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Psychophysical advances aid the study of genetic variation in taste

, : Psychophysical advances aid the study of genetic variation in taste. Appetite 34(1): 105-105

Rozin & Rozin (1981) have suggested that the addition of flavour principles (the distinctive combinations of seasonings which characterize many cuisines) may facilitate the introduction of a new staple food into a culture. That is, the reluctance of omnivores to approach novel foods can be reduced by adding the familiar flavor principle to the unfamiliar food.


PMID: 10744897

DOI: 10.1006/appe.1999.0287

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