Flavor is perceived differently across individuals. While there are certainly common percepts that all humans can relate to, the degree to which we each experience these sensations from particular foods or objects can vary. Some of this variability comes from differences in our experiences: how familiar we are with, what we have been told about, or the personal value we assign to an item or sensation. However, environment and experience do not explain all of the differences in flavor perception. Biology is a large determinant of the array and intensity of sensations that an individual experiences. Understanding this biological variability can assist in the study of human ingestive behavior and the design of food products. This chapter reviews the current state of knowledge on individual differences in flavor perception, specifically the variation in tactile, chemesthetic, odor, and taste sensations. The genetic or biological roots of these differences are discussed, as well as how these differences may or may not alter food preference and intake.
|Original language||English (US)|
|Title of host publication||Multisensory Flavor Perception|
|Subtitle of host publication||From Fundamental Neuroscience Through to the Marketplace|
|Number of pages||26|
|State||Published - Apr 13 2016|
All Science Journal Classification (ASJC) codes
- Agricultural and Biological Sciences(all)