Details
| Original language | English |
|---|---|
| Article number | 100818 |
| Journal | Future Foods |
| Volume | 12 |
| Early online date | 28 Oct 2025 |
| Publication status | Published - Dec 2025 |
Abstract
Odor-induced sweetness and enhancement is a new promising avenue to reduce the sugar content, particularly in the face of increasing concerns about obesity and metabolic disorders, such as diabetes. This exploits the psychophysical relationship between smell and taste by using certain aromas to enhance the perception of sweetness. This sensory interaction thus could be leveraged, in which the sweetness experience may be maintained and enhanced in foods with a considerable reduction of the actual sugar content, offering a way to address health concerns without loss at the taste level. Research in current activities interrogates the neurological and physiological mechanisms involved in odor-induced sweetness enhancement. Such studies are based on the analyses of neural representations of sensory signals in the orbitofrontal cortex, a critical brain area where neural representations of olfactory and gustatory inputs converge to form a unitary perception of flavor. Another important line of research is the proper choice of substances more precisely odors, capable of causing this rise in sweetness. Researchers are working out the selection criteria for such odors as they have to be carefully chosen not only as smelling enhancers of this sweetness but also according to their matrices and acceptability by consumers.
Keywords
- Flavour, Olfaction, Perception, Sugar reduction
ASJC Scopus subject areas
- Agricultural and Biological Sciences(all)
- Food Science
Sustainable Development Goals
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In: Future Foods, Vol. 12, 100818, 12.2025.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Advances in odor-induced sugar reduction
T2 - Mechanistic insights, substance selection, and methodology
AU - Tiwari, Shikha
AU - Bashir, Omar
AU - Mondal, Imdadul Hoque
AU - Pawase, Prashant Anil
AU - Khalid, Waseem
AU - Amin, Tawheed
AU - Esatbeyoglu, Tuba
AU - Morya, Sonia
N1 - Publisher Copyright: © 2025 The Author(s).
PY - 2025/12
Y1 - 2025/12
N2 - Odor-induced sweetness and enhancement is a new promising avenue to reduce the sugar content, particularly in the face of increasing concerns about obesity and metabolic disorders, such as diabetes. This exploits the psychophysical relationship between smell and taste by using certain aromas to enhance the perception of sweetness. This sensory interaction thus could be leveraged, in which the sweetness experience may be maintained and enhanced in foods with a considerable reduction of the actual sugar content, offering a way to address health concerns without loss at the taste level. Research in current activities interrogates the neurological and physiological mechanisms involved in odor-induced sweetness enhancement. Such studies are based on the analyses of neural representations of sensory signals in the orbitofrontal cortex, a critical brain area where neural representations of olfactory and gustatory inputs converge to form a unitary perception of flavor. Another important line of research is the proper choice of substances more precisely odors, capable of causing this rise in sweetness. Researchers are working out the selection criteria for such odors as they have to be carefully chosen not only as smelling enhancers of this sweetness but also according to their matrices and acceptability by consumers.
AB - Odor-induced sweetness and enhancement is a new promising avenue to reduce the sugar content, particularly in the face of increasing concerns about obesity and metabolic disorders, such as diabetes. This exploits the psychophysical relationship between smell and taste by using certain aromas to enhance the perception of sweetness. This sensory interaction thus could be leveraged, in which the sweetness experience may be maintained and enhanced in foods with a considerable reduction of the actual sugar content, offering a way to address health concerns without loss at the taste level. Research in current activities interrogates the neurological and physiological mechanisms involved in odor-induced sweetness enhancement. Such studies are based on the analyses of neural representations of sensory signals in the orbitofrontal cortex, a critical brain area where neural representations of olfactory and gustatory inputs converge to form a unitary perception of flavor. Another important line of research is the proper choice of substances more precisely odors, capable of causing this rise in sweetness. Researchers are working out the selection criteria for such odors as they have to be carefully chosen not only as smelling enhancers of this sweetness but also according to their matrices and acceptability by consumers.
KW - Flavour
KW - Olfaction
KW - Perception
KW - Sugar reduction
UR - http://www.scopus.com/inward/record.url?scp=105022748145&partnerID=8YFLogxK
U2 - 10.1016/j.fufo.2025.100818
DO - 10.1016/j.fufo.2025.100818
M3 - Article
VL - 12
JO - Future Foods
JF - Future Foods
M1 - 100818
ER -