Sweetness enhancement by aromas has been suggested as a strategy to mitigate sugar reduction in food products, but enhancement is dependent on type of aroma and sugar level. A careful screening of aromas across sugar levels is thus required. Screening results might, however, depend on the method employed. Both descriptive sensory analysis and relative to reference scaling were therefore used to screen 5 aromas across 3 sucrose concentrations for their sweetness-enhancing effects in aqueous solutions. In the descriptive analysis, samples with added vanilla, honey, and banana aroma were rated as significantly sweeter than samples with added elderflower or raspberry aroma at all sucrose concentrations. In relative to reference scaling, honey aroma significantly increased the sweet taste compared with samples with added elderflower or no aroma at low and medium sucrose concentrations. Banana and raspberry aromas also increased the sweet taste significantly compared with the sample with added elderflower aroma at medium sucrose concentration in the relative to reference scaling. This demonstrates that the cross-modal effects observed by the 2 methods were different. In terms of the methods applied, relative to reference scaling was generally found to result in a decrease in the measured sweetness enhancement by aromas. In the descriptive analysis, the cross-modal effect of aromas on sweet taste perception was found to be significantly higher at 2.5% and 5.0% w/w sucrose compared with 7.5% w/w sucrose. These results highlight the importance of considering how references are employed in sensory analysis and how they affect cross-modal interactions.

中文翻译：

---

香气增强的甜度：通过描述性感官分析进行测量，并与参考比例有关。

已经提出通过香气增强甜味作为减轻食品中糖减少的策略，但是增强取决于香气类型和糖水平。因此，需要仔细筛选糖水平上的香气。但是，筛选结果可能取决于所采用的方法。因此，描述性的感官分析和相对于参考比例的缩放都用于筛选3种蔗糖浓度下的5种香气，以提高其在水溶液中的甜度。在描述性分析中，在所有蔗糖浓度下，添加了香草，蜂蜜和香蕉香气的样品均被评为比添加了接骨木花或覆盆子香气的样品甜得多。相对于参考比例，与添加了接骨木花或在低和中等蔗糖浓度下没有香气的样品相比，蜂蜜香气显着提高了甜味。香蕉和覆盆子的香气与蔗糖浓度中等的参比样品相比，与添加了接骨木花香气的样品相比，也显着提高了甜味。这表明两种方法观察到的交叉峰效应是不同的。就所采用的方法而言，通常发现相对于参考比例，会导致所测量的香气增加的甜度降低。在描述性分析中，发现在2.5％和5.0％w / w蔗糖下，香气对甜味感的交叉影响显着高于7.5％w / w蔗糖。