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Taste

Stevens' Handbook of Experimental Psychology and Cognitive Neuroscience, 2018, p.1-33

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Title:
Taste
Author: Bartoshuk, Linda M.
Wixted, John T.
Is Part Of: Stevens' Handbook of Experimental Psychology and Cognitive Neuroscience, 2018, p.1-33
Description: This chapter examines how taste and flavor help us survive. Omnivores (like humans) face a dilemma; we must select healthy foods and avoid poisons. An early belief in the innate ability to eat a healthy diet (“wisdom of the body”) gave way to our current understanding that taste is the true nutritional sense. A few simple substances (salt, glucose) necessary to solve immediate nutritional problems (sodium deficiency, low blood glucose) produce hard‐wired liking. Most poisons are bitter and we are hard‐wired to dislike them. Food flavor is a combination of taste and retronasal olfaction (odor volatiles perceived from the mouth). Retronasal olfactory stimuli are liked or disliked primarily through association with positive (e.g., calories) or negative (e.g., nausea) biological states. Unfortunately, hard‐wired and acquired liking can lead to nutritional disorders. Taste evolved to help us survive, but can also lead to overeating with attendant health risks.
Publisher: Hoboken, NJ, USA: John Wiley & Sons, Inc
Language: English
Identifier: ISBN: 9781119170167
ISBN: 1119170168
EISBN: 1119170176
EISBN: 9781119170174
DOI: 10.1002/9781119170174.epcn203
Source: Ebook Central Academic Complete

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