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The OLFLINK project aims to understand how humans can develop new flavor preferences by linking olfactory perception with taste through various biological mechanisms. It investigates the role of digestive signals and cortical processes in shaping these preferences, which could inform dietary interventions for healthier…
To change human diets is an urgent global health and sustainability goal; yet, overcoming preferences for familiar food flavors in favor of healthier or more sustainable options remains a major challenge.
Odor-taste associative learning is the principal perceptual support process for flavor preference formation and retrieval.
Mechanistic insight into the cortical processes that transfer appetitive properties of an odor from the mouth onto environmental objects is, however, almost completely abse…
KAROLINSKA INSTITUTET
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