文档介绍：Sensory Physiology Approach to Developing Tasty & Healthy Foods
Steven Witherly, PhD
Technical Products Inc.
Author of: “Why Humans Like Junk Food”
Outline of Talk I
Theme: Food Pleasure & the Senses
The Nature of Food Pleasure
Cuisine & Physiology (Goff/Klee)
We Prefer Foods/Spices:
Activate Sensory Systems
Satisfy Nutritional Requirements 50+
Enhance Health, Survival, Immunity
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Outline of Talk II
Physiology and Cuisine
Shrinking Stomach & Jaw
Intestinal Enzymes and Preference
The TCA Cycle
The Double Helix and Taste!
Outline of Talk III
Food Perception Equations
Food “Pleasure” Equation
Food “Wanting/Liking” Equation
Food “Umami” Equation
Food “Kokumi” Equation
Outline of Talk IV
New Research on plexity Continues
MSG Rules
New Research on Olfaction
Three Olfactory Receptor Classes?
Pheromones
Major Impact Odorants
Hedonic Measurements Now plex: wanting/liking/craving
Cuisine & Physiology
+
Humans Are a ChemoSensory TUBE
Unique Human Nutritionals
50+ Nutrients to Survive
Need Protein/Fat to survive (not CHO)
Long chain fatty acid needs
Vitamin C Absolute Reqm.
High Sodium Needs (No hair)
High Capacity for Sugar Digestion
Huge Need to Preserve Food for Survival
300+ Species of Unique Bacteria!
Essential Nutrients Overview
Herbals = plant material that MAY contain important nutrients that are physiologically bioactive
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Reaching Beyond Basic Nutrition
Vitamins – Fat Soluble
Vitamin A
Vitamin D
Vitamin E
Vitamin K
Vitamins – Water Soluble
Vitamin C
Vitamin B1 (thiamin)
Vitamin B2 (riboflavin)
Vitamin B3 (niacin)
Vitamin B6 (pyridoxine)
Vitamin B12 (cobalamin)
Biotin
Pantothenic acid
Folic acid
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