Cross-modal aroma–taste interactions between lactone aroma and sourness and saltiness in solutions at concentrations relevant to Cheddar cheese

To evaluate the sensory interactions between lactone aroma and two important taste characteristics in Cheddar cheese, sourness and saltiness, cross-modal sensory interaction identification was conducted. The results showed that the addition of both sodium chloride (NaCl) and lactic acid to lactone in solution had significant inhibitory effects on the lactone aroma intensity, and the overall inhibitory effect of NaCl was stronger than that of lactic acid. NaCl had a significant inhibitory effect on the low-level lactone aroma, while lactic acid had similar effects on three lactone aroma levels. Lactone aroma changes had little effect on salty taste perception, but significantly inhibited sourness perception at high aroma levels. The results of this study further enhance our understanding of the role of lactone aroma in interactive perception, and provide a theoretical basis for improving the flavour quality of Cheddar products.