Why do we like what we like?
Identifieur interne : 000467 ( Main/Corpus ); précédent : 000466; suivant : 000468Why do we like what we like?
Auteurs : David J. MelaSource :
- Journal of the Science of Food and Agriculture [ 0022-5142 ] ; 2001-01-01.
English descriptors
- KwdEn :
- acceptance, boredom, flavour, food, likes, preferences, sensory, taste.
Abstract
Why do we find certain foods more pleasurable than others? Interactions of food components with human biology and with social and eating contexts give rise, in some predictable ways, to relatively stable individual food likes. While sensory and consumer research have traditionally focused on measuring existing likes, a better understanding of their basic determinants can provide ideas and tools to better predict and influence how likes may develop and change. The liking for a particular food or set of foods largely reflects the prevailing cultural environment and personal experiences, which generate variation in the opportunities and likelihood for specific biological predispositions and learning processes to operate with regard to particular foods. These learning processes may be largely influenced by the intrinsic orosensory or nutritional attributes of foods themselves, as well as characteristics of the situational contexts in which foods are experienced. Liking is one factor contributing to the desire to eat a food, and ultimately to food selection. Current knowledge of these processes is briefly reviewed, with suggestions of potential implications for understanding and predicting food acceptance and choice. © 2000 Society of Chemical Industry
Url:
DOI: 10.1002/1097-0010(20010101)81:1<10::AID-JSFA779>3.0.CO;2-D
Links to Exploration step
ISTEX:BF8EEA6145817545EE5340FBD98365C3D487B36BLe document en format XML
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Mela</name><affiliation><mods:affiliation>Unilever Research Vlaardingen, NL‐3130 AC Vlaardingen, The Netherlands</mods:affiliation></affiliation></author></titleStmt><publicationStmt><idno type="wicri:source">ISTEX</idno><idno type="RBID">ISTEX:BF8EEA6145817545EE5340FBD98365C3D487B36B</idno><date when="2001" year="2001">2001</date><idno type="doi">10.1002/1097-0010(20010101)81:1<10::AID-JSFA779>3.0.CO;2-D</idno><idno type="url">https://api.istex.fr/document/BF8EEA6145817545EE5340FBD98365C3D487B36B/fulltext/pdf</idno><idno type="wicri:Area/Main/Corpus">000467</idno></publicationStmt><sourceDesc><biblStruct><analytic><title level="a" type="main" xml:lang="en">Why do we like what we like?</title><author><name sortKey="Mela, David J" sort="Mela, David J" uniqKey="Mela D" first="David J" last="Mela">David J. Mela</name><affiliation><mods:affiliation>Unilever Research Vlaardingen, NL‐3130 AC Vlaardingen, The Netherlands</mods:affiliation></affiliation></author></analytic><monogr></monogr><series><title level="j">Journal of the Science of Food and Agriculture</title><title level="j" type="abbrev">J. Sci. Food Agric.</title><idno type="ISSN">0022-5142</idno><idno type="eISSN">1097-0010</idno><imprint><publisher>John Wiley & Sons, Ltd.</publisher><pubPlace>Chichester, UK</pubPlace><date type="published" when="2001-01-01">2001-01-01</date><biblScope unit="volume">81</biblScope><biblScope unit="issue">1</biblScope><biblScope unit="page" from="10">10</biblScope><biblScope unit="page" to="16">16</biblScope></imprint><idno type="ISSN">0022-5142</idno></series><idno type="istex">BF8EEA6145817545EE5340FBD98365C3D487B36B</idno><idno type="DOI">10.1002/1097-0010(20010101)81:1<10::AID-JSFA779>3.0.CO;2-D</idno><idno type="ArticleID">JSFA779</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0022-5142</idno></seriesStmt></fileDesc><profileDesc><textClass><keywords scheme="KwdEn" xml:lang="en"><term>acceptance</term><term>boredom</term><term>flavour</term><term>food</term><term>likes</term><term>preferences</term><term>sensory</term><term>taste</term></keywords></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">Why do we find certain foods more pleasurable than others? Interactions of food components with human biology and with social and eating contexts give rise, in some predictable ways, to relatively stable individual food likes. While sensory and consumer research have traditionally focused on measuring existing likes, a better understanding of their basic determinants can provide ideas and tools to better predict and influence how likes may develop and change. The liking for a particular food or set of foods largely reflects the prevailing cultural environment and personal experiences, which generate variation in the opportunities and likelihood for specific biological predispositions and learning processes to operate with regard to particular foods. These learning processes may be largely influenced by the intrinsic orosensory or nutritional attributes of foods themselves, as well as characteristics of the situational contexts in which foods are experienced. Liking is one factor contributing to the desire to eat a food, and ultimately to food selection. Current knowledge of these processes is briefly reviewed, with suggestions of potential implications for understanding and predicting food acceptance and choice. © 2000 Society of Chemical Industry</div></front></TEI><istex><corpusName>wiley</corpusName><author><json:item><name>David J Mela</name><affiliations><json:string>Unilever Research Vlaardingen, NL‐3130 AC Vlaardingen, The Netherlands</json:string></affiliations></json:item></author><subject><json:item><lang><json:string>eng</json:string></lang><value>likes</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>food</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>preferences</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>acceptance</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>taste</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>flavour</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>sensory</value></json:item><json:item><lang><json:string>eng</json:string></lang><value>boredom</value></json:item></subject><language><json:string>eng</json:string></language><abstract>Why do we find certain foods more pleasurable than others? Interactions of food components with human biology and with social and eating contexts give rise, in some predictable ways, to relatively stable individual food likes. While sensory and consumer research have traditionally focused on measuring existing likes, a better understanding of their basic determinants can provide ideas and tools to better predict and influence how likes may develop and change. The liking for a particular food or set of foods largely reflects the prevailing cultural environment and personal experiences, which generate variation in the opportunities and likelihood for specific biological predispositions and learning processes to operate with regard to particular foods. These learning processes may be largely influenced by the intrinsic orosensory or nutritional attributes of foods themselves, as well as characteristics of the situational contexts in which foods are experienced. Liking is one factor contributing to the desire to eat a food, and ultimately to food selection. 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Interactions of food components with human biology and with social and eating contexts give rise, in some predictable ways, to relatively stable individual food likes. While sensory and consumer research have traditionally focused on measuring existing likes, a better understanding of their basic determinants can provide ideas and tools to better predict and influence how likes may develop and change. The liking for a particular food or set of foods largely reflects the prevailing cultural environment and personal experiences, which generate variation in the <i>opportunities</i> and <i>likelihood</i> for specific biological predispositions and learning processes to operate with regard to particular foods. These learning processes may be largely influenced by the intrinsic orosensory or nutritional attributes of foods themselves, as well as characteristics of the situational contexts in which foods are experienced. Liking is one factor contributing to the desire to eat a food, and ultimately to food selection. Current knowledge of these processes is briefly reviewed, with suggestions of potential implications for understanding and predicting food acceptance and choice.</p><p>© 2000 Society of Chemical Industry</p></abstract></abstractGroup></contentMeta><noteGroup><note xml:id="fn1"><p>Presented at the 25th Anniversary meeting of the Society for Chemical Industry Sensory and Consumer Science Group, ‘Consumer and sensory research: expanding the horizon’, London, 26 October 1999</p></note></noteGroup></header></component></istex:document></istex:metadataXml><mods version="3.6"><titleInfo lang="en"><title>Why do we like what we like?</title></titleInfo><titleInfo type="abbreviated" lang="en"><title>Food likes</title></titleInfo><titleInfo type="alternative" contentType="CDATA" lang="en"><title>Why do we like what we like?</title></titleInfo><name type="personal"><namePart type="given">David J</namePart><namePart type="family">Mela</namePart><affiliation>Unilever Research Vlaardingen, NL‐3130 AC Vlaardingen, The Netherlands</affiliation><description>Correspondence: Unilever Research Vlaardingen, NL‐3130 Vlaardingen, The Netherlands</description><role><roleTerm type="text">author</roleTerm></role></name><typeOfResource>text</typeOfResource><genre type="review-article" displayLabel="reviewArticle"></genre><originInfo><publisher>John Wiley & Sons, Ltd.</publisher><place><placeTerm type="text">Chichester, UK</placeTerm></place><dateIssued encoding="w3cdtf">2001-01-01</dateIssued><dateCaptured encoding="w3cdtf">2000-03-06</dateCaptured><dateValid encoding="w3cdtf">2000-09-01</dateValid><copyrightDate encoding="w3cdtf">2001</copyrightDate></originInfo><language><languageTerm type="code" authority="rfc3066">en</languageTerm><languageTerm type="code" authority="iso639-2b">eng</languageTerm></language><physicalDescription><internetMediaType>text/html</internetMediaType><extent unit="figures">2</extent><extent unit="tables">1</extent><extent unit="references">54</extent></physicalDescription><abstract lang="en">Why do we find certain foods more pleasurable than others? Interactions of food components with human biology and with social and eating contexts give rise, in some predictable ways, to relatively stable individual food likes. While sensory and consumer research have traditionally focused on measuring existing likes, a better understanding of their basic determinants can provide ideas and tools to better predict and influence how likes may develop and change. The liking for a particular food or set of foods largely reflects the prevailing cultural environment and personal experiences, which generate variation in the opportunities and likelihood for specific biological predispositions and learning processes to operate with regard to particular foods. These learning processes may be largely influenced by the intrinsic orosensory or nutritional attributes of foods themselves, as well as characteristics of the situational contexts in which foods are experienced. Liking is one factor contributing to the desire to eat a food, and ultimately to food selection. Current knowledge of these processes is briefly reviewed, with suggestions of potential implications for understanding and predicting food acceptance and choice. © 2000 Society of Chemical Industry</abstract><note type="content">*Presented at the 25th Anniversary meeting of the Society for Chemical Industry Sensory and Consumer Science Group, ‘Consumer and sensory research: expanding the horizon’, London, 26 October 1999</note><subject lang="en"><genre>Keywords</genre><topic>likes</topic><topic>food</topic><topic>preferences</topic><topic>acceptance</topic><topic>taste</topic><topic>flavour</topic><topic>sensory</topic><topic>boredom</topic></subject><relatedItem type="host"><titleInfo><title>Journal of the Science of Food and Agriculture</title></titleInfo><titleInfo type="abbreviated"><title>J. Sci. 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