Taste-aroma interactions

Taste and aroma interactions occur each time we eat or drink. In the laboratory, smell and taste stimuli can be physically separated, whereas under normal conditions the consumption of foods and beverages results in the simultaneous perception of aroma and taste coupled with tactile sensations, all of which contribute to an overall impression of flavor. Tastes can increase the apparent intensity of aromas; conversely, the perceived intensity of tastes is increased when we taste flavored solutions, especially when there is a logical association between them, such as between sweetness and fruitiness. Recent investigations of factors that affect aroma and taste interactions are summarized in this brief review.