2026-09-21T14:47:25Zhttps://wakespace.lib.wfu.edu/server/oai/request

oai:null:10339/939042026-09-02T16:05:57Zcom_10339_14934col_10339_38132

Johnson, Leilani 2019-05-24T08:35:28Z 2024-05-20T08:30:08Z 2019 https://wakespace.lib.wfu.edu/handle/10339/93904 Flavor perception is a complex, multisensory process. Our experience of food, commonly referred to as “taste” or “flavor” derives from the active combination of many sensory modalities, the most obvious of which are gustation (i.e., the qualities of sweet, salty, sour, and bitter) and olfaction (e.g., “fruity”, “smoky”, “vanilla”, etc.). Both gustatory and olfactory qualities contribute to flavor liking, and sensitivity to these qualities has been linked to food selection behaviors. However, it is not known how multisensory flavor perception is expressed in children. A better understanding of how multisensory perception contributes to flavor liking and food choice behavior in childhood will inform intervention strategies that manipulate sensory experience, steering children towards healthier food choice. en Wake Forest University Flavor Perception, Food Choice, and Health in Early Childhood Thesis Maier, Joost X. Brown, Callie L. Jensen, Elizabeth T. Health Disparities in Neuroscience-related Disorders – MS 2024-05-20 open.access