Food Flavor
نویسندگان
چکیده
منابع مشابه
Searching for flavor labels in food products: the influence of color-flavor congruence and association strength
Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor w...
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In this paper, we review the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans. Although a superficial reading of the literature on this topic would appear to give a somewhat mixed answer, we argue that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualita...
متن کاملFood color, flavor, and conditioned avoidance among red-winged blackbirds.
The relationship between food flavors and postingestive feedback enables mammalian herbivores to procure nutrients and avoid toxins within ever-changing environments. We conducted four experiments with red-winged blackbirds (Agelaius phoeniceus) in captivity to determine the relative roles of color and flavor cues paired with negative postingestive feedback. We first conducted baseline tests to...
متن کاملFlavor network and the principles of food pairing
The cultural diversity of culinary practice, as illustrated by the variety of regional cuisines, raises the question of whether there are any general patterns that determine the ingredient combinations used in food today or principles that transcend individual tastes and recipes. We introduce a flavor network that captures the flavor compounds shared by culinary ingredients. Western cuisines sh...
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Opioid signaling in the nucleus accumbens (NAcc) regulates feeding behavior, having particularly strong effects on consumption of highly palatable foods. Since macronutrient content may contribute to palatability, it is uncertain whether opioid regulation of food consumption is based primarily on its macronutrient content or its flavor per se. In order to isolate the effect of flavor, we manipu...
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ژورنال
عنوان ژورنال: Journal of Japan Oil Chemists' Society
سال: 1980
ISSN: 1884-2003
DOI: 10.5650/jos1956.29.463