Scientists may be closing in on a way to let consumers savor the sweet taste of cake, cookies, and other culinary delights without the sugar rush.
In preliminary tests using a new device developed in-house that allows them to screen for odor compounds in real foods, they have isolated several natural aromatic molecules that could be used to trick our brains into believing that desserts and other foods contain more fat, sugar, or salt than they actually do.
“Most consumers know that they should be eating more healthful foods made with reduced amounts of fat, sugar, and salt. But this is problematic because these are the very ingredients that make many of the foods we like taste so delicious,” says Thierry Thomas-Danguin, PhD. “Based on our lab work, we’ve come to believe that aromas can help compensate for the reduction of fat, sugar, and salt in healthful foods and make them more appealing to consumers.”
In : Olfaction