About
Experience of flavour of food, arises from the integration of multiple sensory cues, including odour, taste, temperature, appearance, etc. Food we consume need to be perceived as appealing and not just as filling; taste quality is critical. Sensory pleasures from the taste of foods is a major determinant of food intake: Foods that satisfy the taste (via flavour, texture, mouth feel, sensory perception) may contribute not only to greater eating experience, but also to a sense of satiation and satiety. Studies indicate that in addition to the nutritional composition, a food’s taste, smell, texture, temperature, colour and appearance all affect satiety, contributing to sensory-specific satiety attributed to individual foods taste.
Experience of flavour of food, arises from the integration of multiple sensory cues, including odour, taste, temperature, appearance, etc. Food we consume need to be perceived as appealing and not just as filling; taste quality is critical. Sensory pleasures from the taste of foods is a major determinant of food intake: Foods that satisfy the taste (via flavour, texture, mouth feel, sensory perception) may contribute not only to greater eating experience, but also to a sense of satiation and satiety. Studies indicate that in addition to the nutritional composition, a food’s taste, smell, texture, temperature, colour and appearance all affect satiety, contributing to sensory-specific satiety attributed to individual foods taste.