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Albiol Tapia M, Baik H, Lee S. Sample context effect in acceptability rating of beverages: Are hedonic ratings absolute in evaluative sets with outlier samples? J SENS STUD 2021. [DOI: 10.1111/joss.12694] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Marta Albiol Tapia
- Department of Food Science and Human Nutrition University of Illinois in Urbana‐Champaign Urbana Illinois USA
| | | | - Soo‐Yeun Lee
- Department of Food Science and Human Nutrition University of Illinois in Urbana‐Champaign Urbana Illinois USA
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Jacobson A, Green E, Haase L, Szajer J, Murphy C. Differential Effects of BMI on Brain Response to Odor in Olfactory, Reward and Memory Regions: Evidence from fMRI. Nutrients 2019; 11:E926. [PMID: 31022978 PMCID: PMC6520683 DOI: 10.3390/nu11040926] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2019] [Revised: 04/18/2019] [Accepted: 04/18/2019] [Indexed: 01/10/2023] Open
Abstract
:Obesity has reached epidemic proportions, motivating research into the underlying mechanisms. Olfaction is a powerful mediator of food consumption, and obesity has been associated with altered olfactory sensitivity. The current study used an event-related functional magnetic resonance imaging (fMRI) to examine the central processing of odor in humans to gain insight into the effect of the body mass index (BMI) on the neural processes involved in rating the pleasantness of a food odor during a hunger state and in a satiety state. We hypothesized that, during the hedonic evaluation of food odor, BMI would be associated with differences in brain activation within olfactory and higher order processing areas important for perception, reward, and memory. We report novel findings of a dissociation between the relationship between BMI and activation in reward areas and in olfactory and odor memory areas, i.e., activation in reward areas decreased as BMI increased, whereas activation in primary olfactory and memory regions increased as BMI increased. A greater BMI is associated with decreased activation in the reward and frontal regions, supporting a blunted reward response in obesity. These findings have important potential implications for decision making, response inhibition, and reward-based behaviors that may play key roles as causal and maintenance factors in obesity. In contrast, a greater BMI is associated with an increased activation in the primary olfactory and memory areas, which was observed during a hunger state. These results raise the speculative hypothesis that high BMI may be associated with hyperactivation in the olfactory and memory areas, and that over time, the resulting excitotoxic effects may contribute to neurodegenerative changes in these areas.
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Affiliation(s)
- Aaron Jacobson
- Department of Psychology, San Diego State University, San Diego, CA 92182, USA.
| | - Erin Green
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA 92120, USA.
| | - Lori Haase
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA 92120, USA.
- Department of Psychiatry, University of California School of Medicine, San Diego, CA 92093, USA.
| | - Jacquelyn Szajer
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA 92120, USA.
| | - Claire Murphy
- Department of Psychology, San Diego State University, San Diego, CA 92182, USA.
- San Diego State University/University of California San Diego Joint Doctoral Program in Clinical Psychology, San Diego, CA 92120, USA.
- Department of Psychiatry, University of California School of Medicine, San Diego, CA 92093, USA.
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Veldhuizen MG, Siddique A, Rosenthal S, Marks LE. Interactions of Lemon, Sucrose and Citric Acid in Enhancing Citrus, Sweet and Sour Flavors. Chem Senses 2019; 43:17-26. [PMID: 29293949 DOI: 10.1093/chemse/bjx063] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Flavorants such as lemon extract that activate olfactory receptors may also evoke or enhance flavor qualities such as sour and sweet that are typically considered gustatory. Similarly, flavorants such as sucrose and citric acid that activate gustatory receptors may enhance flavors such as citrus that are typically considered olfactory. Here, we ask how lemon extract, sucrose, and citric acid, presented separately and together, affect sweet, sour, and citrus flavors. We accomplished this by testing, in the same 12 subjects, lemon extract and sucrose (Experiment 1), lemon extract and citric acid (Experiment 2), and lemon extract, sucrose, and citric acid (Experiment 3). Results showed that both lemon extract and citric acid increased the ratings of citrus and sour intensity. Lemon extract did not affect sweet, but citric acid did, mainly in Experiment 3. Sucrose systematically increased only sweet intensity and modulated the effect of lemon extract on sour. The most robust multiquality effect was the enhancement of sour by lemon extract. These outcomes suggest, first, a role played by experience with the statistical associations of gustatory and olfactory flavorants and, second, that lemon flavor is complex, having citrus and sour qualities that may not be fully separable in perception.
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Affiliation(s)
- Maria G Veldhuizen
- John B Pierce Laboratory, 290 Congress Avenue, USA.,Department of Psychiatry, Yale University School of Medicine, 333 Cedar Street, USA
| | | | - Sage Rosenthal
- John B Pierce Laboratory, 290 Congress Avenue, USA.,John L. Miller Great Neck North High School, USA
| | - Lawrence E Marks
- John B Pierce Laboratory, 290 Congress Avenue, USA.,Department of Environmental Health Sciences, Yale School of Public Health, 60 College Street, USA.,Department of Psychology, Yale University, 2 Hillhouse Avenue, USA
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Shepard TG, Shavit AY, Veldhuizen MG, Marks LE. Contextual Effects in Judgments of Taste Intensity: No Assimilation, Sometimes Contrast. Perception 2016; 46:268-282. [PMID: 28024444 DOI: 10.1177/0301006616686099] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Judgments of taste intensity often show contextual contrast but not assimilation, even though both effects of stimulus context appear in other sense modalities, such as hearing. Four experiments used a paradigm that shifts the stimulus context within a test session in order to seek evidence of assimilation in judgments of the taste intensity of sucrose and, for comparison, the loudness of 500-Hz tones. Experiment 1 found no assimilation in taste using three response scales, magnitude estimation, labeled magnitude, and visual analog, but did find evidence of contrast. Experiments 2 and 3 found no clear evidence of either assimilation or contrast in taste, but found consistent evidence of assimilation in loudness. Experiment 4 found no assimilation in loudness, however, when the intervals between successive stimuli increased from about 6 to 30 s in order to match the interval used with sucrose in Experiments 1 to 3. Taken together, these findings suggest that the assimilation found in intensity judgments in other sensory modalities may not appear in taste perception because of the slower rates presenting of taste stimuli.
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Affiliation(s)
- Timothy G Shepard
- John B. Pierce Laboratory, New Haven, CT, USA; College of Optometry, The Ohio State University, Columbus, OH, USA
| | - Adam Y Shavit
- John B. Pierce Laboratory, New Haven, CT, USA; Hunter College, New York, NY, USA
| | - Maria G Veldhuizen
- John B. Pierce Laboratory, New Haven, CT, USA; Department of Psychiatry, Yale University School of Medicine, New Haven, CT, USA
| | - Lawrence E Marks
- John B. Pierce Laboratory, New Haven, CT, USA; School of Public Health and Department of Psychology, Yale University, New Haven, CT, USA
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Williams JA, Bartoshuk LM, Fillingim RB, Dotson CD. Exploring Ethnic Differences in Taste Perception. Chem Senses 2016; 41:449-56. [PMID: 26994473 DOI: 10.1093/chemse/bjw021] [Citation(s) in RCA: 40] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023] Open
Abstract
It is well known that nutritional intake can vary substantially as a function of demographic variables such as ethnicity and/or sex. Although a variety of factors are known to underlie the relationship between these demographic variables and nutritional intake, it is interesting to speculate that variation in food intake associated with ethnicity or sex may result, in part, from differences in the perceived taste of foods in these different populations. Thus, we initiated a study to evaluate taste responsiveness in different ethnic groups. Moreover, because of the known differences in taste responsiveness between males and females, analyses were stratified by sex. The ethnic groups tested differed significantly from one another in reported perceived taste intensity. Our results showed that Hispanics and African Americans rated taste sensations higher than non-Hispanic Whites and that these differences were more pronounced in males. Understanding the nature of these differences in taste perception is important, because taste perception may contribute to dietary health risk. When attempting to modify diet, individuals of different ethnicities may require personalized interventions that take into account the different sensory experience that these individuals may have when consuming foods.
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Affiliation(s)
- Johnny A Williams
- University of Florida College of Dentistry, Gainesville, FL 32610-3628, USA
| | - Linda M Bartoshuk
- Department of Food Science and Human Nutrition, Institute of Food and Agricultural Sciences, University of Florida, Gainesville, FL 32610, USA, Center for Smell and Taste, University of Florida, Gainesville, FL 32611, USA
| | - Roger B Fillingim
- Department of Community Dentistry & Behavioral Science, University of Florida College of Dentistry, Gainesville, FL 32610-3628, USA
| | - Cedrick D Dotson
- Center for Smell and Taste, University of Florida, Gainesville, FL 32611, USA, Department of Neuroscience, University of Florida College of Medicine, Gainesville, FL 32611, USA, and Department of Psychiatry, Division of Addiction Medicine, University of Florida College of Medicine, Gainesville, FL 32611, USA
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Hallowell ES, Parikh R, Veldhuizen MG, Marks LE. Flavor Identification and Intensity: Effects of Stimulus Context. Chem Senses 2016; 41:249-59. [PMID: 26830499 DOI: 10.1093/chemse/bjv087] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 12/23/2015] [Indexed: 11/12/2022] Open
Abstract
Two experiments presented oral mixtures containing different proportions of the gustatory flavorant sucrose and an olfactory flavorant, either citral (Experiment 1) or lemon (Experiment 2). In 4 different sessions of each experiment, subjects identified each mixture as "mostly sugar" or "mostly citrus/lemon" or rated the perceived intensities of the sweet and citrus components. Different sessions also presented the mixtures in different contexts, with mixtures containing relatively high concentrations of sucrose or citral/lemon presented more often (skew sucrose or skew citral/lemon). As expected, in both experiments, varying stimulus context affected both identification and perceived intensity: Skewing to sucrose versus citral/lemon decreased the probability of identifying the stimuli as "mostly sugar" and reduced the ratings of sweet intensity relative to citrus intensity. Across both contextual conditions of both experiments, flavor identification associated closely with the ratio of the perceived sweet and citrus intensities. The results accord with a model, extrapolated from signal-detection theory, in which sensory events are represented as multisensory-multidimensional distributions in perceptual space. Changing stimulus context can shift the locations of the distributions relative to response criteria, Decision rules guide judgments based on both sensory events and criteria, these rules not necessarily being identical in tasks of identification and intensity rating.
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Affiliation(s)
| | - Roshan Parikh
- Division of Student Affairs, University of Florida, Gainesville, FL, USA
| | - Maria G Veldhuizen
- John B. Pierce Laboratory, New Haven, CT, USA, Department of Psychiatry, Yale School of Medicine, New Haven, CT, USA
| | - Lawrence E Marks
- John B. Pierce Laboratory, New Haven, CT, USA, Department of Environmental Health Sciences, Yale School of Public Health, New Haven, CT, USA and Department of Psychology, Yale University, New Haven, CT, USA
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Effects of the Physical Environment on Cognitive Load and Learning: Towards a New Model of Cognitive Load. EDUCATIONAL PSYCHOLOGY REVIEW 2014. [DOI: 10.1007/s10648-014-9262-6] [Citation(s) in RCA: 176] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Dalenberg JR, Nanetti L, Renken RJ, de Wijk RA, ter Horst GJ. Dealing with consumer differences in liking during repeated exposure to food; typical dynamics in rating behavior. PLoS One 2014; 9:e93350. [PMID: 24667832 PMCID: PMC3965558 DOI: 10.1371/journal.pone.0093350] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2013] [Accepted: 03/03/2014] [Indexed: 11/18/2022] Open
Abstract
Consumers show high interindividual variability in food liking during repeated exposure. To investigate consumer liking during repeated exposure, data is often interpreted on a product level by averaging results over all consumers. However, a single product may elicit inconsistent behaviors in consumers; averaging will mix and hide possible subgroups of consumer behaviors, leading to a misinterpretation of the results. To deal with the variability in consumer liking, we propose to use clustering on data from consumer-product combinations to investigate the nature of the behavioral differences within the complete dataset. The resulting behavioral clusters can then be used to describe product acceptance. To test this approach we used two independent data sets in which young adults were repeatedly exposed to drinks and snacks, respectively. We found that five typical consumer behaviors existed in both datasets. These behaviors differed both in the average level of liking as well as its temporal dynamics. By investigating the distribution of a single product across typical consumer behaviors, we provide more precise insight in how consumers divide in subgroups based on their product liking (i.e. product modality). This work shows that taking into account and using interindividual differences can unveil information about product acceptance that would otherwise be ignored.
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Affiliation(s)
- Jelle R. Dalenberg
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
- * E-mail:
| | - Luca Nanetti
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - Remco J. Renken
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
| | - René A. de Wijk
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Centre for Innovative Consumer Studies, Wageningen University and Research Centre, Wageningen, the Netherlands
| | - Gert J. ter Horst
- Top Institute Food and Nutrition, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, Groningen, The Netherlands
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Silva AND, Silva RDCDSND, Ferreira MAM, Minim VPR, Costa TDMTD, Perez R. Performance of hedonic scales in sensory acceptability of strawberry yogurt. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2013.04.001] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Jacquot L, Berthaud L, Sghaïr A, Diep C, Brand G. The Influence of “Tastiness” and “Healthiness” Labels in Cheese Flavor Perception. CHEMOSENS PERCEPT 2013. [DOI: 10.1007/s12078-013-9146-z] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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12
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How can aroma–related cross–modal interactions be analysed? A review of current methodologies. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.10.007] [Citation(s) in RCA: 55] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Brewer JM, Shavit AY, Shepard TG, Veldhuizen MG, Parikh R, Marks LE. Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling. Chem Senses 2013; 38:305-13. [PMID: 23329730 DOI: 10.1093/chemse/bjs142] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022] Open
Abstract
Two experiments, using different ranges and numbers of stimuli, examined how linguistic labels affect the identification of flavor mixtures containing different proportions of sucrose (gustatory flavorant) and citral (olfactory flavorant). Both experiments asked subjects to identify each stimulus as having either "mostly sugar" or "mostly citrus." In one condition, no labels preceded the flavor stimuli. In another condition, each flavor stimulus followed a label, either SUGAR or CITRUS, which, the subjects were informed, usually though not always named the stronger flavor component; that is, the labels were probabilistically valid. The results of both experiments showed that the labels systematically modified the identification responses: Subjects responded "sugar" or "citrus" more often when the flavor stimulus followed the corresponding label, SUGAR or CITRUS. But the labels hardly affected overall accuracy of identification. Accuracy was possibly limited, however, by both the confusability of the flavor stimuli per se and the way that confusability could limit the opportunity to discern the probabilistic associations between labels and individual flavor stimuli. We describe the results in terms of a decision-theoretic model, in which labels induce shifts in response criteria governing the identification responses, or possibly effect changes in the sensory representations of the flavorants themselves.
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Affiliation(s)
- Jennifer M Brewer
- The John B. Pierce Laboratory, 290 Congress Avenue, New Haven, CT 06519, USA
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