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Reference: Effect of sugar and acid composition, aroma release, and assessment conditions on aroma enhancement by taste in model wines
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Abstract-

When congruent taste and retronasal aroma are perceived simultaneously, aroma can be enhanced by taste. Different explanations have been proposed: (i) physico-chemical interactions between tastants and aroma compounds, inducing a change of the aroma stimulus before it reaches the receptors, (ii) a contextual bias during sensory tests (dumping), when at least one relevant attribute is not proposed to the panelists to assess a product, (iii) a misunderstanding of the conceptual difference between aroma and taste, or (iv) a perceptual incapability of panelists to distinguish between two congruent percepts. This study was undertaken to better understand aroma enhancement by taste in model wines containing different sugar and acid concentrations but the same volatile composition.

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Link to paper-

https://www.sciencedirect.com/science/article/pii/S0950329318303756

https://doi.org/10.1016/j.foodqual.2018.07.001


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Publication Details

Published: 2019
Publication: Food Quality and Preference
Issue: 2019 71 p172-180
Author: Arvisenet G 2019
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