Flavor: From Food to Behaviors, Wellbeing and Health

Front Cover
Flavor
Flavor: From Food to Behaviors, Wellbeing and Health
Copyright
Contents
List of contributors
Preface
One - Flavor release in humans
1 - Retention and release of aroma and taste compounds, influence on perception
1.1 Introduction
1.2 Aroma and taste compounds
1.2.1 Physicochemical properties of aroma compounds
1.2.1.1 Alcohols
1.2.1.2 Carbonyl compounds
1.2.1.3 Esters and lactones
1.2.1.4 Hydrocarbons
1.2.1.5 Sulfur and nitrogen compounds
1.2.1.6 Heterocyclic compounds
1.2.2 Physicochemical properties of taste compounds
1.2.2.1 Mineral salts
1.2.2.2 Organic acids
1.2.2.3 Amino acids
1.2.2.4 Nucleotides
1.2.2.5 Mono- and disaccharides
1.2.2.6 Terpenoids
1.2.2.7 Peptides
1.2.2.8 Proteins
1.2.2.9 Other compounds
1.3 Influence of food ingredients and food structure on the release of flavor compounds during the in-mouth process in relation ...
1.3.1 Retention and release of aroma compounds
1.3.1.1 Effect of food ingredients on aroma retention and release in simple model systems
1.3.1.1.1 Lipids
1.3.1.1.2 Proteins
1.3.1.1.3 Carbohydrates
1.3.1.1.4 Other effects
1.3.1.2 Effect of food ingredients on aroma retention and release in real foods
1.3.1.3 Effect of food structure and texture
1.3.2 Retention and release of taste compounds
1.3.2.1 Effect of food structure and texture
1.3.3 Dynamic release and dynamic perception
1.3.3.1 Dynamic aroma release and perception
1.3.3.2 Dynamic release of taste compounds and perception
1.4 Influence of oral physiology on in vivo release and perception
1.4.1 Influence of oral physiology on in vivo aroma compound release and perception
1.4.2 Influence of oral physiology on in vivo taste compound release and perception
1.5 Simulation of oral processing using different devices
1.6 Conclusion
References
2 - Flavors mothers taught us in the womb and in milk
2.1 Introduction
2.2 Biological fluids that spontaneously attract neonates
2.2.1 Colostrum and milk odors
2.2.2 Amniotic fluid odor
2.3 Behavioral evidence of “transnatal chemosensory continuity” and a working hypothesis
2.3.1 Neonatal responsiveness
2.3.2 Adult sensory evaluation
2.4 Physiological bases for transnatal chemosensory continuity
2.5 Chemical evidence for transnatal chemosensory continuity
2.5.1 Odor-active compounds in AF
2.5.2 Odor-active compounds in lacteal secretions
2.5.3 From chemical analyses of AF and milk to behavioral assays with human newborns
2.6 The transnatal olfactory continuity hypothesis and ensuing predictions
2.6.1 Newborns should respond selectively to the odors of familiar AF or milk
2.6.2 Transnatal chemosensory continuity should be maximal in the first postnatal days
2.6.3 Transnatal chemosensory continuity cannot happen with artificial formulas
2.6.4 Newborns should prefer conspecific milk over other learned odorants
2.6.5 In utero odor exposure should lead to preference for the same odor ex utero
2.6.6 In utero odor exposure should induce selective response to the same odor in milk
2.6.7 Disruption of transnatal olfactory continuity affects neonatal behavior and physiology
2.6.8 Reverse transnatal chemosensory continuity: fetal responsiveness to milk
2.6.9 Transnatal chemoreceptive continuity in taste and oral chemesthesis
2.6.10 Transnatal continuity in chemoreceptive aversion
2.7 Transnatal chemosensory continuity: can it Be maladaptive?
2.8 Closing comments
Acknowledgments
References
3 - In-mouth metabolism of flavor compounds
3.1 Introduction
3.2 In-mouth metabolism of flavor compounds
3.2.1 Aldehydes
3.2.2 Ketones
3.2.3 Esters
3.2.4 Thiols
3.3 In-mouth generation of flavor compounds by biotransformation of their precursors
3.3.1 Glycoconjugates
3.3.2 Cysteine conjugates
3.4 Oral metabolism and links with perception
3.5 Modulation of flavor perception by the salivary antioxidant capacity
3.5.1 Modulation of the aroma release
3.5.2 Metallic taste perception
3.5.3 Fat perception
3.6 Conclusions
References
Two - Flavor perception, from molecule to receptor and brain integration
4 - Taste and trigeminal perception; from detection to integration
4.1 Introduction
4.2 Tasting molecules
4.2.1 Bitter molecules
4.2.1.1 Salts
4.2.1.2 Amino acids, biogenic amines, peptides
4.2.1.3 Flavonoids
4.2.1.4 Other bitter compounds
4.2.2 Sweet molecules
4.2.3 Umami and kokumi compounds
4.2.4 Salty compounds
4.2.5 Sour molecules
4.3 Trigeminal molecules
4.3.1 Burning/warming/pungent sensation
4.3.2 Cooling sensation
4.3.3 Astringency
4.4 Physiology of taste
4.5 Integration of taste perception
4.6 Taste-taste interaction
4.7 Conclusion and future trends
References
5 - Odorant metabolizing enzymes in the peripheral olfactory process
5.1 Introduction
5.1.1 Xenobiotic-metabolizing enzymes
5.1.2 Odorant-metabolizing enzymes
5.1.3 Peripheral olfactory physiology
5.2 Olfactory expression and localization of OMEs
5.3 Functional roles of OMEs in the olfactory process
5.3.1 Methodologies and techniques
5.3.1.1 Analysis of odorant metabolism
5.3.1.2 Analysis of the impact of the modulation of odorant metabolism on the olfactory process
5.3.1.3 Studies
5.3.1.3.1 Odorant metabolism
5.3.1.3.2 Odorant metabolism rate
5.3.1.3.3 OMEs inhibition
5.3.1.3.4 Addition or removal of OMEs
5.3.1.3.5 Inversion of the metabolic reaction
5.3.1.3.6 Adaptation to the metabolite
5.4 Conclusion
Acknowledgments
References
6 - Olfactory integration and odor perception
List of abbreviations
6.1 Introduction
6.2 Peripheral odorant processing: everything begins in the nose
6.2.1 Odorants binding
6.2.2 Odorant coding
6.2.3 Odorant signaling
6.2.4 Perireceptor events
6.2.5 Conclusion
6.3 OB odorant processing
6.3.1 Peripheral signal amplification: convergence
6.3.2 Peripheral input mapping: sorting
6.4 The piriform cortex: birth of the odorant percept
6.4.1 Spatial disorganization and odor identity coding through neuron ensembles: elemental or synthetic coding mode?
6.4.2 Discrimination against generalization: pattern separation or pattern completion?
6.4.3 Piriform cortex: a pure associative cortex?
6.5 Plasticity mechanisms at the peripheral and OB levels
6.5.1 Peripheral olfactory-experienced induction or imprinting
6.5.2 Plasticity in OB: tight interdependency between neurogenesis and centrifugal neuromodulator systems
6.6 Genetic, gender, and aging variations in the olfactory system performances
6.6.1 Genetic variations
6.6.2 Gender variations
6.6.3 Aging variations
6.7 Olfactory function under neurohormonal controls (other than those involved in metabolic status)
6.7.1 Stress
6.7.2 Circadian rhythms
6.7.3 Reproductive neuroendocrine status
6.7.3.1 Influence of menstrual phase cycle
6.7.3.2 Influence of pregnancy
6.8 Conclusion
References
7 - Multimodal sensory interactions
7.1 Introduction
7.2 Multimodal interactions within the chemical senses
7.2.1 Integration of aroma and taste at subthreshold level
7.2.2 Interaction of aroma and taste at suprathreshold level
7.2.3 Mechanisms underpinning aroma–taste interactions—perceptual integration versus physicochemical interactions
7.2.4 Neurophysiological bases of flavor integration
7.2.5 Influence of odor on taste perception
7.2.6 Influence of taste on aroma perception
7.2.7 Interactions between aroma, taste, and trigeminal sensations
7.3 Interactions between aroma, taste and texture
7.3.1 Mechanisms underpinning aroma–taste–texture interactions—perceptual integration versus physicochemical interactions
7.3.2 Influence of texture on aroma and taste perception
7.3.3 Influence of aroma and taste on texture perception
7.4 Conclusion: multimodal interactions and food innovation
References
Further reading
8 - Flavor: brain processing
8.1 Introduction
8.2 Flavor processing in the primate brain
8.2.1 Taste processing
8.2.1.1 Pathways
8.2.1.2 The primary taste cortex
8.2.1.3 The secondary taste cortex
8.2.1.4 The pleasantness of the taste of food, sensory-specific satiety, and the effects of variety on food intake
8.2.2 The representation of flavor: convergence of olfactory, taste, and visual inputs in the orbitofrontal cortex
8.2.3 The texture of food, including fat texture
8.3 Flavor processing in the human brain: functional neuroimaging
8.3.1 Taste
8.3.2 Odor
8.3.3 Olfactory-taste convergence to represent flavor, and the influence of satiety on flavor representations
8.3.4 Oral viscosity and fat texture
8.3.5 The sight of food
8.3.6 Top-down cognitive effects on taste, olfactory, and flavor processing
8.3.7 Effects of selective attention to affective value versus intensity on representations of taste, olfactory, and flavor proce ...
8.3.8 Individual differences in flavor processing in the brain
8.4 Beyond the reward value of flavor to decision-making
8.5 Synthesis
Acknowledgments
References
9 - Holistic perception and memorization of flavor
9.1 Introduction
9.2 Holistic flavor perception
9.2.1 The putative features of holistic processing
9.2.1.1 The modality content dissociation for retronasal olfaction
9.2.1.2 Psychological interactions between the flavor senses
9.2.1.3 Access to parts
9.2.1.4 Perceived location of taste and smell
9.2.1.5 Perceived time course of the flavor senses
9.2.1.6 Discussion
9.2.2 How does holistic perception arise?
9.2.2.1 Innate factors
9.2.2.2 Cognitive factors
9.2.3 Discussion
9.3 Memorization of flavor
9.3.1 Orthonasal smell and flavor—sensory aspects
9.3.2 Orthonasal smell and flavor—affective aspects
9.3.3 Flavor expectancies
9.4 Conclusion
9.5 General discussion
References
Three - Flavor perception, preferences and food intake
10 - Acquired tastes: on the learning of human food preferences
10.1 Introduction
10.2 Tasting to preference
10.3 The Pavlovian love of food
10.3.1 Flavor–nutrient learning
10.3.2 Flavor–flavor learning
10.3.3 Flavor–consequence learning
10.4 Acquired food cravings
10.5 Instrumental food preferences
10.6 Social learning—“I'll have whatever she has”
10.7 Conclusion and future trends
References
11 - Relationships between early flavor/texture exposure, and food acceptability and neophobia
11.1 Introduction
11.2 Early flavor exposure
11.2.1 Flavor exposure in utero
11.2.2 Flavor exposure in lacto
11.2.3 Dietary exposure in complementary foods
11.2.3.1 Flavor exposure in complementary foods
11.2.3.2 Texture exposure in complementary foods
11.3 Influence of early flavor and texture exposure on the development of food preferences
11.3.1 Influence of in utero flavor exposure on the development of food preferences
11.3.2 Influence of flavor exposure during the milk-feeding period on the development of food preferences
11.3.3 Influence of dietary exposure at the onset of complementary feeding on the development of food preferences
11.3.3.1 Flavor exposure at the onset of complementary feeding
11.3.3.1.1 Flavor acceptance at the onset of complementary feeding
11.3.3.1.2 Role of repeated exposures
11.3.3.1.3 Role of the variety of foods offered
11.3.3.2 Influence of texture exposure on development of food preference
11.3.3.2.1 The role of feeding skills development on food acceptance
11.3.3.2.2 Role of texture exposure on food acceptance
11.3.3.2.3 Effect of introduction of food texture during complementary feeding on food acceptance: learnings from intervention studies
11.4 Relationships between flavor exposure, texture exposure, food preferences and neophobia
11.5 Conclusions
References
12 - Sensory influences on food choice and energy intake: recent developments and future directions
12.1 Introduction: the role of sensory cues in food choice and intake
12.2 Impact of food odor on food choice and intake
12.2.1 Ambient odors perceived orthonasally; effect on appetite, choice, and intake
12.2.2 Odor perception and body weight
12.3 Impact of taste on food choice and intake
12.3.1 Taste-nutrient relationships in diets across the world
12.3.2 Bitterness
12.3.3 Sourness
12.3.4 Saltiness
12.3.5 Umami
12.3.6 Sweetness
12.3.7 Fat sensation
12.4 Impact of texture on eating rate and food intake
12.4.1 Texture oral processing and the food intake
12.4.2 The origins of differences in eating rate and association with energy intake and obesity
12.4.3 Food texture, eating rate, and energy intake
12.5 Future directions: application of sensory approaches to public health
References
13 - Familiarity, monotony or variety: the role of flavor complexity in food intake
13.1 Introduction
13.2 Perceived complexity: definition and measurement
13.3 Familiarity and variety as concepts
13.4 Theories predicting the development of product appreciation over time
13.5 Learning experience, culture, and the formation and development of optimal complexity of the consumer with experience and age
13.6 Practical implications for product development and marketing
13.7 Conclusion
References
Four - Flavor perception and physiological status
14 - The metabolic status and olfactory function
14.1 How is the olfactory function influenced metabolic-related hormones and peptides and of nutriments: neuroanatomical evidence
14.1.1 Anatomical distribution of receptors to metabolic-related hormones and peptides along the olfactory pathways
14.1.1.1 The olfactory mucosa
14.1.1.2 The olfactory bulb
14.1.2 Local synthesis of metabolic-related hormones/peptides in olfactory tissues
14.1.3 The olfactory system, a target for circulating nutriments
14.2 Prandial state and olfactory function
14.2.1 In humans
14.2.2 In animals
14.3 Metabolic disorders linked, or not, to eating disorders and olfactory function
14.3.1 Obesity
14.3.1.1 In humans
14.3.2 In animals
14.3.3 Diabetes
14.3.4 Anorexia
14.3.5 Maternal metabolic status
14.4 Conclusion
References
15 - Taste disorders in disease
15.1 Introduction
15.2 Taste disorders
15.2.1 Abnormal taste sensation or taste perception?
15.2.2 Many diseases induce taste abnormalities
15.2.3 Many drugs can lead to taste disorders
15.2.4 Many mechanisms lead to taste disorders
15.3 Taste disorders in metabolic pathologies
15.3.1 Taste disorders in obesity
15.3.1.1 Taste sensitivity in obese patients
15.3.1.2 Taste sensitivity after bariatric surgery
15.3.2 Taste disorders in diabetes
15.3.3 Taste disorders in metabolic syndrome
15.3.3.1 Future direction
15.4 Taste disorders in neurological diseases
15.4.1 Peripheral disorders
15.4.2 Central disorders
15.5 Taste disorders in cancer
15.5.1 Main mechanisms
15.5.2 Savor-specific alterations
15.5.3 Changes in hedonic sensations and aversion
15.5.4 Consequences on quality of life
15.5.5 Care
15.6 Taste disorders in COVID-19 infection
15.7 Conclusion
Acknowledgments
References
16 - Olfactory disorders and consequences∗
16.1 Introduction
16.2 Classification of olfactory loss
16.3 Causes of olfactory disorders
16.4 Patient examination
16.5 Treatment of smell disorders
16.6 Quality of life in patients with olfactory loss
16.7 Summary
References
17 - Relationship between fermented food, oral microbiota, and taste perception
17.1 Oral microbiota
17.1.1 Overview of oral microbiota
17.1.2 Geographical differences in the oral microbiota
17.1.3 Oral microbiota changes along life
17.1.4 Establishment of dysbiosis, pathologies, and probiotic treatments
17.2 Fermented foods
17.2.1 Different types of fermentation
17.2.2 Role of fermentation in the production of taste compounds
17.3 Influence of oral microbiota on taste perception
17.4 Conclusion
References
Index
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