The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages: A review
Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Standard
The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages : A review. / Wang, Qian Janice; Mielby, Line Ahm; Junge, Jonas Yde; Bertelsen, Anne Sjoerup; Kidmose, Ulla; Spence, Charles; Byrne, Derek Victor.
I: Foods, Bind 8, Nr. 6, 211, 2019.Publikation: Bidrag til tidsskrift › Review › Forskning › fagfællebedømt
Harvard
APA
Vancouver
Author
Bibtex
}
RIS
TY - JOUR
T1 - The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages
T2 - A review
AU - Wang, Qian Janice
AU - Mielby, Line Ahm
AU - Junge, Jonas Yde
AU - Bertelsen, Anne Sjoerup
AU - Kidmose, Ulla
AU - Spence, Charles
AU - Byrne, Derek Victor
N1 - Funding Information: Funding: This research was funded by Innovation Fund Denmark, grant number 6150-00037B. Publisher Copyright: © 2019 MDPI Multidisciplinary Digital Publishing Institute. All rights reserved.
PY - 2019
Y1 - 2019
N2 - When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, aroma, texture), or those that are extrinsic to it (e.g., related to the packaging, receptacle or external environment). Given the obvious public health need for sugar reduction, the present review aims to compare the relative influences of product-intrinsic and product-extrinsic factors on the perception of sweetness. Evidence of intrinsic and extrinsic sensory influences on sweetness are reviewed. Thereafter, we take a cognitive neuroscience perspective and evaluate how differences may occur in the way that food-intrinsic and extrinsic information become integrated with sweetness perception. Based on recent neuroscientific evidence, we propose a new framework of multisensory flavour integration focusing not on the food-intrinsic/extrinsic divide, but rather on whether the sensory information is perceived to originate from within or outside the body. This framework leads to a discussion on the combinability of intrinsic and extrinsic influences, where we refer to some existing examples and address potential theoretical limitations. To conclude, we provide recommendations to those in the food industry and propose directions for future research relating to the need for long-term studies and understanding of individual differences.
AB - When it comes to eating and drinking, multiple factors from diverse sensory modalities have been shown to influence multisensory flavour perception and liking. These factors have heretofore been strictly divided into either those that are intrinsic to the food itself (e.g., food colour, aroma, texture), or those that are extrinsic to it (e.g., related to the packaging, receptacle or external environment). Given the obvious public health need for sugar reduction, the present review aims to compare the relative influences of product-intrinsic and product-extrinsic factors on the perception of sweetness. Evidence of intrinsic and extrinsic sensory influences on sweetness are reviewed. Thereafter, we take a cognitive neuroscience perspective and evaluate how differences may occur in the way that food-intrinsic and extrinsic information become integrated with sweetness perception. Based on recent neuroscientific evidence, we propose a new framework of multisensory flavour integration focusing not on the food-intrinsic/extrinsic divide, but rather on whether the sensory information is perceived to originate from within or outside the body. This framework leads to a discussion on the combinability of intrinsic and extrinsic influences, where we refer to some existing examples and address potential theoretical limitations. To conclude, we provide recommendations to those in the food industry and propose directions for future research relating to the need for long-term studies and understanding of individual differences.
KW - Extrinsic factors
KW - Intrinsic factors
KW - Multisensory integration
KW - Sugar reduction
KW - Sweetness perception
U2 - 10.3390/foods8060211
DO - 10.3390/foods8060211
M3 - Review
AN - SCOPUS:85069790058
VL - 8
JO - Foods
JF - Foods
SN - 2304-8158
IS - 6
M1 - 211
ER -
ID: 375017961