Eating a food is a multisensory experience. When we eat a food, we smell the food (olfaction), taste the food (gustation), experience the texture of the food in our mouths (tactile), and are aware of the food’s temperature. We also can experience stimulation to the trigeminal nerve if, for example, the food contains chili pepper. Input from these many senses makes up what we call the flavor of the food (Delwiche 2004).
|Title of host publication||Nutrition and Sensation|
|Number of pages||16|
|State||Published - 1 Jan 2015|