Understanding complexities of taste, smell could lead to improved diet

October 2013
Emerging Food R&D Report;Oct2013, Vol. 24 Issue 7, p7
Trade Publication
The article discusses research on how people taste, smell and detect flavor that could lead to improved diet. Oregon State University researchers examined whether people can learn to like vegetables and to understand the potential mechanism underlying the process. They found that flavor perception is a learned behavior and that people do not like the taste of cruciferous vegetables like cauliflower because of the smell, suggesting that improving the aroma may make people enjoy eating them.


Related Articles

  • Enhancement of Retronasal Odors by Taste. Green, Barry G.; Nachtigal, Danielle; Hammond, Samuel; Lim, Juyun // Chemical Senses;Jan2012, Vol. 37 Issue 1, p77 

    Psychophysical studies of interactions between retronasal olfaction and taste have focused most often on the enhancement of tastes by odors, which has been attributed primarily to a response bias (i.e., halo dumping). Based upon preliminary evidence that retronasal odors could also be enhanced...

  • Retronasal testing of olfactory function: an investigation and comparison in seven countries. Croy, Ilona; Hoffmann, Heike; Philpott, Carl; Rombaux, Philippe; Welge-Luessen, Antje; Vodicka, Jan; Konstantinidis, Iordanis; Morera, Eduardo; Hummel, Thomas // European Archives of Oto-Rhino-Laryngology;May2014, Vol. 271 Issue 5, p1087 

    Flavor perception is to a large extent determined by olfaction, and persons who lost their sense of smell consequently complain about strongly reduced enjoyment of food. The retronasal olfactory function is especially important for flavor appreciation. The aim of this study was to compare...

  • #StarVeggies.  // Parents;Jul2017, Vol. 92 Issue 7, p26 

    The article offers views of cookbook author Stacie Billis on use of frozen cauliflower to make fruit smoothies for children, along a recipe for a berry-licious smoothie.

  • Cauliflower. REISTAD-LONG, SARA // Better Homes & Gardens;Jan2014, Vol. 92 Issue 1, p88 

    The article discusses the health benefits of various colored-cauliflower with details including its nutritional benefits, detoxifying compounds and cooking recipes.

  • Recipe card.  // Tufts University Health & Nutrition Letter;Mar2001, Vol. 19 Issue 1, p7 

    Presents the recipe Cauliflower and Spinach Gratin.

  • The cauliflower challenge. Bubel, Nancy // Country Journal;Sep/Oct94, Vol. 21 Issue 5, p22 

    Provides suggestions for planting cauliflowers. Steps; Preventing weather from destroying the crop.

  • Spotlight on Spring Varieties.  // Mother Earth News;Feb/Mar2011, Issue 244, p28 

    The article features several spring varieties of vegetables and fruits, including black radishes, Meyer lemons and cheddar cauliflower.

  • cauliflower.  // Australian Parents;Aug/Sep2002, p64 

    Presents two recipes for cauliflower. Cauliflower au Gratin; Sauted Cauliflower.

  • GARDENING CALENDDAR. Finch, Calvin R. // Round Top Register;Fall2012, p30 

    The article offers suggestion on gardening methods in several months of the year 2012 which includes planting seeds in September for vegetables which can produce till the starting of winter season, planting broccoli and cabbage in October and using blankets on tomato cages can save them from...


Read the Article


Sorry, but this item is not currently available from your library.

Try another library?
Sign out of this library

Other Topics