Taste, Nutrition and Health

• Format: eBook
• Language: English
• Published: Basel, Switzerland MDPI - Multidisciplinary Digital Publishing Institute 2020
• Subjects: Biology, life sciences; Food & society; Research & information: general; acceptability; adiposity; adolescents; adults; aroma; aromas; astringency; basic tastes; BDNF; biopsychosocial; bitter; bitterness; body mass index; brain imaging; burning sensation; c-Fos; caffeinated beverages; caffeine; candidate gene; carbohydrate; caries; CATA; CD36; children; choice; chronic smoking; cigarettes; classification method; color; consumer; cross-cultural; diet; dietary behaviors; dietotherapy; dysgeusia; e-cigarettes; eating behavior; EGCG; electrophysiological recording from human tongue; European children; familiarity; fat liking; fat perception; fat taste; fMRI; food development; food intake; food liking; food neophobia; food preferences; genetics; Glut-1; grapefruit; gustation; GWAS; halitosis; hedonic; hedonics; heritability; individual differences; intensity; intraduodenal infusion; intraileal infusion; liking; linoleic acid; memory; microbiota; n/a; naringin; non-SS sicca syndrome; nutrition; Obesity; olfaction; overweight; physical activity; polygenic risk score; prebiotics; primary Sjögren's syndrome; PROP; PROP tasting; psychophysical dose-response; psychophysics; QUEST; questionnaire; saliva; salt; satiety; sensitivity to disgust; sensitivity to punishment; sensory; sensory attributes; sensory evaluation; sex differences; smell; smell sensitivity; staircase; sugar reduction; sweet; sweet liking; sweet taste; sweeteners; sweetness; sweetness growth rate; sweetness potency; tastants; taste; taste perception; taste preference questionnaire; taste reception; taste test; tea; threshold; tobacco; umami; validation; vegetables; weight management; Zif-268
• Online Access: Open Access: DOAB: description of the publication; Open Access: DOAB, download the publication

 The sensation of flavor reflects the complex integration of aroma, taste, texture, and chemesthetic (oral and nasal irritation cues) from a food or food component. Flavor is a major determinant of food palatability-the extent to which a food is accepted or rejected-and can profoundly influence diet selection, nutrition, and health. Despite recent progress, gaps in knowledge still remain regarding how taste and flavor cues are detected at the periphery, conveyed by the brainstem to higher cortical levels, and then interpreted as a conscious sensation. Taste signals are also projected to central feeding centers where they can regulate hunger and fullness. Individual differences in sensory perceptions are also well known and can arise from genetic variation, environmental causes, or a variety of metabolic diseases, such as obesity, metabolic syndrome, and cancer. Genetic taste/smell variation could predispose individuals to these same diseases. Recent findings have opened new avenues of inquiry, suggesting that fatty acids and carbohydrates may provide nutrient-specific signals informing the gut and brain of the nature of the ingested nutrients. This Special Issue, Taste, Nutrition, and Health, presents original research communications and comprehensive reviews on topics of broad interest to researchers and educators in sensory science, nutrition, physiology, public health, and health care.