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Biological Basis and Functional Assessment of Oral Sensation

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Handbook of Eating and Drinking

Abstract

When we eat or drink, separate sensory systems carry taste, smell, irritation, and texture signals to the brain, where these signals are packaged into a composite flavor sensation. Each sensory system has specialized receptors that respond to a specific stimuli that can be chemical (taste, odor, irritant) or mechanical (texture) in nature. Variability in these sensory inputs can arise from genetics, environmental exposure, diseases, and aging. This variability influences the separate sensory inputs and composite flavor sensations with downstream implications for what we like and chose to eat, such as the quality of the eating experience, and our overall health. In some cases, sensory inputs can be altered or distorted (e.g., phantom sensations). Simple standardized measures are available for screening, such as in-depth assessment of separate sensory systems and integrated flavor sensations.

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Acknowledgments

This work was supported by the US Department of Food and Agriculture (USDA) Hatch Project Funds (#CONS00928 and Accession #1001056, and #PEN04708 and Accession #1019852).

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Authors and Affiliations

  1. Department of Allied Health Sciences, College of Agriculture, Health and Natural Resources, University of Connecticut, Storrs, CT, USA

    Valerie B. Duffy

  2. Department of Food Science, College of Agricultural Sciences, The Pennsylvania State University, University Park, PA, USA

    John E. Hayes

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  1. Valerie B. Duffy
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  2. John E. Hayes
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Correspondence to Valerie B. Duffy .

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  1. Scientific Committee, Institut Paul Bocuse, Rockport, MA, USA

    Herbert L. Meiselman

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Duffy, V.B., Hayes, J.E. (2020). Biological Basis and Functional Assessment of Oral Sensation. In: Meiselman, H. (eds) Handbook of Eating and Drinking. Springer, Cham. https://doi.org/10.1007/978-3-319-75388-1_22-1

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