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Smell images and the flavour system in the human brain

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  • Gordon M. Shepherd

    (Yale University School of Medicine)

Abstract

Flavour perception is one of the most complex of human behaviours. It involves almost all of the senses, particularly the sense of smell, which is involved through odour images generated in the olfactory pathway. In the human brain, the perceptual systems are closely linked to systems for learning, memory, emotion and language, so distributed neural mechanisms contribute to food preference and food cravings. Greater recognition of the role of the brain's flavour system and its connection with eating behaviour is needed for a deeper understanding of why people eat what they do, and to generate better recommendations about diet and nutrition.

Suggested Citation

  • Gordon M. Shepherd, 2006. "Smell images and the flavour system in the human brain," Nature, Nature, vol. 444(7117), pages 316-321, November.
    • Handle: RePEc:nat:nature:v:444:y:2006:i:7117:d:10.1038_nature05405
    DOI: 10.1038/nature05405
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    Cited by:

    1. Hyoyeon Ahn & Jihyun Ko, 2022. "The Effect of Olfactory Inhalation on KPGA Golfers’ Putting Performance, Postural Stability and Heart Rate," IJERPH, MDPI, vol. 19(19), pages 1-10, October.
    2. Lick, Erhard & König, Bettina & Kpossa, Monyédodo Régis & Buller, Violetta, 2017. "Sensory expectations generated by colours of red wine labels," Journal of Retailing and Consumer Services, Elsevier, vol. 37(C), pages 146-158.
    3. Jairus Rossi & James E. Allen & Timothy A. Woods & Alison F. Davis, 2017. "CSA shareholder food lifestyle behaviors: a comparison across consumer groups," Agriculture and Human Values, Springer;The Agriculture, Food, & Human Values Society (AFHVS), vol. 34(4), pages 855-869, December.
    4. Kpossa, Monyédodo Régis & Lick, Erhard, 2020. "Visual merchandising of pastries in foodscapes: The influence of plate colours on consumers’ flavour expectations and perceptions," Journal of Retailing and Consumer Services, Elsevier, vol. 52(C).
    5. Su-Chiu Yang & Li-Hsun Peng & Li-Chieh Hsu, 2019. "The Influence of Teacup Shape on the Cognitive Perception of Tea, and the Sustainability Value of the Aesthetic and Practical Design of a Teacup," Sustainability, MDPI, vol. 11(24), pages 1-20, December.
    6. Su-Chiu Yang & Li-Hsun Peng, 2021. "Preliminary Research into the Sustainable Responsibility of Teaware Design—A Fs/QCA Analysis of the Influence of the Smell and Taste of Tea through Visual and Tactile Perception," Sustainability, MDPI, vol. 13(16), pages 1-22, August.

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