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The COVID-19 may help enlightening how emotional food is.
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- Author(s): Coppin, Géraldine
- Source:
NPJ Science of Food; 8/12/2020, Vol. 4 Issue 1, p1-3, 3p- Subject Terms:
- Source:
- Additional Information
- Abstract: Olfactory and gustatory stimuli can elicit potent emotional responses and are essential in food perception. Yet, main theories of emotion often under-represent them, and our understanding of affective phenomena relies mostly on experimental studies conducted on visual and auditory stimuli. Although evidence is still accumulating today, recent findings suggest that the COVID-19 is associated with a loss in olfaction and/or taste. Here, I discuss how this unprecedented and uncommon spread of the loss of olfaction and/or taste worldwide may enlighten how emotional both these senses are and how much they influence food perception. [ABSTRACT FROM AUTHOR]
- Abstract: Copyright of NPJ Science of Food is the property of Springer Nature and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
- Abstract:
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