Pulsatile stimulation enhances taste intensity compared to continuous stimulation with stimuli of the same net tastant concentration. In the present work, we studied the effects of pulsatile delivery of aroma and taste on their combined contribution to taste intensity. Effects on taste perception were evaluated for aroma and taste pulsation and the aroma pulse-taste pulse phase shift. High-concentration sucrose pulses were alternated with water rinses every 2.5s. Four different aroma (isoamyl acetate) versions were presented: (1) no aroma, (2) continuous aroma (3) aroma pulses in-phase and (4) aroma pulses out-of-phase with taste pulses. Aroma-taste combinations were evaluated for sweetness intensity by a 15-member trained panel using time-intensity analysis. Sweetness intensity was enhanced by pulsatile stimulation of sucrose or isoamyl acetate. In addition, taste enhancement by aroma and tastant pulses was additive if both were presented out-of-phase which resulted a sweetness intensity enhancement by more than 35% compared to a continuous sucrose reference of the same net sucrose concentration. Aroma-induced sweetness enhancement can be explained by cross-modal aroma-taste integration. Amplification of aroma-taste integration by pulsatile stimulation may be attributed to a potentiated afferent input of aroma and taste information prior to aroma-taste integration. Alternative mechanisms include the importance of swallowing on aroma-taste integration.
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