Summary: Health, but also personal values and environment, are driving more and more consumers towards sugar, salt, alcohol, fat reduced products and plant-based foods. Yet consumers often do not like these products because of their poor flavor. This creates a need within the food industry to innovate by testing natural sources for novel compounds that show interesting trigeminal or taste effects. Sensory approaches are proposed to screen and assess the performances of compounds eliciting trigeminal sensations as cooling, warm, pungent, tingling, for e.g. Sensory performances of trigeminal compounds are described using different methods. Considering flavor perception as a functional integrated sensory system, these compounds could modulate taste and improve the overall flavor.
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