|Author(s)||Mojet, Jos; Köster, Ep|
|Source||In: Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace / Piqueras-Fiszman, Betina, Spence, Charles, Elsevier Inc. Academic Press (Woodhead Publishing Series in Food Science, Technology and Nutrition 298) - ISBN 9780081003510 - p. 169 - 184.|
|Department(s)||FBR Consumer Science & Health|
|Publication type||Peer reviewed book chapter|
|Keyword(s)||Ecologically relevant measurement - Flavor as a multisensory concept - Implicit versus explicit memory - Memory distortion - Novelty detection versus flavor recollection|
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.