TY  - JOUR
AU  - FU, Ou
AU  - ZHAO, Liaorihong
AU  - CHEN, Shuya
AU  - XIA, Yixun
AU  - DING, Haohan
PY  - 2026
TI  - Application and Prospects of Advanced Neuroscience Technologies in Food Flavor Perception and Emotional Evaluation
JO  - Journal of Food Science and Technology
SN  - 2095-6002
SP  - 19
EP  - 31
VL  - 44
IS  - 3
AB  - Flavor perception and emotional responses during food intake are key determinants of sensory evaluation and consumer preference. With the growing understanding of the chemosensory effects of flavor and its emotional regulatory functions, the value of flavor research in food development and consumer behavior has become increasingly prominent. The flavor recognition and multimodal integration mechanisms of taste, olfaction, and oral physical sensation—from peripheral receptors to central processing—were systematically delineated. The key brain regions and neural circuits underlying central flavor perception and emotional regulation were elucidated. In view of the limitations of traditional sensory evaluation methods regarding subjectivity, individual differences, and emotional quantification, the advantages and potential application of cutting-edge neuroscience research technologies in food flavor and emotion studies were highlighted. In particular, neurobiological techniques based on animal models enabled high-precision objective characterization of neuronal activity and neurochemical dynamics, providing novel technical pathways for establishing a quantitative evaluation framework linking “flavor-brain response-emotional experience.” Neuroscience technologies were expected to drive the paradigm shift of food flavor research from empirical assessment to mechanism-oriented investigation, offering theoretical foundations for deciphering multimodal flavor interactions and their emotional effects. Simultaneously, these advances lay critical groundwork for precision flavor design and emotion-targeted food innovation, having significant application prospects for the creation of future foods that integrated both health benefits and sensory pleasure.
UR  - https://doi.org/10.12301/spxb202600095
DO  - 10.12301/spxb202600095