Sensory perception of food and ageing
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)
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.
, Woodhead Publishing in Food Science Technology and Nutrition, ISSN 2042-8049 ; 165
olfaction, gustation, kinesthesis, flavour, ageing
IdentifiersURN: urn:nbn:se:umu:diva-20927DOI: 10.1533/9781845695484.1.73ISI: 000276891200005ISBN: 978-1-84569-193-6 (Print)ISBN: 978-1-84569-548-4 (Online)OAI: oai:DiVA.org:umu-20927DiVA: diva2:210042