Flavor is the combination of gustatory, olfactory and trigeminal sensations, representing the three main sensory pathways that allow detecting environmental chemical substances. Taste, in particular, is a complex chemosensory path that allows identification of substances present in ingested foods and beverages. In this manuscript, we propose a conceptual roadmap from aspects related to the evolution and the physiological role of taste, up to the current knowledge about its implication in the modulation of a healthy state, or obesity. More specifically, we focused on the role of stimulation of taste receptors in releasing gut hormones (also known as enterohormones), and their effects on the regulation of food intake, by inducing satiety, either by locally acting (in the gastrointestinal tract), or centrally (in the brain). Recent evidence demonstrated that some enterohormones are able to modulate gastrointestinal motility, thus affecting an orexigenic responses in the central nervous system. In keeping with this, we discuss the ability of the gustatory system to be a final checkpoint control for food intake regulation, and we speculate about taste perception manipulation in the management of obesity.

风味是味觉，嗅觉和三叉神经感觉的结合，代表了允许检测环境化学物质的三个主要感觉途径。味道尤其是复杂的化学感应路径，可以识别摄入的食物和饮料中存在的物质。在本手稿中，我们提出了一个概念路线图，涉及与口味的演变和生理作用有关的方面，以及有关其对健康状态或肥胖症的影响的最新知识。更具体地说，我们集中于刺激味觉受体在释放肠道激素（也称为肠激素）中的作用，以及通过引起饱腹感（通过在胃肠道中起作用）或通过诱导饱腹感而对食物摄入调节的影响。集中地（在大脑中）。最近的证据表明，某些肠激素能够调节肠胃蠕动，从而影响中枢神经系统的致食性反应。为此，我们讨论了味觉系统作为食物摄入调节的最终检查站控制的能力，并推测了肥胖管理中的味觉操纵。