Flavor Memory

Jos Mojet*, Ep Köster

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review

4 Citations (Scopus)


Odor, taste, texture, temperature, and pain all contribute to the perception and memory of food flavor. Flavor memory is also strongly linked to the situational aspects of previous encounters with the flavor, but does not depend on the precise recollection of its sensory features as in vision and audition. Rather, flavor memory is directed at novelty and change detection and thus effectively warns us of the possible dangers of new foods. It also plays a special role in evoking autobiographical memories and crossmodal visual images. In normal everyday life, flavor memory is mainly implicit and merely provides feelings of familiarity. Explicit flavor memory is used by experts and in gastronomic circles. Methods for studying normal implicit flavor memory are still insufficiently used.

Original languageEnglish
Title of host publicationMultisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
EditorsBetina Piqueras-Fiszman, Charles Spence
ISBN (Print)9780081003510, 9780081003503
Publication statusPublished - 2016

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition


  • Ecologically relevant measurement
  • Flavor as a multisensory concept
  • Implicit versus explicit memory
  • Memory distortion
  • Novelty detection versus flavor recollection


Dive into the research topics of 'Flavor Memory'. Together they form a unique fingerprint.

Cite this