Flavor Manipulation Can Enhance the Impression of Fat in Some Foods

The objective of this study was to investigate the effects of fat and flavor (aroma) on the sensory impression of fat. One hundred and six naive subjects rated 4 food systems varying in fat and flavor content (prepared according to a factorial design) for fattiness first without and then with nose clips, and for liking. On average, subjects gave higher fatty scores to the high fat samples. There was a significant effect of flavor concentration on the fattiness ratings without the nose clips; however the effect was product specific. The nose clips significantly reduced the fattiness ratings for all products (p < 0.001), indicating that the flavor components of fat‐based foods can influence fat perception.