Holistic perception and memorization of flavor

Richard J. Stevenson*

*Corresponding author for this work

    Research output: Chapter in Book/Report/Conference proceedingChapter

    Abstract

    Flavor perception has several characteristics: (1) smell is a key part, but there is little awareness of its role; (2) central interactions occur between smell, taste, and somatosensation; (3) flavor is localized to the mouth; (4) discontinuities in odorant delivery are not noticed; and (5) there is limited access to some parts. Together, these suggest flavor 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 safe and 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 consequences of previous bouts of ingestion (e.g., sickness). These allow food acceptability to be assessed prior to ingestion, as well as supporting the expectancies to detect adulterated food.

    Original languageEnglish
    Title of host publicationFlavor
    Subtitle of host publicationfrom food to behaviors, wellbeing and health
    EditorsElisabeth Guichard, Christian Salles
    Place of PublicationCambridge, MA
    PublisherElsevier
    Chapter9
    Pages257-279
    Number of pages23
    Edition2nd
    ISBN (Electronic)9780323899031
    ISBN (Print)9780323914932
    DOIs
    Publication statusPublished - 2023

    Bibliographical note

    Previously published in Etievant, P., Guichard, E., Salles, C. & Voilley, A. "Flavor: From Food to Behaviors, Wellbeing and Health" (2016), pp. 161-180.

    Keywords

    • attention
    • binding
    • configural
    • flavor
    • implicit
    • learning
    • memory
    • multisensory
    • olfaction
    • unitary

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