ABSTRACT
Thickened foods require added flavoring to produce the same flavor intensity as that of foods that are more fluid [1-4]. This interaction may take place in the food before its introduction into the mouth, where components are made available to the senses; it may be caused when components of the food reduce access of flavor active compounds to receptors but may also be contributed to by cross-sensory modality interactions, as the senses responsible for perception of taste, aroma (perceived retronasally during consumption), and texture do not respond to stimulus independently of one another [5-7].
