Food Augmentation by Sensory Nutrition

Sensory Nutrition is a new academic field that explores the crosstalk between the sensory properties, physiological regulatory functions, and palatability of foods.

Why Sensory Nutrition?

Foods have three functions. Until now, these three functions have been studied separately.

• Primary function Nutritional function that builds and regulates the body.
• Secondary function Sensory properties such as taste and aroma.
• Tertiary function Physiological regulatory function that maintains homeostasis.

Food Sensation and the Brain-Gut Axis

Recent research has shown that signals of “food sensation” such as taste and aroma are received not only in the oral and nasal cavities but also in the digestive tract, directly activating the brain and further regulating physiological functions. In other words, the brain-gut axis has emerged as the most important factor in how food functionality is expressed.

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