It has been observed that consuming strawberry jam with bread or cake leads to an increase in aroma release and a decrease in the perception of citrus aroma. It is thought that jams consumed with these foods require more chewing than jams consumed alone, resulting in more aroma release and faster perception of the aroma as a result of the increased surface area.
Although both foods increased aroma release in vivo, bread was found to cause a greater increase in flavor intensity and flavor release time than cake. It has been found that consuming sauces such as jam with solid foods causes a decrease in the flavor intensity of the sauces. Thus, in new product development studies, the sensory importance of examining the entire product, considering the effect of sauces such as jam on aroma perception, is emphasized.