Taste, Nutrition and Health

• Andere auteurs: Tepper, Beverly J. (Redacteur), Barbarossa, Iole Tomassini (Redacteur)
• Formaat: Elektronisch Hoofdstuk
• Taal: Engels
• Gepubliceerd in: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Onderwerpen: Research & information: general; Biology, life sciences; Food & society; 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
• Online toegang: DOAB: download the publication; DOAB: description of the publication

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...