Eating_Foods_Taste_Smell_Satiety FS and T

Food # eating food # taste # smell

1. FSAT – 5102 Elements of Food & Nutrition Eating Foods: Taste, Smell, and Satiety

2. Eating is not only a biological need but also a sensory and psychological experience Taste, smell, and satiety work together to influence food choice, enjoyment, and intake These factors are key to understanding nutrition behavior and dietary regulation Introduction

3. Taste is sensed by taste buds on the tongue The five basic tastes are: Sweet, Sour, Salty, Bitter, and Umami ( savory ) Taste helps detect nutrients and avoid harmful substances Influenced by genetics, age, temperature, and health conditions Taste (Gustation)

4. Smell detects volatile compounds through receptors in the nose. It strongly affects flavor perception — most of what we 'taste' is actually smell The olfactory bulb connects smell to memory and emotion Loss of smell (e.g., during illness) can reduce appetite and food enjoyment Smell (Olfaction)

5. Flavor = Taste + Smell + Texture + Temperature + Appearance Example: The flavor of chocolate depends on sweetness, aroma, creaminess, and warmth Cross-modal interaction: one sense enhances or alters another (e.g., smell intensifies taste ) Flavor Perception

6. Satiety is the physiological feeling of satisfaction after eating Controlled by the brain (hypothalamus) and gut hormones such as Leptin , Ghrelin, Insulin, and cholecystokinin (CCK) Affected by food composition (fiber, protein, fat) and eating rate Satiety (Feeling of Fullness)

7. Pleasant taste and aroma increase food intake and satisfaction After eating, reduced smell and taste sensitivity help signal fullness The brain integrates these signals to regulate energy balance Interactions Between Taste, Smell, and Satiety

8. Cultural habits and preferences Health conditions e.g . , aging, medications Emotional state (stress, comfort eating ) Environmental factors (food temperature, presentation ) Factors Influencing Sensory Response

9. Understanding sensory influences helps in designing healthy yet appealing foods Managing obesity and eating disorders Enhancing hospital and elderly meals for better intake Promotes mindful eating and balanced diet habits Importance in Nutrition and Health

10. Taste helps identify nutrients Smell enriches flavor and appetite Satiety controls meal size and frequency Together they shape our eating behavior and nutritional health Summary

11. Rolls , E. T. (2015). Taste, olfactory, and food texture reward processing in the brain. Progress in Neurobiology. Blundell, J. E., & Finlayson, G. (2004). Food intake and the control of body weight. Biological Psychology. Shepherd, G. M. (2012). Neurogastronomy: How the brain creates flavor and why it matters. Columbia University Press. National Institutes of Health (NIH). The Science of Taste and Smell. References