Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement? - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Journal of Sensory Studies Year : 2023

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

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.
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hal-04145860 , version 1 (29-06-2023)

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Christopher Aveline, Thierry Thomas-Danguin, Charlotte Sinding. Ranking task versus intensity scales, what is the best method to evaluate odor‐induced taste enhancement?. Journal of Sensory Studies, 2023, pp.e12857. ⟨10.1111/joss.12857⟩. ⟨hal-04145860⟩
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