Flavor

From Food to Behaviors, Wellbeing and Health

2nd Edition - August 18, 2022
Editors: Elisabeth Guichard, Christian Salles
Language: English
Hardback ISBN:
9 7 8 - 0 - 3 2 3 - 8 9 9 0 3 - 1
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 4 9 3 - 2

Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with cove… Read more

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Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception.

Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status.

Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Preface
Part One. Flavor release in humans
1. Retention and release of aroma and taste compounds, influence on perception
1.1. Introduction
1.2. Aroma and taste compounds
1.3. Influence of food ingredients and food structure on the release of flavor compounds during the in-mouth process in relation with perception
1.4. Influence of oral physiology on in vivo release and perception
1.5. Simulation of oral processing using different devices
1.6. Conclusion
2. Flavors mothers taught us in the womb and in milk
2.1. Introduction
2.2. Biological fluids that spontaneously attract neonates
2.3. Behavioral evidence of “transnatal chemosensory continuity” and a working hypothesis
2.4. Physiological bases for transnatal chemosensory continuity
2.5. Chemical evidence for transnatal chemosensory continuity
2.6. The transnatal olfactory continuity hypothesis and ensuing predictions
2.7. Transnatal chemosensory continuity: can it Be maladaptive?
2.8. Closing comments
3. In-mouth metabolism of flavor compounds
3.1. Introduction
3.2. In-mouth metabolism of flavor compounds
3.3. In-mouth generation of flavor compounds by biotransformation of their precursors
3.4. Oral metabolism and links with perception
3.5. Modulation of flavor perception by the salivary antioxidant capacity
3.6. Conclusions
Part Two. Flavor perception, from molecule to receptor and brain integration
4. Taste and trigeminal perception; from detection to integration
4.1. Introduction
4.2. Tasting molecules
4.3. Trigeminal molecules
4.4. Physiology of taste
4.5. Integration of taste perception
4.6. Taste-taste interaction
4.7. Conclusion and future trends
5. Odorant metabolizing enzymes in the peripheral olfactory process
5.1. Introduction
5.2. Olfactory expression and localization of OMEs
5.3. Functional roles of OMEs in the olfactory process
5.4. Conclusion
6. Olfactory integration and odor perception
List of abbreviations
6.1. Introduction
6.2. Peripheral odorant processing: everything begins in the nose
6.3. OB odorant processing
6.4. The piriform cortex: birth of the odorant percept
6.5. Plasticity mechanisms at the peripheral and OB levels
6.6. Genetic, gender, and aging variations in the olfactory system performances
6.7. Olfactory function under neurohormonal controls (other than those involved in metabolic status)
6.8. Conclusion
7. Multimodal sensory interactions
7.1. Introduction
7.2. Multimodal interactions within the chemical senses
7.3. Interactions between aroma, taste and texture
7.4. Conclusion: multimodal interactions and food innovation
8. Flavor: brain processing
8.1. Introduction
8.2. Flavor processing in the primate brain
8.3. Flavor processing in the human brain: functional neuroimaging
8.4. Beyond the reward value of flavor to decision-making
8.5. Synthesis
9. Holistic perception and memorization of flavor
9.1. Introduction
9.2. Holistic flavor perception
9.3. Memorization of flavor
9.4. Conclusion
9.5. General discussion
Part Three. Flavor perception, preferences and food intake
10. Acquired tastes: on the learning of human food preferences
10.1. Introduction
10.2. Tasting to preference
10.3. The Pavlovian love of food
10.4. Acquired food cravings
10.5. Instrumental food preferences
10.6. Social learning—“I'll have whatever she has”
10.7. Conclusion and future trends
11. Relationships between early flavor/texture exposure, and food acceptability and neophobia
11.1. Introduction
11.2. Early flavor exposure
11.3. Influence of early flavor and texture exposure on the development of food preferences
11.4. Relationships between flavor exposure, texture exposure, food preferences and neophobia
11.5. Conclusions
12. Sensory influences on food choice and energy intake: recent developments and future directions
12.1. Introduction: the role of sensory cues in food choice and intake
12.2. Impact of food odor on food choice and intake
12.3. Impact of taste on food choice and intake
12.4. Impact of texture on eating rate and food intake
12.5. Future directions: application of sensory approaches to public health
13. Familiarity, monotony or variety: the role of flavor complexity in food intake
13.1. Introduction
13.2. Perceived complexity: definition and measurement
13.3. Familiarity and variety as concepts
13.4. Theories predicting the development of product appreciation over time
13.5. Learning experience, culture, and the formation and development of optimal complexity of the consumer with experience and age
13.6. Practical implications for product development and marketing
13.7. Conclusion
Part Four. Flavor perception and physiological status
14. The metabolic status and olfactory function
14.1. How is the olfactory function influenced metabolic-related hormones and peptides and of nutriments: neuroanatomical evidence
14.2. Prandial state and olfactory function
14.3. Metabolic disorders linked, or not, to eating disorders and olfactory function
14.4. Conclusion
15. Taste disorders in disease
15.1. Introduction
15.2. Taste disorders
15.3. Taste disorders in metabolic pathologies
15.4. Taste disorders in neurological diseases
15.5. Taste disorders in cancer
15.6. Taste disorders in COVID-19 infection
15.7. Conclusion
16. Olfactory disorders and consequences
16.1. Introduction
16.2. Classification of olfactory loss
16.3. Causes of olfactory disorders
16.4. Patient examination
16.5. Treatment of smell disorders
16.6. Quality of life in patients with olfactory loss
16.7. Summary
17. Relationship between fermented food, oral microbiota, and taste perception
17.1. Oral microbiota
17.2. Fermented foods
17.3. Influence of oral microbiota on taste perception
17.4. Conclusion
Index

Elisabeth Guichard

Elisabeth Guichard is recognised as an expert in flavour analysis by the scientific community as demonstrated by her publications in peer review Journals (180) mainly in Food Science, her active participation as oral speaker (130) or by poster presentation (123) in the most famous congresses in the field and her position as associate editor in Flavour and Fragrance Journal. She is editor of 8 books and author of 72 book chapters. She developed innovative methodologies to better understand the interactions between aroma compounds and macromolecules at the molecular level in the aim to predict aroma release from food matrix taking into account their initial composition. Since 2008, E. Guichard focused her research on the dynamic release of aroma compounds during food consumption by human subjects differing in their oral physiology and its impact on dynamic sensory perception. She also studied odor-taste associations to restore taste perception in low salt/sugar/fat products.

Affiliations and expertise

Senior Scientist, Center for Taste and Feeding Behavior, INRAE, France

Christian Salles

Christian Salles is research director at INRAE. His main research field carries on in-mouth mechanisms leading to flavour release and perception with in vivo and in vitro approaches. He coordinated the development of chewing simulators dedicated to in vitro approaches of temporal flavour release and food breakdown studies in controlled eating conditions. He has coordinated several projects related to the reduction of salt content in food and in particular a European project (TeRiFiQ – from 1/2012 to 12/2015) on the reduction of salt, fat and sugar in food, with 17 European partners including 11 SMEs. These last years, he focused his research on the temporal release of sodium according to food matrix composition and oral condition. He is the author of 80 publications in peer-reviewed journals, 117 communications in scientific congresses (oral and poster) and the author of 53 book chapters. He is the editor of 2 books.