Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors.
aroma
flavor
taste
Journal
Journal of food science
ISSN: 1750-3841
Titre abrégé: J Food Sci
Pays: United States
ID NLM: 0014052
Informations de publication
Date de publication:
Mar 2023
Mar 2023
Historique:
revised:
24
06
2022
received:
17
03
2022
accepted:
26
07
2022
medline:
28
3
2023
pubmed:
29
9
2022
entrez:
28
9
2022
Statut:
ppublish
Résumé
Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.
Identifiants
pubmed: 36169921
doi: 10.1111/1750-3841.16300
doi:
Types de publication
Review
Journal Article
Langues
eng
Sous-ensembles de citation
IM
Pagination
65-90Subventions
Organisme : University of Cagliari: Fondi 5 per mille
ID : Anno 2017
Organisme : Fondo Integrativo per la Ricerca
ID : FIR 2021
Organisme : Hatch Act Funds
ID : Project #10180
Informations de copyright
© 2022 The Authors. Journal of Food Science published by Wiley Periodicals LLC on behalf of Institute of Food Technologists.
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