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 language | English |
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Title of host publication | Flavor |
Subtitle of host publication | from food to behaviors, wellbeing and health |
Editors | Elisabeth Guichard, Christian Salles |
Place of Publication | Cambridge, MA |
Publisher | Elsevier |
Chapter | 9 |
Pages | 257-279 |
Number of pages | 23 |
Edition | 2nd |
ISBN (Electronic) | 9780323899031 |
ISBN (Print) | 9780323914932 |
DOIs | |
Publication status | Published - 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