Ranking task versus intensity scales, what is the best method to evaluate odor-induced taste enhancement?

IF 1.6 3区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY Journal of Sensory Studies Pub Date : 2023-06-15 DOI:10.1111/joss.12857

Christopher Aveline, Thierry Thomas-Danguin, Charlotte Sinding

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引用次数: 1

Abstract

Odorants in food or beverages might enhance the taste. This phenomenon is called Odor-Induced Taste Enhancement (OITE). OITE has been shown using taste-intensity visual analog scales (VAS). VAS is often criticized because it is prone to halo-dumping effects. We compared VAS and ranking methods to evaluate OITE in people living with normal-weight or obesity. Sweet apple juice and salty green-pea soup were spiked with either vanillin or bacon odorants to produce OITE. In the VAS experiment, saltiness, sweetness, sourness, bitterness and the global aroma intensities were evaluated for each base with and without the odorants. The ranking task consisted in ranking from the lowest to the highest sweetness/saltiness intensities, three references with increasing tastant concentration and a target solution with the lowest tastant concentration and the odorant. VAS highlighted OITE neither in the apple juice nor in the green-pea soup, in no group. The ranking method revealed an OITE in the green-pea soup in both groups, and only the group with obesity experienced OITE in the apple juice.

Practical Applications

The ranking task appears as an optimal method to highlight OITE and is sufficiently sensitive to demonstrate subtle differences related to participants' weight status. The ranking task is easy to perform, does not require training and does not imply a high number of participants to be statistically powered. Odor-Induced Taste Enhancement is a strategy that might be employed to significantly reduce salt, and sugar, while maintaining an acceptable taste intensity, at home as well as in food formulation by the industry.

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对任务和强度量表进行排序，评估气味诱导的味觉增强的最佳方法是什么?

食物或饮料中的气味可能会增强味道。这种现象被称为气味诱发味觉增强(OITE)。使用味觉强度视觉模拟量表(VAS)显示了OITE。VAS经常受到批评，因为它容易产生光晕倾倒效应。我们比较了VAS和分级方法来评估体重正常或肥胖人群的OITE。在甜苹果汁和咸绿豌豆汤中加入香兰素或培根气味剂来产生OITE。在VAS实验中，评估了每一种碱的咸度、甜度、酸度、苦味和整体香气强度。排序任务包括从最低到最高的甜度/咸度强度，三个参考文献的味道浓度增加，一个目标溶液的最低味道浓度和气味。VAS在苹果汁和绿豌豆汤中都没有显示OITE，没有组。排名法显示，两组的绿豌豆汤中都有OITE，只有肥胖组的苹果汁中有OITE。排名任务似乎是突出OITE的最佳方法，并且足够敏感，可以显示与参与者体重状况相关的细微差异。排名任务很容易执行，不需要培训，也不意味着有大量的参与者需要统计支持。气味引起的味道增强是一种策略，可以用于显著减少盐和糖，同时保持可接受的味道强度，在家庭和食品行业的配方中。

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来源期刊

Journal of Sensory Studies 工程技术-食品科技

CiteScore

3.80

自引率

20.00%

发文量

审稿时长

18-36 weeks

期刊介绍： The Journal of Sensory Studies publishes original research and review articles, as well as expository and tutorial papers focusing on observational and experimental studies that lead to development and application of sensory and consumer (including behavior) methods to products such as food and beverage, medical, agricultural, biological, pharmaceutical, cosmetics, or other materials; information such as marketing and consumer information; or improvement of services based on sensory methods. All papers should show some advancement of sensory science in terms of methods. The journal does NOT publish papers that focus primarily on the application of standard sensory techniques to experimental variations in products unless the authors can show a unique application of sensory in an unusual way or in a new product category where sensory methods usually have not been applied.