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Lin X, Liu Y, Huang J. Reducing sweetness expectation in milk tea by crossmodal visuo-auditory interaction. Appetite 2024; 192:107107. [PMID: 37890531 DOI: 10.1016/j.appet.2023.107107] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/02/2023] [Revised: 10/24/2023] [Accepted: 10/24/2023] [Indexed: 10/29/2023]
Abstract
In the realm of healthy dietary choices about reducing sweetness perception, the exploration of crossmodal effects stands as a frequently employed approach. Both music and color can independently influence flavor evaluation and gustatory experience by eliciting emotions. However, less research has been done on the effects of audio-visual crossmodal interactions on sweetness expectations and perceptions. The present study conducted two experiments delving into the crossmodal effect on sweetness expectation and perception of milk tea by manipulating the emotional valence of music and packaging color. The results showed that positive (vs. negative) music led to higher sweetness expectations and perceptions for milk teas with neutral packaging color. Irrespective of music, participants had higher sweetness expectations for milk tea with positive or neutral (vs. negative) packaging colors. The congruence of valence between music and packaging color influenced sweetness perception. Positive (vs. negative) music correlated with a sweeter perception when the packaging color was positive. Exposed to negative music, subjects showed a higher sweetness perception with negative (vs. positive) packaging colors. In conclusion, the results suggest that the valence of music and packaging color crossmodally influence consumers' evaluation of milk tea, and it differs depending on whether it was tasted. Thus, this study has demonstrated the crossmodal influence of music and packaging color, providing valuable implications for healthy eating and marketing applications.
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Affiliation(s)
- Xin Lin
- Department of Psychology, Soochow University, Suzhou, 215123, China; Department of Applied Psychology, Fuzhou University, Fuzhou, 350108, China
| | - Yujia Liu
- Department of Music, Soochow University, Suzhou, 215000, China
| | - Jianping Huang
- Department of Psychology, Soochow University, Suzhou, 215123, China.
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2
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Velázquez AL, Vidal L, Varela P, Ares G. Can children use the A‐not a test? J SENS STUD 2022. [DOI: 10.1111/joss.12749] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ana Laura Velázquez
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Pando Canelones Uruguay
- Graduate Program in Chemistry, Facultad de Química Universidad de la República Pando Uruguay
| | - Leticia Vidal
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Pando Canelones Uruguay
| | | | - Gastón Ares
- Sensometrics & Consumer Science, Instituto Polo Tecnológico de Pando, Facultad de Química Universidad de la República Pando Canelones Uruguay
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3
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Determinants of quality, specificity, and stability of emotional episodic memories in a fine-dining context. Int J Gastron Food Sci 2022. [DOI: 10.1016/j.ijgfs.2022.100511] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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5
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Liu DT, Besser G, Renner B, Seyferth S, Hummel T, Mueller CA. Retronasal olfactory function in patients with smell loss but subjectively normal flavor perception. Laryngoscope 2019; 130:1629-1633. [PMID: 31471971 PMCID: PMC7318622 DOI: 10.1002/lary.28258] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/22/2019] [Revised: 07/24/2019] [Accepted: 08/09/2019] [Indexed: 11/11/2022]
Abstract
OBJECTIVES The human sense of smell constitutes the main part of flavor perception. Typically, patients with loss of olfactory function complain of diminished perception during eating and drinking. However, some patients with smell loss still report normal enjoyment of foods. The aim of the present study was to compare orthonasal and retronasal olfactory function in patients with non-sinonasal smell loss and subjectively normal flavor perception. METHODS Nineteen patients (mean age [range] 52.0 [8-83 years]) with self-reported olfactory impairment but subjective normal flavor perception were included. Olfactory performance was assessed using the Sniffin' Sticks (TDI) for orthonasal and the Candy Smell Test (CST) for retronasal function. Visual analogue scales were used for self-assessment of odor (SOP), taste (STP), and flavor perception (SFP), ranging from 0 (no perception) to 10 (excellent perception). RESULTS Mean (SD) SFP was 8.0 (1.8). Mean (SD) orthonasal TDI-score of all patients was 14.4 (5.3, range 6-25.3) with 11 patients classified as anosmic and eight as hyposmic. Mean/SD retronasal CST-score was 8.8 (2.7, range 3-13) within the range of anosmia/hyposmia. No correlation was found between SFP and the CST (P = .62). CONCLUSION The present results showed that despite claiming normal flavor perception, our patients were ortho- and retronasally dysosmic using standard tests for olfactory function. Although other explanations could be possible, we suggest that this subjective flavor perception might be due to unconscious memory recall from previously experienced cross-modal sensory interactions. LEVEL OF EVIDENCE 4 Laryngoscope, 130:1629-1633, 2020.
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Affiliation(s)
- David Tianxiang Liu
- Department of Otorhinolaryngology, Medical University of Vienna, Vienna, Austria
| | - Gerold Besser
- Department of Otorhinolaryngology, Medical University of Vienna, Vienna, Austria
| | - Bertold Renner
- Institute of Experimental and Clinical Pharmacology and Toxicology, Friedrich-Alexander University Erlangen-Nürnberg, Erlangen, Germany
| | - Stefan Seyferth
- Division of Pharmaceutics, Friedrich-Alexander University Erlangen-Nürnberg, Erlangen, Germany
| | - Thomas Hummel
- Smell and Taste Clinic, Department of Otorhinolaryngology, TU Dresden, Dresden, Germany
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Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy. BEVERAGES 2018. [DOI: 10.3390/beverages4040073] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
Abstract
Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the cognitive strategy employed by panelists, the effects may disappear, e.g., forcing panelists into an analytical strategy to control for dumping may not be able to reveal perceptual interactions. Previous studies have largely focused on solutions and model foods, and did not test stimuli or concentrations relevant to real food applications. This study addresses these gaps: 18 vanilla flavored sucrose milks, varying between 0–0.75% (w/w) two-fold vanilla, and 0–5% (w/w) sucrose, were rated by 108 panelists for liking and perceived sweetness, vanilla flavor, milk flavor, and thickness. Interactions between vanilla and sucrose were measured using deviations of real mixtures from additive models (via the isobole method), indicating vanilla aroma does enhance perceived sweetness. However, the sweetness enhancing effect of vanilla aroma was not as pronounced as that of sucrose on vanilla flavor. Measurable cross-modal interactions occur despite using an analytical cognitive strategy. More work is needed to investigate the influence of perceptual strategy on the degree of taste-aroma interactions in real foods.
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Adámek M, Adámková A, Mlček J, Borkovcová M, Bednářová M. Acceptability and sensory evaluation of energy bars and protein bars enriched with edible insect. POTRAVINARSTVO 2018. [DOI: 10.5219/925] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Lestringant P, Delarue J, Heymann H. Do panelists memorize products when performing descriptive analysis on few products? J SENS STUD 2017. [DOI: 10.1111/joss.12305] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Pauline Lestringant
- Departments of Food Science and Technology and Viticulture & Enology; University of California; Davis California
| | - Julien Delarue
- UMR Ingénierie Procédés Aliments, AgroParisTech, INRA; Université Paris-Saclay; 91300 Massy France
| | - Hildegarde Heymann
- Departments of Food Science and Technology and Viticulture & Enology; University of California; Davis California
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Rosi A, Mena P, Scazzina F, Marino B, Daneyko O, Fasano F, Di Dio C, Riggio L, Brighenti F. Food perception at lunchtime does not depend on the nutritional and perceived characteristics of breakfast. Int J Food Sci Nutr 2017; 69:628-639. [PMID: 29199495 DOI: 10.1080/09637486.2017.1401981] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
Breakfast consumption can entail nutritional advantages positively affecting food choices. This study investigated the effect of minor changes in breakfast composition on the perceived attributes of foods, both at breakfast and at lunchtime. Four breakfasts were defined considering nutritional and perceptual factors. Three breakfasts varied just for a single cereal-based chocolate-containing food item, while a control breakfast mimicked fasting conditions. Breakfast perception was assessed before and after consumption. Subjects rated breakfast energy content on the basis of single items, while judged breakfast healthiness as a whole, suggesting that the combination of different ingredients can modify the perceived health value of foods. Additionally, 4 h after breakfast, a perceptual evaluation of lunch-related food images was performed, without differences among breakfasts. This study extends current knowledge on the relationship between subjective perceptual attributes and objective energy value and food composition, as well as on breakfast impact on food perception at lunchtime.
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Affiliation(s)
- Alice Rosi
- a Human Nutrition Unit, Department of Food and Drug , University of Parma , Parma , Italy
| | - Pedro Mena
- a Human Nutrition Unit, Department of Food and Drug , University of Parma , Parma , Italy
| | - Francesca Scazzina
- a Human Nutrition Unit, Department of Food and Drug , University of Parma , Parma , Italy
| | - Barbara Marino
- b Department of Psychology , University of Milano-Bicocca , Milano , Italy
| | - Olga Daneyko
- c Department Psychology, Sociology and Politics , Sheffield Hallam University , England , UK
| | - Fabrizio Fasano
- d Department of Medicine and Surgery , University of Parma , Parma , Italy
| | - Cinzia Di Dio
- e Department of Psychology , Università Cattolica del Sacro Cuore , Milan , Italy
| | - Lucia Riggio
- d Department of Medicine and Surgery , University of Parma , Parma , Italy
| | - Furio Brighenti
- a Human Nutrition Unit, Department of Food and Drug , University of Parma , Parma , Italy
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Hoogeveen HR, Jolij J, ter Horst GJ, Lorist MM. Brain Potentials Highlight Stronger Implicit Food Memory for Taste than Health and Context Associations. PLoS One 2016; 11:e0154128. [PMID: 27213567 PMCID: PMC4877055 DOI: 10.1371/journal.pone.0154128] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/23/2015] [Accepted: 04/08/2016] [Indexed: 11/19/2022] Open
Abstract
Increasingly consumption of healthy foods is advised to improve population health. Reasons people give for choosing one food over another suggest that non-sensory features like health aspects are appreciated as of lower importance than taste. However, many food choices are made in the absence of the actual perception of a food's sensory properties, and therefore highly rely on previous experiences of similar consumptions stored in memory. In this study we assessed the differential strength of food associations implicitly stored in memory, using an associative priming paradigm. Participants (N = 30) were exposed to a forced-choice picture-categorization task, in which the food or non-food target images were primed with either non-sensory or sensory related words. We observed a smaller N400 amplitude at the parietal electrodes when categorizing food as compared to non-food images. While this effect was enhanced by the presentation of a food-related word prime during food trials, the primes had no effect in the non-food trials. More specifically, we found that sensory associations are stronger implicitly represented in memory as compared to non-sensory associations. Thus, this study highlights the neuronal mechanisms underlying previous observations that sensory associations are important features of food memory, and therefore a primary motive in food choice.
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Affiliation(s)
- Heleen R. Hoogeveen
- Top Institute Food and Nutrition, P.O. Box 557 6700 AN, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, University of Groningen, Antonius Deusinglaan 2, 9713 AW, Groningen, the Netherlands
- * E-mail:
| | - Jacob Jolij
- Department of Experimental Psychology, University of Groningen, Grote Kruisstraat 2/1, 9712 TS, Groningen, the Netherlands
| | - Gert J. ter Horst
- Top Institute Food and Nutrition, P.O. Box 557 6700 AN, Wageningen, the Netherlands
- Neuroimaging Center Groningen, University Medical Center Groningen, University of Groningen, Antonius Deusinglaan 2, 9713 AW, Groningen, the Netherlands
| | - Monicque M. Lorist
- Neuroimaging Center Groningen, University Medical Center Groningen, University of Groningen, Antonius Deusinglaan 2, 9713 AW, Groningen, the Netherlands
- Department of Experimental Psychology, University of Groningen, Grote Kruisstraat 2/1, 9712 TS, Groningen, the Netherlands
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Doets EL, Kremer S. The silver sensory experience – A review of senior consumers’ food perception, liking and intake. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2015.08.010] [Citation(s) in RCA: 42] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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12
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Research challenges and methods to study food preferences in school-aged children: A review of the last 15years. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2015.07.010] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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Köster EP, Mojet J. From mood to food and from food to mood: A psychological perspective on the measurement of food-related emotions in consumer research. Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.04.006] [Citation(s) in RCA: 101] [Impact Index Per Article: 11.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Mojet J, Dürrschmid K, Danner L, Jöchl M, Heiniö RL, Holthuysen N, Köster E. Are implicit emotion measurements evoked by food unrelated to liking? Food Res Int 2015. [DOI: 10.1016/j.foodres.2015.06.031] [Citation(s) in RCA: 57] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Ferriday D, Bosworth ML, Lai S, Godinot N, Martin N, Martin AA, Rogers PJ, Brunstrom JM. Effects of eating rate on satiety: A role for episodic memory? Physiol Behav 2015; 152:389-96. [PMID: 26143189 PMCID: PMC4664113 DOI: 10.1016/j.physbeh.2015.06.038] [Citation(s) in RCA: 25] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2015] [Revised: 06/22/2015] [Accepted: 06/28/2015] [Indexed: 11/03/2022]
Abstract
Eating slowly is associated with a lower body mass index. However, the underlying mechanism is poorly understood. Here, our objective was to determine whether eating a meal at a slow rate improves episodic memory for the meal and promotes satiety. Participants (N=40) consumed a 400ml portion of tomato soup at either a fast (1.97ml/s) or a slow (0.50ml/s) rate. Appetite ratings were elicited at baseline and at the end of the meal (satiation). Satiety was assessed using; i) an ad libitum biscuit 'taste test' (3h after the meal) and ii) appetite ratings (collected 2h after the meal and after the ad libitum snack). Finally, to evaluate episodic memory for the meal, participants self-served the volume of soup that they believed they had consumed earlier (portion size memory) and completed a rating of memory 'vividness'. Participants who consumed the soup slowly reported a greater increase in fullness, both at the end of the meal and during the inter-meal interval. However, we found little effect of eating rate on subsequent ad libitum snack intake. Importantly, after 3h, participants who ate the soup slowly remembered eating a larger portion. These findings show that eating slowly promotes self-reported satiation and satiety. For the first time, they also suggest that eating rate influences portion size memory. However, eating slowly did not affect ratings of memory vividness and we found little evidence for a relationship between episodic memory and satiety. Therefore, we are unable to conclude that episodic memory mediates effects of eating rate on satiety.
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Affiliation(s)
- Danielle Ferriday
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK.
| | - Matthew L Bosworth
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
| | - Samantha Lai
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
| | - Nicolas Godinot
- Behavior and Perception Group, Nestlé Research Centre, Switzerland
| | - Nathalie Martin
- Behavior and Perception Group, Nestlé Research Centre, Switzerland
| | - Ashley A Martin
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
| | - Peter J Rogers
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
| | - Jeffrey M Brunstrom
- Nutrition and Behaviour Unit, School of Experimental Psychology, University of Bristol, UK
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Memory processes in the development of reduced-salt foods. Appetite 2014; 83:125-134. [DOI: 10.1016/j.appet.2014.08.019] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/17/2013] [Revised: 07/25/2014] [Accepted: 08/13/2014] [Indexed: 11/24/2022]
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17
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Parma V, Castiello U, Köster EP, Mojet J. Selecting food. The contribution of memory, liking, and action. Appetite 2014; 76:186-96. [PMID: 24560690 DOI: 10.1016/j.appet.2014.02.003] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2013] [Revised: 02/01/2014] [Accepted: 02/05/2014] [Indexed: 11/28/2022]
Abstract
The goal of the present experiment was twofold: identifying similarities and differences between flavour memory and visual memory mechanisms and investigating whether kinematics could serve as an implicit measure for food selection. To test flavour and visual memory an 'implicit' paradigm to represent real-life situations in a controlled lab setting was implemented. A target, i.e., a piece of cake shaped like either an orange or a tangerine, covered with either orange- or a tangerine-flavoured icing, was provided to participants on Day 1. On Day 2, without prior notice, participants were requested to recognize the target amongst a set of distractors, characterized by various flavours (orange vs. tangerine) and/or sizes (orange-like vs. tangerine-like). Similarly, targets and distractors consisting of 2D figures varying in shape and size were used to assess visual memory. Reach-to-grasp kinematics towards the targets were recorded and analysed by means of digitalization techniques. Correlations between kinematic parameters, memory and liking for each food item were also calculated. Results concerned with memory recollection indices provided evidence of different key mechanisms which could be based either on novelty of flavour memory or visual memory, respectively. To a moderate extent, kinematics may serve as an implicit index of food selection processes.
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Affiliation(s)
- Valentina Parma
- Department of General Psychology, University of Padova, Padova, Italy.
| | - Umberto Castiello
- Department of General Psychology, University of Padova, Padova, Italy
| | - Egon Peter Köster
- Psychology Department, Helmholtz Institute, Utrecht University, Utrecht, The Netherlands
| | - Jos Mojet
- Wageningen-UR, Food and Bio-based Research, Wageningen, The Netherlands
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Köster EP, Møller P, Mojet J. A "Misfit" Theory of Spontaneous Conscious Odor Perception (MITSCOP): reflections on the role and function of odor memory in everyday life. Front Psychol 2014; 5:64. [PMID: 24575059 PMCID: PMC3920064 DOI: 10.3389/fpsyg.2014.00064] [Citation(s) in RCA: 37] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2013] [Accepted: 01/16/2014] [Indexed: 01/12/2023] Open
Abstract
Our senses have developed as an answer to the world we live in (Gibson, 1966) and so have the forms of memory that accompany them. All senses serve different purposes and do so in different ways. In vision, where orientation and object recognition are important, memory is strongly linked to identification. In olfaction, the guardian of vital functions such as breathing and food ingestion, perhaps the most important (and least noticed and researched) role of odor memory is to help us not to notice the well-known odors or flavors in our everyday surroundings, but to react immediately to the unexpected ones. At the same time it provides us with a feeling of safety when our expectancies are met. All this happens without any smelling intention or conscious knowledge of our expectations. Identification by odor naming is not involved in this and people are notoriously bad at it. Odors are usually best identified via the episodic memory of the situation in which they once occurred. Spontaneous conscious odor perception normally only occurs in situations where attention is demanded, either because the inhaled air or the food smell is particularly good or particularly bad and people search for its source or because people want to actively enjoy the healthiness and pleasantness of their surroundings or food. Odor memory is concerned with novelty detection rather than with recollection of odors. In this paper, these points are illustrated with experimental results and their consequences for doing ecologically valid odor memory research are drawn. Furthermore, suggestions for ecologically valid research on everyday odor memory and some illustrative examples are given.
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Affiliation(s)
- Egon P. Köster
- Psychological Laboratory, Helmholtz Institute, Utrecht UniversityUtrecht, Netherlands
| | - Per Møller
- Department of Food Science, University of CopenhagenFrederiksberg, Denmark
| | - Jozina Mojet
- Wageningen – UR, Food and Biobased ResearchWageningen, Netherlands
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Kremer S, Shimojo R, Holthuysen N, Köster E, Mojet J. Consumer acceptance of salt-reduced “soy sauce” bread over repeated in home consumption. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.12.001] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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20
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Laureati M, Pagliarini E. Learning and retention time effect on memory for sweet taste in children. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.11.003] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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Wilson AD. Diverse applications of electronic-nose technologies in agriculture and forestry. SENSORS (BASEL, SWITZERLAND) 2013; 13:2295-348. [PMID: 23396191 PMCID: PMC3649433 DOI: 10.3390/s130202295] [Citation(s) in RCA: 126] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/01/2012] [Revised: 01/30/2013] [Accepted: 01/30/2013] [Indexed: 12/14/2022]
Abstract
Electronic-nose (e-nose) instruments, derived from numerous types of aroma-sensor technologies, have been developed for a diversity of applications in the broad fields of agriculture and forestry. Recent advances in e-nose technologies within the plant sciences, including improvements in gas-sensor designs, innovations in data analysis and pattern-recognition algorithms, and progress in material science and systems integration methods, have led to significant benefits to both industries. Electronic noses have been used in a variety of commercial agricultural-related industries, including the agricultural sectors of agronomy, biochemical processing, botany, cell culture, plant cultivar selections, environmental monitoring, horticulture, pesticide detection, plant physiology and pathology. Applications in forestry include uses in chemotaxonomy, log tracking, wood and paper processing, forest management, forest health protection, and waste management. These aroma-detection applications have improved plant-based product attributes, quality, uniformity, and consistency in ways that have increased the efficiency and effectiveness of production and manufacturing processes. This paper provides a comprehensive review and summary of a broad range of electronic-nose technologies and applications, developed specifically for the agriculture and forestry industries over the past thirty years, which have offered solutions that have greatly improved worldwide agricultural and agroforestry production systems.
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Affiliation(s)
- Alphus D Wilson
- USDA Forest Service, Southern Research Station, Center for Bottomland Hardwoods Research, Southern Hardwoods Laboratory, Stoneville, MS 38776, USA.
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Robinson E, Blissett J, Higgs S. The influence of recent tasting experience on expected liking for foods. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.07.001] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Hoehl K, Schoenberger GU, Schwarz K, Busch-Stockfisch M. Is Perception of Sucrose and Caffeine Affected by Training or Experience? Monitoring Training Effects in Female Subjects over a Half-Year Period. J SENS STUD 2012. [DOI: 10.1111/joss.12016] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Karolin Hoehl
- Foundation for Healthy Nutrition; Dr Rainer Wild-Stiftung; Mittelgewannweg 10 69123 Heidelberg Germany
- Faculty Life Sciences; Department Food Sciences and Home Economics; University of Applied Sciences Hamburg; Lohbrügger Kirchstraße 65 21033 Hamburg Germany
| | - Gesa U. Schoenberger
- Foundation for Healthy Nutrition; Dr Rainer Wild-Stiftung; Mittelgewannweg 10 69123 Heidelberg Germany
| | - Karin Schwarz
- Faculty of Agricultural and Nutritional Science; Institute for Human Nutrition and Food Science; Department Food Technology; Christian-Albrechts-Universität zu Kiel; Kiel Germany
| | - Mechthild Busch-Stockfisch
- Faculty Life Sciences; Department Food Sciences and Home Economics; University of Applied Sciences Hamburg; Lohbrügger Kirchstraße 65 21033 Hamburg Germany
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Chambaron S, De Facq P, Virely X, Chabanet C, Issanchou S, Sulmont-Rossé C. Impact of Retention Interval on Recognition of a New Sensory Variant of Orange Juice. CHEMOSENS PERCEPT 2012. [DOI: 10.1007/s12078-012-9132-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Møller P, Köster EP, Dijkman N, de Wijk R, Mojet J. Same–Different Reaction Times to Odors: Some Unexpected Findings. CHEMOSENS PERCEPT 2012. [DOI: 10.1007/s12078-012-9124-x] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Morin-Audebrand L, Mojet J, Chabanet C, Issanchou S, Møller P, Köster E, Sulmont-Rossé C. The role of novelty detection in food memory. Acta Psychol (Amst) 2012; 139:233-8. [PMID: 22078108 DOI: 10.1016/j.actpsy.2011.10.003] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2010] [Revised: 10/09/2011] [Accepted: 10/11/2011] [Indexed: 11/17/2022] Open
Abstract
Memory plays a central role in food choice. Recent studies focusing on food memory in everyday eating and drinking behaviour used a paradigm based on incidental learning of target foods and unexpected memory testing, demanding recognition of the target among distractors, which deviate slightly from the target. Results question the traditional view of memory as reactivation of previous experiences. Comparison of data from several experiments shows that in incidentally learned memory, distractors are rejected, while original targets are not recognised better than by chance guessing. Food memory is tuned at detecting novelty and change, rather than at recognising a previously encountered food.
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Affiliation(s)
- Léri Morin-Audebrand
- Centre des Sciences du Goût et de l'Alimentation, UMR CNRS, UMR INRA, Université de Bourgogne, Agrosup Dijon, France
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28
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Zucco GM, Aiello L, Turuani L, Köster E. Odor-evoked autobiographical memories: age and gender differences along the life span. Chem Senses 2011; 37:179-89. [PMID: 21934100 DOI: 10.1093/chemse/bjr089] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Odors are powerful in bringing back old and vivid memories bearing emotional content. This inherent hedonic property of olfactory stimuli makes this sensory modality particularly suitable for studying autobiographical memory. In the present work, adolescents (first experiment), young adults (second experiment), and elderly (third experiment) of both sexes were asked to smell 10 familiar odorants and to report if these odorants evoked personal autobiographical memories or referential memories (i.e., names and objects). The participants were then required to link these memories to triplets of words using the progressive elaboration method of the Loci mnemonic. The aim of the study was to investigate whether 1) odorants evoking autobiographical memories led to faster reaction times (RTs) and to a greater number of correct responses in the recall of the items associated to such memories than do odorants evoking referential memories, 2) females differed from males on the above tasks along with the life span, and 3) the preferential codes (i.e., autobiographical or referential) attributed to the odorants vary according to gender and age. In general, it was observed that the way in which the odorants were encoded affected the subsequent retrieval. Indeed, data analyses have shown that odorants evoking autobiographical memories lead to faster RTs (experiments 2 and 3) and that females outperform males (experiments 1 and 2). However, these effects are greatly age and gender dependent. Furthermore, females are more prone than males to code the odorants autobiographically (as shown by the higher amount of autobiographical experiences that they have provided at all ages relative to males). Results are discussed in terms of developmental differences and odor-emotion links and the possible role of odors and autobiographical memory in learning and retrieval of other items.
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Process-specific prefrontal contributions to episodic encoding and retrieval of tastes: A functional NIRS study. Neuroimage 2011; 54:1578-88. [DOI: 10.1016/j.neuroimage.2010.08.016] [Citation(s) in RCA: 33] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2010] [Revised: 06/10/2010] [Accepted: 08/06/2010] [Indexed: 11/24/2022] Open
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Booth DA, Freeman RPJ, Konle M, Wainwright CJ, Sharpe O. Perception as Interacting Psychophysical Functions. Could the Configuring of Features Replace a Specialised Receptor? Perception 2011; 40:509-29. [DOI: 10.1068/p6688] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
Abstract
This paper illustrates how perception is achieved through interactions among the psychophysical functions of judged features of an object. The theory is that the perceiver places processed features in a multidimensional space of discriminal processes. Each dimension is scaled in units of discrimination performance. The zero coordinate of each feature is its level in an internal standard (norm) established by previous experience of that category of object in context. Experiments are reported which show that one, two, or three concurrent single-featured objects matched the multiple features of another object in two ways. Either stimulation from the two objects had discrimination distances from norm that added, or the stimulation by one object was processed through a concept describing stimulation by the other object. It follows that, in this case, perception via a receptor for the multi-featured object can be replaced by a point of balance among receptors for each single feature. The object with its own receptor is the gustatory stimulant L-glutamic acid as its monosodium salt. The features that stimulate diverse gustatory receptors of their own are sodium chloride, citric acid, sucrose, and caffeine. A more complex approach to dimensional coding was developed earlier for photoreceptors in colour judgments. The present approach is modality independent, mathematically simple, and economical in experimental data.
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Affiliation(s)
- David A Booth
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Richard P J Freeman
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Melanie Konle
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Clare J Wainwright
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
| | - Oliver Sharpe
- School of Psychology, College of Life and Environmental Sciences, University of Birmingham, Edgbaston, Birmingham B15 2TT, UK
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How trigeminal, taste and aroma perceptions are affected in mint-flavored carbonated beverages. Food Qual Prefer 2010. [DOI: 10.1016/j.foodqual.2010.05.021] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Barham P, Skibsted LH, Bredie WLP, Frøst MB, Møller P, Risbo J, Snitkjaer P, Mortensen LM. Molecular gastronomy: a new emerging scientific discipline. Chem Rev 2010; 110:2313-65. [PMID: 20170128 PMCID: PMC2855180 DOI: 10.1021/cr900105w] [Citation(s) in RCA: 130] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2009] [Indexed: 11/30/2022]
Affiliation(s)
- Peter Barham
- Department of Physics, University of Bristol, H. H. Wills Physics Laboratory, Tyndall Avenue, Bristol, United Kingdom BS8 1TL
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Facial expressions in school-aged children are a good indicator of ‘dislikes’, but not of ‘likes’. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2009.07.002] [Citation(s) in RCA: 80] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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36
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Prescott J. Rating a New Hedonic Scale: A Commentary on "Derivation and Evaluation of a Labeled Hedonic Scale" by Lim, Wood and Green. Chem Senses 2009; 34:735-7. [DOI: 10.1093/chemse/bjp072] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
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Labbe D, Almiron-Roig E, Hudry J, Leathwood P, Schifferstein H, Martin N. Sensory basis of refreshing perception: Role of psychophysiological factors and food experience. Physiol Behav 2009; 98:1-9. [PMID: 19375436 DOI: 10.1016/j.physbeh.2009.04.007] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/08/2008] [Revised: 04/07/2009] [Accepted: 04/08/2009] [Indexed: 10/20/2022]
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40
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Morin-Audebrand L, Laureati M, Sulmont-Rossé C, Issanchou S, Köster E, Mojet J. Different sensory aspects of a food are not remembered with equal acuity. Food Qual Prefer 2009. [DOI: 10.1016/j.foodqual.2007.09.003] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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BITNES JANNA, UELAND ØYDIS, MØLLER PER, MARTENS MAGNI. RELIABILITY OF SENSORY ASSESSORS: ISSUES OF COMPLEXITY. J SENS STUD 2009. [DOI: 10.1111/j.1745-459x.2008.00193.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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BITNES JANNA, UELAND ØYDIS, MØLLER PER, MARTENS MAGNI. RELIABILITY OF SENSORY ASSESSORS: ISSUES OF RETENTION AND LEARNING. J SENS STUD 2008. [DOI: 10.1111/j.1745-459x.2008.00191.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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45
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Yeomans MR, Chambers L, Blumenthal H, Blake A. The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream. Food Qual Prefer 2008. [DOI: 10.1016/j.foodqual.2008.02.009] [Citation(s) in RCA: 215] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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46
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Laureati M, Morin-Audebrand L, Pagliarini E, Sulmont-Rossé C, Köster E, Mojet J. Food memory and its relation with age and liking: An incidental learning experiment with children, young and elderly people. Appetite 2008; 51:273-82. [DOI: 10.1016/j.appet.2008.02.019] [Citation(s) in RCA: 30] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/30/2007] [Revised: 01/10/2008] [Accepted: 02/22/2008] [Indexed: 11/17/2022]
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The effects of a reduced-sodium, high-potassium salt substitute on food taste and acceptability in rural northern China. Br J Nutr 2008; 101:1088-93. [PMID: 18710605 DOI: 10.1017/s0007114508042360] [Citation(s) in RCA: 54] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
A potassium chloride-containing salt substitute lowers blood pressure levels, but its overall acceptability has been of concern due to its potential adverse effects on food taste. In a large-scale, blinded randomised trial evaluating the comparative effects of a salt substitute (65 % sodium chloride, 25 % potassium chloride and 10 % magnesium sulphate) and a normal salt (100 % sodium chloride) on blood pressure, we collected data on the saltiness, flavour and overall acceptability of food. We performed this at baseline, 1, 6 and 12 months post-randomisation using 100 mm visual analogue scales for assessments of both home-cooked foods and a standard salty soup. The mean age of the 608 participants from rural northern China was 60 years and 56 % of them were females. In the primary analyses, the changes in the saltiness, flavour and overall acceptability of both home-cooked foods and a standard salty soup were not different between the randomised groups (all P>0.08). In the secondary analyses, weighting each of the data points according to the lengths of the respective follow-up intervals, the flavour of both home-cooked foods (mean difference = - 1.8 mm, P = 0.045) and a standard salty soup (mean difference = - 1.9 mm, P = 0.03) was slightly weaker in the salt substitute group. We conclude that salt substitution is both an effective and an acceptable means of blood pressure control. Possible small differences in flavour did not importantly deter the use of the salt substitute in this study group, although the acceptability of the salt substitute by a more general population group would need to be confirmed.
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Le Berre E, Beno N, Ishii A, Chabanet C, Etievant P, Thomas-Danguin T. Just Noticeable Differences in Component Concentrations Modify the Odor Quality of a Blending Mixture. Chem Senses 2008; 33:389-95. [DOI: 10.1093/chemse/bjn006] [Citation(s) in RCA: 66] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022] Open
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