Scent-Triggered Cerebral Activity: How Retronasal Olfaction Influences the Food-Reward Feedback System

Pamela Alcocer-Martinez and Sara D. Garduno-Diaz*

Abstract

The flavour of foods and drinks is influenced by perceptual interactions between genuine taste and odour active compounds that are sensed retronasally. Interdisciplinary teams of plant and sensory experts have identified specific flavour changes that influence overall favour profiles. Currently, it is unknown how retronasal sensations might vary with measures of taste phenotype and taste function, and how such differences might influence liking and intake of certain foods and drinks over others. Given that neural response depends not only on the type of stimuli, but also in large part on the cognitive context, focus and state of the individual, a conclusive determination of the food reward response triggered by retronasal olfaction is warranted.

Keywords

odour; smell; neurotransmitter; food reward; scent-based taste

Cite This Article

Martinez, P. A., Diaz, S. D. G. (2023). Scent-Triggered Cerebral Activity: How Retronasal Olfaction Influences the Food-Reward Feedback System. International Journal of Scientific Advances (IJSCIA), Volume 4| Issue 5: Sep-Oct 2023, Pages 712-714, URL: https://www.ijscia.com/wp-content/uploads/2023/09/Volume4-Issue5-Sep-Oct-No.495-712-714.pdf

Volume 4 | Issue 5: Sep-Oct 2023