Stevenson R J, Prescott J, Boakes R A
Department of Psychology, Macquarie University, NSW 2109, Australia.
Chem Senses. 1999 Dec;24(6):627-35. doi: 10.1093/chemse/24.6.627.
This study investigated the relationship between perception of an odour when smelled and the taste of a solution to which the odour is added as a flavorant. In Experiment 1 (E1) sweetness, sourness, liking and intensity ratings were obtained for 20 odours. Taste ratings were then obtained for sucrose solutions to which the odours had been added as flavorants. Certain odours were found to enhance tasted sweetness while others suppressed it. The degree to which an odour smelled sweet was the best predictor of the taste ratings. These findings were extended in Experiment 2 (E2), which included a second tastant, citric acid, and employed four odours from E1. The most sweet smelling odour, caramel, was found to suppress the sourness of citric acid and, as in E1, to enhance the sweetness of sucrose. Again, odours with low sweetness suppressed the sweetness of tasted sucrose. The study demonstrated that the effects of odours on taste perception are not limited to sweetness enhancement and apply to sour as well as sweet tastes. The overall pattern of results is consistent with an explanation of the taste properties of odours in terms of prior flavour-taste associations.
本研究调查了嗅觉感知与添加了该气味作为调味剂的溶液味道之间的关系。在实验1（E1）中，对20种气味进行了甜度、酸度、喜好度和强度评级。然后对添加了这些气味作为调味剂的蔗糖溶液进行味道评级。发现某些气味会增强尝出的甜度，而其他气味则会抑制甜度。一种气味闻起来的甜味程度是味道评级的最佳预测指标。这些发现在实验2（E2）中得到了扩展，实验2包括第二种味觉剂柠檬酸，并使用了实验1中的四种气味。发现气味最甜的焦糖会抑制柠檬酸的酸度，并且与实验1一样，会增强蔗糖的甜度。同样，甜味低的气味会抑制尝出的蔗糖的甜度。该研究表明，气味对味觉感知的影响不仅限于增强甜味，还适用于酸味和甜味。结果的总体模式与根据先前的风味 - 味道关联来解释气味的味道特性相一致。
