Exploring new frontiers in total food quality definition and assessment: from chemical to neurochemical properties

Abstract In order to understand the concept of “Total Food Quality” (TFQ) and how it has evolved, we give a brief historic outline from Pasteur to the recent rise of the globalized market. Nowadays, “total food quality” is clearly a partially objective concept, in the sense that it can be defined according to scientific and technological criteria, and partly subjective since consumers’ judgments, mainly based on their appraisal, may equally concur in its definition. Food properties contributing to “total food quality” definition and assessment, include: 1) organoleptic and sensory attributes, 2) food safety, 3) nutritional value, 4) functionality, 5) service and stability, 6) wholesomeness and 7) psychological factors. Many technological and gastronomic treatments may alter food components, e.g. fats, proteins and vitamins (the most sensitive to physico-chemical changes in the environment), thus negatively affecting any one of the aspects of quality in the above list. Specific analytical strategies and sensitive appliances can be utilized both to assess and protect food quality and to correctly conduct and monitor food production. Among the so-called “psychological factors”, however, there are some molecular aspects that are still elusive, although of enormously great interest. In fact, food can have some psycho-active effects on the consumer, thus influencing his or her behaviour during either pre-ingestive or post-ingestive phases. As studies of psycho-active substances in food seem to be opening up a new scenario in "Total Food Quality" research, the gathering together in a single chart, of all the information on the effects of food on its journey, from sight to ingestion, would seem like a good basis for a more rational and thorough discussion of the topic.