From Food to Behaviors, Wellbeing and Health

1st Edition - May 26, 2016

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  • Editors: P Etievant, Elisabeth Guichard, Christian Salles, Andree Voilley
  • Hardcover ISBN: 9780081002957
  • eBook ISBN: 9780081003008

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Flavor: From Food to Behaviors, Wellbeing and Health is the first single-volume resource focused on the different mechanisms of flavor perception from food ingestion, to sensory image integration and the physiological effects that may explain food behaviors. The information contained is highly multidisciplinary, starting with chemistry and biochemistry, and then continuing with psychology, neurobiology, and sociology. The book gives coherence between results obtained in these fields to better explain how flavor compounds may modulate food intake and behavior. When available, physiological mechanisms and mathematical models are explained. Since almost half a billion people suffer from obesity and food related chronic diseases in the world, and since recent research has investigated the possible roles of pleasure linked to the palatability of food and eating pleasure on food intake, food habits, and energy regulation, this book is a timely resource on the topic. This book links these results in a logical story, starting in the food and the food bolus, and explaining how flavor compounds can reach different receptors, contribute to the emergence of a sensory image, and modulate other systems recognized as controlling food intake and food behavior. The influence of age, physiological disorders, or social environments are included in this approach since these parameters are known to influence the impact of food flavor on human behavior.

Key Features

  • Uniquely brings together multidisciplinary fields to explain, in a narrative structure, how flavor compounds may modulate food intake and behavior
  • Includes discussions of chemistry and biochemistry, psychology, neurobiology, and sociology
  • Presents an extremely current view that offers a wide perspective on flavor, an area of rapidly expanding knowledge
  • Edited by renowned experts in the field of flavor perception


Academics working in the areas of sensory science, food quality, nutrition and human sciences; R&D professionals in food companies working to develop foods and nutritionists.

Table of Contents

    • List of Contributors
    • Woodhead Publishing Series in Food Science, Technology and Nutrition
    • Preface
    • Part One: Food Flavor Release in Humans
      • 1: Retention and release of taste and aroma compounds from the food matrix during mastication and ingestion
        • Abstract
        • 1.1. Introduction
        • 1.2. Flavor compounds
        • 1.3. Interactions between flavor compounds and food matrix
        • 1.4. Release of flavor compounds during the in-mouth process as a function of oral physiology
        • 1.5. Modeling in vivo flavor release
        • 1.6. Conclusions
      • 2: How amniotic fluid shapes early odor-guided responses to colostrum and milk (and more)
        • Abstract
        • 2.1. Amniotic fluid, colostrum, and milk are olfactorily attractive to newborns
        • 2.2. Evidence for transnatal chemosensory continuity
        • 2.3. Physiological bases and chemical evidence for transnatal chemosensory continuity
        • 2.4. Transnatal olfactory continuity-related predictions
        • 2.5. Conclusion: more predictions, contradictions, and other inclusive adaptive options
        • Acknowledgments
    • Part Two: Perception of Flavor Compounds
      • 3: Olfactory perception and integration
        • Abstract
        • 3.1. Introduction
        • 3.2. Peripheral odorant processing: everything begins in the nose
        • 3.3. OB odorant processing
        • 3.4. The piriform cortex: birth of the odorant percept
        • 3.5. Plasticity mechanisms at the peripheral and OB levels
        • 3.6. Genetic, gender, and aging variations in the olfactory system performances
        • 3.7. Olfactory function under neurohormonal controls (other than these involved in metabolic status)
        • 3.8. Conclusion
        • Abbreviations
      • 4: Taste perception and integration
        • Abstract
        • 4.1. Introduction
        • 4.2. Tasting molecules
        • 4.3. Physiology of taste
        • 4.4. Integration of taste perception
        • 4.5. Taste–taste interaction
        • 4.6. Conclusions and future trends
      • 5: Multimodal interactions
        • Abstract
        • 5.1. Introduction
        • 5.2. Multimodal interactions within the chemical senses
        • 5.3. Interactions between aroma, taste and texture
        • 5.4. Conclusion: multimodal interactions and food innovation
      • 6: Flavor: Brain processing
        • Abstract
        • 6.1. Introduction
        • 6.2. Flavor processing in the primate brain
        • 6.3. Flavor processing in the human brain: functional neuroimaging
        • 6.4. Beyond the reward value of flavor to decision-making
        • 6.5. Synthesis
        • Acknowledgments
      • 7: Holistic perception and memorization of flavor
        • Abstract
        • 7.1. Introduction
        • 7.2. Holistic flavor perception
        • 7.3. Memorization of flavor
        • 7.4. General discussion
      • 8: Prediction of perception using structure–activity models
        • Abstract
        • 8.1. Introduction
        • 8.2. Approaches to predict activities and properties of organic molecules from their molecular structures
        • 8.3. Search of links between molecular structure and flavor perception
        • 8.4. Conclusions
    • Part Three: Role of Flavor Perception on Food Intake
      • 9: Genetic basis of flavor sensitivity and food preferences
        • Abstract
        • 9.1. Introduction to individual food preferences
        • 9.2. Bitter taste
        • 9.3. Genetic variation in other taste modalities
        • 9.4. Other orosensory properties
        • 9.5. Food-related odors and genetic variation
        • 9.6. Summary and conclusions
      • 10: Mechanisms involved in the control of feeding behavior in relation to food flavor
        • Abstract
        • 10.1. Introduction
        • 10.2. Homeostatic factors
        • 10.3. Hedonic factors
        • 10.4. Cognitive factors
        • 10.5. Conclusions
        • Acknowledgments
      • 11: Flavor perception and satiation
        • Abstract
        • 11.1. Introduction
        • 11.2. Impact of food odor on food intake and satiation
        • 11.3. Impact of taste on food intake and satiation
        • 11.4. Impact of food texture on food intake
        • 11.5. Conclusions and future perspectives: using flavor to design reduced calorie foods
      • 12: Familiarity, monotony, or variety: The role of flavor complexity in food intake
        • Abstract
        • 12.1. Introduction
        • 12.2. Perceived complexity: definition and measurement
        • 12.3. Familiarity and variety as concepts
        • 12.4. Theories predicting the development of product appreciation over time
        • 12.5. Learning experience, culture, and the formation and development of optimal complexity of the consumer with experience and age
        • 12.6. Practical implications for product development and marketing
        • 12.7. Conclusions
      • 13: Relationships between early flavor exposure, and food acceptability and neophobia
        • Abstract
        • 13.1. Introduction
        • 13.2. Early flavor exposure
        • 13.3. Influence of early flavor exposure on the development of food preferences
        • 13.4. Relationships between flavor exposure, flavor preferences and neophobia
        • 13.5. Conclusions
    • Part Four: Flavor Perception and Physiological Status
      • 14: Metabolic status and olfactory function
        • Abstract
        • 14.1. Olfactory function is under the influence of metabolic-related hormones and peptides, as well as of nutriments: neuroanatomical evidences
        • 14.2. Prandial state and olfactory function
        • 14.3. Metabolic disorders linked, or not, to eating disorders and the olfactory function
        • 14.4. Conclusions
        • Abbreviations
      • 15: Taste disorders in disease
        • Abstract
        • 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. Conclusions
        • Acknowledgment
      • 16: Olfactory disorders and consequences
        • Abstract
        • 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
    • Part Five: Environmental Modulation of Perception
      • 17: Learning of human flavor preferences
        • Abstract
        • 17.1. Introduction
        • 17.2. Tasting to preference
        • 17.3. Pavlovian love of food
        • 17.4. Pavlovian food cravings
        • 17.5. Instrumental food preferences
        • 17.6. Conclusions and future trends
      • 18: Sensory and neuromarketing: about and beyond customer sensation
        • Abstract
        • 18.1. Sensory marketing—managing and enriching the customer experience
        • 18.2. Understanding the customer experience
    • Index

Product details

  • No. of pages: 444
  • Language: English
  • Copyright: © Woodhead Publishing 2016
  • Published: May 26, 2016
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9780081002957
  • eBook ISBN: 9780081003008

About the Editors

P Etievant

Dr. Etiévant is the director of the Nutrition, Chemical, Food Safety and Consumer Behaviour Divisions of The French National Institute for Agronomic Research (INRA)

Affiliations and Expertise

Director of the Nutrition, Chemical, Food Safety and Consumer Behaviour Divisions, The French National Institute for Agronomic Research (INRA)

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.

Affiliations and Expertise

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

Andree Voilley

Prof. Voilley is recognized worldwide for her extensive knowledge of mass transfer in small molecules, such as water or aroma, as a function of complex biological matrix structures, and their relationship with hydration level and processing. She has directed more than 50 PhD dissertations. She co-edited “Flavor: From Food to Behaviors, Wellbeing and Health” (Elsevier, 2016), and Flavour in Food (Elsevier, 2006). Prof. Voilley is Member of the French Academy of Agriculture.

Affiliations and Expertise

Emeritus Professor, AgroSup Dijon, Université Bourgogne Franche-Comté, France.

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