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Model dairy desserts with different viscosity level were developed from a same composition and two levels of sweetness were obtained without changing the viscosity. Dairy desserts were equally flavoured with benzaldehyde. Thickness, sweetness and aroma intensity were evaluated by a consumer panel in two conditions: with and without nose-clips. Texture and aroma didn’t interact but taste aroma interactions were observed. Sweetness scores were increased when aroma was perceived whatever the viscosity level. Products with higher sucrose content were perceived as more intense in aroma. These reciprocal interactions are probably due to cognitive interactions.

Aroma cross-modal interactions with texture and taste in dairy products