|
|
Article: Preferred flavors: exploring the links between flavor perception, nutrition and health in today's food and beverage market.
- Article from:
- Nutraceuticals World
- Article date:
- July 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 Rodman Publishing. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
People have innate and learned preferences for flavors of certain foods, and aversions to others. These flavor preferences and aversions are intimately linked, and learned from the nutritional value of the foods we eat.
[ILLUSTRATION OMITTED]
Millions of years of evolution have provided humans with the ability to sense the chemical composition of foods and develop appropriate flavor preferences or aversions. Perception of food flavors by both taste and smell is achieved by a very ancient sensory system. Even simple animals like insects with a few hundred sensory cells are able to recognize and avoid specific detrimental foods and forage selectively to ...