Patterns of Sweet Taste Liking: A Pilot Study

Two distinct patterns of sweet taste liking have been described: one showing a peak liking response in the mid-range of sucrose concentrations and the other showing a monotonic liking response at progressively higher sucrose concentrations. Classification of these patterns has been somewhat arbitrary. In this report, we analyzed patterns of sweet taste liking in a pilot study with 26 adults including 14 women and 12 men, 32.6 ± 14.5 years of age with body mass index 26.4 ± 5.1 kg/m² (mean ± SD). Sweet taste liking was measured for 10 levels of sucrose solutions (0.035 M to 1.346 M). Participants rated their liking of each solution using a visual analog scale with 0 indicating strongly disliking and 100 strongly liking. The cluster analysis demonstrated two distinct groups: 13 liked relatively low sucrose concentrations and liked high sucrose concentrations less, and 13 liked high sucrose concentrations greatly. If we use the 0.598 M sucrose solution alone and a cutoff liking score of 50, we can distinguish the two clusters with high sensitivity (100%) and specificity (100%). If validated in additional studies, this simple tool may help us to better understand eating behaviors and the impact of sweet taste liking on nutrition-related disorders.

Trusting a Virtual Driver That Looks, Acts, and Thinks Like You

OBJECTIVE

We examined whether participants would trust an agent that was similar to them more than an agent that was dissimilar to them.

BACKGROUND

Trust is an important psychological factor determining the acceptance of smart systems. Because smart systems tend to be treated like humans, and similarity has been shown to increase trust in humans, we expected that similarity would increase trust in a virtual agent.

METHODS

In a driving simulator experiment, participants (N = 111) were presented with a virtual agent that was either similar to them or not. This agent functioned as their virtual driver in a driving simulator, and trust in this agent was measured. Furthermore, we measured how trust changed with experience.

RESULTS

Prior to experiencing the agent, the similar agent was trusted more than the dissimilar agent. This effect was mediated by perceived similarity. After experiencing the agent, the similar agent was still trusted more than the dissimilar agent.

CONCLUSION

Just as similarity between humans increases trust in another human, similarity also increases trust in a virtual agent. When such an agent is presented as a virtual driver in a self-driving car, it could possibly enhance the trust people have in such a car.

APPLICATION

Displaying a virtual driver that is similar to the human driver might increase trust in a self-driving car.

Do I really feel it? The contributions of subjective fluency and compatibility in low-level effects on aesthetic appreciation

The causes for the liking of objects are multifaceted. According to the processing fluency account, the ease with which an object is processed leads to a subjective feeling of fluency. This subjective feeling is then interpreted as a positive reaction toward the object resulting higher liking. However, evidence regarding the processes underlying this relation is scarce. To show that the subjective feeling can indeed be responsible for liking, we experimentally manipulated processing ease by providing false physiological feedback (varying skin conductance indicated varying feelings of fluency) and by varying presentation times between 100 and 400 ms while participants viewed line drawings of objects and rated them for liking. A first experiment showed that both false physiological feedback and presentation duration influenced liking. Stimuli primed with a (fake) visualization of a physiological correlate of high ease of processing were liked more than stimuli primed with a low ease of processing. Liking ratings in a no-feedback condition fell between the high and low feedback conditions. To explore possible compatibility effects of coupling visual feedback to the fluency interpretation, in a second experiment we reversed the feedback interpretation—visualization of high skin conductance now indicated low ease of processing. The results show a similar pattern, though the effect was subtler. This indicates that when the coupling of feedback to fluency is less apparent or less compatible, the feeling is less strongly linked to liking. Our results support the claim that variations in the feeling of fluency affect the appreciation of objects in terms of liking. Together, the experiments suggest the contributions of processing ease as well as compatibility to the experience of liking.

Friendly touch increases gratitude by inducing communal feelings

Communion among people is easily identifiable. Close friends or relatives frequently touch each other and this physical contact helps identifying the type of relationship they have. We tested whether a friendly touch and benefits elicit the emotion of gratitude given the close link between gratitude and communal relations. In Study 1, we induced a communal mindset and manipulated friendly touch (vs. non-touch) and benefit to female participants by a female confederate. We measured pre- and post-benefit gratitude, communal feelings, and liking toward the toucher, as well as general affect. In Study 2, we manipulated mindset, friendly touch and benefit, and measured the same variables in female pairs (confederate and participants). In both studies the results showed a main effect of touch on pre-benefit gratitude: participants who were touched by the confederate indicated more gratitude than those not touched. Moreover, benefit increased gratitude toward a confederate in the absence of touch, but not in the presence of touch. Additionally, perceiving the relationship as communal, and not merely liking the confederate, or a positive mood mediated the link between touch and gratitude. The results further support a causal model where touch increases communal feelings, which in turn increase gratitude at the end of the interaction, after having received a benefit from the interaction partner. These results support a broader definition of gratitude as an emotion embodied in communal relationship cues.

Reconceptualizing anhedonia: novel perspectives on balancing the pleasure networks in the human brain

Anhedonia, the lack of pleasure, has been shown to be a critical feature of a range of psychiatric disorders. Yet, it is currently measured primarily through subjective self-reports and as such has been difficult to submit to rigorous scientific analysis. New insights from affective neuroscience hold considerable promise in improving our understanding of anhedonia and for providing useful objective behavioral measures to complement traditional self-report measures, potentially leading to better diagnoses and novel treatments. Here, we review the state-of-the-art of hedonia research and specifically the established mechanisms of wanting, liking, and learning. Based on this framework we propose to conceptualize anhedonia as impairments in some or all of these processes, thereby departing from the longstanding view of anhedonia as solely reduced subjective experience of pleasure. We discuss how deficits in each of the reward components can lead to different expressions, or subtypes, of anhedonia affording novel ways of measurement. Specifically, we review evidence suggesting that patients suffering from depression and schizophrenia show impairments in wanting and learning, while some aspects of conscious liking seem surprisingly intact. Furthermore, the evidence suggests that anhedonia is heterogeneous across psychiatric disorders, depending on which parts of the pleasure networks are most affected. This in turn has implications for diagnosis and treatment of anhedonia.

Inhaled vs. oral alprazolam: subjective, behavioral and cognitive effects, and modestly increased abuse potential

RATIONALE

Infrahuman and human studies suggest that a determinant of the abuse potential of a drug is rate of onset of subjective effects.

OBJECTIVES

This study sought to determine if the rate of onset of subjective effects and abuse potential of alprazolam would be increased when administered via inhalation vs. the oral route.

METHODS

Placebo, inhaled alprazolam (0.5, 1, and 2 mg), and oral alprazolam (1, 2, and 4 mg) were administered under double-blind, double-dummy conditions using a crossover design in 14 healthy participants with histories of drug abuse. Participant and observer ratings and behavioral and cognitive performance measures were assessed repeatedly during 9-h sessions.

RESULTS

Both routes of administration produced orderly dose and time-related effects, with higher doses producing greater and longer-lasting effects. Onset of subjective effects following inhaled alprazolam was very rapid (e.g., 2 vs. 49 min after 2 mg inhaled vs. oral). On measures of abuse potential (e.g., liking and good effects), inhaled alprazolam was more potent, as evidenced by a leftward shift in the dose-response curve. Despite the potency difference, at the highest doses, peak ratings of subjective effects related to abuse potential (e.g., "drug liking") were similar across the two routes. On other measures (e.g., sedation and performance), the routes were equipotent.

CONCLUSIONS

The inhaled route of administration modestly increased the abuse potential of alprazolam despite significantly increasing its rate of onset. If marketed, the reduced availability and increased cost of inhaled alprazolam may render the societal risk of increased abuse to be low.

Unconscious learning of likes and dislikes is persistent, resilient, and reconsolidates

Preferences profoundly influence decision-making and are often acquired through experience, yet it is unclear what role conscious awareness plays in the formation and persistence of long-term preferences and to what extent they can be altered by new experiences. We paired visually masked cues with monetary gains or losses during a decision-making task. Despite being unaware of the cues, subjects were influenced by their predictive values over successive trials of the task, and also revealed a strong preference for the appetitive over the aversive cues in supraliminal choices made days after learning. Moreover, the preferences were resistant to an intervening procedure designed to abolish them by a change in reinforcement contingencies, revealing a surprising resilience once formed. Despite their power however, the preferences were abolished when this procedure took place shortly after reactivating the memories, indicating that the underlying affective associations undergo reconsolidation. These findings highlight the importance of initial experiences in the formation of long-lasting preferences even in the absence of consciousness, while suggesting a way to overcome them in spite of their resiliency.

Consumer Acceptance of Dry Dog Food Variations

Simple Summary

The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Pet owners evaluated dry dog food samples available in the US market. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product.

Abstract

The objectives of this study were to compare the acceptance of different dry dog food products by consumers, determine consumer clusters for acceptance, and identify the characteristics of dog food that drive consumer acceptance. Eight dry dog food samples available in the US market were evaluated by pet owners. In this study, consumers evaluated overall liking, aroma, and appearance liking of the products. Consumers were also asked to predict their purchase intent, their dog’s liking, and cost of the samples. The results indicated that appearance of the sample, especially the color, influenced pet owner’s overall liking more than the aroma of the product. Overall liking clusters were not related to income, age, gender, or education, indicating that general consumer demographics do not appear to play a main role in individual consumer acceptance of dog food products.

Liking and wanting pleasant odors: different effects of repetitive exposure in men and women

Odors can enrich the perception of our environment and are commonly used to attract people in marketing situations. However, the perception of an odor changes over repetitions. This study investigated whether repetitive exposition to olfactory stimuli leads to a change in the perceived pleasantness ("liking") or in the wish to be further exposed to the same olfactory stimulus ("wanting"), and whether these two mechanisms show gender differences. Three different pleasant odors were each repeatedly presented for 40 times in random order with a mean inter-stimulus interval of 18 s. Eighteen participants rated both "liking" and "wanting" for each of the 120 olfactory stimuli. Wanting ratings decreased significantly over repetitions in women and men, with a steeper decrease for men during the initial trials before plateauing. In contrast, liking ratings decreased significantly over repetitions only in men, with a steeper decrease after the initial ratings, but not in women. Additionally, women scored higher in a questionnaire on reward responsiveness than men. We conclude that positive evaluation (liking) and the wish to experience more of the same (wanting) are different concepts even in the domain of olfaction. The persistence of perceived pleasantness in women may be due to the attribution of a greater subjective value to odors.

Effects of salt labelling and repeated in-home consumption on long-term liking of reduced-salt soups

OBJECTIVE

The present study investigated the impact of salt labelling and repeated in-home consumption on liking of reduced-salt soups.

DESIGN

Participants received a chicken noodle soup to be consumed twice weekly at home for 5 weeks. Three soups were included: (i) regular-salt soup as available on the market; (ii) 22 %-reduced-salt soup; and (iii) 32 %-reduced-salt soup. The soups were tasted blind or with the label: 'same great taste, less salt and more herbs'. In total, there were six experimental groups. All groups received the same soup over the whole period. Desire and liking were measured at each time of consumption.

SETTING

In-home and central location test.

SUBJECTS

French consumers (n 646).

RESULTS

There was no significant difference in liking between the three soups when consumed at home, whereas the reduced-salt soups were less liked than the regular-salt soup in the central location test. Labelling did not boost liking scores, which is probably explained by the fact that all soups were similarly liked when eaten at home.

CONCLUSIONS

The surprising results of the present study in France suggest that a salt reduction of up to 32 % in a chicken noodle soup did not affect long-term liking score as assessed by consumers at home. In addition, initial liking measured at the central location was not predictive of liking after repeated in-home consumption. How far we can go in reducing salt in other products without compromising product quality, and how this impacts consumers' choice behaviour and in turn table salt use at home, are still unanswered questions.

Food Craving and Its Relationship with Restriction and Liking in Japanese Females

Craved foods are thought to be those that are well liked but restricted. However, this claim has not been demonstrated empirically. Japanese female undergraduate students (n = 144) completed a questionnaire measuring their craving for, degree of liking, and frequency of restricting their eating of 47 widely consumed foods. The food with the highest mean craving score was rice. We plotted the craving scores as a function of restriction and liking scores for the 47 foods. The students’ craving scores were strongly correlated with their restriction scores and liking scores. Thus, craved foods are those that are restricted and liked. However, in both scatter plots, rice was an outlier. While it was the most craved food, neither the restriction nor liking score of rice was very high. These findings were consistent with the view that craved foods are generally liked, yet restricted, implying the generation of food related conflicts. Interestingly, the mechanism of craving rice, the main staple in Japan, may differ from other foods.

Ham particle size influences saltiness perception in flans

One major issue of the food industry is reducing sodium content while maintaining food acceptability and liking. Despite extensive research in this field, little has been published on real complex food products. The aim of this study was to investigate whether the size of particles, a parameter easily adjusted in food processing, could influence the salty taste of low-salt food product. We thus evaluated the effect of ham particle sizes (4 levels, including a zero level) on salt perception and the consumer liking of flans varying in their overall salt concentrations (low- and high-salt content). Two consumer panels, composed of 107 and 77 subjects, rated, respectively, the saltiness of and liking for the developed flans (8 samples). The outcomes of this study indicated first, that the addition of ham to flans increased the salty taste perception and second, that a decrease in ham particle size (ground ham) increased the perceived saltiness. Moreover, low- and high-salt flans were equally liked, demonstrating that food manufacturers could reduce the salt contents (here, by over 15%) while maintaining consumer acceptability through the manipulation of the size of the salt-providing particles.

The world can look better: enhancing beauty experience with brain stimulation

Aesthetic appreciation is part of our everyday life: it is a subjective judgment we make when looking at a painting, a landscape, or--in fact--at another person. Neuroimaging and electrophysiological evidence suggests that the left dorsolateral prefrontal cortex (DLPFC) plays a critical role in aesthetic judgments. Here, we show that the experience of beauty can be artificially enhanced with brain stimulation. Specifically, we show that aesthetic appreciation of representational paintings and photographs can be increased by applying anodal (excitatory) transcranial direct current stimulation on the left DLPFC. Our results thus show that beauty is in the brain of the beholder, and offer a novel view on the neural networks underlying aesthetic appreciation.

Maximising umami taste in meat using natural ingredients: effects on chemistry, sensory perception and hedonic liking in young and old consumers

BACKGROUND

Umami taste in foods is elicited predominantly by the presence of glutamic acid and 5'-ribonucleotides, which act synergistically. This study aimed to use natural ingredients to maximise umami taste of a meat formulation and determine effects on liking of older consumers. Cooked meat products with added natural ingredients (yeast extract, mycoscent, shiitake extract, tomato puree, soy sauce and soybean paste) or monosodium glutamate (MSG) were prepared and compared with a control sample analytically (umami compounds), sensorially (sensory profile) and hedonically (liking by younger and older volunteers). Taste detection thresholds of sodium chloride and MSG of volunteers were collected.

RESULTS

Four of the seven cooked meat products developed had a significantly higher content of umami-contributing compounds compared with the control. All products, except those containing MSG or tomato puree, were scored (by trained sensory panel) perceptually significantly higher in umami and/or salty taste compared with the control. Consumer tests showed a correlation of liking by the older cohort with perceived saltiness (ρ = 0.76).

CONCLUSION

The addition of natural umami-containing ingredients during the cooking of meat can provide enhanced umami and salty taste characteristics. This can lead to increased liking by some consumers, particularly those with raised taste detection thresholds.

Analyzing comprehensive palatability of cheese products by multivariate regression to its subdomains

The present study explored the possibility of generating a novel sensory evaluation instrument for describing comprehensive food palatability via its subdomains (rewarding, cultural, and informational) while keeping physiological factors constant. Seventy-five Japanese participants were asked to taste cheese samples and to respond to a questionnaire that was developed to dissect the distinct subdomains of palatability. The subsequent factor analyses revealed that three major factors may serve as distinct subdomains of palatability: rewarding, cultural, and informational, although the informational factor was not sufficiently robust. Multivariate regression analysis on cheese samples with exactly the same ingredients but sold in different packages led to different comprehensive palatability ratings due to the contribution of the cultural, but not the rewarding, factor. These results suggest that palatability is not merely determined by the physical and chemical properties that are intrinsic to a food product itself, but also depends on psychological properties that can arise through interaction between humans and the food product. The current study presents the first experimental demonstration that palatability could be dissociated to its subdomains.

The small step toward asymmetry: Aesthetic judgment of broken symmetries

Symmetry and complexity both affect the aesthetic judgment of abstract patterns. However, although beauty tends to be associated with symmetry, there are indications that small asymmetries can also be beautiful. We investigated the influence of small deviations from symmetry on people's aesthetic liking for abstract patterns. Breaking symmetry not only decreased patterns' symmetry but also increased their complexity. While an increase of complexity normally results in a higher liking, we found that even a small decrease of symmetry has a strong effect, such that patterns with slightly broken symmetries were significantly less liked than fully symmetric ones.

The Sarrazin effect: the presence of absurd statements in conspiracy theories makes canonical information less plausible

Reptile prime ministers and flying Nazi saucers—extreme and sometimes off-wall conclusion are typical ingredients of conspiracy theories. While individual differences are a common research topic concerning conspiracy theories, the role of extreme statements in the process of acquiring and passing on conspiratorial stories has not been regarded in an experimental design so far. We identified six morphological components of conspiracy theories empirically. On the basis of these content categories a set of narrative elements for a 9/11 story was compiled. These elements varied systematically in terms of conspiratorial allegation, i.e., they contained official statements concerning the events of 9/11, statements alleging to a conspiracy limited in time and space as well as extreme statements indicating an all-encompassing cover-up. Using the method of narrative construction, 30 people were given a set of cards with these statements and asked to construct the course of events of 9/11 they deem most plausible. When extreme statements were present in the set, the resulting stories were more conspiratorial; the number of official statements included in the narrative dropped significantly, whereas the self-assessment of the story's plausibility did not differ between conditions. This indicates that blatant statements in a pool of information foster the synthesis of conspiracy theories on an individual level. By relating these findings to one of Germany's most successful (and controversial) non-fiction books, we refer to the real-world dangers of this effect.

Dopamine or opioid stimulation of nucleus accumbens similarly amplify cue-triggered 'wanting' for reward: entire core and medial shell mapped as substrates for PIT enhancement

Pavlovian cues [conditioned stimulus (CS+)] often trigger intense motivation to pursue and consume related reward [unconditioned stimulus (UCS)]. But cues do not always trigger the same intensity of motivation. Encountering a reward cue can be more tempting on some occasions than on others. What makes the same cue trigger more intense motivation to pursue reward on a particular encounter? The answer may be the level of incentive salience ('wanting') that is dynamically generated by mesocorticolimbic brain systems, influenced especially by dopamine and opioid neurotransmission in the nucleus accumbens (NAc) at that moment. We tested the ability of dopamine stimulation (by amphetamine microinjection) vs. mu opioid stimulation [by d-Ala, nMe-Phe, Glyol-enkephalin (DAMGO) microinjection] of either the core or shell of the NAc to amplify cue-triggered levels of motivation to pursue sucrose reward, measured with a Pavlovian-Instrumental Transfer (PIT) procedure, a relatively pure assay of incentive salience. Cue-triggered 'wanting' in PIT was enhanced by amphetamine or DAMGO microinjections equally, and also equally at nearly all sites throughout the entire core and medial shell (except for a small far-rostral strip of shell). NAc dopamine/opioid stimulations specifically enhanced CS+ ability to trigger phasic peaks of 'wanting' to obtain UCS, without altering baseline efforts when CS+ was absent. We conclude that dopamine/opioid stimulation throughout nearly the entire NAc can causally amplify the reactivity of mesocorticolimbic circuits, and so magnify incentive salience or phasic UCS 'wanting' peaks triggered by a CS+. Mesolimbic amplification of incentive salience may explain why a particular cue encounter can become irresistibly tempting, even when previous encounters were successfully resisted before.

Toward a neural chronometry for the aesthetic experience of music

Music is often studied as a cognitive domain alongside language. The emotional aspects of music have also been shown to be important, but views on their nature diverge. For instance, the specific emotions that music induces and how they relate to emotional expression are still under debate. Here we propose a mental and neural chronometry of the aesthetic experience of music initiated and mediated by external and internal contexts such as intentionality, background mood, attention, and expertise. The initial stages necessary for an aesthetic experience of music are feature analysis, integration across modalities, and cognitive processing on the basis of long-term knowledge. These stages are common to individuals belonging to the same musical culture. The initial emotional reactions to music include the startle reflex, core "liking," and arousal. Subsequently, discrete emotions are perceived and induced. Presumably somatomotor processes synchronizing the body with the music also come into play here. The subsequent stages, in which cognitive, affective, and decisional processes intermingle, require controlled cross-modal neural processes to result in aesthetic emotions, aesthetic judgments, and conscious liking. These latter aesthetic stages often require attention, intentionality, and expertise for their full actualization.

Health labelling can influence taste perception and use of table salt for reduced-sodium products

OBJECTIVE

To investigate the effect of front-of-pack labels on taste perception and use of table salt for currently available and sodium-reduced soups.

DESIGN

Within-subject design.

SETTING

Sensory laboratory.

SUBJECTS

Participants (n 50, mean age 34.8 (sd 13.6) years) were randomly served nine soups (250 ml each) across 3 d. Servings differed in: (i) health label (i.e. no health label, reduced-salt label or Heart Foundation Tick); and (ii) sodium reduction (no reduction - benchmark, 15 % less sodium or 30 % less sodium). Before tasting, participants rated their expected salt intensity and liking. After tasting, participants rated their perceived salt intensity and liking, after which they could add salt to the soup to make it more palatable.

RESULTS

Reduced-salt labels generated a negative taste expectation and actual taste experience in terms of liking (P < 0.05) and perceived saltiness (P < 0.05). Perceived saltiness of sodium-reduced soups decreased more (P < 0.05), and consumers added more salt (P < 0.05), when soups carried the reduced-salt label. The tick logo and soups without health labels had no such influence on taste perception.

CONCLUSIONS

Emphasizing salt reduction by means of a front-of-pack label can have a negative effect on taste perception and salt use, especially when consumers are able to taste differences between their regular soup and the sodium-reduced soup. Overall health logos which do not emphasize the reduction in salt are less likely to affect perceived salt intensity and therefore are viable solutions to indicate the healthiness of sodium-reduced products.

The power of liking: Highly sensitive aesthetic processing for guiding us through the world

Assessing liking is one of the most intriguing and influencing types of processing we experience day by day. We can decide almost instantaneously what we like and are highly consistent in our assessments, even across cultures. Still, the underlying mechanism is not well understood and often neglected by vision scientists. Several potential predictors for liking are discussed in the literature, among them very prominently typicality. Here, we analysed the impact of subtle changes of two perceptual dimensions (shape and colour saturation) of three-dimensional models of chairs on typicality and liking. To increase the validity of testing, we utilized a test-adaptation-retest design for extracting sensitivity data of both variables from a static (test only) as well as from a dynamic perspective (test-retest). We showed that typicality was only influenced by shape properties, whereas liking combined processing of shape plus saturation properties, indicating more complex and integrative processing. Processing the aesthetic value of objects, persons, or scenes is an essential and sophisticated mechanism, which seems to be highly sensitive to the slightest variations of perceptual input.

Food reward in the obese and after weight loss induced by calorie restriction and bariatric surgery

Increased availability of tasty, energy-dense foods has been blamed as a major factor in the alarmingly high prevalence of obesity, diabetes, and metabolic disease, even in young age. A heated debate has started as to whether some of these foods should be considered addictive, similar to drugs and alcohol. One of the main arguments for food addiction is the similarity of the neural mechanisms underlying reward generation by foods and drugs. Here, we will discuss how food intake can generate reward and how behavioral and neural reward functions are different in obese subjects. Because most studies simply compare lean and obese subjects, it is not clear whether predisposing differences in reward functions cause overeating and weight gain, or whether repeated exposure or secondary effects of the obese state alter reward functions. While studies in both rodents and humans demonstrate preexisting differences in reward functions in the obese, studies in rodent models using calorie restriction and gastric bypass surgery show that some differences are reversible by weight loss and are therefore secondary to the obese state.

The power of emotional valence-from cognitive to affective processes in reading

The comprehension of stories requires the reader to imagine the cognitive and affective states of the characters. The content of many stories is unpleasant, as they often deal with conflict, disturbance or crisis. Nevertheless, unpleasant stories can be liked and enjoyed. In this fMRI study, we used a parametric approach to examine (1) the capacity of increasing negative valence of story contents to activate the mentalizing network (cognitive and affective theory of mind, ToM), and (2) the neural substrate of liking negatively valenced narratives. A set of 80 short narratives was compiled, ranging from neutral to negative emotional valence. For each story mean rating values on valence and liking were obtained from a group of 32 participants in a prestudy, and later included as parametric regressors in the fMRI analysis. Another group of 24 participants passively read the narratives in a three Tesla MRI scanner. Results revealed a stronger engagement of affective ToM-related brain areas with increasingly negative story valence. Stories that were unpleasant, but simultaneously liked, engaged the medial prefrontal cortex (mPFC), which might reflect the moral exploration of the story content. Further analysis showed that the more the mPFC becomes engaged during the reading of negatively valenced stories, the more coactivation can be observed in other brain areas related to the neural processing of affective ToM and empathy.

Cognitive mechanisms for explaining dynamics of aesthetic appreciation

For many domains aesthetic appreciation has proven to be highly reliable. Evaluations of facial attractiveness, for instance, show high internal consistencies and impressively high inter-rater reliabilities, even across cultures. This indicates general mechanisms underlying such evaluations. It is, however, also obvious that our taste for specific objects is not always stable-in some realms such stability is hardly conceivable at all since aesthetic domains such as fashion, design, or art are inherently very dynamic. Gaining insights into the cognitive mechanisms that trigger and enable corresponding changes of aesthetic appreciation is of particular interest for psychologists as this will probably reveal essential mechanisms of aesthetic evaluations per se. The present paper develops a two-step model, dynamically adapting itself, which accounts for typical dynamics of aesthetic appreciation found in different research areas such as art history, philosophy, and psychology. The first step assumes singular creative sources creating and establishing innovative material towards which, in a second step, people adapt by integrating it into their visual habits. This inherently leads to dynamic changes of the beholders- aesthetic appreciation.

Assessing food appeal and desire to eat: the effects of portion size & energy density

BACKGROUND

Visual presentation of food provides considerable information such as its potential for palatability and availability, both of which can impact eating behavior.

METHODS

We investigated the subjective ratings for food appeal and desire to eat when exposed to food pictures in a fed sample (n=129) using the computer paradigm ImageRate. Food appeal and desire to eat were analyzed for the effects of food group, portion size and energy density of the foods presented as well as by participant characteristics.

RESULTS

Food appeal ratings were significantly higher than those for desire to eat (57.9±11.6 v. 44.7±18.0; p<0.05). Body mass index was positively correlated to desire to eat (r=0.20; p<0.05), but not food appeal. Food category analyses revealed that fruit was the highest rated food category for both appeal and desire, followed by discretionary foods. Additionally, overweight individuals reported higher ratings of desire to eat large portions of food compared to smaller portions (p<0.001), although these effects were relatively small. Energy density of the foods was inversely correlated with ratings for both appeal and desire (r's=-0.27; p's<0.01).

CONCLUSIONS

Results support the hypothesis that individuals differentiate between food appeal and desire to eat foods when assessing these ratings using the same type of metric. Additionally, relations among food appeal and desire to eat ratings and body mass show overweight individuals could be more responsive to visual foods cues in a manner that contributes to obesity.