Tat-Koku İnteraksiyonları

Gıdalarda lezzet algısının, burunda ve ağızda meydana gelen uyarıların kombinasyonu sonucunda meydana geldiği bilinmektedir. Tat, temel olarak dil üzerinde algılanırken, koku burun boşluğunun üst kısmında direkt olarak veya ağzın arka kısmında algılanmaktadır. Ayrıca, koku ve tat duyularının yanında dokunma duyuları da lezzet algısını değiştirmekte ve lezzet algısı duyuların interaksiyonlarından etkilenmektedir. Ayrı ayrı algılanan tat ve kokunun beyin tarafından ilişkilendirilmesi tat-koku interaksiyonu olarak tanımlanmaktadır. Bu derlemede, tat-koku interaksiyon mekanizmaları olan fizikokimyasal, fizyolojik ve psikolojik mekanizmalar incelenmiş, tat-koku interaksiyonlarını etkileyen görev-odaklı, uyarıcı-odaklı ve kişi-odaklı faktörler ele alınmıştır. Ayrıca, kokunun hayal edilmesinin tat algısı üzerine etkisini inceleyen çalışmalara da değinilmiştir.

Taste-Odor Interactions

It is known that the flavor perception of foods occur as the result of the combination of the stimuli which occur in the nose and the mouth. Taste is perceived by the receptors on the tongue while smell is perceived in the nose directly or at the back of the mouth. Also, sense of touch can affect the flavor perception beside the taste and smell sensations and the interactions between the sensations can change the flavor perception. Taste and smell perceptions which are perceived separately are associated by brain and this phenomenon is defined as taste-odor interaction. In this review, physicochemical, physiological and psychological mechanisms of taste-odor interactions were investigated and taskdriven, stimuli-driven and subject- driven factors which affect taste-odor interactions were covered. In addition, studies about the effects of odor imagination on the taste perception were mentioned.

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