NEGLECTED ASPECTS OF FOOD FLAVOR PERCEPTION

The olfactory receptors play a major role in perception of food flavor , owing to their sensitivity and wide diversity. It is generally accep ted that the transport of flavor molecules from the oral cavity to the olfactory region takes place in the gas phase. It is proposed that an additional transport can take place via a surface film. Non-volatile flavor molecules can spread over the mucus layer in the nasal cavity f ast enough,provided that they are surface-active. During this transpor t they maybe associated with the proline-rich saliva proteins, which e xhibit a high pressure of monolayer spreading. In that way certain fla vor molecules are proposed to reach the olfactory receptors even if th ey have extremely low vapor pressure. The chemoreceptor system in the nasal cavity also consists of the vomeronasal receptor region. Unlike the olfactory receptors their signals can only enter the limbic part o f the brain. Consequences of the unconscious component of flavor are c onsidered, particularly as a possibility of providing an innate defenc e against toxic food components or infected food.