Oral Sensory Drivers of Food-Related Hedonics and Emotions

This chapter illustrates the impact of basic tastes, astringency, and pungency on hedonic and emotional reactions to foods. It highlights the significance of these responses, emphasizing their importance from evolutionary and nutritional perspectives, and their connection with food preferences and choices. For each of the food related sensations considered, the chapter first examines their general and potential impact on the core components of emotions, valence and arousal, and then emphasizes the existence of individual differences which, even within a specific food culture, contribute to variations in hedonic and emotional responses among individuals. The chapter recognizes the multidimensional and complex nature of food hedonics and, within each key sensory property, considers the factors known to influence individual variations, such as demographics, genetics, and psychographics. Within this framework, particular attention is given to evidence derived from large-sample studies that collect responses using model foods specifically designed to vary the intensity of tastes, astringency, and pungency.