Distinguishing physicochemical matrix effects from perceptual interactions in flavor research

This is the authors' abstract. We don't add key points for this paper.

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.