The formulation of healthy food acceptable by the consumer is penalized because flavor perception, which is built in our brain through integratory processes and which mainly drives food acceptability, is so far still unpredictable. In AROMA project I will investigate one strategy of sugar/salt reduction using aroma (OITE) -with a focus on a specific population (obese vs normal-weight), to unravel the key brain mechanisms of mental representation of food (flavor perception). This system will be investigated with a set of complementary brain imaging technics and a multidisciplinary approach: from food model formulation to brain imaging, including sensory evaluation. AROMA will provide valuable insights and new results: (1) on the key mechanisms of flavor perception through the prism of obesity and (2) on the validation of OITE as a strategy to reduce salt and sugar in food for a variety of consumers and (3) on proofed method in Neurosciences to study OITE.