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Lamy, E. & Guedes, D. (2024). Oral food perception and the development of food preferences: Innate and learned factors. In Ana Isabel de Almeida Costa; Maria João P. Monteiro; Elsa Lamy (Ed.), Sensory evaluation and consumer acceptance of new food products: Principles and applications. (pp. 134-147).: Royal Society of Chemistry.

E. Lamy and D. H. Guedes,  "Oral food perception and the development of food preferences: Innate and learned factors", in Sensory evaluation and consumer acceptance of new food products: Principles and applications, Ana Isabel de Almeida Costa; Maria João P. Monteiro; Elsa Lamy, Ed., Royal Society of Chemistry, 2024, pp. 134-147

@incollection{lamy2024_1766211645759,
	author = "Lamy, E. and Guedes, D.",
	title = "Oral food perception and the development of food preferences: Innate and learned factors",
	chapter = "",
	booktitle = "Sensory evaluation and consumer acceptance of new food products: Principles and applications",
	year = "2024",
	volume = "",
	series = "Food Chemistry, Function and Analysis",
	edition = "43",
	pages = "134-134",
	publisher = "Royal Society of Chemistry",
	address = "",
	url = "https://books.rsc.org/books/edited-volume/2214/chapter-abstract/8080972/Oral-Food-Perception-and-the-Development-of-Food?redirectedFrom=fulltext"
}

TY  - CHAP
TI  - Oral food perception and the development of food preferences: Innate and learned factors
T2  - Sensory evaluation and consumer acceptance of new food products: Principles and applications
AU  - Lamy, E.
AU  - Guedes, D.
PY  - 2024
SP  - 134-147
DO  - 10.1039/BK9781839166655-00134
UR  - https://books.rsc.org/books/edited-volume/2214/chapter-abstract/8080972/Oral-Food-Perception-and-the-Development-of-Food?redirectedFrom=fulltext
AB  - Human food preferences develop through both innate and learned mechanisms, which operate differently across individuals, leading to variability in food acceptance. Genetic polymorphisms and copy number variations have been identified for sensory receptors, proteins and neurotransmitters, among others, which may explain individual differences in oral food perception and, ultimately, in food preferences. In addition, learning from accumulated food sensory experiences and corresponding responses plays a key role in the process of food acceptance. Pre- and postnatal conditioning, for instance, is known to determine the affective value of foods. This chapter starts with a description of how food sensory signals are integrated in the brain, followed by an overview of the innate (genetic) factors responsible for variations in food sensory perception and preference development. Finally, it critically reviews how learning through different experiences during prenatal and postnatal life equally contributes to shaping individuals’ food acceptance.
ER  -