From Food to Behaviors, Wellbeing and Health

2nd Edition - August 18, 2022

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  • Editors: Elisabeth Guichard, Christian Salles
  • Hardcover ISBN: 9780323899031
  • eBook ISBN: 9780323914932

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Flavor: From Food to Behaviors, Wellbeing and Health, Second Edition presents the different mechanisms of flavor perception. Broken into four parts, the first begins with coverage of flavor release in humans. Part two addresses flavor perception, from molecules to receptors and brain integration. Part three analyzes flavor perception, preferences and food intake. Finally, part four considers flavor perception and physiological status. Academics working in the areas of sensory science, food quality, nutrition and human sciences, as well as research and development professionals and nutritionists, will benefit from this important revised reference.

Key Features

  • Addresses the link between flavor perception and human behaviors, specifically human physiology in relation to perception
  • Presents opportunities for the reformulation of healthy foods while maintaining the acceptability by consumers
  • Explains how flavor compounds may modulate food intake and behavior
  • Assesses the influence of age, physiological disorders, or social environments on the impact of food flavor


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

  • Cover image
  • Title page
  • Table of Contents
  • Copyright
  • List of contributors
  • Preface
  • Part One. Flavor release in humans
  • 1. Retention and release of aroma and taste compounds, influence on perception
  • 1.1. Introduction
  • 1.2. Aroma and taste compounds
  • 1.3. Influence of food ingredients and food structure on the release of flavor compounds during the in-mouth process in relation with perception
  • 1.4. Influence of oral physiology on in vivo release and perception
  • 1.5. Simulation of oral processing using different devices
  • 1.6. Conclusion
  • 2. Flavors mothers taught us in the womb and in milk
  • 2.1. Introduction
  • 2.2. Biological fluids that spontaneously attract neonates
  • 2.3. Behavioral evidence of “transnatal chemosensory continuity” and a working hypothesis
  • 2.4. Physiological bases for transnatal chemosensory continuity
  • 2.5. Chemical evidence for transnatal chemosensory continuity
  • 2.6. The transnatal olfactory continuity hypothesis and ensuing predictions
  • 2.7. Transnatal chemosensory continuity: can it Be maladaptive?
  • 2.8. Closing comments
  • 3. In-mouth metabolism of flavor compounds
  • 3.1. Introduction
  • 3.2. In-mouth metabolism of flavor compounds
  • 3.3. In-mouth generation of flavor compounds by biotransformation of their precursors
  • 3.4. Oral metabolism and links with perception
  • 3.5. Modulation of flavor perception by the salivary antioxidant capacity
  • 3.6. Conclusions
  • Part Two. Flavor perception, from molecule to receptor and brain integration
  • 4. Taste and trigeminal perception; from detection to integration
  • 4.1. Introduction
  • 4.2. Tasting molecules
  • 4.3. Trigeminal molecules
  • 4.4. Physiology of taste
  • 4.5. Integration of taste perception
  • 4.6. Taste-taste interaction
  • 4.7. Conclusion and future trends
  • 5. Odorant metabolizing enzymes in the peripheral olfactory process
  • 5.1. Introduction
  • 5.2. Olfactory expression and localization of OMEs
  • 5.3. Functional roles of OMEs in the olfactory process
  • 5.4. Conclusion
  • 6. Olfactory integration and odor perception
  • List of abbreviations
  • 6.1. Introduction
  • 6.2. Peripheral odorant processing: everything begins in the nose
  • 6.3. OB odorant processing
  • 6.4. The piriform cortex: birth of the odorant percept
  • 6.5. Plasticity mechanisms at the peripheral and OB levels
  • 6.6. Genetic, gender, and aging variations in the olfactory system performances
  • 6.7. Olfactory function under neurohormonal controls (other than those involved in metabolic status)
  • 6.8. Conclusion
  • 7. Multimodal sensory interactions
  • 7.1. Introduction
  • 7.2. Multimodal interactions within the chemical senses
  • 7.3. Interactions between aroma, taste and texture
  • 7.4. Conclusion: multimodal interactions and food innovation
  • 8. Flavor: brain processing
  • 8.1. Introduction
  • 8.2. Flavor processing in the primate brain
  • 8.3. Flavor processing in the human brain: functional neuroimaging
  • 8.4. Beyond the reward value of flavor to decision-making
  • 8.5. Synthesis
  • 9. Holistic perception and memorization of flavor
  • 9.1. Introduction
  • 9.2. Holistic flavor perception
  • 9.3. Memorization of flavor
  • 9.4. Conclusion
  • 9.5. General discussion
  • Part Three. Flavor perception, preferences and food intake
  • 10. Acquired tastes: on the learning of human food preferences
  • 10.1. Introduction
  • 10.2. Tasting to preference
  • 10.3. The Pavlovian love of food
  • 10.4. Acquired food cravings
  • 10.5. Instrumental food preferences
  • 10.6. Social learning—“I'll have whatever she has”
  • 10.7. Conclusion and future trends
  • 11. Relationships between early flavor/texture exposure, and food acceptability and neophobia
  • 11.1. Introduction
  • 11.2. Early flavor exposure
  • 11.3. Influence of early flavor and texture exposure on the development of food preferences
  • 11.4. Relationships between flavor exposure, texture exposure, food preferences and neophobia
  • 11.5. Conclusions
  • 12. Sensory influences on food choice and energy intake: recent developments and future directions
  • 12.1. Introduction: the role of sensory cues in food choice and intake
  • 12.2. Impact of food odor on food choice and intake
  • 12.3. Impact of taste on food choice and intake
  • 12.4. Impact of texture on eating rate and food intake
  • 12.5. Future directions: application of sensory approaches to public health
  • 13. Familiarity, monotony or variety: the role of flavor complexity in food intake
  • 13.1. Introduction
  • 13.2. Perceived complexity: definition and measurement
  • 13.3. Familiarity and variety as concepts
  • 13.4. Theories predicting the development of product appreciation over time
  • 13.5. Learning experience, culture, and the formation and development of optimal complexity of the consumer with experience and age
  • 13.6. Practical implications for product development and marketing
  • 13.7. Conclusion
  • Part Four. Flavor perception and physiological status
  • 14. The metabolic status and olfactory function
  • 14.1. How is the olfactory function influenced metabolic-related hormones and peptides and of nutriments: neuroanatomical evidence
  • 14.2. Prandial state and olfactory function
  • 14.3. Metabolic disorders linked, or not, to eating disorders and olfactory function
  • 14.4. Conclusion
  • 15. Taste disorders in disease
  • 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. Taste disorders in COVID-19 infection
  • 15.7. Conclusion
  • 16. Olfactory disorders and consequences
  • 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
  • 17. Relationship between fermented food, oral microbiota, and taste perception
  • 17.1. Oral microbiota
  • 17.2. Fermented foods
  • 17.3. Influence of oral microbiota on taste perception
  • 17.4. Conclusion
  • Index

Product details

  • No. of pages: 502
  • Language: English
  • Copyright: © Woodhead Publishing 2022
  • Published: August 18, 2022
  • Imprint: Woodhead Publishing
  • Hardcover ISBN: 9780323899031
  • eBook ISBN: 9780323914932

About the Editors

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

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