In a recent study, researchers studied color, coolant, and aroma interactions to determine their impact on flavor perception. The main goal of the study was to examine how flavor perception is affected by the chemical stimulation of free nerve endings that result in sensations, such as cooling or hot. The researchers also tested the assumption that congruency between stimuli can be learned through experience. Subjects rated flavor and cooling intensity by rating stimuli on a scale of range from congruent and incongruent combinations. The results showed that the level of coolant affected cooling perception and aroma affected flavor perception. They also found that the presence of the aroma enhanced the cooling intensity and the mere presence of of the coolant increased melon intensity. The results show that there is a perceptual interaction between olfactory and chemical stimuli.
Post a Comment