Responses of the Autonomic Nervous System to Flavors

René A. de Wijk*, Sanne Boesveldt

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

5 Citations (Scopus)

Abstract

Multisensory flavor perception plays an important role in decision-making, for instance for food products. Autonomic nervous system (ANS) responses, such as heart rate and skin conductance responses, towards such flavor stimuli may provide insights into processes related to consumer acceptance that are poorly accessible with traditional sensory and consumer tests because they are largely subconscious and/or relatively fast and short-lasting. This chapter reviews the origin of ANS responses, their temporal dynamics, as well as their specificity with regard to product emotions and valence. Practical implications-and limitations-of ANS measurements will be discussed, as well as a view on how they could be integrated into consumer research.

Original languageEnglish
Title of host publicationMultisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace
EditorsBetina Piqueras-Fiszman, Charles Spence
Place of PublicationAmsterdam
PublisherElsevier Inc. Academic Press
Pages249-268
ISBN (Electronic)9780081003510
ISBN (Print)9780081003503
DOIs
Publication statusPublished - 2016

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition
Number298

Keywords

  • Autonomic nervous system
  • Flavors
  • Foods
  • Heart rate
  • Product emotions
  • Skin conductance

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    de Wijk, R. A., & Boesveldt, S. (2016). Responses of the Autonomic Nervous System to Flavors. In B. Piqueras-Fiszman, & C. Spence (Eds.), Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace (pp. 249-268). (Woodhead Publishing Series in Food Science, Technology and Nutrition; No. 298). Elsevier Inc. Academic Press. https://doi.org/10.1016/B978-0-08-100350-3.00013-4