In:
Enfance, PERSEE Program, Vol. 50, No. 1 ( 1997), p. 112-121
Abstract:
Flavor is the global sensory message elicited by food. It has important olfactory and gustatory aspects, and also tactile, visual and auditory components. Flavor not only is a source of pleasure but also a guide which allows the consumer to select foods and adjust intake as a function of needs. The flavor of a familiar food is a complex conditioned stimulus which triggers a cascade of anticipatory metabolic responses which allow optimal utilisation of the ingested nutrients. Preferences and aversions for specific flavors are based on innate predispositions but mostly on the consumer's experience of the metabolic aftereffects of ingestion. Thus, from early childhood, satiety or malaise shape appetite or aversion for specific flavors.
Type of Medium:
Online Resource
ISSN:
0013-7545
DOI:
10.3406/enfan.1997.3050
Language:
French
Publisher:
PERSEE Program
Publication Date:
1997
detail.hit.zdb_id:
2265562-1
SSG:
5,2
SSG:
5,3
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