... Taste is an important subject of multidisciplinary research. It includes the release of aromas in foods, their detection by receptors, and their transmission in the form of an infinite variety of signals. These allow the construction of a mental sensory image which will ultimately interact with other signals reflecting our social existence and memory, etc.
The taste and odours of foods exert a considerable influence over our dietary behaviour. A major aspect of hedonic pleasure, taste contributes to our quality of life. And of course, it is also an important factor in social recognition and identification. Culinary practices constitute a series of compromises between nutritional requirements and taste. Their transmission thus represents a fascinating synthesis between, on the one hand, the need to meet dietary requirements and the availability of nutrients, and on the other hand, the pleasure of eating.
Xavier Leverve
Scientific Director, Human Nutrition
and Food Safety
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