The Interaction between Flavor and Diet

Dear Colleagues,

The over- or under-consumption of various nutrients has been linked to a risk of disease, including cancer, heart disease, and diabetes. Thus, understanding the factors that drive eating is critical to understanding nutritional homeostasis. Though many factors influence eating, a considerable body of literature shows that flavor, including the taste, smell, and mouthfeel, is a primary driver of what we eat or reject. Yet, what we eat can, in turn, affect our flavor perception, which is a type of sensory plasticity. A better understanding of these effects is needed to inform public policy and design new foods and dietary guidelines to improve people’s health.

For this Special Issue, entitled “The Interaction between Flavor and Diet”, we welcome the submission of original research, systematic reviews, and meta-analyses in the area of sensory nutrition, including research that focuses on how the chemical senses (e.g., taste, smell, and oral somatosensation) affect people’s diet and health. Human and animal studies using various approaches, from genetics and moleuclar biology to neuroscience, psychophysics, and sensory science will be considered. The topics include, but are not limited to, the influence of flavor on food preference and choice (including learned preferences), the influence of diet on flavor perception, the contribution of flavor to satiation, and the influence of flavor on digestion and metabolism.

Dr. Paul W. Wise
Guest Editor

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

• sensory nutrition
• taste
• aroma
• smell
• mouthfeel
• flavor
• preference
• food choice
• eating behavior