TASTE-AROMA INTERACTIONS

Taste and aroma interactions occur each time we eat or drink. In the l aboratory, smell and taste stimuli can be physically separated, wherea s under normal conditions the consumption of foods and beverages resul ts in the simultaneous perception of aroma and taste coupled with tact ile sensations, all of which contribute to an overall impression of fl avor. Tastes can increase the apparent intensity of aromas; conversely , the perceived intensity of tastes is increased when we taste flavore d solutions, especially when there is a logical association between th em, such as between sweetness and fruitiness. Recent investigations of factors that affect aroma and taste interactions are summarized in th is brief review.