Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

Taste-odor interactions and perceptual separability

Abstract : Taste-odor interactions are usually studied by asking assessors to estimate the taste intensity of tastants alone or in mixture with odor compounds. We propose another method to study taste-odor interactions based on the selective attention paradigm proposed by Garner (1974). This paradigm is based on the following principle: If two dimensions are separable (i.e., no interaction occurs), the performance at a categorization task based on one dimension is not affected by variations on the other dimension. Two pairs of perceptual dimensions were studied with stimuli varying in: sucrose/vanillin concentrations and citric acid/lemon aroma concentrations. For both pairs of dimensions, results showed that performance at the categorization task on one dimension were consistently lower when the level of the irrelevant dimension varied than when it remained constant. This gave evidence of an interaction for these two pairs of dimensions. This experiment shows the potential of such a paradigm for taste-odor interactions studies.
Type de document :
Article dans une revue
Liste complète des métadonnées

Littérature citée [36 références]  Voir  Masquer  Télécharger
Déposant : Migration Prodinra <>
Soumis le : jeudi 28 mai 2020 - 18:55:09
Dernière modification le : mercredi 14 octobre 2020 - 03:57:43


Fichiers éditeurs autorisés sur une archive ouverte



D. Hoang Nguyen, Catherine Dacremont, Dominique Valentin. Taste-odor interactions and perceptual separability. ARPN Journal of Science and Technology, Sir(Dr) Nkasiobi Silas Oguzor,JP,CT 2011, 49 (1), pp.73-82. ⟨10.15625/0866-708X/49/1/1829⟩. ⟨hal-02642781⟩



Consultations de la notice


Téléchargements de fichiers