Enhancement effect of odor and multi‐sensory superposition on sweetness

Author:

Zhang Donghao1234ORCID,Lao Fei1234ORCID,Pan Xin1234,Li Jing1234,Yuan Lin1234,Li Meilun1234,Cai Yanpei1234,Wu Jihong1234ORCID

Affiliation:

1. College of Food Science and Nutritional Engineering, China Agricultural University Beijing China

2. National Engineering Research Center for Fruit & Vegetable Processing Beijing China

3. Key Laboratory of Fruit & Vegetable Processing Ministry of Agriculture and Rural Affairs Beijing China

4. Beijing Key Laboratory for Food Non‐thermal Processing Beijing China

Abstract

AbstractThe 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.

Funder

National Key Research and Development Program of China

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

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