Flavor: From Food to Behaviors, Wellbeing and Health

01 Front-Matter_2023_Flavor
	Flavor: From Food to Behaviors, Wellbeing and Health
1---Retention-and-release-of-aroma-and-taste-compounds--influence-_2023_Flav
	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
02 Copyright_2023_Flavor
	Copyright
2---Flavors-mothers-taught-us-in-the-womb-and-in-milk_2023_Flavor
	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
03 Preface_2023_Flavor
	Preface
3---In-mouth-metabolism-of-flavor-compounds_2023_Flavor
	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
04 List-of-contributors_2023_Flavor
	List of contributors
4---Taste-and-trigeminal-perception--from-detection-to-integratio_2023_Flavo
	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-proc_2023_Flavo
	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_2023_Flavor
	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_2023_Flavor
	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_2023_Flavor
	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_2023_Flavor
	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
10---Acquired-tastes--on-the-learning-of-human-food-preferences_2023_Flavor
	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_2023_Flav
	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-d_2023_Flav
	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-complexi_2023_Flav
	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
14---The-metabolic-status-and-olfactory-function_2023_Flavor
	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_2023_Flavor
	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-_2023_Flavor
	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-tas_2023_Flav
	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_2023_Flavor
	Index
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