Research into food functionality has not focused on sensory characteristics. In studying polyphenols, we have found that bitterness and astringency influence their regulatory effects. Bitterness improves glucose tolerance and regulates appetite, while astringency stimulates the central nervous system (CNS) and sympathetic nerve firing via sensory neuron, thus enhancing brain, circulatory, and metabolic systems. We define “sensory nutrition” as the research area dealing with the crosstalk between secondary (sensory) and tertiary (regulatory) functions. In this chapter, we examine the relationship between the sensory properties of foods and the manifestation of health benefits, a topic that is expected to represent a new development in the field of food functionality.