Distinguishing physicochemical matrix effects from perceptual interactions in flavor research
Abstract
Food constituents may interact at multiple levels, ranging from physicochemical processes within the product to integration within the sensory system. Distinguishing these levels is essential when interpreting changes in odor perception. Recent studies have investigated interactions between odorants and non-volatile compounds by comparing orthonasal detection thresholds across liquid matrices. Although such measurements provide valuable evidence that matrix composition affects odorant detection, a threshold shift does not, by itself, demonstrate that the underlying mechanism is perceptual. Non-volatile constituents may modify odorant binding, solubility, or liquid–gas partitioning and thereby alter the quantity of odorant reaching the olfactory epithelium. This letter discusses this distinction using recent studies on volatile and non-volatile food constituents as illustrative examples. Greater precision in the use of terms such as “physicochemical interactions”, “matrix effects” and “perceptual interactions”, together with complementary measurements of headspace concentrations or controlled gas-phase delivery, would strengthen the interpretation and comparability of research on food aroma and flavor.
Related
- Distinguishing matrix-associated mineralization from solution-driven calcium phosphate precipitation in osteogenic culture
- Recurrent beta-gamma interactions between olfactory bulb and piriform cortex support cross-sniff perceptual continuity in humans
- Critical quality attributes of glucomannans as tablet excipients: linking physicochemical properties to matrix performance and in vitro drug release
- Neural correlates of perceptual consciousness from within: a narrative review of human intracranial research
- Cancer-associated fibroblasts and extracellular matrix remodeling driving drug resistance and immune evasion in bladder cancer: research progress
BibTeX
@article{thomasdanguin2026distinguishing,
title = {{Distinguishing physicochemical matrix effects from perceptual interactions in flavor research}},
author = {Thierry Thomas-Danguin},
journal = {LWT - Food Science and Technology},
year = {2026},
month = aug,
doi = {10.1016/j.lwt.2026.119878},
url = {https://hal.inrae.fr/hal-05803341v1},
note = {CC BY-NC-ND},
}
RIS
TY - JOUR
TI - Distinguishing physicochemical matrix effects from perceptual interactions in flavor research
AU - Thierry Thomas-Danguin
PY - 2026
DA - 2026/08/22
JO - LWT - Food Science and Technology
DO - 10.1016/j.lwt.2026.119878
UR - https://hal.inrae.fr/hal-05803341v1
AB - Food constituents may interact at multiple levels, ranging from physicochemical processes within the product to integration within the sensory system. Distinguishing these levels is essential when interpreting changes in odor perception. Recent studies have investigated interactions between odorants and non-volatile compounds by comparing orthonasal detection thresholds across liquid matrices. Although such measurements provide valuable evidence that matrix composition affects odorant detection, a threshold shift does not, by itself, demonstrate that the underlying mechanism is perceptual. Non-volatile constituents may modify odorant binding, solubility, or liquid–gas partitioning and thereby alter the quantity of odorant reaching the olfactory epithelium. This letter discusses this distinction using recent studies on volatile and non-volatile food constituents as illustrative examples. Greater precision in the use of terms such as “physicochemical interactions”, “matrix effects” and “perceptual interactions”, together with complementary measurements of headspace concentrations or controlled gas-phase delivery, would strengthen the interpretation and comparability of research on food aroma and flavor.
SN - 0023-6438
SN - 1096-1127
ER -