Flavor - 1st Edition - ISBN: 9780081002957, 9780081003008


1st Edition

From Food to Behaviors, Wellbeing and Health

Editors: Patrick Etiévant Elisabeth Guichard Christian Salles Andree Voilley
eBook ISBN: 9780081003008
Hardcover ISBN: 9780081002957
Imprint: Woodhead Publishing
Published Date: 26th May 2016
Page Count: 444
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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


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.


No. of pages:
© Woodhead Publishing 2016
Woodhead Publishing
eBook ISBN:
Hardcover ISBN:

About the Editors

Patrick Etiévant Editor

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 Editor

Dr. Guichard is head of Flavour Vision and Consumer Behaviour at The French National Institute for Agronomic Research (INRA)

Affiliations and Expertise

Head of Flavour Vision and Consumer Behaviour, The French National Institute for Agronomic Research (INRA)

Christian Salles Editor

Dr. Salles is a senior researcher in the Flavour Vision and Consumer Behaviour division at The French National Institute for Agronomic Research (INRA)

Affiliations and Expertise

Senior Researcher, Flavour Vision and Consumer Behaviour division, The French National Institute for Agronomic Research (INRA)

Andree Voilley Editor

Prof. Voilley is the Director of the Molecular and Food Engineering Research Group in the Ecole Nationale Supérieure de la Biologie Appliquée à la Nutrition et l’Alimentation (ENSBANA) at the Université de Bourgogne.

Affiliations and Expertise

Molecular and Food Engineering Research Group, Ecole Nationale Superieure de la Biologie Appliquee a la Nutrition et l’Alimentation (ENSBANA), Universite de Bourgogne, France