Finally, low and high aroma concentrations were included in the evaluation to determine if the aroma’s intensity would impact the samples’ sensory properties ( Table 1). The original applicable range for concentrations was obtained from Valio. Different levels of concentrations were tested in preliminary experiments ( n = 3). Two commercial mixtures of natural aroma compounds described as vanilla and lemon were obtained from Valio (Valio Ltd., Helsinki, Finland). The fermented and pasteurized oat base included water, oat flour, sugar, pea protein, canola oil, calcium, NaCl, B2, B12, D2 vitamins, and iodine. The unflavored fermented oat-based yogurt base was obtained from Valio (Valio Ltd., Helsinki, Finland) for the experiment. used TDS to study the sugar reduction in vanilla milk deserts in children. In another work, TDS showed its potential to underline aroma–taste interaction during coffee drinking by pairing TDS with in vivo nose-space measurements. A review of aroma perception in dairy products showed that temporal methods have the advantage of providing accurate descriptions of aroma perception. They studied the texture–aroma interaction in model candies, using TDS associated with descriptive analysis. concluded that time-dependent methods could better help understand the relationship between cross-modal interactions. ![]() Mainly when aroma–texture-related sensory interactions are studied, Temporal Dominance of Sensation (TDS) could provide essential information on the order of perceived attributes, as aroma compounds are released due to oral processing. More attention should be paid to the dynamics of sensory perception, as sensory interactions arise due to the simultaneous perception of different stimuli. Most studies have been conducted with static methods, and fewer have focused on dynamic sensory perception. They observed interaction with sucrose and thickness perception, but no common rule was applied. Moreover, the sweetness–texture interaction in model dairy desserts was studied by Lethuaut et al. In addition to the aroma–texture interactions, many of the studied interactions consider the taste–texture relationship. how fruity aroma decreased thickness perception in low-fat stirred yogurts. For instance, it was demonstrated by Saint-Eve et al. Some interactions have been proved with varying aroma compounds and foods. Moreover, most results cover mainly thickness but do not focus on other mouthfeel properties. In contrast, studies on the impact of aromas on texture perception are contradictory and seem to vary depending on the aroma compound and food matrix. The same has been demonstrated in many food matrices. ![]() Increasing viscosity, e.g., by adding hydrocolloids, generally decreases aroma and taste perception, resulting from lower volatile mobility at the food–air interphase. Texture-related cross-modality is less understood, and it primarily focuses on how texture affects either odor, taste, or flavor perception. While the odor–taste interaction in such products is evident, the study highlights that aroma compounds alone do not modify mouthfeel. The study suggests that congruent aromas could modify the perceived sweetness in plant-based yogurts however, aroma or perceived sweetness does not impact the mouthfeel in plant-based yogurts. The two sessions with and without nose clip differed statistically in sweetness, highlighting that the aromas impacted the perceived sweetness but not the mouthfeel in vanilla samples. The following order was detected among samples in perceived sweetness intensity: unflavored < lemon < vanilla. The results demonstrate how vanilla and lemon aromas suppressed grain-like flavor and enhanced odor intensity and sweetness. Odor intensity, thick, sticky, and melting sensation, sweetness, and grain-like flavor were evaluated on an unstructured 10-cm line scale with anchors and reference samples. One unflavored sample and samples flavored with either lemon or vanilla aromas were included (vanilla 0.05% 0.1% lemon: 0.025% 0.05%). Descriptive analysis and temporal dominance of sensations ( n = 10 × 4) with a trained panel were conducted with and without a nose clip. Thus, we aim to study the influence of aroma compounds possibly congruent with sweetness on the perceived sensory profile. The application of cross-modal interaction is a potential strategy to tackle the challenges related to poor sensory properties, such as thin mouthfeel, in plant-based yogurts.
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