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Chen T, Xu T, Wang J, Zhang T, Yang J, Feng L, Song T, Yang J, Wu Y. Transcriptomic and free monoterpene analyses of aroma reveal that isopentenyl diphosphate isomerase inhibits monoterpene biosynthesis in grape (Vitis vinifera L.). BMC PLANT BIOLOGY 2024; 24:595. [PMID: 38914931 PMCID: PMC11197285 DOI: 10.1186/s12870-024-05306-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/11/2023] [Accepted: 06/18/2024] [Indexed: 06/26/2024]
Abstract
BACKGROUND Monoterpenes are among the most important volatile aromatic compounds contributing to the flavor and aroma of grapes and wine. However, the molecular basis of monoterpene biosynthesis has not yet been fully elucidated. RESULTS In our study, transcriptomics and gas chromatography-mass spectrometry (GC-MS) were used to mine candidate genes and transcription factors involved in monoterpene biosynthesis between high-monoterpene and zero-monoterpene table grape cultivars. We found that monoterpene biosynthesis was positively correlated by the expression of five genes encoding 1-deoxy-D-xylulose-5-phosphate synthase (VvDXSs), one encoding 4-hydroxy-3-methylbut-2-enyl diphosphate reductase (VvHDR), three hydroxy-3-methylglutaryl-CoA synthases (VvHMGSs) and one mevalonate kinase (VvMVK), whereas the expression of one isopentenyl diphosphate isomerase (VvIDI) and one 3-hydroxy-3-methylglutaryl-CoA reductase (VvHMGR) negatively correlated monoterpene biosynthesis. Of these genes, VvIDI was selected to validate its function in monoterpene accumulation through a transient overexpression experiment, and was shown to inhibit the biosynthesis of grape linalool and α-terpineol. Meanwhile, we found that a 64-amino acid extension sequence at the N-terminus can guide the VvIDI protein to target the chloroplast. CONCLUSIONS The findings of this study should help to guide future functional analysis of key genes as well as mining the potential regulatory mechanism of monoterpene biosynthesis in grapes and grape products.
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Affiliation(s)
- Tianchi Chen
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, 315100, China
- College of Life Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Tao Xu
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, 315100, China
| | - Jinnan Wang
- State Key Laboratory for Quality and Safety of Agro-Products, Institute of Plant Virology, Ningbo University, Ningbo, 315211, China
| | - Tianye Zhang
- State Key Laboratory for Quality and Safety of Agro-Products, Institute of Plant Virology, Ningbo University, Ningbo, 315211, China
| | - Jin Yang
- State Key Laboratory for Quality and Safety of Agro-Products, Institute of Plant Virology, Ningbo University, Ningbo, 315211, China
| | - Lixiao Feng
- State Key Laboratory for Quality and Safety of Agro-Products, Institute of Plant Virology, Ningbo University, Ningbo, 315211, China
| | - Tiefeng Song
- College of Life Sciences, Zhejiang University, Hangzhou, 310058, China
| | - Jian Yang
- State Key Laboratory for Quality and Safety of Agro-Products, Institute of Plant Virology, Ningbo University, Ningbo, 315211, China.
| | - Yueyan Wu
- College of Biological and Environmental Sciences, Zhejiang Wanli University, Ningbo, 315100, China.
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Increased risk of olfactory and taste dysfunction in the United States psoriasis population. Eur Arch Otorhinolaryngol 2023; 280:695-702. [PMID: 35790554 DOI: 10.1007/s00405-022-07530-4] [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: 05/06/2022] [Accepted: 06/24/2022] [Indexed: 01/21/2023]
Abstract
BACKGROUND It is plausible that immunopathological processes associated with psoriasis might contribute to the occurrence of olfactory or taste dysfunction. However, the actual association was still unknown. PURPOSE To determine the relationship between olfactory or taste dysfunction and psoriasis. METHODS Two cross-sectional studies were performed by using National Health and Nutrition Examination Survey (NHANES) data. Participants with psoriasis were defined as cases and those without psoriasis were identified as controls. Taste and smell self-reported questionnaires were used to define smell/taste alterations and identification tests were used to assure the smell/taste dysfunctions. Logistic regression models with inverse probability treatment weighting (IPTW) strategies were conducted to investigated the relationship between psoriasis and olfactory or taste dysfunction. RESULTS Self-reported questionnaires indicated that psoriasis patients were more likely to have perceived taste alteration (IPTW-aOR = 1.43) and smell alteration (IPTW-aOR = 1.22). Identification tests revealed that psoriasis was associated with taste dysfunction (IPTW-aOR = 1.28) and olfactory dysfunction (IPTW-aOR = 1.22). Relevant findings showed that psoriasis may be significantly associated with taste or olfactory dysfunction regardless of the questionnaire data or identification examination data used. CONCLUSION Olfactory and taste dysfunction could be considered comorbidities in patients with psoriasis based on our observational study. Therefore, physicians should be cautious of olfaction and taste alterations among patients with psoriasis.
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Can Eating Make Us More Creative? A Multisensory Perspective. Foods 2021; 10:foods10020469. [PMID: 33672593 PMCID: PMC7924055 DOI: 10.3390/foods10020469] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2021] [Revised: 02/11/2021] [Accepted: 02/17/2021] [Indexed: 12/04/2022] Open
Abstract
While it is well known how food can make us physically healthy, it remains unclear how the multisensory experience of eating might influence complex cognitive abilities such as creativity. A growing body of literature has demonstrated that all human senses are capable of sparking creativity. It follows then that eating, as one of the most multisensory of all human behaviors, should be a playground for creative thinking. The present review presents an overview of how creativity is defined and measured and what we currently know about creativity as influenced by the senses, both singular and in conjunction. Based on this foundation, we provide an outlook on potential ways in which what we eat, where we eat, and how we eat might positively support creative thinking, with applications in the workplace and home. We present the view that, by offering a rich multisensory experience, eating nourishes not only our bodies but also our mental well-being.
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Wang W, Feng J, Wei L, Khalil-Ur-Rehman M, Nieuwenhuizen NJ, Yang L, Zheng H, Tao J. Transcriptomics Integrated with Free and Bound Terpenoid Aroma Profiling during "Shine Muscat" ( Vitis labrusca × V. vinifera) Grape Berry Development Reveals Coordinate Regulation of MEP Pathway and Terpene Synthase Gene Expression. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2021; 69:1413-1429. [PMID: 33481572 DOI: 10.1021/acs.jafc.0c06591] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/12/2023]
Abstract
Terpenes and their derivatives are important biomarkers of grape quality as they contribute to the flavor and aroma of grapes. However, the molecular basis of terpene biosynthesis throughout the grapevine phenological developmental cycle remains elusive. Our current study investigates the free and bound terpene biosynthesis of berries at different phenological stages from preveraison to harvest. Detailed gene expression (transcriptomics) analysis, terpenoid volatile production by gas chromatography-mass spectrometry (GC-MS), and in planta transient expression were employed. Our results show that concentrations of most individual terpenes at different stages are distinctive and increase from preveraison to the veraison stage followed by a decrease from veraison to maturity. The combined transcriptomic analysis and terpene profiling revealed that 22 genes belonging to the MEP pathway and multiple classes of transcription factor family members including bHLH and several hormone biosynthesis- or signaling-related genes likely participate in the regulation of terpenoid biosynthesis according to their specific expression patterns in berries. Quantitative real-time polymerase chain expression analysis of 8 key differentially expressed genes in MEP pathways and further 12 randomly selected genes was performed during 8 sampling stages and validated the RNA-seq-derived expression profiles. To further confirm the function of a subset of the differentially expressed genes, we investigated the effects of combined overexpression of 1-deoxy-d-xylulose-5-phosphate synthase (VvDXS1-LOC100249323), 1-deoxy-d-xylulose-5-phosphate reductoisomerase (VvDXR-LOC100248516), and terpene synthase (VvTPS56-LOC100266449) on the production of terpenes by transient overexpression in Nicotiana benthamiana leaves. The overall developmental patterns of total terpenes and gene expression profiles will help guide the functional analyses of further candidate genes important for terpene biosynthesis of grape as well as identifying the master transcriptional and hormonal regulators of this pathway in the future.
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Affiliation(s)
- Wu Wang
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Jiao Feng
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Lingling Wei
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | | | - Niels J Nieuwenhuizen
- The New Zealand Institute for Plant and Food Research Ltd (PFR), Private Bag 92169 Auckland, New Zealand
| | - Lina Yang
- Division of Plant and Soil Sciences, West Virginia University, 3425 New Agricultural Sciences Building, 26506-6201 Morgantown, West Virginia, United States
| | - Huan Zheng
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
| | - Jianmin Tao
- College of Horticulture, Nanjing Agricultural University, 210095 Nanjing, China
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5
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Gotow N, Kobayakawa T. Context Effect on Temporal Resolution of Olfactory–Gustatory, Visual–Gustatory, and Olfactory–Visual Synchrony Perception. CHEMOSENS PERCEPT 2020. [DOI: 10.1007/s12078-020-09282-z] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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6
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Sousa MMD, Carvalho FM, Pereira RG. Colour and shape of design elements of the packaging labels influence consumer expectations and hedonic judgments of specialty coffee. Food Qual Prefer 2020. [DOI: 10.1016/j.foodqual.2020.103902] [Citation(s) in RCA: 20] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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8
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Carvalho FM, Spence C. Cup colour influences consumers’ expectations and experience on tasting specialty coffee. Food Qual Prefer 2019. [DOI: 10.1016/j.foodqual.2019.03.001] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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9
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Fjaeldstad AW, Nørgaard HJ, Fernandes HM. The Impact of Acoustic fMRI-Noise on Olfactory Sensitivity and Perception. Neuroscience 2019; 406:262-267. [PMID: 30904663 DOI: 10.1016/j.neuroscience.2019.03.028] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2018] [Revised: 03/07/2019] [Accepted: 03/12/2019] [Indexed: 11/25/2022]
Abstract
Sensory perception is neither static nor simple. The senses influence each other during multisensory stimulation and can be both suppressive and super-additive. As most knowledge of human olfactory perception is derived from functional neuroimaging studies, in particular fMRI, our current understanding of olfactory perception has systematically been investigated in an environment with concurrent loud sounds. To date, the confounding effects of acoustic fMRI-noise during scanning on olfactory perception have not yet been investigated. In this study we investigate how acoustic noise derived from the rapid switching of MR gradient coils, affects olfactory perception. For this, 50 subjects were tested in both a silent setting and an fMRI-noise setting, in a randomised order. We found that fMRI-related acoustic noise had a significant negative effect on the olfactory detection threshold score. No significant effects were identified on olfactory discrimination, identification, identification certainty, hedonic rating, or intensity rating.
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Affiliation(s)
- Alexander Wieck Fjaeldstad
- Flavour Institute, Aarhus University, Noerrebrogade 44, 10G, 8000 Aarhus, Denmark; Flavour Clinic, ENT Department, Holstebro Regional Hospital, Laegaardsvej 12, 7500, Holstebro, Denmark; Department of Psychiatry, Warneford Hospital, University of Oxford, OX3 7JX Oxford, United Kingdom.
| | - Hans Jacob Nørgaard
- Flavour Institute, Aarhus University, Noerrebrogade 44, 10G, 8000 Aarhus, Denmark
| | - Henrique Miguel Fernandes
- Flavour Institute, Aarhus University, Noerrebrogade 44, 10G, 8000 Aarhus, Denmark; Department of Psychiatry, Warneford Hospital, University of Oxford, OX3 7JX Oxford, United Kingdom; Center for Music in the Brain (MIB), Aarhus University, Noerrebrogade 44, 10G, 8000 Aarhus, Denmark
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10
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Koskinen K, Reichert JL, Hoier S, Schachenreiter J, Duller S, Moissl-Eichinger C, Schöpf V. The nasal microbiome mirrors and potentially shapes olfactory function. Sci Rep 2018; 8:1296. [PMID: 29358754 PMCID: PMC5778015 DOI: 10.1038/s41598-018-19438-3] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/10/2017] [Accepted: 12/29/2017] [Indexed: 02/07/2023] Open
Abstract
Olfactory function is a key sense for human well-being and health, with olfactory dysfunction having been linked to serious diseases. As the microbiome is involved in normal olfactory epithelium development, we explored the relationship between olfactory function (odor threshold, discrimination, identification) and nasal microbiome in 67 healthy volunteers. Twenty-eight subjects were found to have normal olfactory function, 29 had a particularly good sense of smell ("good normosmics") and 10 were hyposmic. Microbial community composition differed significantly between the three olfactory groups. In particular, butyric acid-producing microorganisms were found to be associated with impaired olfactory function. We describe the first insights of the potential interplay between the olfactory epithelium microbial community and olfactory function, and suggest that the microbiome composition is able to mirror and potentially shape olfactory function by producing strong odor compounds.
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Affiliation(s)
- Kaisa Koskinen
- Department of Internal Medicine, Medical University of Graz, Graz, Austria
- BioTechMed-Graz, Graz, Austria
| | - Johanna L Reichert
- BioTechMed-Graz, Graz, Austria
- Institute of Psychology, University of Graz, Graz, Austria
| | - Stefan Hoier
- Hanusch Krankenhaus Vienna, Department of Otorhinolaryngology, Head and Neck Surgery, Vienna, Austria
| | | | - Stefanie Duller
- Department of Internal Medicine, Medical University of Graz, Graz, Austria
| | - Christine Moissl-Eichinger
- Department of Internal Medicine, Medical University of Graz, Graz, Austria.
- BioTechMed-Graz, Graz, Austria.
| | - Veronika Schöpf
- BioTechMed-Graz, Graz, Austria.
- Institute of Psychology, University of Graz, Graz, Austria.
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11
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Roque J, Auvray M, Lafraire J. Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages. Front Psychol 2018; 8:2360. [PMID: 29375453 PMCID: PMC5769326 DOI: 10.3389/fpsyg.2017.02360] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2017] [Accepted: 12/26/2017] [Indexed: 11/24/2022] Open
Abstract
Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers' preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top-down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top-down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition.
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Affiliation(s)
- Jérémy Roque
- Centre de Recherche Pernod Ricard, Créteil, France
- Center for Food and Hospitality Research, Institut Paul Bocuse, Écully, France
- Institute of Intelligent Systems and Robotics, Université Pierre et Marie Curie, Paris, France
| | - Malika Auvray
- Institute of Intelligent Systems and Robotics, Université Pierre et Marie Curie, Paris, France
| | - Jérémie Lafraire
- Center for Food and Hospitality Research, Institut Paul Bocuse, Écully, France
- Institut Jean Nicod, Ecole Normale Supérieure, Paris, France
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12
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Walliczek-Dworschak U, Pellegrino R, Taube F, Mueller CA, Stuck BA, Dworschak P, Güldner C, Steinbach S. Chemosensory function before and after multimodal treatment in chronic rhinosinusitis patients. Laryngoscope 2017; 128:E86-E90. [PMID: 28895150 DOI: 10.1002/lary.26873] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2017] [Revised: 07/02/2017] [Accepted: 07/28/2017] [Indexed: 11/06/2022]
Abstract
OBJECTIVES/HYPOTHESIS Olfactory dysfunction is common among the general population, with chronic rhinosinusitis (CRS) as one of the leading causes. Patients affected by CRS often report changes in taste sensations; however, quantitative measurements have not been performed to date. Therefore, the present study aimed to investigate gustatory and olfactory function in CRS patients prior to and after multimodal treatment. STUDY DESIGN Prospective cohort study. METHODS Twenty-one patients suffering from CRS with nasal polyps (14 male, seven female) with a mean age of 48 ± 15 years were included in the study. Chemosensory function was assessed prior to and approximately 190 days after multimodal treatment, which included endoscopic sinus surgery, oral antibiotics for 5 days, oral steroids for 12 days, and at least 6 weeks of topical nasal steroids. Olfactory function was tested with the Sniffin' Sticks test battery, whereas gustatory function was measured with taste strips. A clinically relevant change in olfactory function was defined as a change of ≥5 points in the threshold, discrimination, and identification scores. RESULTS Compared to normative data, patients baseline gustatory and olfactory function was impaired. After multimodal treatment, improvements were seen in olfactory function for eight patients (42%), remained stable in 10 patients (53%), and deteriorated in one patient (5%). Taste function remained unchanged following sinus surgery. CONCLUSIONS Patients suffering from CRS with polyps exhibit olfactory and taste dysfunctions. Multimodal treatment leads to an improvement in olfactory, but not gustatory functionality. LEVEL OF EVIDENCE 4. Laryngoscope, 128:E86-E90, 2018.
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Affiliation(s)
- Ute Walliczek-Dworschak
- Department of Otorhinolaryngology-Head and Neck Surgery, Philipps University Marburg, Marburg, Germany.,Smell and Taste Clinic, Department of Otorhinolaryngology, Dresden Technical University, Dresden, Germany
| | - Robert Pellegrino
- Center of Orthopedics and Traumatology, Philipps University Marburg, Marburg, Germany.,Smell and Taste Clinic, Department of Otorhinolaryngology, Dresden Technical University, Dresden, Germany
| | - Franziska Taube
- Department of Otorhinolaryngology-Head and Neck Surgery, Philipps University Marburg, Marburg, Germany
| | - Christian A Mueller
- Department of Otorhinolaryngology-Head and Neck Surgery, Medical University Vienna, Vienna, Austria
| | - Boris Alexander Stuck
- Department of Otorhinolaryngology-Head and Neck Surgery, Philipps University Marburg, Marburg, Germany
| | - Philipp Dworschak
- Department of Otorhinolaryngology-Head and Neck Surgery, Philipps University Marburg, Marburg, Germany.,Center of Orthopedics and Traumatology, Philipps University Marburg, Marburg, Germany
| | - Christian Güldner
- Department of Otorhinolaryngology-Head and Neck Surgery, Philipps University Marburg, Marburg, Germany.,Department of Phoniatrics and Pediatric Audiology, Philipps University Marburg, Marburg, Germany.,Department of Otorhinolaryngology-Head and Neck Surgery, Chemnitz Hospital GmbH, Chemnitz, Germany
| | - Silke Steinbach
- Center of Orthopedics and Traumatology, Philipps University Marburg, Marburg, Germany.,Department of Phoniatrics and Pediatric Audiology, Philipps University Marburg, Marburg, Germany
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14
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Arvisenet G, Guichard E, Ballester J. Taste-aroma interaction in model wines: Effect of training and expertise. Food Qual Prefer 2016. [DOI: 10.1016/j.foodqual.2016.05.001] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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16
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Reinoso Carvalho F, Velasco C, van Ee R, Leboeuf Y, Spence C. Music Influences Hedonic and Taste Ratings in Beer. Front Psychol 2016; 7:636. [PMID: 27199862 PMCID: PMC4858754 DOI: 10.3389/fpsyg.2016.00636] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2016] [Accepted: 04/15/2016] [Indexed: 11/13/2022] Open
Abstract
The research presented here focuses on the influence of background music on the beer-tasting experience. An experiment is reported in which different groups of customers tasted a beer under three different conditions (N = 231). The control group was presented with an unlabeled beer, the second group with a labeled beer, and the third group with a labeled beer together with a customized sonic cue (a short clip from an existing song). In general, the beer-tasting experience was rated as more enjoyable with music than when the tasting was conducted in silence. In particular, those who were familiar with the band that had composed the song, liked the beer more after having tasted it while listening to the song, than those who knew the band, but only saw the label while tasting. These results support the idea that customized sound-tasting experiences can complement the process of developing novel beverage (and presumably also food) events. We suggest that involving musicians and researchers alongside brewers in the process of beer development, offers an interesting model for future development. Finally, we discuss the role of attention in sound-tasting experiences, and the importance that a positive hedonic reaction toward a song can have for the ensuing tasting experience.
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Affiliation(s)
- Felipe Reinoso Carvalho
- Department of Electronics and Informatics, Vrije Universiteit BrusselBrussels, Belgium
- Department of Experimental Psychology, KU LeuvenLeuven, Belgium
| | - Carlos Velasco
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of OxfordOxford, UK
| | - Raymond van Ee
- Department of Experimental Psychology, KU LeuvenLeuven, Belgium
- Philips Research Laboratories, Department of Brain, Body and BehaviorEindhoven, The Netherlands
- Department of Biophysics, Donders Institute, Radboud UniversityNijmegen, Netherlands
| | | | - Charles Spence
- Crossmodal Research Laboratory, Department of Experimental Psychology, University of OxfordOxford, UK
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17
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Spence C, Wang Q. Wine and music (II): can you taste the music? Modulating the experience of wine through music and sound. ACTA ACUST UNITED AC 2015. [DOI: 10.1186/s13411-015-0043-z] [Citation(s) in RCA: 48] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/10/2022]
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19
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Regueiro J, Negreira N, Simal-Gándara J. Challenges in relating concentrations of aromas and tastes with flavor features of foods. Crit Rev Food Sci Nutr 2015; 57:2112-2127. [DOI: 10.1080/10408398.2015.1048775] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
Affiliation(s)
- Jorge Regueiro
- Nutrition and Bromatology Group, Food Science and Technology Faculty, Department of Analytical and Food Chemistry, University of Vigo—Ourense Campus, Ourense, Spain
| | - Noelia Negreira
- International Iberian Nanotechnology Laboratory, Braga, Portugal
| | - Jesús Simal-Gándara
- Nutrition and Bromatology Group, Food Science and Technology Faculty, Department of Analytical and Food Chemistry, University of Vigo—Ourense Campus, Ourense, Spain
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20
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Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts. Food Qual Prefer 2015. [DOI: 10.1016/j.foodqual.2014.09.013] [Citation(s) in RCA: 429] [Impact Index Per Article: 47.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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21
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Multisensory Flavor Perception. Cell 2015; 161:24-35. [DOI: 10.1016/j.cell.2015.03.007] [Citation(s) in RCA: 223] [Impact Index Per Article: 24.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2015] [Revised: 02/23/2015] [Accepted: 02/25/2015] [Indexed: 11/22/2022]
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23
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Stevenson RJ. Object concepts in the chemical senses. Cogn Sci 2014; 38:1360-83. [PMID: 24641582 DOI: 10.1111/cogs.12111] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/06/2012] [Revised: 03/27/2013] [Accepted: 06/26/2013] [Indexed: 11/27/2022]
Abstract
This paper examines the applicability of the object concept to the chemical senses, by evaluating them against a set of criteria for object-hood. Taste and chemesthesis do not generate objects. Their parts, perceptible from birth, never combine. Orthonasal olfaction (sniffing) presents a strong case for generating objects. Odorants have many parts yet they are perceived as wholes, this process is based on learning, and there is figure-ground segregation. While flavors are multimodal representations bound together by learning, there is no functional need for flavor objects in the mouth. Rather, food identification occurs prior to ingestion using the eye and nose, with the latter retrieving multimodal flavor objects via sniffing (e.g., sweet smelling caramel). While there are differences in object perception between vision, audition, and orthonasal olfaction, the commonalities suggest that the brain has adopted the same basic solution when faced with extracting meaning from complex stimulus arrays.
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Havermans RC, Mallach AT. Sensory-specific satiation with a pinched nose and eyes closed: testing the sensory modality specificity of satiation. Chem Senses 2013; 39:177-82. [PMID: 24336692 DOI: 10.1093/chemse/bjt071] [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] [Indexed: 11/13/2022] Open
Abstract
Sensory-specific satiation refers to the decrease in pleasantness derived from a consumed food relative to other unconsumed foods. In the current study, it was investigated to what extent sensory-specific satiation is modality specific. To this end, 80 female participants ate a preferred snack until full while wearing (or not wearing) a blindfold and/or a nose clip. Impaired vision should impede satiation for the appearance of the consumed test snack. Obstructing olfaction should undermine satiation for the smell of the test snack. Indeed, when vision was obstructed, hedonic ratings of specifically snack appearance did not decrease as much. When olfaction was blocked, the hedonic ratings for the flavor of the test snack did not show as much of a reduction. It is concluded that, to a degree, sensory-specific satiation is indeed modality specific.
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Affiliation(s)
- Remco C Havermans
- Clinical Psychological Science, Faculty of Psychology and Neuroscience, Maastricht University, PO Box 616, 6200 MD Maastricht, the Netherlands.
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Nasri N, Septier C, Beno N, Salles C, Thomas-Danguin T. Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature. Food Qual Prefer 2013. [DOI: 10.1016/j.foodqual.2012.07.004] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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