TY - CHAP
T1 - Flavor Memory
AU - Mojet, Jos
AU - Köster, Ep
PY - 2016
Y1 - 2016
N2 - 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.
AB - 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.
KW - Ecologically relevant measurement
KW - Flavor as a multisensory concept
KW - Implicit versus explicit memory
KW - Memory distortion
KW - Novelty detection versus flavor recollection
U2 - 10.1016/B978-0-08-100350-3.00009-2
DO - 10.1016/B978-0-08-100350-3.00009-2
M3 - Chapter
AN - SCOPUS:84979941612
SN - 9780081003510
SN - 9780081003503
T3 - Woodhead Publishing Series in Food Science, Technology and Nutrition
SP - 169
EP - 184
BT - Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
A2 - Piqueras-Fiszman, Betina
A2 - Spence, Charles
PB - Elsevier
ER -