Enhancement of Retronasal Odors by Taste

November 2011
Perfumer & Flavorist;Nov2011, Vol. 36 Issue 11, p12
The article comments on a study related to the interaction between retronasal olfaction and taste by Barry Green and colleagues, published online in July 2011 in the journal "Chemical Senses." As stated, the study found that retronasal odors could be enhanced by taste. The results of the study showed that adding sucrose significantly enhanced the intensity of cherry and vanilla flavors, whereas adding vanillin did not enhanced the sweetness of the beverage or custard.


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