Olfactory cues of restaurant wait staff modulate patrons’ dining experiences and behavior

This 2017 study analyzed the effect of 3 food and 3 non-food odors (matched in intensity, pleasantness) on human cerebral activity since perception of food-associated odors, as opposed to non-food smells, are thought to activate dopaminergic brain areas. Thirty participants were exposed to odors derived from edible and non-edible substances while undergoing functional magnetic resonance […]

Bray & Carek (2020) presents the gene that is partly involved in the genetic processes crucial in determining a person’s sensitivity to bitter tastes – TAS2R3. The review explains how this gene affects dietary habits, and discusses the strategies employed to persuade people to include more fruits and vegetables in their diets. The authors believe […]