The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review
The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additive...
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| Format: | Article |
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MDPI AG
2024-12-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/13/23/3908 |
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| author | Marius-Mihai Ciobanu Elena-Iuliana Flocea Paul-Corneliu Boișteanu |
| author_facet | Marius-Mihai Ciobanu Elena-Iuliana Flocea Paul-Corneliu Boișteanu |
| author_sort | Marius-Mihai Ciobanu |
| collection | DOAJ |
| description | The holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer’s final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends. |
| format | Article |
| id | doaj-art-46a4d5de00a84beea0c572a4c13e265a |
| institution | DOAJ |
| issn | 2304-8158 |
| language | English |
| publishDate | 2024-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj-art-46a4d5de00a84beea0c572a4c13e265a2025-08-20T02:50:33ZengMDPI AGFoods2304-81582024-12-011323390810.3390/foods13233908The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative ReviewMarius-Mihai Ciobanu0Elena-Iuliana Flocea1Paul-Corneliu Boișteanu2Department of Food Technology, ‘Ion Ionescu de la Brad’ Iasi University of Life Sciences, 700490 Iasi, RomaniaFaculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaFaculty of Food and Animal Sciences, “Ion Ionescu de la Brad” University of Life Sciences, 8 Mihail Sadoveanu Alley, 700489 Iasi, RomaniaThe holistic sensory experience creates a unified perception that influences consumer memory. Consumer interest in clean label products underlines an accelerated trend towards products without artificial additives. From a sensory point of view, food appeal is significantly influenced by how additives actively participate in the organoleptic properties of the final product. This research aims to shed light on the impact of artificial and natural additives in meat products on neurocognitive food perception, which is essential for understanding how they influence the consumer’s final decision and direct food trends. Different neural mechanisms involved in multimodal sensory integration confirm differences in perception of meat products containing artificial and natural additives. Analysis confirms that neurocognitive perception integrates organoleptic sensations to form a complete sensory experience. The encephalon simultaneously processes multimodally integrated stimuli from organoleptic properties, reaching the orbitofrontal cortex and other regions involved in the neuroprocessing of the final product. The reformulation and development of meat products need a detailed analysis of the impact of additives on sensory properties contributing to the shaping of consumption trends.https://www.mdpi.com/2304-8158/13/23/3908meat productsartificial additivesnatural additivesorganoleptic propertiesfood perception |
| spellingShingle | Marius-Mihai Ciobanu Elena-Iuliana Flocea Paul-Corneliu Boișteanu The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review Foods meat products artificial additives natural additives organoleptic properties food perception |
| title | The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review |
| title_full | The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review |
| title_fullStr | The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review |
| title_full_unstemmed | The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review |
| title_short | The Impact of Artificial and Natural Additives in Meat Products on Neurocognitive Food Perception: A Narrative Review |
| title_sort | impact of artificial and natural additives in meat products on neurocognitive food perception a narrative review |
| topic | meat products artificial additives natural additives organoleptic properties food perception |
| url | https://www.mdpi.com/2304-8158/13/23/3908 |
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