Food evokes emotions and memories, and taste is considered a construct of the brain
rather than an inherent property of food. Therefore, to understand our eating experiences
in depth, we must delve into their cognitive and neurophysiological foundations. This
study investigates the cognitive and emotional mechanisms underlying the eating
experience, aiming at unraveling these dynamics at different eating stages (sight, taste,
and savouring). Using neuroscientific techniques (electroencephalography, heart rate,
and skin conductance) as well as self-report measures (SAM), we explored the
emotional and cognitive correlates of eating. 31 healthy participants (18 males, 18
females) aged 25-55 years were asked to consume four pasta dishes with different
flavors (tomato, pesto, ragù, and plain pasta as benchmark). Our results shed light on
how neurophysiological variables can help delineate the cognitive processes associated
with each distinct phase of eating. In particular, heightened cognitive engagement was
registered during plate viewing and tasting, memorization peaked during the tasting
phase, while emotional involvement was highest during the tasting and savouring phase.
However, neurophysiological metrics did not reveal differences in pasta flavour, which
instead emerge when emotions are self-reported. Finally, correlations between
neurophysiological indicators and self-reported emotions suggest a connection between
memorization during the concluding savouring phase and self-reported emotions. These
findings underscore the importance of integrating neuroscientific and self-report
measures to fully understand the complex interplay between cognitive, sensory, and
emotional processes during the eating experience. Furthermore, by delineating
sequential cognitive processes at different stages of eating, this research provides
valuable insights into understanding the dynamics associated with food consumption.