Flavours: the pleasure principle

John Prescott

doi:10.1186/2044-7248-4-15

Abstract

Flavour perception reflects the integration of distinct sensory signals, in particular odours and tastes, primarily through the action of associative learning. This gives rise to sensory interactions derived from the innate properties of tastes. It is argued that while the integration inherent in flavours may have adaptive meaning in terms of food identification, the primary purpose is to provide a hedonic value to the odour and the flavour. Hence, flavours may be seen primarily as units of pleasure that influence our motivation to consume.

Highlights

Flavour perception reflects the integration of distinct sensory signals, in particular odours and tastes, primarily through the action of associative learning
In the context of eating, we never experience the odours in flavours without accompanying tastes
The first of these is that the hedonic properties of tastes become attached to the odour through their repeated co-exposure [7,8], an example of a general associative learning process known as evaluative conditioning [9]

Summary

Introduction

Flavour perception reflects the integration of distinct sensory signals, in particular odours and tastes, primarily through the action of associative learning. The idea of flavours as the outcome of the integration of tastes, odours and oral somatosensory (tactile) qualities has a long pedigree [1,2,3]. In the context of eating, we never experience the odours in flavours without accompanying tastes.

Results

Conclusion