Holistic perception and memorization of flavor

Richard J. Stevenson*

*Corresponding author for this work

    Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

    1 Citation (Scopus)

    Abstract

    Flavor perception supports food choice, and it has several characteristics: (1) smell is a key part, but there is little awareness of its role; (2) variations in odorant delivery are not noticed; (3) flavor is localized to the mouth; (4) central interactions occur between all flavor senses; and (5) there is limited access to some sensory components. Together, these suggest flavor perception is partially holistic, with odor and taste forming a common sensory channel in the mouth. One reason for this mode of perception is food choice. Flavor memories can support the identification of nutritious food via: (1) recovery of the flavor percept-thus including taste and somatosensory experiences-via sniffing; (2) visual priming of flavor expectancies; and (3) affective reaction to flavor, reflecting the effects of previous bouts of ingestion (eg, sickness). These allow food acceptability to be assessed prior to ingestion, as well as supporting the detection of adulterated food.

    Original languageEnglish
    Title of host publicationFlavor
    Subtitle of host publicationFrom Food to Behaviors, Wellbeing and Health
    EditorsPatrick Etiévant, Elisabeth Guichard, Christian Salles, Andrée Voilley
    Place of PublicationDuxford, UK
    PublisherElsevier
    Pages161-180
    Number of pages20
    ISBN (Electronic)9780081003008
    ISBN (Print)9780081002957
    DOIs
    Publication statusPublished - 27 May 2016

    Publication series

    NameWoodhead Publishing Series in Food Science Technology and Nutrition
    PublisherWOODHEAD PUBL LTD
    Volume299
    ISSN (Print)2042-8049

    Keywords

    • Flavor
    • Holistic
    • Learning
    • Memory
    • Multisensory
    • Olfaction

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