Aromas have been associated with physiological, psychological affective and behavioral effects, and new research published in the journal Flavor suggests very low levels of aromas in foods and drinks may have important physiological, psychological and behavioral effects on consumers.
Researchers at Wageningen University tested whether effects of low-level exposure to two ambient food-related aromas (citrus and vanilla) could be measured with small numbers of subjects, low-cost physiological sensors and semi-real life settings.
Tests included physiological (heart rate, physical activity and response times), psychological (emotions and mood) and behavioral (food choice) measures in a semi-real life environment for 22 participants.
Exposure to ambient citrus aroma increased physical activity, shortened response times in young participants, decreased negative emotions, and affected food choice. In contrast, exposure to ambient vanilla aroma only affected projected emotions.
The test battery used in the study demonstrated aroma-specific physiological, psychological and behavioral effects of aromas with similar appeal and intensities, and similar food-related origins.
