摘要: Abstract Flavor is multisensory; several interacting sensory systems—taste, smell, and mouthfeel—together comprise “flavor,” making it a cognitively constructed percept rather than bottom-up one. In this chapter, some of the complications entails for flavor priming are introduced, along with taxonomy different situations. food-related applications flavor, both (sensory) as well top-down (expectations) processes at play. Most complex interactions that leads to take place outside awareness perceiving subject. A model presented where many, past current, aspects (sensory, surroundings, social, somatic, sentimental) (flavor) perception, together result in perception its liking. or choice. This borrows on ideas from priming, situated/embodied cognition, (food-related) perception.
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