Gender influence on emotional responses to primary tastes

Assessing the usability of aromatic mouthwashes in alleviating physiological stress responses

Background

Mouthwashes play a pivotal role in oral care, and their efficacy has been explored extensively across various dimensions. As a contribution to the development of novel oral care products, this study aims to investigate the psychophysiological effects of aromatic mouthwashes during the resilience period from a short-term cognitive stressor utilizing biological signals and subjective evaluations.

Methods

A within-participant experimental design with 22 healthy females was conducted with four mouthwashes; peppermint (Mint), peppermint + bergamot (MB), peppermint + sweet orange (MO), and peppermint + lavender (ML), and water as the control (Ctl), after a 20-min calculation task. Subjective evaluations and physiological responses including skin conductance level and electrocardiogram were recorded throughout the experiment.

Results

Citrus mouthwashes (MO and MB) showed a greater decrease in heart rate and a significant increase in the high-frequency component of heart rate variability. The participants indicated a significant effect in terms of "flavor preference" and "refreshing sensation" for mouthwash use compared to the Ctl.

Conclusion

The results suggest that rinsing with citrus-flavored mouthwashes has a positive impact in alleviating the physiological stress response (in terms of cardiac activity). These findings may have implications for the development of innovative, novel oral care products that promote stress reduction and improve oral health.

Autonomic Nervous System Activity During Positive Emotions: A Meta-Analytic Review

Autonomic nervous system (ANS) activity is a fundamental component of emotional responding. It is not clear, however, whether positive emotional states are associated with differential ANS reactivity. To address this issue, we conducted a meta-analytic review of 120 articles (686 effect sizes, total N = 6,546), measuring ANS activity during 11 elicited positive emotions, namely amusement, attachment love, awe, contentment, craving, excitement, gratitude, joy, nurturant love, pride, and sexual desire. We identified a widely dispersed collection of studies. Univariate results indicated that positive emotions produce no or weak and highly variable increases in ANS reactivity. However, the limitations of work to date – which we discuss – mean that our conclusions should be treated as empirically grounded hypotheses that future research should validate.

Application of Augmented Reality in the Sensory Evaluation of Yogurts

Augmented reality (AR) applications in the food industry are considered innovative to enrich the interactions among consumers, food products, and context. The study aimed to investigate the effects of AR environments on the sensory responses of consumers towards different yogurts. AR HoloLens headsets were used to set up two AR environments: (1) AR coconut view (ARC) and (2) AR dairy view (ARD). Hedonic ratings, just-about-right (JAR), check-all-that-apply (CATA) attribute terms, emotional responses, purchase intent, and consumer purchasing behaviors of three types of yogurts (dairy-free coconut, dairy, and mixed) were measured under ARC, ARD, and sensory booths (SB). The results showed that the liking scores of dairy and mixed yogurts were generally higher than the coconut yogurt regardless of the environment. The interaction effect of yogurts and environments was statistically significant in terms of appearance, taste/flavor, sweetness, mouthfeel, aftertaste, and overall liking. JAR and penalty analysis revealed that consumers penalized the coconut yogurt for being “too much” in sourness, “too little” in sweetness, and “too thin” in mouthfeel. For the CATA analysis, attribute terms positively associated with overall liking (such as “sweet”, “smooth”, and “creamy”) were selected for dairy and mixed yogurts, whereas the attribute terms negatively associated with overall liking (such as “firm”, “heavy”, and “astringent”) were only selected for coconut yogurts. Regarding yogurt-consumption behaviors, the purchase intent of dairy and mixed yogurts was higher than that of the coconut yogurt, and taste and health were considered to be the most critical factors for yogurt consumption.

Quinine Ingestion During the Latter Stages of a 3,000-m Time Trial Fails to Improve Cycling Performance

The ingestion of quinine, a bitter tastant, improves short-term (30 s) cycling performance, but it is unclear whether this effect can be integrated into the last effort of a longer race. The purpose of this study was to determine whether midtrial quinine ingestion improves 3,000-m cycling time-trial (TT) performance. Following three familiarization TTs, 12 well-trained male cyclists (mean ± SD: mass = 76.6 ± 9.2 kg, maximal aerobic power = 390 ± 50 W, maximal oxygen uptake = 4.7 ± 0.6 L/min) performed four experimental 3,000-m TTs on consecutive days. This double-blind, crossover design study had four randomized and counterbalanced conditions: (a) Quinine 1 (25-ml solution, 2 mM of quinine); (b) Quinine 2, replicate of Quinine 1; (c) a 25-ml sweet-tasting no-carbohydrate solution (Placebo); and (d) 25 ml of water (Control) consumed at the 1,850-m point of the TT. The participants completed a series of perceptual scales at the start and completion of all TTs, and the power output was monitored continuously throughout all trials. The power output for the last 1,000 m for all four conditions was similar: mean ± SD: Quinine 1 = 360 ± 63 W, Quinine 2 = 367 ± 63 W, Placebo = 364 ± 64 W, and Control = 367 ± 58 W. There were also no differences in the 3,000-m TT power output between conditions. The small perceptual differences between trials at specific 150-m splits were not explained by quinine intake. Ingesting 2 mM of quinine during the last stage of a 3,000-m TT did not improve cycling performance.

Physiological Responses to Basic Tastes for Sensory Evaluation of Chocolate Using Biometric Techniques

Facial expressions are in reaction to basic tastes by the response to receptor stimulation. The objective of this study was to assess the autonomic nervous system responses to basic tastes in chocolates and to identify relationships between conscious and unconscious responses from participants. Panelists (n = 45) tasted five chocolates with either salt, citric acid, sugar, or monosodium glutamate, which generated four distinctive basic tastes plus bitter, using dark chocolate. An integrated camera system, coupled with the Bio-Sensory application, was used to capture infrared thermal images, videos, and sensory responses. Outputs were used to assess skin temperature (ST), facial expressions, and heart rate (HR) as physiological responses. Sensory responses and emotions elicited during the chocolate tasting were evaluated using the application. Results showed that the most liked was sweet chocolate (9.01), while the least liked was salty chocolate (3.61). There were significant differences for overall liking (p < 0.05) but none for HR (p = 0.75) and ST (p = 0.27). Sweet chocolate was inversely associated with angry, and salty chocolate positively associated with sad. Positive emotion-terms were associated with sweet samples and liking in self-reported responses. Findings of this study may be used to assess novel tastes of chocolate in the industry based on conscious and emotional responses more objectively.

Sour Promotes Risk-Taking: An Investigation into the Effect of Taste on Risk-Taking Behaviour in Humans

Taking risks is part of everyday life. Some people actively pursue risky activities (e.g., jumping out of a plane), while others avoid any risk (e.g., people with anxiety disorders). Paradoxically, risk-taking is a primitive behaviour that may lead to a happier life by offering a sense of excitement through self-actualization. Here, we demonstrate for the first time that sour - amongst the five basic tastes (sweet, bitter, sour, salty, and umami) - promotes risk-taking. Based on a series of three experiments, we show that sour has the potential to modulate risk-taking behaviour across two countries (UK and Vietnam), across individual differences in risk-taking personality and styles of thinking (analytic versus intuitive). Modulating risk-taking can improve everyday life for a wide range of people.

New Insights into Enhancing Maximal Exercise Performance Through the Use of a Bitter Tastant

It is generally acknowledged that for an orally administered ergogenic aid to enhance exercise performance it must first be absorbed by the gastrointestinal tract before exerting its effects. Recently, however, it has been reported that some ergogenic aids can affect exercise performance without prior absorption by the gastrointestinal tract. This is best illustrated by studies that have shown that rinsing the mouth with a carbohydrate (CHO) solution, without swallowing it, significantly improves exercise performance. The ergogenic effects of CHO mouth rinsing in these studies have been attributed to the activation of the brain by afferent taste signals, but the specific mechanisms by which this brain activation translates to enhanced exercise performance have not yet been elucidated. Given the benefits of CHO mouth rinsing for exercise performance, this raises the issue of whether other types of tastants, such as bitter-tasting solutions, may also improve exercise performance. Recently, we performed a series of studies investigating whether the bitter tastant quinine can improve maximal sprint performance in competitive male cyclists, and, if so, to examine some of the possible mechanisms whereby this effect may occur. These studies have shown that mouth rinsing and ingesting a bitter-tasting quinine solution can significantly improve the performance of a maximal cycling sprint. There is also evidence that the ergogenic effect of quinine is mediated, at least in part, by an increase in autonomic nervous system activation and/or corticomotor excitability. The purpose of this article is to discuss the results and implications of these recent studies and to suggest avenues for further research, which may add to the understanding of the way the brain integrates signals from the oral cavity with motor behaviour, as well as uncover novel strategies to improve exercise performance.

Gender-specific automatic valence recognition of affective olfactory stimulation through the analysis of the electrodermal activity

This study reports on the development of a gender-specific classification system able to discern between two valence levels of smell, through information gathered from electrodermal activity (EDA) dynamics. Specifically, two odorants were administered to 32 healthy volunteers (16 males) while monitoring EDA. CvxEDA model was used to process the EDA signal and extract features from both tonic and phasic components. The feature set was used as input to a K-NN classifier implementing a leave-one-subject-out procedure. Results show strong differences in the accuracy of valence recognition between men (62.5%) and women (78%). We can conclude that affective olfactory stimulation significantly affect EDA dynamics with a highly specific gender dependency.

"Turn Up the Taste": Assessing the Role of Taste Intensity and Emotion in Mediating Crossmodal Correspondences between Basic Tastes and Pitch

People intuitively match basic tastes to sounds of different pitches, and the matches that they make tend to be consistent across individuals. It is, though, not altogether clear what governs such crossmodal mappings between taste and auditory pitch. Here, we assess whether variations in taste intensity influence the matching of taste to pitch as well as the role of emotion in mediating such crossmodal correspondences. Participants were presented with 5 basic tastants at 3 concentrations. In Experiment 1, the participants rated the tastants in terms of their emotional arousal and valence/pleasantness, and selected a musical note (from 19 possible pitches ranging from C2 to C8) and loudness that best matched each tastant. In Experiment 2, the participants made emotion ratings and note matches in separate blocks of trials, then made emotion ratings for all 19 notes. Overall, the results of the 2 experiments revealed that both taste quality and concentration exerted a significant effect on participants' loudness selection, taste intensity rating, and valence and arousal ratings. Taste quality, not concentration levels, had a significant effect on participants' choice of pitch, but a significant positive correlation was observed between individual perceived taste intensity and pitch choice. A significant and strong correlation was also demonstrated between participants' valence assessments of tastants and their valence assessments of the best-matching musical notes. These results therefore provide evidence that: 1) pitch-taste correspondences are primarily influenced by taste quality, and to a lesser extent, by perceived intensity; and 2) such correspondences may be mediated by valence/pleasantness.

"What's Your Taste in Music?" A Comparison of the Effectiveness of Various Soundscapes in Evoking Specific Tastes

We report on the results of two online experiments designed to compare different soundtracks that had been composed (by various researchers and sound designers) in order to evoke/match different basic tastes. In Experiment 1, 100 participants listened to samples from 24 soundtracks and chose the taste (sweet, sour, salty, or bitter) that best matched each sample. Overall, the sweet soundtracks most effectively evoked the taste intended by the composer (participants chose sweet 56.9% of the time for the sweet soundtracks), whereas the bitter soundtracks were the least effective (participants chose bitter 31.4% of the time for the bitter soundtracks), compared with chance (choosing any specific taste 25% of the time). In Experiment 2, 50 participants rated their emotional responses (in terms of pleasantness and arousal) to the same 24 soundtrack samples and also to imaginary sweet/sour/salty/bitter-tasting foods. Associations between soundtracks and tastes were partly mediated by pleasantness for the sweet and bitter tastes and partly by arousal for the sour tastes. These results demonstrate how emotion mediation may be an additional mechanism behind sound-taste correspondences.

Gender differences when touching something gross: unpleasant? No. Disgusting? Yes!

While many studies find women self-report higher disgust sensitivity than men, few studies have examined gender differences with behavioral tasks in senses other than vision. On a haptic task, we tested the hypothesis that women would report greater disgust but not greater unpleasantness than men. Forty-four undergraduates (29 women) touched 8 out-of-sight stimuli with sensory (unpleasantness) and emotional (disgust) responses recorded. The stimuli consisted of 2 neutral, 2 pleasant, and 4 unpleasant (3 disgust-evoking) objects. No gender differences were found for reporting stimuli unpleasantness. In contrast, women rated their disgust significantly higher than men when touching the high disgust-evoking objects. Unpleasantness of the stimuli correlated with disgust to the objects, but disgust sensitivity (Disgust Scale-Revised) was not a strong predictor of disgust responses. Besides differentiating unpleasantness from disgust, this was also the first study to show gender differences in a disgust-evoking haptic task.

Basic taste stimuli elicit unique responses in facial skin blood flow

Facial expression changes characteristically with the emotions induced by basic tastes in humans. We tested the hypothesis that the five basic tastes also elicit unique responses in facial skin blood flow. Facial skin blood flow was measured using laser speckle flowgraphy in 16 healthy subjects before and during the application of basic taste stimuli in the oral cavity for 20 s. The skin blood flow in the eyelid increased in response to sweet and umami taste stimuli, while that in the nose decreased in response to a bitter stimulus. There was a significant correlation between the subjective hedonic scores accompanying these taste stimuli and the above changes in skin blood flow. These results demonstrate that sweet, umami, and bitter tastes induce unique changes in facial skin blood flow that reflect subjective hedonic scores.

Males and females show differential brain activation to taste when hungry and sated in gustatory and reward areas

Although males and females differ in eating behavior and prevalence rates for eating disorders and obesity, little is known about gender differences in cortical activation to pleasant and unpleasant pure tastes during the physiological states of hunger and satiety. Twenty-one healthy young adults (12 females and 9 males) underwent two functional magnetic resonance imaging scans. Using four pure tastants of differing qualities (i.e., salty, sour, bitter, sweet), the present study examined gender differences in fMRI activation during two motivational states (hunger and satiety). There was greater change in fMRI activation from hunger to satiety in males than females in response to all tastes within the middle frontal gyrus (BA 10), insula, and cerebellum. Males also had greater change in activation from hunger to satiety, relative to females, in limbic regions including dorsal striatum, amygdala, parahippocampal gyrus, and posterior and anterior cingulate; however, activation was stimulus dependent, despite equivalent ratings in perceived pleasantness and intensity. Interestingly, males and females showed significant change from hunger to satiety in response to citric acid, suggesting that in addition to gender and physiological condition, stimulus quality is an important factor in taste fMRI activation. These gender differences may have implications for the pathophysiology of eating disorders and obesity.

Basic tastes and basic emotions: Basic problems and perspectives for a nonbasic solution

Contemporary behavioral and brain scientists consider the existence of so-called basic emotions in a similar way to the one described by Erickson for so-called basic tastes. Commenting on this analogy, I argue that similar basic problems are encountered in both perspectives, and I suggest a potential nonbasic solution that is tested in emotion research (i.e., the appraisal model of emotion).

Autonomic nervous system responses to sweet taste: evidence for habituation rather than pleasure

Previous recordings of the variations of autonomic nervous system (ANS) parameters associated with each primary taste (sweet, salty, sour and bitter) showed that sweet taste induced very weak ANS responses, in the same range or weaker than responses evoked by mineral water. The purpose of this study was then to determine whether this weak ANS activation reflects the pleasant hedonic valence of sweet or the habituation of the organism to this innate-accepted taste. Twenty healthy volunteer subjects (8 males and 12 females, mean age=22.85 years) participated in the experiment. Taste stimuli were a solution of 0.3 M sucrose and three sweet flavours (orange juice, coke, lemonade) as "pleasant" sweet stimuli, and a solution of 0.15 M NaCl as an "unpleasant" stimulus. "Evian" mineral water served as the diluent and as a neutral stimulus. Throughout the test, five ANS parameters (skin potential and skin resistance, skin blood flow and skin temperature, instantaneous heart rate) were simultaneously and continuously recorded. After they had tasted each solution, subjects filled out a questionnaire in which they had to evaluate the hedonic dimension and the sweet intensity of each gustative stimulus. The lack of correlation between the mean hedonic scores associated with the four sweet stimuli and the mean values of the autonomic parameter variations tends to indicate that the weak ANS responses induced by the sweet gustative stimuli rather reflect the habituation of the organism to sweet taste than a gradation in sensory pleasure.

Gender Differences in Psychophysiological Responses to Disgust

Several studies have revealed that women report stronger feelings of disgust than men ( Gross & Levenson, 1995 ; Schienle, Schäfer, Stark, Walter, & Vaitl, 2005 ). However, the extent to which this gender difference also influences physiological disgust responses remains an open question. In Experiment 1, 54 female and 41 male participants were exposed to slides of different disgust-content. In Experiment 2, 47 women and 53 men watched two film clips showing hygiene-related or food-related disgust stimuli, respectively. Differences between males and females in reported and physiological disgust responses (heart rate, electrodermal activity, salivary cortisol, secretory immunoglobulin A) were tested by analysis of variance. Replicating previous studies, women reported stronger feelings of disgust than men across all disgust inductions. Additionally, in Study 1, women showed a higher increase in skin conductance level than men. In conclusion, gender moderates subjective responses to disgust, whereas physiological disgust responses are only marginally moderated by gender. Gender stereotypes as an explanation for the results are discussed.

The human sweet tooth

Humans love the taste of sugar and the word "sweet" is used to describe not only this basic taste quality but also something that is desirable or pleasurable, e.g., la dolce vita. Although sugar or sweetened foods are generally among the most preferred choices, not everyone likes sugar, especially at high concentrations. The focus of my group's research is to understand why some people have a sweet tooth and others do not. We have used genetic and molecular techniques in humans, rats, mice, cats and primates to understand the origins of sweet taste perception. Our studies demonstrate that there are two sweet receptor genes (TAS1R2 and TAS1R3), and alleles of one of the two genes predict the avidity with which some mammals drink sweet solutions. We also find a relationship between sweet and bitter perception. Children who are genetically more sensitive to bitter compounds report that very sweet solutions are more pleasant and they prefer sweet carbonated beverages more than milk, relative to less bitter-sensitive peers. Overall, people differ in their ability to perceive the basic tastes, and particular constellations of genes and experience may drive some people, but not others, toward a caries-inducing sweet diet. Future studies will be designed to understand how a genetic preference for sweet food and drink might contribute to the development of dental caries.

Sex differences in the perception of affective facial expressions: do men really lack emotional sensitivity?

There is evidence that men and women display differences in both cognitive and affective functions. Recent studies have examined the processing of emotions in males and females. However, the findings are inconclusive, possibly the result of methodological differences. The aim of this study was to investigate the perception of emotional facial expressions in men and women. Video clips of neutral faces, gradually morphing into full-blown expressions were used. By doing this, we were able to examine both the accuracy and the sensitivity in labelling emotional facial expressions. Furthermore, all participants completed an anxiety and a depression rating scale. Research participants were 40 female students and 28 male students. Results revealed that men were less accurate, as well as less sensitive in labelling facial expressions. Thus, men show an overall worse performance compared to women on a task measuring the processing of emotional faces. This result is discussed in relation to recent findings.