College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.
National Engineering Research Center for Fruit & Vegetable Processing, Beijing, China.
Compr Rev Food Sci Food Saf. 2023 Nov;22(6):4871-4889. doi: 10.1111/1541-4337.13245. Epub 2023 Sep 26.
The 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.
含糖食品对公众健康的影响促使低糖和代糖产品的发展，降低糖含量成为食品行业的主要挑战。越来越多的经验证据表明，气味可以增强甜味感知而不增加热量负荷。本综述总结了近年来关于气味诱导甜味增强的研究，并讨论了气味-甜味相互作用的机制和影响因素。此外，通过结合现有研究，本文还总结了研究气味诱导甜味增强的方法和策略。最后，还讨论和分析了通过将气味与其他感官（质地、视觉等）叠加来协同增强甜味的可行性。总之，气味诱导的甜味增强可能为开发低糖食品提供一种替代或补充方法。
