Genetic variation in sensation affects food liking and intake

Three separate sensory systems — taste, smell, and chemesthesis contribute to the overall flavor perception of foods beverages. Modern psychophysical methods have led quantitation individual differences in perception, which potentially important implications for food liking intake, along with human health. Carefully designed studies using contemporary allowed identification novel relationships between variability chemosensory related genes liking, intake Here we summarize recent original research on genetics various measures intake.