Flavor manipulation can enhance the impression of fat in some foods

The objective of this study was to investigate the effects of fat and flavo r (aroma) on the sensory impression of fat. One hundred and six naive subje cts rated 4 food systems varying in fat and flavor content (prepared accord ing to a factorial design) for fattiness first without and then with nose c lips, and for liking. On average, subjects gave higher fatty scores to the high fat samples. There was a significant effect of flavor concentration on the fattiness ratings without the nose clips; however the effect was produ ct specific. The nose clips significantly reduced the fattiness ratings for all products (p < 0.001), indicating that the flavor components of fat-bas ed foods can influence fat perception.