Colour–coolant–aroma interactions and the impact of congruency and exposure on flavour perception

Flavour is a multi-sensory modality but some effects of chemesthesis and appearance on flavour perception still remain unexplained. This study investigated (a) colour–aroma–cooling interactions in beverages with congruent and incongruent formulations and (b) the impact of exposure on flavour and cooling perception in an incongruent formulation. Trained panellists rated flavour and cooling intensity using labeled magnitude scales for a range of congruent (green–coolant–melon) and incongruent (purple–coolant–pineapple) combinations. The panel were then split into two groups and exposed (5 weeks) to either the congruent or incongruent beverage mixture, after which the flavour and cooling intensities of the incongruent mixture were reassessed. Resultant models for flavour and cooling perception indicated significant interactions between aroma and chemesthetic modalities in congruent but not incongruent mixtures. However, following exposure, new models of flavour and cooling intensity indicated that an association between the two stimuli had been formed, resulting in the enhanced rating of these sensory properties. The effect of colour intensity was inconclusive.