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330:. The inaugural meeting addressed multiple aspects of neurogastronomy concepts, and focused on its clinical translation including quality of life issues in cancer treatment and related smell and taste deficits, then followed by application into treatments for diabetes. Additional translational efforts included food technology, agriculture, climate change, and culinary arts.
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While naming a flavor or food refines its representation strengthens its recall in memory, the patterns and tendencies in word choice to describe flavor suggests limits to the our perception and communication. In describing the flavor of wine, tasters tend to use words that function as a combination
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of visual and texture descriptors, and references to objects with similar odorant profiles. Color perception heavily influences the word choice describing a flavor; the color of word's semantic reference is often congruent with the food's color when the taster can see the food.
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With neurogastronomy's roots in neuroscience and psychology, clinical translation into research in obesity, diabetes, hypertension, eating disorders, chemoreceptive deficits in cancer treatments, etc. are explored in clinical neurogastronomy. The term
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value is assigned to every food identification. Hedonic pleasure increases when engaging with food consumption and peaks during satiety. Impairments in these systems greatly impact the ability to resist the urge to eat. Imaging studies show that
280:. Early, innate, preferences exhibit tendencies towards calorie and protein dense foods. As children grow older, more factors such as peers, repeated exposures, environments and food availability will modulate taste preferences.
260:
puts forth the idea of "benign masochism", a learned tendency that overrides the typically aversive stimuli because of the risk-taking or thrill-seeking associated with overcoming pain.
238:
subjects with impairment in dopamine circuits that regulate hedonic value have issues with reward sensitivity and resist functional homeostatic signals that normally would prevent
166:. These receptors respond to a variety of dimensions of chemical properties. Odor receptors that respond to a dimension within a molecular receptive range are aggregated by
732:
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Troisi, Jordan D.; Gabriel, Shira; Derrick, Jaye L.; Geisler, Alyssa (2015-07-01). "Threatened belonging and preference for comfort food among the securely attached".
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151:. It is retronasal smell, whose sensation is felt in the mouth, that contributes to flavor perception. Anthropologically, over human evolution, the shortening of the
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can facilitate feelings of relational connection and belonging, and the motivation behind pursuing certain foods can be modulated by social context and environment.
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The hedonic value of food and its decision making relies on several concurrent neural processes. The attentional drive to seek and consume food is modulated by
139:
Out of all the sensory modalities, olfaction contributes most to the sensation and perception of flavor processing. Olfaction has two sensory modalities,
326:, Kelsey Rahenkamp, Siddharth Kapoor, Ouita Michel, and Bret Smith formed the International Society of Neurogastronomy (ISN). ISN is sponsored by the
225:
suggests decision making is additionally modulated by food identification, independent of hunger. Activity in the medial orbitofrontal cortex and
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indicate that olfaction stimuli affect emotion, decision making, and learning only after significant processing and rudimentary identification.
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signaling of hunger and satiety. Habit, social interactions, and nutritional needs affect this signaling. Analysis of non-human primates'
77:, taste preferences, and the linguistics of communicating and identifying flavor. The term neurogastronomy was coined by neuroscientist
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Brochet, Frédéric; Dubourdieu, Denis (2001-05-01). "Wine
Descriptive Language Supports Cognitive Specificity of Chemical Senses".
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878:"Birth of a Neurogastronomy Nation: The Inaugural Symposium of the International Society of Neurogastronomy"
174:. Here, the multi-dimensional nature of odorant stimuli is reduced to two dimensions. This input undergoes
306:, to advocate for quality of life issues and positive clinical outcomes in patient populations. In 2015,
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and other shifts in bone structure suggest a constant improvement of flavor perception capabilities.
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After mastication, odor molecules travel through the back of the mouth and up the nasopharynx. The
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learning networks allow for recall with partial or weak stimuli, indicating the first stage of
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food can cause pain, people in many cultures ascribe a high hedonic value to it. Psychologist
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Morrot, Gil; Brochet, Frédéric; Dubourdieu, Denis (2001-11-01). "The Color of Odors".
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Neurogastronomy : how the brain creates flavor and why it matters
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Learning to Smell
Olfactory Perception from Neurobiology to Behavior
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Study of flavor perception and how it affects cognition and memory
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394:""Taste-smell confusions" and the duality of the olfactory sense"
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Volkow, Nora D.; Wang, Gene-Jack; Baler, Ruben D. (2011-01-01).
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652:"Early Influences on the Development of Food Preferences"
850:"Clinical neurogastronomy for quality of life outcomes"
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This input then reaches the olfactory cortex. Here,
895:International Society of Neurogastronomy website
650:Ventura, Alison K.; Worobey, John (2013-05-06).
268:Learned taste preferences develop as early as
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201:perception. Here, connections with the
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65:. Areas of interest include how
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328:National Institutes of Health
318:, Tim McClintock, Bob Perry,
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252:Although the consumption of
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41:field is influenced by the
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29:and the ways it affects
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69:contributes to flavor,
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180:signal-to-noise ratio
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392:Rozin, Paul (1982).
223:orbitofrontal cortex
164:olfactory epithelium
85:Olfaction and flavor
852:. 18 November 2015.
836:"A Matter of Taste"
245:The consumption of
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240:overeating
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