Influence of Orthonasal delivery of sweet volatiles on the perception of fruitiness in the mouth

This study examined if orthonasal delivery of sweet volatiles associated with strawberry flavor enhanced the flavor perception and liking of a strawberry candy in the mouth. Participants ( n = 60) were exposed orthonasally to 3 % v /v of three volatiles common in strawberries: amyl butyrate (AB), ethyl hexanoate (EH) or methyl butyrate (MB), and asked to match them with descriptors. Next, subjects rated key flavor attributes of the candy with simultaneous orthonasal presentation of each volatile at 0, 1.5 and 3 % ( v /v). Without an oral stimulus, AB and MB were described as fruity and were associated with sweet taste. With an oral stimulus, AB enhanced sourness, strawberry flavor and mouthwatering ( p < 0.03–0.006), while MB decreased sweetness, strawberry flavor, and negatively affected liking (p < 0.03–0.0008). On its own, EH was described as chemical/foul and associated with bitter taste, but when paired with the candy it was found to enhance sourness, fruity flavor, and mouthwatering ( p < 0.04). These data suggest that individual fruit-derived volatiles produce unique flavor profiles when paired with in-mouth stimulation. • Fruit volatiles shape flavor perceptions, some enhancing sourness, others reducing sweetness. • Different volatiles vary in sweetness enhancement potency, revealing aroma-taste complexities. • Supplementing with sweet aromas may enhance sweetness and acceptability.