Factors affecting flavor perception in space: Does the spacecraft environment influence food intake by astronauts?
Autor: | Christian Margot, Thomas Hummel, Charles Spence, Scott Joseph Mcgrane, Andrew J. Taylor, Jonathan Beauchamp, Martina Heer, Loïc Briand, Serge Pieters, Paola Pittia |
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Přispěvatelé: | Flavometrix Limited, Fraunhofer Institute for Process Engineering and Packaging (Fraunhofer IVV), Fraunhofer (Fraunhofer-Gesellschaft), Centre des Sciences du Goût et de l'Alimentation [Dijon] (CSGA), Université de Bourgogne (UB)-AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement-Centre National de la Recherche Scientifique (CNRS)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Université Bourgogne Franche-Comté [COMUE] (UBFC), International University of Applied Sciences, Technische Universität Dresden = Dresden University of Technology (TU Dresden), Firmenich S.A., Waltham Petcare Science Institute, Haute Ecole Léonard de Vinci [Bruxelles], University of Teramo (UT), University of Oxford [Oxford], European Space Agency. Grant Number: 4000125158., Publica |
Jazyk: | angličtina |
Rok vydání: | 2020 |
Předmět: |
Food intake
noise Calorie media_common.quotation_subject Crew sub‐threshold perception air quality background odor carbon dioxide Mars mission multi-sensory perception nutrition spaceflight sub-threshold perception water quality Space (commercial competition) Spaceflight 01 natural sciences law.invention Eating 0404 agricultural biotechnology Aeronautics law Perception International Space Station Food Quality Humans [SDV.BBM]Life Sciences [q-bio]/Biochemistry Molecular Biology Spacecraft media_common business.industry 010401 analytical chemistry 04 agricultural and veterinary sciences 040401 food science 0104 chemical sciences Smell Food Storage Taste Aerospace Medicine Astronauts Business [SDV.AEN]Life Sciences [q-bio]/Food and Nutrition multi‐sensory perception Food Science |
Zdroj: | Comprehensive Reviews in Food Science and Food Safety Comprehensive Reviews in Food Science and Food Safety, Wiley, 2020, 19 (6), pp.3439-3475. ⟨10.1111/1541-4337.12633⟩ |
ISSN: | 1541-4337 |
Popis: | International audience; The intention to send a crewed mission to Mars involves a huge amount of planning to ensure a safe and successful mission. Providing adequate amounts of food for the crew is a major task, but 20 years of feeding astronauts on the International Space Station (ISS) have resulted in a good knowledge base. A crucial observation from the ISS is that astronauts typically consume only 80% of their daily calorie requirements when in space. This is despite daily exercise regimes that keep energy usage at very similar levels to those found on Earth. This calorie deficit seems to have little effect on astronauts who spend up to 12 months on the ISS, but given that a mission to Mars would take 30 to 36 months to complete, there is concern that a calorie deficit over this period may lead to adverse effects in crew members. The key question is why astronauts undereat when they have a supply of food designed to fully deliver their nutritional needs. This review focuses on evidence from astronauts that foods taste different in space, compared to on Earth. The underlying hypothesis is that conditions in space may change the perceived flavor of the food, and this flavor change may, in turn, lead to underconsumption by astronauts. The key areas investigated in this review for their potential impact on food intake are the effects of food shelf life, physiological changes, noise, air and water quality on the perception of food flavor, as well as the link between food flavor and food intake. |
Databáze: | OpenAIRE |
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