Advances in Research on the Interactions Between Sweet Taste and Other Sensory Systems

Sweet taste is a fundamental sensory modality that plays a crucial role in food intake and preference. In recent years, many studies have shown that sweet taste perception is not an isolated physiological process but interacts significantly with other sensory systems, including other tastes modalities and olfaction. This review summarizes cross-modal sensory interactions between sweet taste and other sensory systems (saltiness, sourness, bitterness, and umami) as well as olfaction and trigeminal nerve. It clarifies that the interaction between sweet taste and other basic tastes presents concentration-dependent characteristics of enhancement, inhibition or masking, and reveals the synergistic or antagonistic effects of olfactory aroma compounds on sweet taste perception, as well as the modulation of sweet taste by trigeminal nerve-mediated temperature, texture and chemical stimulation of food. This review focuses on the mechanisms underlying these interactions and their potential applications in future food science and nutrition. These findings not only deepen the understanding of the complex sensory perception of sweet taste, but also provide important theoretical support and practical guidance for solving the health problems caused by excessive sugar intake and optimizing food sensory quality.