Taste, Nutrition and Health

The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet...

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Dades bibliogràfiques
Format:	Online
Idioma:	anglès
Publicat:	MDPI - Multidisciplinary Digital Publishing Institute 2021
Matèries:	acceptability food development sensory attributes CATA dietotherapy aromas linoleic acid gustation hedonic BDNF fat taste c-Fos Zif-268 Glut-1 sweeteners sugar reduction psychophysical dose-response sweetness growth rate sweetness potency cross-cultural food liking sensory questionnaire fMRI caffeine taste memory sensory evaluation tea EGCG hedonics sweet taste psychophysics nutrition diet threshold intensity liking sweetness taste test individual differences classification method taste perception umami carbohydrate sweet salt bitter physical activity basic tastes taste reception smell dysgeusia burning sensation halitosis saliva caries primary Sjögren’s syndrome non-SS sicca syndrome sweet liking fat liking e-cigarettes body mass index dietary behaviors tobacco cigarettes chronic smoking electrophysiological recording from human tongue fat perception CD36 PROP tasting grapefruit consumer naringin aroma color satiety tastants food intake intraduodenal infusion intraileal infusion overweight weight management Obesity eating behavior prebiotics microbiota sex differences biopsychosocial children brain imaging smell sensitivity olfaction staircase QUEST choice familiarity PROP food neophobia sensitivity to disgust sensitivity to punishment vegetables caffeinated beverages bitterness astringency taste preference questionnaire validation European children adolescents adults genetics food preferences heritability candidate gene GWAS adiposity polygenic risk score n/a thema EDItEUR::G Reference, Information and Interdisciplinary subjects::GP Research and information: general thema EDItEUR::P Mathematics and Science::PS Biology, life sciences thema EDItEUR::J Society and Social Sciences::JB Society and culture: general::JBC Cultural and media studies::JBCC Cultural studies::JBCC4 Cultural studies: food and society
Accés en línia:	ONIX_20210501_9783039284443_432
Etiquetes:	Afegir etiqueta Sense etiquetes, Sigues el primer a etiquetar aquest registre!

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Sumari:	The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability—the extent to which a food is accepted or rejected—and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.

Taste, Nutrition and Health

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