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Updated: May 18, 2026
09:53
Real-time In Vitro Monitoring of Odorant Receptor Activation by an Odorant in the Vapor Phase
Published on: April 23, 2019
Retronasal olfaction in vegetable liking and disliking
1Department of Food Science and Technology, Oregon State University, 100 Wiegand Hall, Corvallis, OR 97331, USA. juyun.lim@oregonstate.edu
Chemical Senses
|September 25, 2012
Summary
Retronasal odors significantly influence vegetable liking and disliking, overriding bitterness as a primary factor. This research highlights the crucial role of smell in our food preferences.
Area of Science:
- Sensory Science
- Food Science
- Olfactory Research
Background:
- Previous studies identified bitterness as a key factor in vegetable rejection.
- The specific role of retronasal odors in vegetable acceptance remains largely unexplored.
Purpose of the Study:
- To investigate the impact of retronasal odors on hedonic responses to vegetables.
- To determine if odor quality or intensity is more critical for vegetable liking.
Main Methods:
- 132 subjects tasted 4 vegetables with nose open and closed, rating liking and sensory attributes.
- Subjects were categorized as vegetable 'likers' or 'dislikers'.
- A follow-up experiment involved 89 subjects rating retronasal vegetable odors independently.
Main Results:
- Vegetable liking/disliking was significantly altered when the nose was closed, indicating odor's importance.
- No significant differences in bitterness or flavor intensity ratings were found between nose open/closed conditions.
- Liking/disliking of isolated retronasal odors correlated positively with liking/disliking of the corresponding vegetables.
Conclusions:
- Retronasal odor quality, not just intensity, significantly drives vegetable hedonic responses.
- Odor perception is a critical determinant of vegetable acceptance, potentially more so than bitterness.
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