonasal conditions when the order of stimuli was congruent with natural drinking, but it did not do so in either condition when they were incongruent. The results suggest that breathing is a determinant of odor–taste interaction. The methods of presenting olfactory stimuli used in this study were compared and discussed in relation to those used in previous studies. Odor-induced taste enhancement depends on the time order of smell with breathing and taste congruency in natural drinking. Taste enhancement was induced by odor in both conditions by minimizing differences in odor presentation between them.
| All Time | Past 365 days | Past 30 Days | |
|---|---|---|---|
| Abstract Views | 1572 | 438 | 50 |
| Full Text Views | 123 | 27 | 2 |
| PDF Views & Downloads | 214 | 42 | 3 |