Original Articles
The Association between Taste and Olfaction Perception Due to Retronasal Route among Female College Students Exploring Food Preferences
2019 Volume 77 Issue 6 Pages 145-153
Details
2019 Volume 77 Issue 6 Pages 145-153
Objective: In this preliminary study, we evaluated how much a specific smell due to retronasal olfaction could be perceived while subjects chewed and swallowed foods. Furthermore, we investigated the association between taste and the perception of a specific smell.
Methods: Food samples included a raw grapefruit, nizakana (simmered/boiled seasoned fish), and yogurt; all food samples were also infused with a coriander liquid for a total of six food sample types. Odorous substance was measured using the Fragrance and Flavor analyzer system. Participants subjectively assessed the level of perceived coriander they smelled and tasted using the Visual Analog Scale (VAS) with their nose open or closed while they chewed and swallowed each food sample.
Results: The VAS score of coriander smell perception decreased greatly by participants holding their nose closed: closed retronasal olfaction route (p<0.001). Furthermore, when the participants strongly sensed the coriander smell, they had a decreased taste evaluation.
Conclusion: Evaluation of a person's taste is associated not only with the food's taste but also with the individual's retronasal olfactory perception while they chew and swallow foods; smells exit into the oral cavity, pharynx, and nasal cavity in turn through chewing and swallowing. Hence, people can easily confuse a smell with taste. Furthermore, when individuals perceive a specific unpleasant smell, they report a decreased evaluation of the taste.
