MOUTH‐WATERING: THE INFLUENCE OF ENVIRONMENTAL AND COGNITIVE FACTORS ON SALIVATION AND GUSTATORY/FLAVOR PERCEPTION

摘要: ABSTRACT In this article, the evidence demonstrating significant role that saliva plays in taste and flavor perception humans is reviewed. Empirical research highlighting effects of a number food-related, environmental higher-order cognitive factors (such as attention, mental imagery labeling) on salivary flow critically examined. The argument put forward changes may have contributed to results recent studies multisensory perception. Indeed, it striking how rarely salivation mentioned by psychologists neuroscientists when studying gustatory and/or hope review help redress potentially important imbalance. Recommendations for future area are included, finally, potential commercial applications these findings also reviewed briefly. PRACTICAL APPLICATIONS This highlights problems interpretation academic researchers interested either directly topic or perception, indirectly (e.g., atmospheric) can run into if they fail consider any overt report. This fact settings, large baseline individual differences likely swamp anything chef/company do modify their customers via environmental/labeling interventions.