The COVID-19 may help enlightening how emotional food is.
Human behaviour
Science, technology and society
Journal
NPJ science of food
ISSN: 2396-8370
Titre abrégé: NPJ Sci Food
Pays: England
ID NLM: 101739627
Informations de publication
Date de publication:
2020
2020
Historique:
received:
04
06
2020
accepted:
29
07
2020
entrez:
22
8
2020
pubmed:
22
8
2020
medline:
22
8
2020
Statut:
epublish
Résumé
Olfactory and gustatory stimuli can elicit potent emotional responses and are essential in food perception. Yet, main theories of emotion often under-represent them, and our understanding of affective phenomena relies mostly on experimental studies conducted on visual and auditory stimuli. Although evidence is still accumulating today, recent findings suggest that the COVID-19 is associated with a loss in olfaction and/or taste. Here, I discuss how this unprecedented and uncommon spread of the loss of olfaction and/or taste worldwide may enlighten how emotional both these senses are and how much they influence food perception.
Identifiants
pubmed: 32821852
doi: 10.1038/s41538-020-00071-2
pii: 71
pmc: PMC7423882
doi:
Types de publication
Journal Article
Langues
eng
Pagination
10Informations de copyright
© The Author(s) 2020.
Déclaration de conflit d'intérêts
Competing interestsThe author declares no competing interests.
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