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
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.
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
