Abstract
The flavour of foods and drinks is influenced by perceptual interactions between genuine taste and odour active compounds that are sensed retronasally. Interdisciplinary teams of plant and sensory experts have identified specific flavour changes that influence overall favour profiles. Currently, it is unknown how retronasal sensations might vary with measures of taste phenotype and taste function, and how such differences might influence liking and intake of certain foods and drinks over others. Given that neural response depends not only on the type of stimuli, but also in large part on the cognitive context, focus and state of the individual, a conclusive determination of the food reward response triggered by retronasal olfaction is warranted.
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