ArticleNPJ science of food2020
The COVID-19 may help enlightening how emotional food is.
Article in NPJ science of food, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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4 citing papers in PubMed.
- Olfactory and gustatory disorders caused by COVID-19: How to regain the pleasure of eating?Trends in food science & technology · 2022Article
- It's crunch time: Exploring the sensibility of food textural acoustics for individuals with dysphagia.The South African journal of communication disorders = Die Suid-Afrikaanse tydskrif vir Kommunikasieafwykings · 2021Article
- Delivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic.Frontiers in psychology · 2021Review
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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.
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