Human gustation and flavour

Research output: Contribution to journalArticlepeer-review

29 Scopus citations


Taste is an essential component of flavour. Although taste carries fewer distinctive qualities than odour, it provides an essential base on which aroma builds to generate the widely varying flavour of our foods and beverages. The present review covers a wide range of perceptual/psychophysical topics on taste. The first section reviews the taste research questions of early last century; the second section addresses the psychophysical taste research topics of the last few decades; and in the third section, the question is raised whether the old research topics of 80-100 years ago, which have largely not been answered, are worth reconsidering and pursuing.

Original languageEnglish (US)
Pages (from-to)439-456
Number of pages18
JournalFlavour and Fragrance Journal
Issue number6
StatePublished - 2001
Externally publishedYes

All Science Journal Classification (ASJC) codes

  • Food Science
  • Chemistry(all)


  • Flavour
  • Human
  • Intensity
  • Irritation
  • Localization
  • Odour
  • Quality
  • Taste
  • Time


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