Supertaster, super reactive: Oral sensitivity for bitter taste modulates emotional approach and avoidance behavior in the affective startle paradigm

Characterization of tongue dorsum microbiome in wine tasters

Taste plays a paramount role in food and beverage choice, with recent studies pointing to a potential influence of the microorganisms from the tongue dorsum - particularly bacteria - on flavor perception. Thus, the association between tongue dorsum biofilm and taste is a fundamental prerequisite for a better understanding of the role played by these bacteria in wine tasting. To study this impact, we have analyzed the microbiomes from 58 samples of the tongue dorsum surface from professional wine tasters and 30 samples from non professional wine tasters. The microbiome of each sample was characterized through metagenome sequencing of the 16S rRNA gene for taxonomic discrimination of bacteria. A total of 497 taxa were identified in the tongue dorsum, and significant differences in diversity were observed between the wine taster and the control group. The comparison of bacterial diversity between samples collected before and after wine tasting along with the presence of new bacterial taxa indicates a direct effect of wine on the microbiome of frequent wine tasters, particularly in those tasting sparkling wines.

Crossmodal correspondences between basic tastes and visual design features: A narrative historical review

People tend to associate abstract visual features with basic taste qualities. This narrative historical review critically evaluates the literature on these associations, often referred to as crossmodal correspondences, between basic tastes and visual design features such as color hue and shape curvilinearity. The patterns, discrepancies, and evolution in the development of the research are highlighted while the mappings that have been reported to date are summarized. The review also reflects on issues of cross-cultural validity and deviations in the matching patterns that are observed when correspondences are assessed with actual tastants versus with verbal stimuli. The various theories that have been proposed to account for different classes of crossmodal correspondence are discussed, among which the statistical and affective (or emotional-mediation) accounts currently appear most promising. Several critical research questions for the future are presented to address the gaps that have been identified in the literature and help validate the popular theories on the origin and operations of visual-taste correspondences.

Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors

Taste and olfaction elicit conscious feelings by direct connection with the neural circuits of emotions that affects physiological responses in the body (e.g., heart rate and skin conductance). While sensory attributes are strong determinants of food liking, other factors such as emotional reactions to foods may be better predictors of consumer choices even for products that are equally-liked. Thus, important insights can be gained for understanding the full spectrum of emotional reactions to foods that inform the activities of product developers and marketers, eating psychologist and nutritionists, and policy makers. Today, self-reported questionnaires and physiological measures are the most common tools applied to study variations in emotional perception. The present review discusses these methodological approaches, underlining their different strengths and weaknesses. We also discuss a small, emerging literature suggesting that individual differences and genetic variations in taste and smell perception, like the genetic ability to perceive the bitter compound PROP, may also play a role in emotional reactions to aromas and foods.

Re-evaluating how sweet-liking and PROP-tasting are related

Past research has identified distinct phenotypic differences in responses to sweet taste, although the origins of these differences remain unclear. One possibility is that these individual differences in sweet-liking are a manifestation of the more widely known differences in sensitivity to the bitter tastant 6-n-propylthiouracil (PROP), which has been related to wider differences in food liking and preference. However, previous studies exploring the relationship between sweet-liking and PROP-tasting have had mixed outcomes. This is possibly due to older studies using a more simplistic dichotic characterisation of sweet likers, whereas recent research suggests three sweet-liking phenotypes (extreme sweet likers, ESL; moderate sweet likers, MSL; and sweet dislikers, SD). To re-assess how sweet-liking and PROP tasting are inter-related, 236 volunteers evaluated their liking for 1.0 M sucrose and the intensity of three concentrations of each NaCl and PROP. Using three different methods for classifying PROP taster status, our analysis confirmed that all three sweet-liking phenotypes were represented in all three PROP taster groups (super-tasters, ST; medium tasters, MT; and non-tasters, NT), but relatively few ESL were classified as ST, or SD as NT. Overall, these data suggest that while PROP tasting and sweet-liking are not causally related, the SD phenotype may partly be explained by a broader tendency for anhedonia.

What is the link between personality and food behavior?

A number of personality characteristics have been linked to various aspects of taste (gustation), trigeminal, and olfactory perception. In particular, personality traits have been linked to olfactory sensory thresholds and olfactory identification abilities, as well as to the sensory-discriminative aspects of taste/flavour perception. To date, much of the research in this area has focused on Sensation Seeking (including Experience Seeking, and Openness to Novel Experiences), with the latter being linked to a preference for spicy, and possibly also crunchy, sour, and bitter foods/drinks. Novelty-seeking has also been linked to a preference for salty foods, while anxious individuals appear to enjoy a much narrower range of foods. A bidirectional link has also been documented between taste and mood. Certain of the personality-based differences in taste/flavour perception and food behaviour have been linked to differences in circulating levels of neurotransmitters and hormones in both normal and clinical populations. Taken together, therefore, the evidence that has been published to date supports a number of intriguing connections between personality traits and taste perception/food behaviour.

The processing of visual food cues during bitter aftertaste perception in females with high vs. low disgust propensity: an fMRI study

An extremely bitter taste can signal food spoilage, and therefore typically elicits disgust. The present cross-modal functional magnetic resonance imaging experiment investigated whether the personality trait ‘disgust propensity’ (DP; temporally stable tendency to experience disgust across different situations) has an influence on the processing of visual food cues during bitter aftertaste perception. Thirty females with high DP and 30 females with low DP viewed images depicting sweet food (e.g., cakes, ice cream) and vegetables, once in combination with an extremely bitter aftertaste (concentrated wormwood tea), and once with a neutral taste (water). Females highly prone to disgust (compared to low disgust-prone females) showed increased activity in the anterior cingulate cortex (ACC) and increased mPFC-insula connectivity when presented with the mismatch of a bitter aftertaste and visual cues of sweet food. The ACC is involved in conflict monitoring and is strongly interconnected with insular areas. This connection plays a critical role in awareness of changes in homeostatic states. Our findings indicate that the personality trait DP is associated with cross-modal integration processes of disgust-relevant information. Females high in DP were more alert to food-related sensory mismatch (pleasant visual features, aversive taste) than females low in DP.

Disgust Propensity and the Bitter Aftertaste Response

Introduction

A high level of disgust propensity (the general tendency to respond with the emotion of disgust to any given situation) is associated with an increased sensitivity to bitter taste. The present study examined the relationship between disgust propensity and the sensitivity to bitter aftertaste.

Methods

A total of 200 women rinsed their mouth with concentrated wormwood tea (Artemisia absinthium). The resulting aftertaste was evaluated (intensity of bitterness and disgust) every 15 s for 10 min. A multiple linear regression analysis was calculated to capture the association between aftertaste ratings and affective variables (e.g., disgust propensity, depression symptoms).

Results

Higher disgust propensity was associated with higher initial disgust ratings and faster reduction of disgust over time. Higher depression scores were associated with a slower disgust reduction.

Conclusion

We demonstrated that affective variables predict the temporal course of the wormwood aftertaste response. Having a higher disgust propensity was associated with a shortened disgust recovery.

Implications

A shortened disgust recovery may be adaptive because it enables faster processing of new disgust stimuli.

A bitter taste in the mouth: The role of 6-n-propylthiouracil taster status and sex in food disgust sensitivity

We investigated the relationship between perceived bitterness, food disgust sensitivity, and sex. Participants completed the 8-item Food Disgust Scale and a 6-n-propylthiouracil (PROP) taster test and were categorised as PROP non-tasters, medium-tasters, or supertasters. An analysis of variance of between-subject factors sex and PROP taster status was conducted with disgust sensitivity as the dependent variable. We found a significant interaction of sex and PROP taster status on disgust sensitivity and an association between disgust sensitivity and PROP taster status in males but not in females. Our study provided new evidence on sex differences in food disgust and PROP taste sensitivity.

Factors associated with fatal outcome of children with enterovirus A71 infection: a case series

Enterovirus A-71 (EV-A71) may be fatal, but the natural history, symptoms, and signs are poorly understood. This study aimed to examine the natural history of fatal EV-A71 infection and to identify the symptoms and signs of early warning of deterioration. This was a clinical observational study of fatal cases of EV-A71 infection treated at five Chinese hospitals between 1 January 2010 and 31 December 2012. We recorded and analysed 91 manifestations of EV-A71 infection in order to identify early prognosis indicators. There were 54 fatal cases. Median age was 21.5 months (Q1−Q3: 12–36). The median duration from onset to death was 78.5 h (range, 6 to 432). The multilayer perceptron analysis showed that ataxia respiratory, ultrahyperpyrexia, excessive tachycardia, refractory shock, absent pharyngeal reflex, irregular respiratory rhythm, hyperventilation, deep coma, pulmonary oedema and/or haemorrhage, excessive hypertension, tachycardia, somnolence, CRT extension, fatigue or sleepiness and age were associated with death. Autopsy findings (n = 2) showed neuronal necrosis, softening, perivascular cuffing, colloid and neuronophagia phenomenon in the brainstem. The fatal cases of enterovirus A71 had neurologic involvement, even at the early stage. Direct virus invasion through the neural pathway and subsequent brainstem damage might explain the rapid progression to death.

A pain in the bud? Implications of cross-modal sensitivity for pain experience

There is growing evidence that enhanced sensitivity to painful clinical procedures and chronic pain are related to greater sensitivity to other sensory inputs, such as bitter taste. We examined cross-modal sensitivities in two studies. Study 1 assessed associations between bitter taste sensitivity, pain tolerance, and fear of pain in 48 healthy young adults. Participants were classified as non-tasters, tasters and super-tasters using a bitter taste test (6-n-propythiouracil; PROP). The latter group had significantly higher fear of pain (Fear of Pain Questionnaire) than tasters (p=.036, effect size r = .48). There was only a trend for an association between bitter taste intensity ratings and intensity of pain at the point of pain tolerance in a cold pressor test (p=.04). In Study 2, 40 healthy young adults completed the Adolescent/Adult Sensory Profile before rating intensity and unpleasantness of innocuous (33 °C), moderate (41 °C), and high intensity (44 °C) thermal pain stimulations. The sensory-sensitivity subscale was positively correlated with both intensity and unpleasantness ratings. Canonical correlation showed that only sensitivity to audition and touch (not taste/smell) were associated with intensity of moderate and high (not innocuous) thermal stimuli. Together these findings suggest that there are cross-modal associations predominantly between sensitivity to exteroceptive inputs (i.e., taste, touch, sound) and the affective dimensions of pain, including noxious heat and intolerable cold pain, in healthy adults. These cross-modal sensitivities may arise due to greater psychological aversion to salient sensations, or from shared neural circuitry for processing disparate sensory modalities.

Influence of Bitter Taste on Affective Facial Processing: An ERP Study

Previous research showed that a bitter taste in the mouth is able to enhance hostile response tendencies to social rejection. The present event-related potential (ERP) study sought to investigate neuronal components of this effect. We presented 52 participants (39 women and 13 men; mean age = 23.3 years) with images of facial expressions signaling social rejection (angry, disgusted) or no rejection (happy, neural), whereas they either experienced a bitter aftertaste (bitter group [BG]: n = 26) or rinsed their mouth with water (control group [CG]: n = 26). The BG rated the aftertaste as extremely intense and disgusting and showed a decreased parietal P200 to all facial expressions, as well as a lowered parietal P300 to cues of nonrejection. The bitter intervention neither influenced the affective ratings for the images nor self-reported hostility. In conclusion, the ERP findings indicated that bitterness first reduced visual attention to social cues in general (P200) and then specifically to cues of nonrejection (P300). Bitterness was not associated with increased sensitivity to disgust/anger signaled by others neither on a neuronal nor self-report level.

Understanding the role of personality and alexithymia in food preferences and PROP taste perception

Taste perception and food preferences are influenced by a variety of factors, including personality characteristics. The aims of this study were to examine the role of personality characteristics, such as alexithymia (a personality construct characterized by inability to identify, describe, and work with one's own feelings), in: 1) taste responses to the bitter genetic taste-marker PROP and 2) food liking. We studied 649 healthy subjects residing in six genetically-isolated villages of Northeast Italy. Data on PROP taste responsiveness, food liking, personality characteristics and TAS2R28 genotypes were collected. Results showed that PROP non-tasters had higher alexithymia scores than PROP tasters. Moreover, the presence of alexithymia in heterozygous individuals for the rs1726886 polymorphism of the TAS2R38 gene was associated with a reduction in the perceived intensity of PROP. Finally, higher alexithymia scores were associated with liking of alcohol, sweets and fats/meats whereas lower alexithymia scores were related to liking of vegetables, condiments and strong cheeses, Measures of temperament, character, anxiety and depression were also related to food liking. Our findings suggest that: 1) alexithymia, in addition to the TAS2R38 polymorphism, may play a role in responsiveness to the aversive and bitter taste of PROP; and 2) alexithymia, in combination with other personality traits, may provide important insights for better understanding food liking.

Approach and Withdrawal Tendencies during Written Word Processing: Effects of Task, Emotional Valence, and Emotional Arousal

The affective dimensions of emotional valence and emotional arousal affect processing of verbal and pictorial stimuli. Traditional emotional theories assume a linear relationship between these dimensions, with valence determining the direction of a behavior (approach vs. withdrawal) and arousal its intensity or strength. In contrast, according to the valence-arousal conflict theory, both dimensions are interactively related: positive valence and low arousal (PL) are associated with an implicit tendency to approach a stimulus, whereas negative valence and high arousal (NH) are associated with withdrawal. Hence, positive, high-arousal (PH) and negative, low-arousal (NL) stimuli elicit conflicting action tendencies. By extending previous research that used several tasks and methods, the present study investigated whether and how emotional valence and arousal affect subjective approach vs. withdrawal tendencies toward emotional words during two novel tasks. In Study 1, participants had to decide whether they would approach or withdraw from concepts expressed by written words. In Studies 2 and 3 participants had to respond to each word by pressing one of two keys labeled with an arrow pointing upward or downward. Across experiments, positive and negative words, high or low in arousal, were presented. In Study 1 (explicit task), in line with the valence-arousal conflict theory, PH and NL words were responded to more slowly than PL and NH words. In addition, participants decided to approach positive words more often than negative words. In Studies 2 and 3, participants responded faster to positive than negative words, irrespective of their level of arousal. Furthermore, positive words were significantly more often associated with "up" responses than negative words, thus supporting the existence of implicit associations between stimulus valence and response coding (positive is up and negative is down). Hence, in contexts in which participants' spontaneous responses are based on implicit associations between stimulus valence and response, there is no influence of arousal. In line with the valence-arousal conflict theory, arousal seems to affect participants' approach-withdrawal tendencies only when such tendencies are made explicit by the task, and a minimal degree of processing depth is required.

Controversies in fat perception

Nutritional fat is one of the most controversial topics in nutritional research, particularly against the background of obesity. Studies investigating fat taste perception have revealed several associations with sensory, genetic, and personal factors (e.g. BMI). However, neuronal activation patterns, which are known to be highly sensitive to different tastes as well as to BMI differences, have not yet been included in the scheme of fat taste perception. We will therefore provide a comprehensive survey of the sensory, genetic, and personal factors associated with fat taste perception and highlight the benefits of applying neuroimaging research. We will also give a critical overview of studies investigating sensory fat perception and the challenges resulting from multifaceted methodological approaches. In conclusion, we will discuss a multifactorial approach to fat perception to gain a better understanding of the underlying mechanisms that cause varying fat sensitivity which could be responsible for overeating. Such knowledge might be beneficial in new treatment strategies for obesity and overweight.