Modulation of event-related potentials to food cues upon sensory-specific satiety

Chemosensory analysis of emotional wines: Merging of explicit and implicit methods to measure emotions aroused by red wines

Wine is a cultural product capable of arousing emotions. Measuring emotions and figuring out how much they could influence preferences or purchase decisions of consumers is a new trend in sensory and consumer research. However, the complexity of feelings makes the measure of emotions extremely challenging. Thus, a comprehensive understanding of emotions related to sensory stimuli in wine tasting is still missing. The purpose of the study is to evaluate the emotional power of tasting red wines using a multidisciplinary approach, combining sensory analysis performed by trained panelists, implicit and explicit measurements of emotions and chemical analysis of the wines tasted. Various red wines, renowned for their high polyphenol content and expected to exhibit rich texture, mouthfeel, and aging potential, have been utilized to this extent. The results obtained showed that the emotions measured were well-correlated with quantitative and hedonic attributes obtained using classic sensory analysis. Some aromatic molecules can be identified as markers capable of eliciting positive and negative emotional reactions. While increasing literature in the topic is recently available, our study appears to be the first highlighting the presence of autonomic nervous system (ANS) differences verified by means of electrocardiogram (ECG) features, related to explicit and complete sensory patterns, in response to sensory stimuli related to emotional wine, with higher sympathetic values at extrema and vagal increase in the presence of neutral sensory compounds.

Internal consistency and test-retest reliability of the P3 event-related potential (ERP) elicited by alcoholic and non-alcoholic beverage pictures

Addiction researchers are interested in the ability of neural signals, like the P3 component of the ERP, to index individual differences in liability factors like motivational reactivity to alcohol/drug cues. The reliability of these measures directly impacts their ability to index individual differences, yet little attention has been paid to their psychometric properties. The present study fills this gap by examining within-session internal consistency reliability (ICR) and between-session test-retest reliability (TRR) of the P3 amplitude elicited by images of alcoholic beverages (Alcohol Cue P3) and non-alcoholic drinks (NADrink Cue P3) as well as the difference between them, which isolates alcohol cue-specific reactivity in the P3 (ACR-P3). Analyses drew on data from a large sample of alcohol-experienced emerging adults (session 1 N = 211, 55% female, aged 18-20 yr; session 2 N = 98, 66% female, aged 19-21 yr). Evaluated against domain-general thresholds, ICR was excellent (M ± SD; r= 0.902 ± 0.030) and TRR was fair (r = 0.706 ± 0.020) for Alcohol Cue P3 and NADrink Cue P3, whereas for ACR-P3, ICR and TRR were poor (r = 0.370 ± 0.071; r = 0.201 ± 0.042). These findings indicate that individual differences in the P3 elicited by cues for ingested liquid rewards are highly reliable and substantially stable over 8-10 months. Individual differences in alcohol cue-specific P3 reactivity were less reliable and less stable. The conditions under which alcohol/drug cue-specific reactivity in neural signals is adequately reliable and stable remain to be discovered.

A cup of black coffee with GI, please! Evidence of geographical indication influence on a coffee tasting experiment

Geographical Indication (GI) certifications enable producers to set production standards and create competitive advantage based on product's origin. In a coffee tasting experiment, brain responses to origin information of 40 participants, grouped equally by gender and involvement level, were collected by electroencephalography to verify: the impact of the GI cue in four brain waves (alpha, beta, delta and theta) and two brain lobes (frontal and temporal); preference; gender and involvement moderations. Results show that women presented power differences in both hemispheres, more channels/waves, which indicates greater sensitivity to the origin cue. Men presented power differences in fewer channels/waves. It is observed that involvement has a tenuous moderation effect when compared to gender. As for preference, the analysis of delta and theta waves indicated that men preferred coffee with GI; while women preferred coffee without GI, even though most of them indicated the opposite when verbally asked at the end of the tasting section.

Altered Processing of Visual Food Stimuli in Adolescents with Loss of Control Eating

Loss of control eating (LOC) constitutes a common eating pathology in childhood and adolescence. Models developed for adult patients stress a biased processing of food-related stimuli as an important maintaining factor. To our knowledge, however, no EEG study to date investigated the processing of visual food stimuli in children or adolescents with LOC. Adolescents with at least one self-reported episode of LOC in the last four weeks and a matched control group completed a modified Go/NoGo task, with a numerical target or non-target stimulus being presented on one side of the screen and an irrelevant high-calorie food or neutral stimulus being presented on the opposite side. Mean P3 amplitudes were analyzed. In Go trials, the LOC group’s mean P3 amplitudes were comparable irrespective of distractor category, while for NoGo trials, mean P3 amplitudes were significantly higher when the distractor was a high-calorie food stimulus. This pattern was reversed in the control group. Results are interpreted in light of Gray’s reinforcement sensitivity theory. They might reflect altered processes of behavioral inhibition in adolescents with LOC upon confrontation with visual food stimuli.