数字农科院2.0

Olfactory-gustatory cross-modal integration: mechanisms of aroma-induced sweetness enhancement, sensory evaluation methodologies, neuroimaging evidence and advances in influencing factors

文献类型： 外文期刊

作者： 谭琰俐;;庞雪莉

关键词： Sweet perception;;Aroma-induced sweetness enhancement (OISE);;Cross-modal interactions;;Mechanism;;Influencing factors

期刊名称： Journal of Advanced Research

ISSN： 2090-1232

年卷期： 2025 年

页码：

收录情况： SCIE（2025版）

摘要： Background:Excessive sugar intake induces health issues such as excessenergy, obesity and cardiovas-culardiseases. Reducing sugar consumption has become a global consensus; however, achieving this without compromising flavour perception remains a major challenge. Previous studies have highlighted the potential risks associated with non-nutritive sweeteners, and novel measures for sugar reduction, such as modifying sweetener ratios and enzymatic conversion, are limited in scope.In-depth studies have revealed that aroma-induced sweetness enhancement is a promising alternative for reducing sugar con-sumption without compromising perceived sweetness, enabling a healthy way of enjoying sweet flavours. Aim of review: By systematically sorting out current knowledge on the mechanism of action, evaluation approaches, and influencing factors of aroma-induced sweetness enhancement, and revealing the cross-modal interaction mechanism between aroma and taste, this study aims to provide a theoretical frame-work for advancing research on multisensory flavor perception.Furthermore, it underscores the potential of the interdisciplinary integration of neurosensory science and food science to inform the design of flavor optimization strategies for low-sugar products, thereby contributing to healthier dietary solutions for targeted populations.

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