a Department of Human Nutritional Sciences , University of Manitoba , Winnipeg , Manitoba , Canada.
b Department of Food Science , University of Manitoba , Winnipeg , Manitoba , Canada.
Crit Rev Food Sci Nutr. 2018 Apr 13;58(6):913-923. doi: 10.1080/10408398.2016.1231167. Epub 2017 Jul 5.
Flavor perception is a highly individual sensation, and is impacted by a number of factors. Olfaction is a critical element in fully experiencing flavor. In this review, we explore the differences between orthonasal (sniff) versus retronasal (mouth) olfaction, and provide a comprehensive summary of recent publications in this arena. Here we explore the complexities of flavor perception, including the role that select flavors and media have on identification and localization. We also discuss some common neural imaging techniques used in this field, as odorants activate different neural responses in diverse areas of the brain, as well as the different stimulation patterns derived from perceiving food and nonfood related odorants. The information provided will be useful for sensory scientists and industry alike for the development of novel food and beverages that positively impact the consumer experience.
风味感知是一种高度个性化的感觉，受多种因素的影响。嗅觉是充分体验风味的关键因素。在这篇综述中，我们探讨了嗅闻（nasal）和反刍嗅觉（mouth）之间的差异，并对该领域的最新出版物进行了全面总结。在这里，我们探讨了风味感知的复杂性，包括特定风味和媒体在识别和定位中的作用。我们还讨论了该领域中一些常用的神经成像技术，因为气味会激活大脑不同区域的不同神经反应，以及从感知食物和非食物相关气味中得出的不同刺激模式。提供的信息将对感官科学家和行业都有用，有助于开发出能积极影响消费者体验的新型食品和饮料。
