Food choice and food intake are guided by both sensory and metabolic processes. The
senses of taste and smell play a key role in the sensory effects on choice and intake. This …

It has become accepted in the neuroscience community that perception and performance
are quintessentially multisensory by nature. Using the full palette of modern brain imaging …

Objective The modern food environment is a key driver of rising levels of obesity. While
olfaction is known to play a major role in food choice; however, its relationship to obesity is …

The present review aims to synthesize our present knowledge about the mechanisms
implied in the biosynthesis of volatile compounds in the ripe tomato fruit, which have a key …

Smells can arise from a source external to the body and stimulate the olfactory epithelium
upon inhalation through the nares (orthonasal olfaction). Alternatively, smells may arise from …

We perceive odors orthonasally during sniffing; in contrast, we perceive odors retronasally
during eating when they enter the nose through the pharynx. There are clear differences …

Long-standing neglect of the chemical senses in the philosophy of perception is due, mostly,
to their being regarded as 'lower'senses. Smell, taste, and chemically irritated touch are …

Background: Exposure to palatable food odors influences appetite responses, either
promoting or inhibiting food intake. Possibly, food odors are appetizing after a short …

Purpose Eating-related problems are among the most frequent issues in olfactory
impairment, causing a noticeable loss of quality of life for some of the affected persons. To …

Our senses of taste and smell are intimately connected to nutrition and allow us to reject
those foods that are harmful and to seek out those that are beneficial and pleasurable. 1 …