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Title:
The multisensory dynamic experience that takes place when eating an apple
Authors & affiliations:
M. C. Charles*, I. Endrizzi, E. Aprea, J. Zambanini, E. Betta, F. Gasperi
Department of Food Quality and Nutrition, Research and Innovation Centre, Fondazione Edmund Mach (FEM), via E. Mach 1, 38010 San Michele all’Adige (TN), Italy
* mathildeclemence.charles@fmach.it
Abstract: (Your abstract must use Normal style and must fit in this box. Your abstract should be no longer than 300 words. The box will ‘expand’ over 2 pages as you add text/diagrams into it.)
Flavour is one of the most important drivers of food acceptability and is described as the complex multisensory dynamic experience that takes place everytime we eat food. For this reason, a good comprehension of the mechanisms related to the flavour perception is crucial. Besides, relations between retro-nasal odour, taste and texture have been investigated mainly statically until now while it is well known that in-mouth perception is a dynamic process.
The objective of the study was to investigate the effect of some odorants alone and in combination with two tastants on the static and dynamic perceptions of retro-nasal odour, taste and texture in a complex matrix to better understand multisensory integration processes that take place when eating an apple. Apple was chosen as a familiar, real and complex food matrix. Samples consisted in apple discs from Golden Delicious cultivar modified artificially by 4 apple key odorants associated to “fruity” and “vegetal” odours and/or with 2 tastants. The treatment tried to maintain as much as possible the other sensory criteria constant. Samples were analysed by two distinct trained panels statically and dynamically according to the conventional profiling method and the temporal dominance of sensations method, respectively. In addition, samples were measured instrumentally for colour, texture, sugars, acidity and aroma.
The odorant addition, as expected, modified both static and dynamic retro-nasal odorant perception of apples. It modified as well, in some cases, taste perception and more surprisingly texture perception. This clearly indicates the multi-sensory integration of olfactory, gustatory and auditory sensations that occurs during flavour perception. Taste modifications influenced and modified the dynamic description of texture, taste and retro-nasal odorant highlighting some taste-smell interactions in the presence of congruence between tastant and odorant. These promising results illustrate the multisensory aspect of flavour perception and the dynamism of sensory interactions.
