Chemical input - sensory output: diverse modes of physiology-flavour interaction
Büttner A, Beauchamp J (2010)
Publication Type: Journal article
Publication year: 2010
Journal
Publisher: Elsevier
Book Volume: 21
Pages Range: 915-924
DOI: 10.1016/j.foodqual.2010.01.008
Abstract
Flavour perception is characterised by complex interactions between physicochemical processes (textural properties, aroma release, etc.) and (bio)chemical, physiological and behavioural phenomena. The complexity of 'peripheral' processes and their interaction and reciprocal feedback mechanisms is enormous and hitherto not fully understood. In this overview, diverse peripheral factors are discussed with a focus on behavioural responses to sensory stimulation during food consumption and the resulting feedback effects. This review thereby aims at deepening the understanding of a key issue: not only do the chemical structures and concentrations/compositions of food stimuli determine our sensory perception and appreciation of foods, e.g. in terms of flavour acceptance and preference, but specific behavioural and physiological parameters provide additional clues to understand how individuals perceive and respond to stimulations, e.g. acceptance or rejection. © 2010 Elsevier Ltd.
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Germany (DE)How to cite
APA:
Büttner, A., & Beauchamp, J. (2010). Chemical input - sensory output: diverse modes of physiology-flavour interaction. Food Quality and Preference, 21, 915-924. https://dx.doi.org/10.1016/j.foodqual.2010.01.008
MLA:
Büttner, Andrea, and Jonathan Beauchamp. "Chemical input - sensory output: diverse modes of physiology-flavour interaction." Food Quality and Preference 21 (2010): 915-924.
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