Odour-induced taste enhancement in normal-weight and obese people - Université de Bourgogne Accéder directement au contenu
Proceedings/Recueil Des Communications Année : 2021

Odour-induced taste enhancement in normal-weight and obese people

Résumé

The Odour-Induced Taste Enhancement (OITE) phenomenon allows, by addition of odorants in food or beverages, to enhance the perception of taste. To the best of our knowledge, only Proserpio et al. [1] studied OITE in obese people. Interestingly, in this study, the addition of butter aroma in custard dessert produced OITE only in obese and not in normal-weight people. Here we extended this result by comparing Odour-Induced Sweetness and Saltiness Enhancement in normal-weight and obese peoples using a ranking task on beverages. Forty-three normal weight (NW: 20< BMI< 25kg/m²) and 28 obese participants (OB: BMI> 30kg/m²) took part in the sensory evaluation of 2 sweet solutions and 2 salty solutions. The sweet base solutions were apple juice (Aj) and water and the added odorant was vanillin. The salty base solutions were a green-pea soup and water and the added odorant was a bacon aroma. For the ranking task, three additional solutions with increasing concentrations of either sucrose or sodium chloride (S1 to S3) were prepared for each base. Each solution was tested in a dedicated ranking trial. Subjects received four bottles in a given trial, the three sweet or salty concentrations of the base solution (e.g. AjS1, AjS2, and AjS3) and one of the odorant-added solutions (e.g. AjS1+vanillin). Participants had to rank the 4 bottles according to sweetness or saltiness intensity. The results showed that OITE occurred for all the solutions but differently according to the group and the complexity of the beverage base. In the sweet complex beverage (Aj), only OB perceived a sweet taste enhancement whereas in the green-pea soup OB and NW perceived a salty taste enhancement. OB and NW participants ranked the water-based solutions in a similar way, independently of taste, but with a lower effect size compared with the complex solutions. The highest OITE was observed for the sweet Aj+vanillin and the salty Wsa+bacon samples (sweetness and saltiness increased by at least 50% and 75%, respectively) in OB. To conclude, we showed that the OITE phenomenon significantly differed between NW and OB. Only OB experienced OITE in the sweet complex beverage, while OB and NW experienced OITE in the salty soup. Both groups experienced OITE in the sweet water solutions but with a lower effect size compared with the complex solution (Aj). Our results also demonstrated that the ranking task is efficient to assess OITE and to highlight OITE differences between groups and solutions.
Fichier principal
Vignette du fichier
aveline_2021_proc_16th_weurman.pdf (340.66 Ko) Télécharger le fichier
Origine : Fichiers produits par l'(les) auteur(s)

Dates et versions

hal-03625868 , version 1 (31-03-2022)

Licence

Paternité

Identifiants

Citer

Christopher Aveline, Cécile Leroy, Thierry Thomas-Danguin, Charlotte Sinding. Odour-induced taste enhancement in normal-weight and obese people. 2021, Proceedings of the 16. Weurman flavour research symposium, ⟨10.5281/zenodo.5518083⟩. ⟨hal-03625868⟩
79 Consultations
77 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More