1
|
da Quinta N, Baranda A, Ríos Y, Llorente R, Naranjo AB, Martinez de Marañón I. Children's physiological and behavioural response evoked by the observation, olfaction, manipulation, and consumption of food textures. Part 1: Liquid products. Food Res Int 2023; 165:112495. [PMID: 36869505 DOI: 10.1016/j.foodres.2023.112495] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2022] [Revised: 12/09/2022] [Accepted: 01/20/2023] [Indexed: 01/26/2023]
Abstract
Children are thought to prefer homogeneous and simple textures that are easy to manipulate in the mouth. Although scientific research has been done on children's acceptance for food textures, there is a lack of knowledge regarding the emotional response elicited by textures in this group of population. Physiological and behavioural methods could be an appropriate approach to measure food-evoked emotions in children since they require a low cognitive effort and allow a real-time measure. In this regard, a study that combined the measure of skin conductance response (SCR) and facial expressions was conducted: (i) to provide a first insight into food-evoked emotions induced by liquid food products that only vary in texture, (ii) to capture the emotional response evoked by the observation, olfaction, manipulation, and consumption of the products, and (iii) to overcome methodological drawbacks that are frequently associated to these methods. To achieve these goals, 50 children (5-12 yrs old) evaluated three liquids designed to only vary in texture (from slightly thick to extremely thick), following four sensory tasks: observation, olfaction, manipulation, and consumption. After each sample was tasted, children rated liking with a 7-pt hedonic scale. Facial expressions and SCR were monitored during the test, and they were analysed as action units (AUs) and basic emotions as well as changes in SCR. Results showed that the extremely thick liquid was less liked by the children and induced a more negative emotional response, whereas the slightly thick liquid was more liked and evoked a more positive emotional response. The combined method used in this study showed good discrimination ability among the three samples tested, obtaining the best discrimination during the manipulation task. The codification of the AUs located in the upper side of the face allowed us to measure the emotional response evoked by the consumption of the liquids, without the artifacts caused by the oral processing of the products. This study provides a child-friendly approach to be used during the sensory evaluation of food products in a broad range of sensory tasks minimising the methodological drawbacks.
Collapse
Affiliation(s)
- N da Quinta
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain; University of the Basque Country (UPV/EHU), Facultad de Farmacia, Paseo de La Universidad, 7, 01006 Vitoria-Gasteiz, Spain.
| | - A Baranda
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - Y Ríos
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - R Llorente
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - A B Naranjo
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| | - I Martinez de Marañón
- AZTI, Food Research, Basque Research and Technological Alliance (BRTA), Parque Tecnológico de Bizkaia, Astondo Bidea, Edificio 609, 48160 Derio, Bizkaia, Spain
| |
Collapse
|
2
|
Mastinu M, Melis M, Yousaf NY, Barbarossa IT, Tepper BJ. Emotional responses to taste and smell stimuli: Self-reports, physiological measures, and a potential role for individual and genetic factors. J Food Sci 2022; 88:65-90. [PMID: 36169921 DOI: 10.1111/1750-3841.16300] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2022] [Revised: 06/24/2022] [Accepted: 07/26/2022] [Indexed: 11/30/2022]
Abstract
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.
Collapse
Affiliation(s)
- Mariano Mastinu
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy.,Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | - Melania Melis
- Department of Biomedical Sciences, University of Cagliari, Monserrato, Italy
| | - Neeta Y Yousaf
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| | | | - Beverly J Tepper
- Center for Sensory Sciences & Innovation & Department of Food Science, Rutgers University, New Brunswick, New Jersey, USA
| |
Collapse
|
3
|
The who, what, where, when, why and how of measuring emotional response to food. A systematic review. Food Qual Prefer 2022. [DOI: 10.1016/j.foodqual.2022.104607] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
|
4
|
Food olfactory cues reactivity in individuals with obesity and the contribution of alexithymia. Appetite 2021; 169:105827. [PMID: 34843753 DOI: 10.1016/j.appet.2021.105827] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2021] [Revised: 11/21/2021] [Accepted: 11/24/2021] [Indexed: 11/21/2022]
Abstract
Obesity has been associated with increased reward sensitivity to food stimuli, but a few studies have addressed this issue by using odors. This study investigated whether obesity is associated with increased liking and wanting of food odors and whether alexithymia, a psychological construct characterized by diminished affective abilities, contributes to altered responsiveness to food. Liking and wanting for food and pleasant non-food odors were measured through explicit (self-report ratings) and implicit measures (heart rate and skin conductance) in 23 women with healthy weight (HW) and 20 women with overweight/obesity (OW/OB). Differently from the HW group, the OW/OB group explicitly liked food odors less than non-food odors; but, at the implicit level, there were no differences in heart rate response for both types of odors, indicating that they were equally liked. Moreover, at variance with the HW group, the OW/OB group did not exhibit increased skin conductance response for food compared to nonfood odors. Alexithymia was associated with increased implicit liking and explicit wanting of food odors, in particular in the HW group. These findings show that obesity is characterized by high levels of implicit food liking and low levels of implicit food wanting. Moreover, both affective and motivational responses to food reward seem to be affected by alexithymia, which should be taken into account by studies evaluating the effect of cue exposure intervention for obesity treatment.
Collapse
|
5
|
Bontempi C, Jacquot L, Brand G. Sex Differences in Odor Hedonic Perception: An Overview. Front Neurosci 2021; 15:764520. [PMID: 34733137 PMCID: PMC8558558 DOI: 10.3389/fnins.2021.764520] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 09/27/2021] [Indexed: 11/28/2022] Open
Abstract
Odor hedonic evaluation (pleasant/unpleasant) is considered as the first and one of the most prominent dimension in odor perception. While sex differences in human olfaction have been extensively explored, gender effect in hedonic perception appears to be less considered. However, a number of studies have included comparisons between men and women, using different types of measurements (psychophysical, psychophysiological,…). This overview presents experimental works with non-specific and body odors separately presented as well as experimental studies comparing healthy participants vs patients with psychiatric disorders. Contrary to sensitivity, identification or discrimination, the overall literature tends to prove that no so clear differences occur in odor hedonic judgment between men and women. On the whole, gender effect appears more marked for body than non-specific odors and is almost never reported in psychiatric diseases. These findings are discussed in relation to the processes classically implied in pleasantness rating and emotional processes.
Collapse
Affiliation(s)
- Charlotte Bontempi
- Laboratoire de Recherches Intégratives en Neurosciences et Psychologie Cognitive – UR481, Université de Franche-Comté, Besançon, France
| | - Laurence Jacquot
- Laboratoire de Recherches Intégratives en Neurosciences et Psychologie Cognitive – UR481, Université de Franche-Comté, Besançon, France
| | - Gérard Brand
- Laboratoire de Recherches Intégratives en Neurosciences et Psychologie Cognitive – UR481, Université de Franche-Comté, Besançon, France
- CSGA Centre des Sciences du Goût et de l’Alimentation, Dijon, France
| |
Collapse
|
6
|
Feldmeyer A, Johnson A, Ennis JM. Emotional profiles elicited from orthonasal and retronasal perceptions of food (fruit) and non‐food (floral) aromas. FLAVOUR FRAG J 2021. [DOI: 10.1002/ffj.3655] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
|
7
|
Tonacci A, Billeci L, Di Mambro I, Marangoni R, Sanmartin C, Venturi F. Wearable Sensors for Assessing the Role of Olfactory Training on the Autonomic Response to Olfactory Stimulation. SENSORS 2021; 21:s21030770. [PMID: 33498830 PMCID: PMC7865293 DOI: 10.3390/s21030770] [Citation(s) in RCA: 23] [Impact Index Per Article: 7.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/31/2020] [Revised: 01/20/2021] [Accepted: 01/21/2021] [Indexed: 12/13/2022]
Abstract
Wearable sensors are nowadays largely employed to assess physiological signals derived from the human body without representing a burden in terms of obtrusiveness. One of the most intriguing fields of application for such systems include the assessment of physiological responses to sensory stimuli. In this specific regard, it is not yet known which are the main psychophysiological drivers of olfactory-related pleasantness, as the current literature has demonstrated the relationship between odor familiarity and odor valence, but has not clarified the consequentiality between the two domains. Here, we enrolled a group of university students to whom olfactory training lasting 3 months was administered. Thanks to the analysis of electrocardiogram (ECG) and galvanic skin response (GSR) signals at the beginning and at the end of the training period, we observed different autonomic responses, with higher parasympathetically-mediated response at the end of the period with respect to the first evaluation. This possibly suggests that an increased familiarity to the proposed stimuli would lead to a higher tendency towards relaxation. Such results could suggest potential applications to other domains, including personalized treatments based on odors and foods in neuropsychiatric and eating disorders.
Collapse
Affiliation(s)
- Alessandro Tonacci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), 56124 Pisa, Italy;
| | - Lucia Billeci
- Institute of Clinical Physiology, National Research Council of Italy (IFC-CNR), 56124 Pisa, Italy;
- Correspondence:
| | - Irene Di Mambro
- School of Engineering, University of Pisa, 56122 Pisa, Italy;
| | - Roberto Marangoni
- Department of Biology, University of Pisa, 56127 Pisa, Italy;
- Institute of Biophysics, National Resarch Council of Italy (IBF-CNR), Via Moruzzi 1, 56124 Pisa, Italy
| | - Chiara Sanmartin
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy; (C.S.); (F.V.)
| | - Francesca Venturi
- Department of Agriculture, Food and Environment, University of Pisa, 56124 Pisa, Italy; (C.S.); (F.V.)
- NexFood Srl, 57121 Livorno, Italy
| |
Collapse
|
8
|
Baccarani A, Brand G, Dacremont C, Valentin D, Brochard R. The influence of stimulus concentration and odor intensity on relaxing and stimulating perceived properties of odors. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2020.104030] [Citation(s) in RCA: 14] [Impact Index Per Article: 4.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
9
|
Loos HM, Schreiner L, Karacan B. A systematic review of physiological responses to odours with a focus on current methods used in event-related study designs. Int J Psychophysiol 2020; 158:143-157. [PMID: 33080292 DOI: 10.1016/j.ijpsycho.2020.08.014] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2020] [Revised: 07/15/2020] [Accepted: 08/26/2020] [Indexed: 12/28/2022]
Abstract
OBJECTIVES In odour research, there is still a lack of knowledge regarding the detailed understanding of the determinants and the magnitude of an odour's impact on human psychophysiology. Therefore, the present review aims to summarize current evidence on psychophysiological responses to olfactory events, to highlight diversity in research methods, and to provide recommendations for further research. MATERIAL AND METHODS Predefined search items were used for literature research in two databases, focussing on recent investigations of cardiac and electrodermal responses to short (<10 s) olfactory stimulations, combined with self-reports on odour experience, in a healthy population. The selected 27 publications were evaluated with regard to their methods and their findings on psychophysiological correlates of odour stimulation, following a conceptual scheme proposing mediating and moderating factors of physiological responses to odour stimuli. RESULTS The cardiac and electrodermal activity generally followed a discriminative pattern depending on the perceived pleasantness of an odour. Moreover, the trigeminal aspect of an odour stimulus became evident in electrodermal activity in several studies. Finally, for many of the here addressed potentially mediating and moderating variables, initial findings were obtained in some studies but these await corroboration by future research. With regard to the applied methodology, the reviewed studies were highly diverse, in terms of odour application, study design, and analysis of the time series data. CONCLUSIONS Future research is needed to advance our understanding of, and theoretical concepts beyond, psychophysiological responses to olfactory events, and to achieve experimentally validated methodological guidelines for psychophysiological measurements in olfaction research.
Collapse
Affiliation(s)
- Helene M Loos
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany; Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054 Erlangen, Germany.
| | - Linda Schreiner
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany; Chair of Aroma and Smell Research, Friedrich-Alexander-Universität Erlangen-Nürnberg, Henkestr. 9, 91054 Erlangen, Germany
| | - Brid Karacan
- Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Str. 35, 85354 Freising, Germany
| |
Collapse
|
10
|
The State of Automated Facial Expression Analysis (AFEA) in Evaluating Consumer Packaged Beverages. BEVERAGES 2020. [DOI: 10.3390/beverages6020027] [Citation(s) in RCA: 21] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/03/2023]
Abstract
In the late 1970s, analysis of facial expressions to unveil emotional states began to grow and flourish along with new technologies and software advances. Researchers have always been able to document what consumers do, but understanding how consumers feel at a specific moment in time is an important part of the product development puzzle. Because of this, biometric testing methods have been used in numerous studies, as researchers have worked to develop a more comprehensive understanding of consumers. Despite the many articles on automated facial expression analysis (AFEA), literature is limited in regard to food and beverage studies. There are no standards to guide researchers in setting up materials, processing data, or conducting a study, and there are few, if any, compilations of the studies that have been performed to determine whether any methodologies work better than others or what trends have been found. Through a systematic Preferred Reporting Items for Systematic Reviews and Meta-Analyses (PRISMA) review, 38 articles were found that were relevant to the research goals. The authors identified AFEA study methods that have worked and those that have not been as successful and noted any trends of particular importance. Key takeaways include a listing of commercial AFEA software, experimental methods used within the PRISMA analysis, and a comprehensive explanation of the critical methods and practices of the studies analyzed. Key information was analyzed and compared to determine effects on the study outcomes. Through analyzing the various studies, suggestions and guidance for conducting and analyzing data from AFEA experiments are discussed.
Collapse
|
11
|
Wearable Sensors to Characterize the Autonomic Nervous System Correlates of Food-Like Odors Perception: A Pilot Study. ELECTRONICS 2019. [DOI: 10.3390/electronics8121481] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Background: The sense of smell has been recently recognized as one of the most important sensory features in the human being, representing a reliable biomarker for a number of clinical conditions. The relationship between olfactory function and the person’s attitude towards food has frequently been investigated, often using questionnaires. The administration of minimally invasive methods for characterizing autonomic nervous system (ANS) functionality could help in objectivizing such measurements. Methods: The present study assessed ANS activation through the analysis of the electrocardiogram (ECG) and galvanic skin response (GSR) signals, in response to olfactory stimuli using non-invasive wearable devices. The ANS activation was also studied with respect to the odor familiarity, as well as with other olfactory and food dimensions (e.g., odor identification, odor pleasantness, food neophobia). Results: We demonstrated a significant activation of the ANS, in particular of its sympathetic branch, during the olfactory stimulation, with the ECG signal seen as more sensitive to detect ANS response to moderate olfactory stimuli rather than the GSR. Conclusions: When applied to a greater number of subjects, or to specific groups of patients, this methodology could represent a promising, reliable addition to diagnostic methods currently used in clinical settings.
Collapse
|
12
|
Toet A, Eijsman S, Liu Y, Donker S, Kaneko D, Brouwer AM, van Erp JB. The Relation Between Valence and Arousal in Subjective Odor Experience. CHEMOSENS PERCEPT 2019. [DOI: 10.1007/s12078-019-09275-7] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
|
13
|
Hirasawa Y, Shirasu M, Okamoto M, Touhara K. Subjective unpleasantness of malodors induces a stress response. Psychoneuroendocrinology 2019; 106:206-215. [PMID: 31003137 DOI: 10.1016/j.psyneuen.2019.03.018] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 12/01/2018] [Revised: 02/18/2019] [Accepted: 03/19/2019] [Indexed: 02/08/2023]
Abstract
Unpleasant odors impair our mood and may affect physical health, even when the odorants are not toxic. A possible cause for such negative effects is stress induced by odors; however, whether the unpleasantness itself elicited stress or not has not been clear. Thus, we examined whether unpleasantness of odors induced the stress responses of emotion, the hypothalamic-pituitary-adrenal (HPA) axis, and the sympathetic nervous system (SNS). Six experiments were conducted, where salivary cortisol or salivary alpha amylase (sAA), markers for activities of the HPA and the SNS, respectively, were measured, along with subjective ratings of odors and emotion. First, the responses to three malodors listed in the Offensive Odor Control Law in Japan were examined. While these odors were rated as unpleasant, and exposure to them increased anxiety, no response of the HPA was observed (experiment 1, n = 69). In contrast, an increase of the SNS activity was observed after exposure to two of the three malodors, while the SNS did not respond to pleasant odors (experiments 2-4, n = 35, 34 and 30). To examine the effect of unpleasantness further, the SNS response was examined while subjective unpleasantness of odors was manipulated by adding negative verbal information (experiment 5, n = 92), or by mixing in a pleasant odor (experiment 6, n = 35). The SNS responses upon inhalation of the same odorous substances were found to be dependent on whether they were perceived as unpleasant. Finally, a correlation analysis on the pooled data from experiments 2-6 showed that the odor-elicited SNS activity and anxiety were strongly correlated with perceived unpleasantness of odors. These results suggest that subjective unpleasantness of odors per se can induce the stress response of emotion and the SNS.
Collapse
Affiliation(s)
- Yukei Hirasawa
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, 113-8657, Japan; ERATO Touhara Chemosensory Signal Project, JST, The University of Tokyo, Tokyo, 113-8657, Japan
| | - Mika Shirasu
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, 113-8657, Japan; ERATO Touhara Chemosensory Signal Project, JST, The University of Tokyo, Tokyo, 113-8657, Japan
| | - Masako Okamoto
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, 113-8657, Japan; ERATO Touhara Chemosensory Signal Project, JST, The University of Tokyo, Tokyo, 113-8657, Japan.
| | - Kazushige Touhara
- Department of Applied Biological Chemistry, Graduate School of Agricultural and Life Sciences, The University of Tokyo, Tokyo, 113-8657, Japan; ERATO Touhara Chemosensory Signal Project, JST, The University of Tokyo, Tokyo, 113-8657, Japan; International Research Center for Neurointelligence (WPI-IRCN), The University of Tokyo Institutes for Advanced Study, Tokyo, 113-0033 Japan.
| |
Collapse
|
14
|
De Wijk R, Kaneko D, Dijksterhuis G, van Zoggel M, Schiona I, Visalli M, Zandstra E. Food perception and emotion measured over time in-lab and in-home. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.02.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
|
15
|
Spinelli S, Jaeger SR. What do we know about the sensory drivers of emotions in foods and beverages? Curr Opin Food Sci 2019. [DOI: 10.1016/j.cofs.2019.06.007] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
|
16
|
Tonacci A, Calderoni S, Billeci L, Maestro S, Fantozzi P, Ciuccoli F, Morales MA, Narzisi A, Muratori F. Autistic traits impact on olfactory processing in adolescent girls with Anorexia Nervosa restricting type. Psychiatry Res 2019; 274:20-26. [PMID: 30776708 DOI: 10.1016/j.psychres.2019.02.026] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 06/19/2018] [Revised: 01/03/2019] [Accepted: 02/11/2019] [Indexed: 10/27/2022]
Abstract
The correct functioning of the chemosensory pathway is pivotal for the attitude towards feeding. In some neuropsychiatric disorders, abnormalities of the sensory processing dramatically affect feeding behavior; however, evidences for an olfactory involvement in Anorexia Nervosa (AN) are still controversial. We administered a complete olfactory testing battery, the Sniffin' Sticks Extended Test, to a cohort of 19 girls with Restrictive Anorexia Nervosa (AN-R) and 19 healthy controls. A battery of questionnaires aiming to evaluate eating attitude, psychopathologic disorders and autistic traits was also administered. No difference was found between the two groups in any of the olfactory tasks. Despite the lack of correlation between olfaction and disease severity, however, olfactory performances were related to autistic traits in anorectic girls (r = -0.489, p = 0.039). Girls with AN-R do not appear to have an impaired olfactory function with respect to controls. However, a possible correlation between olfactory ability and autistic traits was discovered. In light of such findings, the role of possible relations between social functioning-related features and olfactory processing in AN-R is discussed.
Collapse
Affiliation(s)
- Alessandro Tonacci
- Institute of Clinical Physiology, National Research Council of Italy (CNR), Pisa, Italy
| | - Sara Calderoni
- IRCCS Fondazione Stella Maris, Pisa, Italy; Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy.
| | - Lucia Billeci
- Institute of Clinical Physiology, National Research Council of Italy (CNR), Pisa, Italy
| | | | | | | | - Maria Aurora Morales
- Institute of Clinical Physiology, National Research Council of Italy (CNR), Pisa, Italy
| | | | - Filippo Muratori
- IRCCS Fondazione Stella Maris, Pisa, Italy; Department of Clinical and Experimental Medicine, University of Pisa, Pisa, Italy
| |
Collapse
|
17
|
Toet A, Kaneko D, Ushiama S, Hoving S, de Kruijf I, Brouwer AM, Kallen V, van Erp JBF. EmojiGrid: A 2D Pictorial Scale for the Assessment of Food Elicited Emotions. Front Psychol 2018; 9:2396. [PMID: 30546339 PMCID: PMC6279862 DOI: 10.3389/fpsyg.2018.02396] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2018] [Accepted: 11/13/2018] [Indexed: 12/24/2022] Open
Abstract
Research on food experience is typically challenged by the way questions are worded. We therefore developed the EmojiGrid: a graphical (language-independent) intuitive self-report tool to measure food-related valence and arousal. In a first experiment participants rated the valence and the arousing quality of 60 food images, using either the EmojiGrid or two independent visual analog scales (VAS). The valence ratings obtained with both tools strongly agree. However, the arousal ratings only agree for pleasant food items, but not for unpleasant ones. Furthermore, the results obtained with the EmojiGrid show the typical universal U-shaped relation between the mean valence and arousal that is commonly observed for a wide range of (visual, auditory, tactile, olfactory) affective stimuli, while the VAS tool yields a positive linear association between valence and arousal. We hypothesized that this disagreement reflects a lack of proper understanding of the arousal concept in the VAS condition. In a second experiment we attempted to clarify the arousal concept by asking participants to rate the valence and intensity of the taste associated with the perceived food items. After this adjustment the VAS and EmojiGrid yielded similar valence and arousal ratings (both showing the universal U-shaped relation between the valence and arousal). A comparison with the results from the first experiment showed that VAS arousal ratings strongly depended on the actual wording used, while EmojiGrid ratings were not affected by the framing of the associated question. This suggests that the EmojiGrid is largely self-explaining and intuitive. To test this hypothesis, we performed a third experiment in which participants rated food images using the EmojiGrid without an associated question, and we compared the results to those of the first two experiments. The EmojiGrid ratings obtained in all three experiments closely agree. We conclude that the EmojiGrid appears to be a valid and intuitive affective self-report tool that does not rely on written instructions and that can efficiently be used to measure food-related emotions.
Collapse
Affiliation(s)
- Alexander Toet
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Daisuke Kaneko
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands.,Kikkoman Europe R&D Laboratory B.V., Wageningen, Netherlands
| | - Shota Ushiama
- Research and Development Department, Kikkoman Corporation, Noda, Japan
| | - Sofie Hoving
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Inge de Kruijf
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Anne-Marie Brouwer
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands
| | - Victor Kallen
- Department of Microbiology and Systems Biology, Netherlands Organisation for Applied Scientific Research (TNO), Zeist, Netherlands
| | - Jan B F van Erp
- Human Factors, Netherlands Organisation for Applied Scientific Research (TNO), Soesterberg, Netherlands.,Research Group Human Media Interaction, University of Twente, Enschede, Netherlands
| |
Collapse
|
18
|
Kaneko D, Toet A, Ushiama S, Brouwer AM, Kallen V, van Erp JBF. EmojiGrid: A 2D pictorial scale for cross-cultural emotion assessment of negatively and positively valenced food. Food Res Int 2018; 115:541-551. [PMID: 30599977 DOI: 10.1016/j.foodres.2018.09.049] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2018] [Revised: 09/13/2018] [Accepted: 09/21/2018] [Indexed: 02/07/2023]
Abstract
Because of the globalization of world food markets there is a growing need for valid and language independent self-assessment tools to measure food-related emotions. We recently introduced the EmojiGrid as a language-independent, graphical affective self-report tool. The EmojiGrid is a Cartesian grid that is labeled with facial icons (emoji) expressing different degrees of valence and arousal. Users can report their subjective ratings of valence and arousal by marking the location on the area of the grid that corresponds to the emoji that best represent their affective state when perceiving a given food or beverage. In a previous study we found that the EmojiGrid is robust, self-explaining and intuitive: valence and arousal ratings were independent of framing and verbal instructions. This suggests that the EmojiGrid may be a valuable tool for cross-cultural studies. To test this hypothesis, we performed an online experiment in which respondents from Germany (GE), Japan (JP), the Netherlands (NL) and the United Kingdom (UK) rated valence and arousal for 60 different food images (covering a large part of the affective space) using the EmojiGrid. The results show that the nomothetic relation between valence and arousal has the well-known U-shape for all groups. The European groups (GE, NL and UK) closely agree in their overall rating behavior. Compared to the European groups, the Japanese group systematically gave lower mean arousal ratings to low valenced images and lower mean valence ratings to high valenced images. These results agree with known cultural response characteristics. We conclude that the EmojiGrid is potentially a valid and language-independent affective self-report tool for cross-cultural research on food-related emotions. It reliably reproduces the familiar nomothetic U-shaped relation between valence and arousal across cultures, with shape variations reflecting established cultural characteristics.
Collapse
Affiliation(s)
- Daisuke Kaneko
- TNO Microbiology and Systems Biology, Zeist, the Netherlands; Kikkoman Europe R&D Laboratory B.V., Nieuwe Kanaal 7G, 6709PA Wageningen, the Netherlands
| | - Alexander Toet
- TNO Human Factors, Kampweg 55, 3769DE Soesterberg, the Netherlands.
| | - Shota Ushiama
- Research & Development Department, Kikkoman Corporation, Noda, Japan
| | | | - Victor Kallen
- TNO Microbiology and Systems Biology, Zeist, the Netherlands
| | - Jan B F van Erp
- TNO Human Factors, Kampweg 55, 3769DE Soesterberg, the Netherlands; Research Group Human Media Interaction, University of Twente, Enschede, the Netherlands
| |
Collapse
|
19
|
Baer T, Coppin G, Porcherot C, Cayeux I, Sander D, Delplanque S. “Dior, J’adore”: The role of contextual information of luxury on emotional responses to perfumes. Food Qual Prefer 2018. [DOI: 10.1016/j.foodqual.2017.12.003] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
|
20
|
Pleasantness and trigeminal sensations as salient dimensions in organizing the semantic and physiological spaces of odors. Sci Rep 2018; 8:8444. [PMID: 29855500 PMCID: PMC5981304 DOI: 10.1038/s41598-018-26510-5] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/10/2017] [Accepted: 05/08/2018] [Indexed: 11/09/2022] Open
Abstract
A major issue in human olfaction research is to characterize the main dimensions that organize the space of odors. The present study examines this question and shows that, beside pleasantness, trigeminal sensations, and particularly irritation, play an important role. These results were consistent along two different spaces constructed using semantic description and physiological responses to 105 odorants, smelled and described by human participants. Taken together, these findings suggest that salient trigeminal features, in conjunction with pleasantness, are involved in detecting relevant emotional stimuli, and modify the way organisms categorize smells. These results shed light on the importance of trigeminal sensitivity in the well-established defensive function of olfaction.
Collapse
|
21
|
Beyts C, Chaya C, Dehrmann F, James S, Smart K, Hort J. A comparison of self-reported emotional and implicit responses to aromas in beer. Food Qual Prefer 2017. [DOI: 10.1016/j.foodqual.2017.02.006] [Citation(s) in RCA: 36] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
|