Three separate sensory systems — taste, smell, and chemesthesis — contribute to the overall flavor perception of foods and beverages. Modern psychophysical methods have led to quantitation of individual differences in perception, which have potentially important implications for food liking and intake, along with human health. Carefully designed studies using contemporary methods have allowed for the identification of novel relationships between variability in chemosensory and related genes with differences in perception, liking, and intake of foods and beverages. Here we summarize recent original research on relationships between chemosensory genetics and various measures of food liking and intake.
All Science Journal Classification (ASJC) codes
- Food Science
- Applied Microbiology and Biotechnology