The importance of sensory factors (both the sensory properties of foods and sensory abilities
of consumers) in food selection is widely accepted. Less recognized and understood are the
effects of sensory stimulation on physiologic processes. Mere exposure to the sight, smell,
taste, and textural attributes of foods elicits myriad digestive, endocrinologic, thermogenic,
cardiovascular, and renal responses. The responses are rapid (generally occurring within
minutes of sensory stimulation), small (relative to the magnitude achieved when food is …