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Sensory perception of food and ageing
Umeå University, Faculty of Social Sciences, Department of Psychology.
2009 (English)In: Food for the aging population / [ed] Monique Raats, Lisette de Groot and Wija van Staveren, Cambridge: Woodhead Publishing Limited, 2009, 71-94 p.Chapter in book (Other academic)
Abstract [en]

Sensory perception of food is complex and involves, a part from non-chemical skin senses, vision, audition and kinesthesis, the chemo sensory modalities of olfaction, gustation and chemesthesis which under lie flavour perception. This chapter describes the functions of the chemical senses and therolethey play for food intake, it review sage-related changes in chemosensory perception and their possible causes, and presents possible consequences of these chemosensory changes for food intake and well-being in the elderly population.

Place, publisher, year, edition, pages
Cambridge: Woodhead Publishing Limited, 2009. 71-94 p.
Series
Woodhead Publishing in Food Science Technology and Nutrition, ISSN 2042-8049 ; 165
Keyword [en]
olfaction, gustation, kinesthesis, flavour, ageing
National Category
Psychology
Identifiers
URN: urn:nbn:se:umu:diva-20927DOI: 10.1533/9781845695484.1.73ISI: 000276891200005ISBN: 978-1-84569-193-6 (print)ISBN: 978-1-84569-548-4 (print)OAI: oai:DiVA.org:umu-20927DiVA: diva2:210042
Available from: 2009-03-30 Created: 2009-03-30 Last updated: 2013-07-05Bibliographically approved

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CiteExportLink to record
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Citation style
  • apa
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Output format
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  • asciidoc
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