Palatability

[1] The palatability of a dish or beverage, unlike its flavor or taste, varies with the state of an individual: it is lower after consumption and higher when deprived.

[2] The palatability of a substance is determined by opioid receptor-related processes in the nucleus accumbens and ventral pallidum.

[6] The rewardfulness of consumption associated with palatability is dissociable from desire or incentive value which is the motivation to seek out a specific commodity.

[3] It has also been suggested that hedonic hunger can be driven both in regard to "wanting" and "liking"[2] and that a palatability subtype of neuron may also exist in the basolateral amygdala.

[11] The cessation of a desire to eat after a meal "satiation" is likely to be due to different processes and cues.