Orange juice is the most widely consumed fruit juice globally because of its pleasant aromas
and high nutritional value. Aromas, contributed by free and bound aroma compounds, are …

Background There is a limited understanding of odor-taste interactions at the molecular
levels about how these interactions influence flavor perception. Microfluidic technology used …

This study investigated the savory intensity of aroma-active compounds derived from yeast
extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring …

Odor-induced taste enhancement (OITE) is a phenomenon derived from the integrative
processing of odor and taste in the brain. In summarizing the published research articles on …

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 …

Flavor perception results from the integration of at least odor and taste. Evidence for such
integration is that odors can have taste properties (odor-induced taste). Most brain areas …

Since antiquity, the sense of smell (olfaction) is considered as a distance sense, just like
sight and hearing. Conversely, the sense of taste (gustation) is thought to operate by direct …

Background Excessive sugar consumption is associated with a variety of health problems.
Sugar reduction is challenging as it affects the texture and flavor of food. Furthermore, the …

Background In the context of increasing global health risks, including obesity, diabetes, and
cardiovascular diseases, odor-induced taste enhancement (OITE) has emerged as an …

Oral referral is central to multisensory flavour perception. The phenomenon, first described a
little over a century ago, is characterized by the mislocalization of food-related olfactory …