Food Reward after a Traditional Inuit or a Westernised Diet in an Inuit Population in Greenland

The food availability and dietary behaviours in Greenland have changed with increasing Westernisation. Food reward is an important driver of food choice and intake, which has not previously been explored in the Arctic population. The aim of this study was to explore differences in food reward after a four-week intervention period with a traditional Inuit diet (TID) or Westernised diet (WD) in Inuit populations in Northern and Western Greenland. This cross-sectional analysis included 44 adults (n = 20 after TID and n = 24 after WD). We assessed the food reward components, explicit liking and implicit wanting, using the Leeds Food Preference Questionnaire under standardised conditions 60 min after drinking a glucose drink as part of an oral glucose tolerance test after four weeks following a TID or WD. The food intake was assessed using food frequency questionnaires. The intervention groups differed only in implicit wanting for high-fat sweet foods, with higher implicit wanting among the participants following TID compared to WD. Both groups had lower explicit liking and implicit wanting for sweet relative to savoury foods and for high-fat relative to low-fat foods. This exploratory study can guide future studies in Inuit populations to include measures of food reward to better understand food intake in the Arctic.

Extension of Dancer's Legs: Increasing Angles Show Motion

Usain Bolt’s Lightning Bolt pose, one arm highly extended to one side, suggests action. Likewise, static pictures of animals, legs extended, show animation. We tested a new cue for motion perception—extension—and in particular extension of dancer’s legs. An experiment with pictures of a dancer finds larger angles between the legs suggest greater movement, especially with in-air poses and in lateral views. Leg positions graded from simply standing to very difficult front and side splits. Liking ratings (a small range) were more related to Difficulty ratings (a large range) than Movement ratings (a moderate range).

Food Reward after Bariatric Surgery and Weight Loss Outcomes: An Exploratory Study

Changes in food preferences after bariatric surgery may alter its effectiveness as a treatment for obesity. We aimed to compare food reward for a comprehensive variety of food categories between patients who received a sleeve gastrectomy (SG) or a Roux-en-Y gastric bypass (RYGB) and to explore whether food reward differs according to weight loss. In this cross-sectional exploratory study, food reward was assessed using the Leeds Food Preference Questionnaire (LFPQ) in patients at 6, 12, or 24 months after SG or RYGB. We assessed the liking and wanting of 11 food categories. Comparisons were done regarding the type of surgery and total weight loss (TWL; based on tertile distribution). Fifty-six patients (30 SG and 26 RYGB) were included (women: 70%; age: 44.0 (11.1) y). Regarding the type of surgery, scores were not significantly different between SG and RYGB, except for ‘non-dairy products—without color’ explicit liking (p = 0.04). Regarding TWL outcomes, explicit liking, explicit wanting, and implicit wanting, scores were significantly higher for good responders than low responders for ‘No meat—High fat’ (post-hoc corrected p-value: 0.04, 0.03, and 0.04, respectively). Together, our results failed to identify major differences in liking and wanting between the types of surgery and tended to indicate that higher weight loss might be related to a higher reward for high protein-content food. Rather focus only on palatable foods, future studies should also consider a broader range of food items, including protein reward.

Sensory Drivers of Consumer Acceptance, Purchase Intent and Emotions toward Brewed Black Coffee

The link between coffee aroma/flavor and elicited emotions remains underexplored. This research identified key sensory characteristics of brewed black coffee that affected acceptance, purchase intent and emotions for Thai consumers. Eight Arabica coffee samples were evaluated by eight trained descriptive panelists for intensities of 26 sensory attributes and by 100 brewed black coffee users for acceptance, purchase intent and emotions. Results showed that the samples exhibited a wide range of sensory characteristics, and large differences were mainly described by the attributes coffee identity (coffee ID), roasted, bitter taste, balance/blended and fullness. Differences also existed among the samples for overall liking, purchase intent and most emotion terms. Partial least square regression analysis revealed that liking, purchase intent and positive emotions, such as active, alert, awake, energetic, enthusiastic, feel good, happy, jump start, impressed, pleased, refreshed and vigorous were driven by coffee ID, roasted, ashy, pipe tobacco, bitter taste, rubber, overall sweet, balanced/blended, fullness and longevity. Contrarily, sour aromatic, sour taste, fruity, woody, musty/earthy, musty/dusty and molasses decreased liking, purchase intent and positive emotions, and stimulated negative emotions, such as disappointed, grouchy and unfulfilled. This information could be useful for creating or modifying the sensory profile of brewed black coffee to increase consumer acceptance.

Consumer perception of natural hot-pepper cheeses

Hot-pepper cheese (HPC) is a growing category of flavored natural cheese. The objective of this study was to evaluate consumer perception of HPC using a combination of quantitative survey methods and consumer evaluation of HPC. An online survey (n = 510) was conducted to understand drivers of purchase for the HPC category. Consumers of HPC answered maximum difference exercises and an adaptive choice-based conjoint activity focused on HPC attributes. Subsequently, natural HPC were manufactured in duplicate with 5 different hot-pepper blends with a range of heat intensities and distinct color differences. Trained panel profiling and consumer-acceptance testing (n = 194 consumers) were conducted on the cheeses. Three clusters of consumers were identified from the online survey. Cluster 1 (n = 175) were traditional HPC consumers, and cluster 2 (n = 152) preferred milder HPC. Cluster 3 (n = 183) showed preference for spicier HPC as well as novel HPC, such as those made with habanero peppers or white Cheddar cheese. Conceptually, the overall ideal HPC was a Monterey Jack with medium-sized, multicolored pieces of jalapeno peppers and a medium heat and spiciness. Heat and spiciness intensity and type of cheese were the most important attributes. The 5 HPC used in consumer testing had a distinct range (low to high) of hot-pepper burn and heat intensity by trained panel profiling. Consumer overall liking increased as hot-pepper burn and heat intensity increased to a certain point, indicating HPC consumers may have an optimal point for heat and spiciness in HPC. Consumers also preferred HPC with multicolored pepper pieces over those with a single pepper color, consistent with survey results. Consumers who self-reported that they prefer mild- or medium-spicy foods (mild consumers) preferred HPC that were less intense in hot-pepper burn than consumers who self-reported preference for hot or spicy foods (hot consumers). Most HPC consumers preferred HPC with higher heat intensity and were also motivated by visual characteristics of HPC.

Alterations in sweet taste function in adults with diabetes mellitus: a systematic review and potential implications

Diet therapy for diabetes involves controlling carbohydrate intake in order to manage blood glucose concentrations. Simple carbohydrates, like sucrose, quickly and potently raise blood glucose when ingested, and are typically perceived as sweet. Sweetness is innately pleasurable and contributes to the positive hedonic evaluation of foods and beverages. There is some evidence to suggest that individuals with diabetes mellitus may be less able to detect sweetness, which could result in increased intake and, thus, more difficulty managing blood glucose. A systematic review that included PubMed, PsycInfo, and Embase databases was conducted. Inclusion criteria included observational studies that investigated the sweet taste function of adults with and without diabetes mellitus (Prospero CRD42021225058). The quality of the final included studies was assessed using the Academy of Nutrition and Dietetics' Evidence Analysis Library Quality Criteria Checklist: Primary Research tool. Eighteen studies that compared sweet taste thresholds, intensity ratings, or hedonic responses in adults both with and without diabetes were included. Differences in sweet taste thresholds, both detection and recognition, indicated that individuals with diabetes were less sensitive than healthy controls. The same findings were observed for intensity ratings. Only two studies examined hedonic responses; results were inconclusive.

Effects on Consumers' Subjective Understanding and Liking of Front-of-Pack Nutrition Labels: A Study on Slovenian and Dutch Consumers

In the context of the ongoing debate on front-of-pack labels (FOPL), extant research highlights a lack of clear indications on which label is most effective in increasing consumers' knowledge of food nutritional quality, and in favoring informed food choices. In this study, we have compared the effects of two different labels, one nutrient-specific label (i.e., NutrInform Battery) and one summary label (i.e., Nutri-Score), in terms of consumers' "subjective understanding" and "liking". Our work advances prior research on FOPL performance by focusing on two different countries-which have different socio-political contexts and which, from previous studies, present limited evidence on the topic-Slovenia, currently utilizing the Protective Food logo, and the Netherlands, who has recently adopted the Nutri-Score. The study also confirms, in line with previous research, a higher effectiveness of the nutrient-specific label, NutrInform Battery, on all analyzed dimensions in tested countries, when compared to the summary label, Nutri-Score.

Brow and Masticatory Muscle Activity Senses Subjective Hedonic Experiences during Food Consumption

Sensing subjective hedonic or emotional experiences during eating using physiological activity is practically and theoretically important. A recent psychophysiological study has reported that facial electromyography (EMG) measured from the corrugator supercilii muscles was negatively associated with hedonic ratings, including liking, wanting, and valence, during the consumption of solid foods. However, the study protocol prevented participants from natural mastication (crushing of food between the teeth) during physiological data acquisition, which could hide associations between hedonic experiences and masticatory muscle activity during natural eating. We investigated this issue by assessing participants’ subjective ratings (liking, wanting, valence, and arousal) and recording physiological measures, including EMG of the corrugator supercilii, zygomatic major, masseter, and suprahyoid muscles while they consumed gel-type solid foods (water-based gellan gum jellies) of diverse flavors. Ratings of liking, wanting, and valence were negatively correlated with corrugator supercilii EMG and positively correlated with masseter and suprahyoid EMG. These findings imply that subjective hedonic experiences during food consumption can be sensed using EMG signals from the brow and masticatory muscles.

Secure Attachment Priming Amplifies Approach Motivation for Infant Faces Among Childless Adults

Existing studies have indicated that priming secure attachment alters adults' neural responses to infant faces. However, no study has examined whether this effect exists for motivational behavioral responses, and none of the previous studies included adult faces as a baseline to determine whether the security prime enhances responses to human faces in general or infant faces alone. To address this limitation, the current study recruited 160 unmarried and childless adults in the first phase, and all of them completed a battery of questionnaires, including the Interest in Infants, the Experiences in Close Relationships (ECR), and State Adult Attachment Measure (SAAM). A week later, after priming, 152 (76 security-primed vs. 76 neutrally primed) participants completed the SAAM and a behavioral program assessing their motivational responses to both adult and infant faces (i.e., liking, representational, and evoked responses). A manipulation check showed that the security prime was effective. Then, generalized linear mixed-effects models (GLMMs) showed that security priming enhances adults' liking, representational, and evoked responses (three components of the motivational system) only to infant faces and not to adult faces. Moreover, hierarchical regression analysis indicated that, even after security priming, there was a substantial linear relationship between positive motivation toward infant faces and the state of adult secure attachment. In summary, this study demonstrated for the first time that promoting the state of adult secure attachment can effectively enhance the effect size of the baby face schema. The current results were interpreted according to Bowlby's view of the attachment behavioral system.

Opioid antagonism modulates wanting-related frontostriatal connectivity

Theoretical accounts distinguish between motivational (‘wanting’) and hedonic (‘liking’) dimensions of rewards. Previous animal and human research linked wanting and liking to anatomically and neurochemically distinct brain mechanisms, but it remains unknown how the different brain regions and neurotransmitter systems interact in processing distinct reward dimensions. Here, we assessed how pharmacological manipulations of opioid and dopamine receptor activation modulate the neural processing of wanting and liking in humans in a randomized, placebo-controlled, double-blind clinical trial. Reducing opioid receptor activation with naltrexone selectively reduced wanting of rewards, which on a neural level was reflected by stronger coupling between dorsolateral prefrontal cortex and the striatum under naltrexone compared with placebo. In contrast, reducing dopaminergic neurotransmission with amisulpride revealed no robust effects on behavior or neural activity. Our findings thus provide insights into how opioid receptors mediate neural connectivity related to specifically motivational, not hedonic, aspects of rewards.

Tartary Buckwheat: A New Plant-Based Ingredient to Enrich Corn-Based Gluten-Free Formulations

Tartary buckwheat is a pseudocereal receiving increasing attention as a minor crop interesting for agrobiodiversity conservation and sustainability. It is rich in bioactive substances which, however, may lead to sensory properties undesirable to the consumer, such as bitterness and astringency. The aim was to evaluate consumers' perception and overall liking of food products enriched with tartary or common buckwheat. A total of 120 consumers (56% women) aged 20-60 years (mean age ± SD: 38.8 ± 13.0 years) evaluated six samples of a corn-based gluten-free formulation enriched by increasing concentrations (20%, 30%, 40%) of either common (CB) or tartary buckwheat (TB) flour for overall liking and appropriateness of sensory properties. Results showed significant differences (p < 0.0001) in liking among samples. Considering all subjects, liking decreased with the increase of tartary buckwheat additions, although TB20 and TB30 samples were well accepted and comparable to all CB samples. TB40 was the least liked product. Two clusters of consumers showing opposite behaviours according to liking were found. One cluster (30%) showed an increased liking with the increasing amount of tartary buckwheat. These results show that by keeping the concentration of tartary buckwheat up to 30%, it is possible to develop new products accepted by consumers.

Variations in the Strength of Association between Food Neophobia and Food and Beverage Acceptability: A Data-Driven Exploratory Study of an Arousal Hypothesis

The negative impact of food neophobia (FN) on food and beverage (F&B) liking extends beyond foods and beverages that are novel. In addition, F&Bs that are high in flavour intensity, perceived as dangerous, or have connections to other cultures are likely to elicit rejection by those high in FN. Each of these factors have been established as producing increased arousal, potentially to an unpleasant degree. The aim of this study was to explore the hypothesis that increased arousal underlies all causes of rejection due to FN. To do this, we analysed and interpreted existing data based on online surveys that measured FN and liking for a broad range of F&B names from 8906 adult consumers in the USA, United Kingdom, Australia, Germany and Denmark. Negative associations between FN and liking of varying strengths were evident for 90% of the F&Bs. Consistent with the arousal hypothesis, F&Bs (a) with high flavour intensity, whether produced by chilli, other spices, or flavours, (b) from other cultures, (c) often perceived as dangerous, or (d) that were novel or had novel ingredients showed the strongest negative relationships between FN and liking. Conversely, F&Bs whose liking scores were only very weakly related to FN had low arousal characteristics: high familiarity, sweetness, mild flavours, strong connections to national food cultures, or some combination of these factors. Since this study was exploratory and conducted on existing data, there was no direct measure of arousal, but this is recommended for future, stronger tests of this arousal hypothesis.

An Interpersonal Approach to Social Preference: Examining Patterns and Influences of Liking and Being Bothered by Interpersonal Behaviors of Others

Personality disorders are rooted in maladaptive interpersonal behaviors. Previously, researchers have assessed interpersonal behaviors using self-ratings of one's own behaviors and third-person ratings of dyadic interactions. Few studies have examined individuals' perceptions of others' interpersonal behaviors. Using a sample of 470 undergraduate students, the authors examined patterns of interpersonal perception as well as influences of these patterns on psychological functioning. Findings showed that people tend to like interpersonal behaviors that are similar to their own and become bothered by behaviors that are the opposite of their own. Such a pattern is particularly characteristic on the warmth dimension and is consistent across different levels of closeness of the relationship. The authors also found small but significant effects of interpersonal perception on personality and general psychological functioning, above and beyond effects of individuals' own interpersonal traits. Such findings highlight the importance of including perceptions of others in investigating interpersonal dynamics when understanding personality disorders.

An Interpersonal Approach to Social Preference: Examining Patterns and Influences of Liking and Being Bothered by Interpersonal Behaviors of Others

Personality disorders are rooted in maladaptive interpersonal behaviors. Previously, researchers have assessed interpersonal behaviors using self-ratings of one's own behaviors and third-person ratings of dyadic interactions. Few studies have examined individuals' perceptions of others' interpersonal behaviors. Using a sample of 470 undergraduate students, the authors examined patterns of interpersonal perception as well as influences of these patterns on psychological functioning. Findings showed that people tend to like interpersonal behaviors that are similar to their own and become bothered by behaviors that are the opposite of their own. Such a pattern is particularly characteristic on the warmth dimension and is consistent across different levels of closeness of the relationship. The authors also found small but significant effects of interpersonal perception on personality and general psychological functioning, above and beyond effects of individuals' own interpersonal traits. Such findings highlight the importance of including perceptions of others in investigating interpersonal dynamics when understanding personality disorders.

Sensory Profiling and Liking of Salami and Pancetta from Immunocastrated, Surgically Castrated and Entire Male Pigs

Simple Summary

Alternatives to surgical castration are an important issue in pig production due to societal concerns regarding animal welfare. Castration of piglets is a common practice to avoid boar taint, an unpleasant taste (urine/fecal like) of meat from uncastrated male pigs. In view of abandoning surgical castration and introduction of new alternatives, such as raising entire male pigs and applying immunocastration, several new issues are emerging. These include boar taint occurrence in case of entire male pigs and a deteriorated raw material (meat, fat) quality, which can affect consumer perception. Therefore, more information is needed about the consumer acceptance of products from the different alternatives. In the present study, two types of dry-cured meat products were assessed to give some insights into the sensory characteristic and consumers’ liking of the products coming from immunocastrated, entire male and surgically castrated animals.

Abstract

Consumer studies on acceptability of pork from immunocastrates (IC) and entire males (EM) are of primary importance, if these alternatives are to replace surgical castration (SC) of piglets. Data on the sensory traits and consumers acceptance of IC and EM meat products are still limited. Therefore, the purpose of the study was to (1) describe the sensory profile by quantitative descriptive analysis and (2) test the perception and consumer liking of salami (dry-fermented sausage) and pancetta (dry-cured belly) from EM, IC and SC animals. The consumer tests included the scaling method and check-all-that-apply. Profiling showed that EM products were scored lower in the overall sensory quality compared to IC or SC. EM products differed mainly from IC and SC in the intensity of the manure, sweat odor and flavor, persistent impression and texture (hardness, gumminess and easy to fragment). Salami samples did not differ in liking. In pancetta, the differences were significant for odor liking and visual quality (expected liking). Consumers did not perceive EM products as inferior in terms of liking, while sensory profiling indicated differences for boar taint presence and texture. Using meat originating from IC did not result in any differences in consumers acceptance as compared to products from SC.

Social Media Use Predicts Greater Liking in In-Person Initial Interactions

Does how people generally engage with their online social networks relate to offline initial social interactions? Using a large-scale study of first impressions (N = 806, N_dyad = 4,565), we examined how different indicators of social media use relate to the positivity of dyadic in-person first impressions, from the perspective of the participants and their interaction partners. Many forms of social media use (e.g., Instagram, Snapchat, passive) were associated with liking and being liked by others more, although some forms of use (e.g., Facebook, active) were not associated with liking others or being liked by others. Furthermore, most associations held controlling for extraversion and narcissism. Thus, while some social media use may be generally beneficial for offline social interactions, some may be unrelated, highlighting the idea that how, rather than how much, people use social media can play a role in their offline social interactions.

Crossmodal Interactions Between Olfaction and Touch Affecting Well-Being and Perception of Cosmetic Creams

In the present series of studies, we investigated crossmodal perception of odor and texture. In four studies, participants tried two textures of face creams, one high viscosity (HV) and one low viscosity (LV), each with one of three levels of added odor (standard level, half of standard, or base [no added odor]), and then reported their levels of well-being. They also reported their perceptions of the face creams, including liking (global liking of the product, liking of its texture) and “objective” evaluations on just about right (JAR) scales (texture and visual appearance evaluations). In Study 1, women in France tried the creams on their hands, as they would when testing them in a store, and in Study 2, a second group of French women tried the creams on their faces, as they would at home. In Studies 3 and 4, these same two procedures were repeated in China. Results showed that both odor and texture had effects on well-being, liking, and JAR ratings, including interaction effects. Though effects varied by country and context (hand or face), the addition of odor to the creams generally increased reports of well-being, global liking and texture liking, in some cases affecting the “objective” evaluations of texture. This is one of the first investigations of crossmodal olfactory and tactile perception's impacts on well-being, and it reinforces previous literature showing the importance of olfaction on well-being.

Temporal Sensory Perceptions of Sugar-Reduced 3D Printed Chocolates

Sugar-reduced chocolates with desirable sensory qualities and sweetness can be created using a 3D printer by layering chocolates with different sugar concentrations. This study aimed to evaluate the temporal sensory profile, perceived sweetness intensity, and acceptance of prototype sugar-reduced and non-sugar-reduced 3D printed chocolates. A consumer panel (n = 72) evaluated the sensory profiles of six-layered chocolates. Sensory profiles were determined by temporal dominance of sensations (TDS), overall sweetness by a five-point intensity scale, overall liking by the nine-point hedonic scale, and differences among chocolates over time were visualized by principal component analysis (PCA). Layering by 3D printing achieved a 19% reduction in sugar without changes in the perceived overall sweetness and overall liking. Layering order of high and low sugar chocolate influenced the perceived overall sweetness and temporal sensory profiles of 3D printed chocolates with different total sugar concentrations. The dominance of attributes associated with milk chocolate was observed to increase sweetness perception while the dominance of attributes associated with dark chocolate was observed to decrease overall sweetness perception. Three-dimensional food printing technology is progressing rapidly, and further sugar reduction could be achieved with refined research methods.

Effects of go/no-go training on food-related action tendencies, liking and choice

Inhibitory control training effects on behaviour (e.g. 'healthier' food choices) can be driven by changes in affective evaluations of trained stimuli, and theoretical models indicate that changes in action tendencies may be a complementary mechanism. In this preregistered study, we investigated the effects of food-specific go/no-go training on action tendencies, liking and impulsive choices in healthy participants. In the training task, energy-dense foods were assigned to one of three conditions: 100% inhibition (no-go), 0% inhibition (go) or 50% inhibition (control). Automatic action tendencies and liking were measured pre- and post-training for each condition. We found that training did not lead to changes in approach bias towards trained foods (go and no-go relative to control), but we warrant caution in interpreting this finding as there are important limitations to consider for the employed approach-avoidance task. There was only anecdotal evidence for an effect on food liking, but there was evidence for contingency learning during training, and participants were on average less likely to choose a no-go food compared to a control food after training. We discuss these findings from both a methodological and theoretical standpoint and propose that the mechanisms of action behind training effects be investigated further.

Aesthetic Experience of Representational Art: Liking Is Affected by Audio-Information Naming and Explaining Inaccuracies of Historical Paintings

Paintings in museums are often accompanied by additional information, such as titles or audio-texts. Previous research has reported mostly positive effects of additional information on the liking and subjective understanding of a painting. However, some studies have also reported negative effects when additional information introduces inconsistencies between the painting's content and the represented reality. Therefore, the present study examined the negative effects of naming a painting's historical inaccuracies, which are inconsistencies between the content of the painting and the real historic event, and whether these negative effects can be compensated by an explanation for the inaccuracies. The results revealed that liking was lower with inaccuracies named and that this effect was compensated by an explanation for the inaccuracies. No significant effects were observed for subjective understanding and aesthetic emotions. The results corroborate parts of the Vienna integrated model of art perception and have practical implications for the design of audio-texts in museums.

Greater art classification does not necessarily predict better liking: Evidence from graffiti and other visual arts

We tested the relationship between art classification and liking of the graffiti murals among naive viewers (N = 60 college students). Graffiti murals were classified as art to a lesser extent than both abstract and representational paintings. Surprisingly, graffiti murals were only liked less than representational but not abstract paintings. Thus, art classification might not necessarily predict liking.

Taste Responses to Chocolate Pudding with Different Sucrose Concentrations through Physiological and Explicit Self-Reported Measures

The past few decades have seen significant methodological and theoretical change within sensory science, including in food sciences. The physiological reaction to the Autonomous Nervous System (ANS) provides insightful information in interpreting consumers’ sensory and affective reactions. In this regard, we investigated how explicit responses of liking and perceived intensity of sensory features (sweet, bitter, and astringency) and implicit objective physiological responses of Heart Rate (HR) and Galvanic Skin Response (GSR) are modulated when varying the sweetness (sucrose concentration with 38; 83; 119; 233 g/kg) level in a cocoa-based product (dark chocolate pudding) and their relationship. The demographic effects on responses were also investigated. Results showed the effects of the sucrose concentration levels on liking and perceived intensity of all the sensory characteristics and on HR responses, which highlighted a significant effect of the sucrose concentration level. As regards the relationship between variables, a significant positive effect was found for the sucrose concentration level 3, where an increase in HR leads to an increase in liking; for the perceived bitterness, a significant positive effect of HR for the sucrose concentration level 1; and for the perceived astringent, a significant positive effect of HR for the sucrose concentration level 2. While we found no significant main effect of gender on our dependent variables, the results highlight a significant main effect of age, increasing the adult population responses. The present research helps to understand better the relationship between explicit and implicit sensory study variables with foods. Furthermore, it has managerial applications for chocolate product developers. The level of sweetness that might be optimal to satisfy at the explicit level (liking) and the implicit level (HR or emotional valence) is identified.

The role of working memory capacity in evaluative judgments of liking and beauty

Judgments of liking and beauty appear to be expressions of a common hedonic state, but they differ in how they engage cognitive processes. We hypothesised that beauty judgments place greater demands on limited executive resources than judgments of liking. We tested this hypothesis by asking two groups of participants to judge works of visual art for their beauty or liking while having to remember the location of 1, 3, or 5 dots in a 4 by 4 matrix. We also examined the effect of individual differences in working memory capacity. Our results show that holding information about the location of the dots in working memory delayed judgments of beauty but not of liking. Also, the greater participants' working memory capacity, the faster they completed the working memory task when judging liking, but not when judging beauty. Our study provides evidence that judging beauty draws more on working memory resources than judging liking.

I'll scratch your back if you give me a compliment: Exploring psychological mechanisms underlying compliments' effects on compliance

Although compliments can be an effective compliance tactic, little is known about the reasons for their effectiveness. Two studies tested three potential mechanisms underlying the use of compliments as a compliance tactic: reciprocity, positive mood, and liking. In both studies, participants were either primed with the reciprocity norm or not, then received either complimentary or neutral feedback from a stranger. Participants were later faced with a request from the stranger. Mood, liking for the requestor, and compliance were measured. As predicted, compliments increased compliance in both studies. Neither study found evidence for positive mood nor liking as a mediator of the compliment effect. However, reciprocity priming was found to moderate the compliment effect in both studies, suggesting that compliments are effective, at least in part, because they invoke the reciprocity norm.

Effects of Appetitive and Aversive Motivational States on Wanting and Liking of Interpersonal Touch

Social rewards represent a strong driving force behind decisions and behaviors. Previous research suggests that the processing of a reward depends on the initial state of the individual. However, empirical research in humans on the influence of motivational states on reward processing is scant, especially for rewards of social nature. In the present study, we aimed at investigating how aversive and appetitive motivation affects the processing of social rewards, such as interpersonal touch. Participants (n = 102) were assigned to an appetitive (positive) or aversive (negative) motivational state condition (via modified versions of the Trier Social Stress Test) or to a control condition. After the state induction, their (a) self-reports of wanting and liking, (b) effort, and (c) hedonic facial reactions during anticipation and consumption of interpersonal touch, were measured. Participants in the aversive group showed higher subjective wanting of interpersonal touch, but no changes in subjective liking, compared to the control group. The aversive group also showed stronger positive hedonic facial reactions during reward anticipation, reflecting stronger anticipatory pleasure. No significant effects were found for the appetitive group. The results indicate that, after being exposed to an aversive experience, the motivation to obtain interpersonal touch, as well as the associated anticipatory pleasure, increase, without a corresponding change in liking during or after its consumption. The findings point to differential state-dependent effects on the processing of social rewards, possibly due to the action of different neurobiological systems regulating reward anticipation and consumption.