Initiating Sensory Science Research in Space Conditions—Current Practices and Future Perspectives

作者：Thejani Prabodha, Lukas Danner, Gail N. Iles, Martina Heer, Isabelle Mack, Charles S. Brennan, Julia Low · 发表于：Comprehensive Reviews in Food Science and Food Safety · 年份：2025 · DOI：10.1111/1541-4337.70241 · 被引用次数：9 · 研究领域：Olfactory and Sensory Function Studies、Advanced Chemical Sensor Technologies、Spaceflight effects on biology

Space exploration continues to drive technological and scientific advancements, benefiting both space and Earth. This expanding sector, including commercial space stations, deep-space missions, and space tourism, presents unique challenges and opportunities for food researchers. A critical issue is the limited understanding of how space conditions such as microgravity, isolation, and confinement affect sensory perception, impacting astronauts' nutritional intake and psychological well-being. This review based on a structured literature search strategy integrates existing data on flavor perception during spaceflight missions (n = 16), identifying sensory changes, altered flavor preferences, and cravings linked to space-related stressors. It also evaluates space analogs and simulations related to sensory research (n = 29), assessing their applicability for studying food perception in space conditions. It identified consistent sensory changes, including diminished taste sensitivity, increased preference for spicy or umami‑rich foods, and intense flavors. However, research in this area remains limited, with small sample sizes, inconsistent methodologies, and lack of comprehensive guidelines on applying analogs and simulations in sensory studies. These gaps raise challenges for researchers, particularly those without access to space analogs or simulations, in designing space-related studies. Critically analyzing the findings, the review identifies gaps in understanding the complex...