Summary
Cross-modal interactions occur every time when a consumer eats food or drinks a
beverage resulting in the simultaneous perception of aroma and taste coupled
with tactile, visual, sound and mouthfeel sensations, all of which contribute
to an overall impression. Tastes can influence the perception of aromas and
vice versa, especially when there is an association between them. The brain's
overall cognitive perception of flavour can be modulated by cross-modal
interactions.
Prompted by wide spread health concerns, the food industry continues to
re-assess the composition of its food products to keep them in line with
changing dietary guidelines. This has considerable consequences both from a
product structuring and taste perception point of view.
For example, as a consequence of lowering sodium or sugar concentrations,
structuring processes may change leading to alterations of the texture
accompanied by an undesired decrease in taste intensity. So far strategies to
compensate for salt and sugar reduction are limited due to a lack of knowledge
on cross-modal interactions, i.e. between texture and taste, both at a
structure and perception level.
Time frame: January 2007-December 2010