Accéder directement au contenu Accéder directement à la navigation
Article dans une revue

D'où viennent les préférences et aversions alimentaires ?

Abstract : Where do food likes and dislikes come from ? In other words, what are the factors that could explain why someone likes or dislikes a given food ? Most of the hedonic reactions to sensory stimulations brought by foods and, as a result reactions to foods carrying these sensory properties are learned through different learning mechanisms. The efficiency of these learning mechanisms mat depend on individual characteristics, in particular on the sensitivity to different sensory properties. Not all learnings are related to experiments with the food itself; many leamings depend on interactions within the family or social environment. Finally, cognitive determinants play also a role and, in particular they explain ideational disgusts towards foods of animal origin.
Type de document :
Article dans une revue
Liste complète des métadonnées
Déposant : Sabine Julien <>
Soumis le : jeudi 13 août 2020 - 11:04:28
Dernière modification le : mercredi 26 août 2020 - 14:14:31


  • HAL Id : hal-02914998, version 1
  • WOS : 000553649400006



Sylvie Issanchou. D'où viennent les préférences et aversions alimentaires ?. Correspondances en Métabolismes, Hormones, Diabètes et Nutrition, Edimark, 2020, 24 (3), pp.104-107. ⟨hal-02914998⟩



Consultations de la notice