Flaveur et obésité
Sinding, Charlotte | Aveline, Christopher | Brindisi, Marie-Claude | Thomas-Danguin, Thierry
Although tasting a food provides two different perceptions, aroma and taste, we interpret this information as a single perception that we call flavor. The flavor is our unified mental representation of food and allows us to identify what we eat, to deduce nutritional qualities from it, and to take pleasure in eating. The flavor is also decisive in food choices. The construction of the flavor of the food is individual and would depend in part on our history and our food culture. So, what about people with obesity, are their mental representations of food and their underlying brain processes different from normal weight people? To answer these questions, we present in three chapters the results of studies in sensory evaluation, brain imaging, and electroencephalography. Then we conclude with the prospects for studies on the question and the scientific challenges that result from it.
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