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Subthreshold Olfactory Stimulation Can Enhance Sweetness

机译：阈下嗅觉刺激可以增强甜度

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摘要

The impact of olfactory perception on sweetness was explored in a model solution using odorants at subthreshold concentra tions.First,the impact of 6 odorants,previously described in the literature as congruent with sweetness,was investigated at suprathreshold level in a sucrose solution.Ethyl butyrate and maltol were selected as they had the highest and the lowest sweetness-enhancing properties,respectively.Second,the impact on sweetness of the 2 odorants was investigated at subthresh old concentrations.A system delivering a continuous liquid flow at the same sucrose level,but with varying odorant concen trations,was used.At a subthreshold level,ethyl butyrate but not maltol significantly enhanced the sweetness of the sucrose solution.This study highlights that olfactory perception induced by odorants at a subthreshold level can significantly modulate taste perception.Finally,contrary to results observed with ethyl butyrate at suprathreshold levels,at subthreshold levels,the intensity of sweetness enhancement was not proportional to ethyl butyrate concentration.
机译：在低于阈值浓度的加味剂模型溶液中研究了嗅觉感知对甜度的影响。首先，在蔗糖溶液中以高于阈值的水平研究了文献中先前描述为与甜度相同的6种加味剂的影响。分别选择了麦芽酚和麦芽酚，因为它们分别具有最高和最低的增甜特性。其次，研究了在低于阈值的旧浓度下这两种香精对甜味的影响。在低于阈值的水平上，丁酸乙酯而不是麦芽酚显着增强了蔗糖溶液的甜度。本研究强调，低于阈值的水平上，由气味剂引起的嗅觉可以显着地调节味觉。高于阈值水平，低于阈值水平，强度的丁酸乙酯观察到的结果甜度的提高与丁酸乙酯的浓度不成比例。

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