Flavor: from food to behaviours, wellbeing and health
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Amsterdam
Elsevier, Woodhead Publishing
[2016]
|
| Schriftenreihe: | Woodhead Publishing series in food science, technology and nutrition
number 299 |
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis Klappentext |
| Beschreibung: | xxviii, 430 Seiten Illustrationen, Diagramme |
| ISBN: | 9780081002957 |
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Datensatz im Suchindex
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| adam_text | Contents
f}
List of Contributors xi
Woodhead Publishing Series in Food Science, Technology and Nutrition xv
Preface xxvii
Part One Food Flavor Release in Humans 1
1 Retention and release of taste and aroma compounds from
the food matrix during mastication and ingestion 3
Elisabeth Guichard, Christian Salles
1.1 Introduction 3
1.2 Flavor compounds 3
1.3 Interactions between flavor compounds and food matrix 7
1.4 Release of flavor compounds during the in-mouth process
as a function of oral physiology 10
1.5 Modeling in vivo flavor release 14
1.6 Conclusions 16
References 17
2 How amniotic fluid shapes early odor-guided responses
to colostrum and milk (and more) 23
Benoist Schaal
2.1 Amniotic fluid, colostrum, and milk are olfactorily attractive
to newborns 24
2.2 Evidence for transnatal chemosensory continuity 25
2.3 Physiological bases and chemical evidence for transnatal
chemosensory continuity 27
2.4 Transnatal olfactory continuity-related predictions 33
2.5 Conclusion: more predictions, contradictions, and other
inclusive adaptive options 41
Acknowledgments 43
References 44
Part Two Perception of Flavor Compounds 55
3 Olfactory perception and integration 57
Patricia Duchamp-Viret, Marie-Christine Lacroix, Nicola Kuszewski,
Christine Baly
3.1 Introduction 57
VI
Contents
3.2 Peripheral odorant processing: everything begins in the nose 58
3.3 OB odorant processing 65
3.4 The piriform cortex: birth of the odorant percept 70
3.5 Plasticity mechanisms at the peripheral and OB levels 73
3.6 Genetic, gender, and ageing variations in the olfactory system
performances 76
3.7 Olfactory function under neurohormonal controls
(other than these involved in metabolic status) 80
3.8 Conclusion 84
Abbreviations 84
References 85
4 Taste perception and integration 101
Loïc Briand, Christian Salles
4.1 Introduction 101
4.2 Tasting molecules 101
4.3 Physiology of taste 108
4.4 Integration of taste perception 111
4.5 Taste—taste interaction 112
4.6 Conclusions and future trends 113
References 114
5 Multimodal interactions 121
Thierry Thomas-Danguin, Charlotte Sinding, Carole Tournier,
Anne Saint-Eve
5.1 Introduction 121
5.2 Multimodal interactions within the chemical senses 122
5.3 Interactions between aroma, taste and texture 130
5.4 Conclusion: multimodal interactions and food innovation 133
References 134
6 Flavor: Brain processing 143
Edmund T. Rolls
6.1 Introduction 143
6.2 Flavor processing in the primate brain 143
6.3 Flavor processing in the human brain: functional neuroimaging 146
6.4 Beyond the reward value of flavor to decision-making 154
6.5 Synthesis 155
Acknowledgments 155
References 155
7 Holistic perception and memorization of flavor 161
Richard J. Stevenson
7.1 Introduction 161
7.2 Holistic flavor perception 161
Contents
vií
7.3 Memorization of flavor 169
7.4 Genera] discussion 175
References 176
8 Prediction of perception using structure-activity models 181
Anne Tromelin
8.1 Introduction 181
8.2 Approaches to predict activities and properties of organic
molecules from their molecular structures 182
8.3 Search of links between molecular structure and flavor perception 188
SA Conclusions 191
References 192
Part Three Role of Flavor Perception on Food Intake 201
9 Genetic basis of flavor sensitivity and food preferences 203
Hoppu lilla, Knaapila Antti, Laaksonen Oskar; Sandell Mari
9.1 Introduction to individual food preferences 203
9.2 Bitter taste 203
9.3 Genetic variation in other taste modalities 209
9.4 Other orosensory properties 210
9.5 Food-related odors and genetic variation 213
9.6 Summary and conclusions 216
References 219
10 Mechanisms involved in the control of feeding behavior
in relation to food flavor 229
Luc Pénicaud, Dominique Valentin, Laurent Brondel
10.1 Introduction 229
10.2 Homeostatic factors 230
10.3 Hedonic factors 231
10.4 Cognitive factors 238
10.5 Conclusions 242
Acknowledgments 244
References 244
11 Flavor perception and satiation 251
Ciarán G. Forde
11.1 Introduction 251
11.2 Impact of food odor on food intake and satiation 252
11.3 Impact of taste on food intake and satiation 256
11.4 Impact of food texture on food intake 262
11.5 Conclusions and future perspectives: using flavor to design
reduced calorie foods 268
References 269
Contents
viii
12 Familiarity, monotony, or variety: the role of flavor complexity
in food intake 277
E.P. Köster, J. Mojet
12.1 Introduction 27 7
12.2 Perceived complexity: definition and measurement 278
12.3 Familiarity and variety as concepts 282
12.4 Theories predicting the development of product appreciation
over time 284
12.5 Learning experience, culture, and the formation and development
of optimal complexity of the consumer with experience and age 286
12.6 Practical implications for product development and marketing 287
12.7 Conclusions 288
References 289
13 Relationships between early flavor exposure, and food acceptability
and neophobia 293
Sophie Nicklaus
13.1 Introduction 293
13.2 Early flavor exposure 293
13.3 Influence of early flavor exposure on the development of food
preferences 296
13.4 Relationships between flavor exposure, flavor preferences and
neophobia 302
13.5 Conclusions 304
References 304
Part Four Flavor Perception and Physiological Status 313
14 Metabolic status and olfactory function 315
Marie-Christine Lacroix, Nicola Kuszewski, Christine Baly,
Patricia Duchamp- Vi ret
14.1 Olfactory function is under the influence of metabolic-related
hormones and peptides, as well as of nutriments:
neuroanatomical evidences 315
14.2 Prandial state and olfactory function 318
14.3 Metabolic disorders linked, or not, to eating disorders and the
olfactory function 322
14.4 Conclusions 328
Abbreviations 328
References 329
15 Taste disorders in disease 337
Laurent Brondel, Marie-Claude Brindisi, Agnès Jacquin-Piques,
Thomas Mouillot, Luc Pénicaud
15.1 Introduction 337
15.2 Taste disorders 337
Contents
ix
15.3 Taste disorders in metabolic pathologies 342
15.4 Taste disorders in neurological diseases 345
15.5 Taste disorders in cancer 347
15.6 Conclusions 351
Acknowledgment 352
References 352
16 Olfactory disorders and consequences 363
Thomas Hummel, Ilona Croy, Antje Haehner
16.1 Introduction 363
16.2 Classification of olfactory loss 363
16.3 Causes of olfactory disorders 364
16.4 Patient examination 366
16.5 Treatment of smell disorders 368
16.6 Quality of life in patients with olfactory loss 369
16.7 Summary 370
References 370
Part Five Environmental Modulation of Perception 379
17 Learning of human flavor preferences 381
Remco C. Havermans
17.1 Introduction 381
17.2 Tasting to preference 382
17.3 Pavlovian love of food 383
17.4 Pavlovian food cravings 386
17.5 Instrumental food preferences 389
17.6 Conclusions and future trends 391
References 392
18 Sensory and neuromarketing: about and beyond customer sensation 397
Niliifer Z. Aydinoglu, Eda Sayin
18.1 Sensory marketing—managing and enriching the customer
experience 398
18.2 Understanding the customer experience 402
References 405
Index
409
WoöDHEAD PUBLISHING SERIES IN FOOD SCIENCE, TECHNOLOGY AND NUTRITION
Flavor: From Food to Behaviors, Wellbeing and Health is a follow-up to a previous volume entitled
Flavor in Food, edited by A. Voilley and P. Etievant (2006, Woodhead Publishing Ltd.). The previous
. volume covered mainly the characterization methods of flavor compounds, their interaction within
the food matrix during processing, storage and mastication, and their release in the mouth. This title
briefly describes the progress made in the field of flavor compounds in food, but has the ambition
to summarize the latest knowledge acquired about the nervous sensory signals processing and the
impact of these signals on the physiological status, the emergence of preferences, and behavior.
:-V ,
The book is organized in order to present a logical story—starting with food and the formation
of a food bolus, and moving on to explain how flavor compounds reach their specific receptors,
generate nervous signals sent to our brain, and how the stimulation of peripheral and more central
targets in the brain contributes to the emergence of a sensory image and memory interacting with
the regulation of food intake and food behavior. As far as possible, the mechanisms underlying
these interactions are described.
a- #■
In thëfirst part, the reader will find how flavor compounds are released from food in a physiological
environment, not only during mastication and digestion, but also during gestation and lactation.
Part two analyzes the mechanisms of flavor perception in humans. Chapters include the most
recent data published on the nervous peripheral perception of aroma and sapid compounds,
providing insight into the different nervous signals that are generated and processed at different
levels in the brain. A specialized chapter summarizes the mathematical models aiming to predict
flavor properties. Another chapter focuses on the multimodal interactions occurring with other
internal and external signals to produce a holistic sensory image of a product, memorized for
further behavior.
Part three covers the impact of sensory perception and characteristics on food intake, at different
ages. Chapters explore topics such as the possible influence of genome on perception and the
short- and long-term impact of sensory perception on satiety.
Part four highlights the role of contrasted physiological situations on taste and flavor perception
and appreciation, including the consequences of common pathologies. Conversely, the impact of
perception abnormalities on feeding is also described.
The final part explains how environmental parameters may interact with flavor perception and
food behavior. A particular focus is made on the role of early learning on the settlement of food
preferences and a second focus aims to clarify the interest and risks of neuroscience approaches in
understanding how external factors may drive the food choices of consumers.
This book is designed for managers in food industry searching information on the impact of food
flavor and taste on consumer behavior and health, for medical doctors in nutrition, postgraduates
working in public and private research, and students in high schools and universities.
Patrick Etiévant was previously Head of the Nutrition, Chemical Food Safety and Consumer
Behaviour Division of The French National Institute for Agronomic Research (INRA, France)
from 2003 to 2011. Elisabeth Guichard and Christian Salles are coleaders of the research group
Molecular interactions, in-mouth mechanisms and flavor perception, at the Center for taste and
feeding behavior at the French National Institute for Agronomic Research (INRA, Dijon, France).
Andrée Voilley is Emeritus Professor at AgroSup Dijon (Univ. Bourgogne Franche Comté, France).
ISBN 978-0-08-100295-7
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| spelling | Flavor from food to behaviours, wellbeing and health edited by Patrick Etiévant, Elisabeth Guichard, Christian Salles, Andrée Voilley Amsterdam Elsevier, Woodhead Publishing [2016] xxviii, 430 Seiten Illustrationen, Diagramme txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing series in food science, technology and nutrition number 299 Lebensmittel (DE-588)4034870-2 gnd rswk-swf Aroma (DE-588)4137070-3 gnd rswk-swf Lebensmittel (DE-588)4034870-2 s Aroma (DE-588)4137070-3 s DE-604 Etiévant, Patrick (DE-588)1103253638 edt Erscheint auch als Online-Ausgabe 978-0-08-100300-8 Woodhead Publishing series in food science, technology and nutrition number 299 (DE-604)BV036854561 299 Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028942652&sequence=000003&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Digitalisierung UB Bayreuth - ADAM Catalogue Enrichment application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=028942652&sequence=000004&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Klappentext |
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| title | Flavor from food to behaviours, wellbeing and health |
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| title_full | Flavor from food to behaviours, wellbeing and health edited by Patrick Etiévant, Elisabeth Guichard, Christian Salles, Andrée Voilley |
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