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Results for “taste perception”

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At least 595 records · Page 33Linked to original sources
PubMed1990

Foods with different satiating effects in humans.

The aim of this study was to identify particular properties of foods that can affect satiety. Two levels (50 and 200 kcal) of three preloads (tomato soup, melon, cheese on crackers) were given just before two different second courses (macaroni and beef casserole, grilled cheese sandwiches), allowing us to examine the effects of caloric level, energy density, and sensory-specific satiety on food intake in normal weight, non-dieting males. Eating time and initial palatability ratings were held constant. Soup was found to reduce second course intake significantly more than the other preloads. This reduction could be partially accounted for by the low energy density of tomato soup; however, soup reduced intake more than the melon preload, which was matched for energy density. Sensory-specific satiety did not explain the satiating efficiency of the soup. Thus, during a meal, tomato soup is more satiating than the melon and cheese on crackers. Further studies are required to determine why these foods have different effects and to determine whether soup consumption can be beneficial in weight reduction programs.

Adult↗
PubMed1982

The generality of the stimulus-binding hypothesis across drinking behavior and task performance in alcoholics.

This experiment investigated the validity of applying the stimulus-binding hypothesis of obesity to conceptualize drinking and task performance behaviors in alcoholics. Twenty alcoholics and 12 nonalcoholics participated in two counterbalanced experimental sessions. One session involved an assessment of subjects' voluntary consumption of preferred and nonpreferred nonalcoholic beverages. The other session involved their performance of four tasks that involved or manipulated the presence of salient external cues. The prediction of heightened externality in alcoholics was supported on the beverage consumption measures and was marginally supported on the task performance measures. The results are discussed in terms of their implications for models and treatments of alcohol problems.

Adult↗
PubMed2005

Flesh colour dominates consumer preference for chicken.

Existing research investigating interactions between visual and oral sensory cues has tended to use model food systems. In contrast, this study compared product quality assessments of corn-fed and wheat-fed chicken products among persons recruited in Northern Ireland. Three approaches have been adopted to investigate the effect of colour upon consumer choice of chicken: sensory assessment under normal lighting; focus group discussion; and sensory assessment under controlled lighting conditions. Initial consumer sensory assessment indicated that wheat-fed chicken was perceived to be tenderer and to have a more intense flavour than that which was corn-fed. Qualitative enquiry discerned that this was because consumers perceived the yellow colour of corn-fed chicken negatively. Yellow-coloured corn-fed chicken was therefore again compared with wheat-fed chicken in terms of flavour, texture and overall liking with the flesh colour disguised by means of controlled lighting. Quality ratings for corn-fed chicken were more positive when the yellow flesh colour was disguised, with corn-fed chicken judged to be tenderer than wheat-fed chicken and more flavoursome. This study illustrates the importance of using a combination of methods to gain insight into interactions between different sensory modalities in consumer quality judgements and adds to previous research on the importance of colour upon consumer choice of real foods.

Adolescent↗
PubMed2005

"Ugh! That's disgusting!": Identification of the characteristics of foods underlying rejections based on disgust.

Previous research has demonstrated that individuals' beliefs about the disgusting properties of foods play a central role in predicting willingness to eat novel foods of either animal or non-animal origin (Martins & Pliner, in press). The present study aimed to identify what characteristics of foods make individuals perceive them as disgusting. In this study, participants read a set of scenarios designed to depict potentially disgusting foods; participants in Sample 1 rated the perceived disgustingness of the foods while participants in Sample 2 rated the foods on a variety of attributes relevant to theoretical conceptions of disgust. Multidimensional scaling revealed two dimensions, aversive textural properties of the foods and reminders of livingness/animalness, that accounted for most of the variability in ratings of perceived disgustingness of the foods depicted in the scenarios. Implications for our current conceptualization of disgust are examined.

Adolescent↗
PubMed2006

Cerebral processing of food-related stimuli: effects of fasting and gender.

To maintain nutritional homeostasis, external food-related stimuli have to be evaluated in relation to the internal states of hunger or satiety. To examine the neural circuitry responsible for integration of internal and external determinants of human eating behaviour, brain responses to visual and complex gustatory food-related stimuli were measured using functional magnetic resonance imaging in 18 healthy non-smokers (10 women, 8 men). Each individual was studied on two occasions, the order of which was counterbalanced; after eating as usual and after 24 h fasting. Raised plasma free fatty acids and lower insulin and leptin concentrations confirmed that participants fasted as requested. When fasted, participants reported more hunger, nervousness and worse mood and rated the visual (but not gustatory) food-related stimuli as more pleasant. The effect of fasting on hunger was stronger in women than in men. No circuitry was identified as differentially responsive in fasting compared to satiety to both visual and gustatory food-related stimuli. The left insula response to the gustatory stimuli was stronger during fasting. The inferior occipito-temporal response to visual food-related stimuli also tended to be stronger during fasting. The responses in the occipito-temporal cortex to visual and in the insula to gustatory stimuli were stronger in women than in men. There was no interaction between gender and fasting. In conclusion, food reactivity in modality-specific sensory cortical areas is modulated by internal motivational states. The stronger reactivity to external food-related stimuli in women may be explored as a marker of gender-related susceptibility to eating disorders.

Adult↗
PubMed2004

Ketaset-Rompun extends the effective interstimulus interval in long-trace taste-aversion conditioning in rats.

The effect of anesthesia (Ketaset-Rompun) interpolated between the conditioned stimulus (CS) and unconditioned stimulus (US) during long-trace taste-aversion conditioning in rats was examined in three experiments. In Experiment 1, rats that were anesthetized immediately after experiencing a saccharin solution formed a taste aversion at a 3-h interval that typically does not support conditioning, a prolongation effect. Prior experience with the anesthetic eliminated the associability of the aversive consequences of the anesthetic but did not eliminate the anesthetic's prolongation effect. Some evidence was also obtained indicating that LiCl produced an aversion at the 3-h interval in unanesthetized rats if they had experience with the anesthetic prior to conditioning. In Experiment 1a, the interval between prior experience and conditioning was extended from 24 to 96 h. Results demonstrated that the evidence for conditioning at 3 h for unanesthetized subjects in Experiment 1 was not a robust finding. By reversing the role of Ketaset-Rompun (KR) and LiCl as prior experience manipulation and US treatment in Experiment 2, the prolongation effect was shown not to be due to the summation of the aversive properties of the anesthetic and the LiCl. Results were interpreted in terms of a hypothesized metabolic pacemaker.

Adrenergic alpha-Agonists↗
PubMed2004

Dissociation between the Espinet and perceptual learning effects in flavour aversion conditioning.

In three experiments rats were given pre-exposure to two compound flavours, AX and BX, the two compounds being presented for some subjects on alternate trials (the intermixed schedule) and, for others, in separate blocks of trials (the blocked schedule). After aversion conditioning with A (in Experiments 1 and 2), the inhibitory properties of B were tested using both retardation (Experiment 1) and summation tests (Experiment 2). The results failed to support the proposal [Anim. Learn. Behav. 23 (1995) 361] that B should acquire inhibitory properties in the intermixed condition (the "Espinet effect"). Experiment 3 demonstrated that generalisation to BX after conditioning with AX was attenuated by intermixed pre-exposure (a perceptual learning effect). This pattern of results challenges the hypothesis that inhibitory learning during intermixed pre-exposure to AX and BX can account for both the Espinet and the perceptual learning effects.

Animals↗
PubMed2005

Novel visual stimuli activate a population of neurons in the primate orbitofrontal cortex.

Neurons were found in the rhesus macaque anterior orbitofrontal cortex that respond to novel but not to familiar visual stimuli. Some of these neurons responded to all novel stimuli, and others to only a subset (e.g., to novel faces). The neurons have no responses to familiar reward- or punishment-associated visual stimuli, nor to taste, olfactory or somatosensory inputs. The responses of the neurons typically habituated with repeated presentations of a novel stimulus, and five presentations each 1s was the median number for the response to reach half-maximal. The neurons did not respond to stimuli which had been novel and shown a few times on the previous day, indicating that the neurons were involved in long-term memory. The median latency of the neuronal responses was 120 ms. The median spontaneous firing rate was 1.3 spikes/s, and the median response to novel visual stimuli was 6.0 spikes/s. These findings indicate that the long-term memory for visual stimuli is information that is represented in a region of the primate anterior orbitofrontal cortex.

Analysis of Variance↗
PubMed1997

Effects of taste preexposure on aversion training to visual cues in chicks (Gallus domesticus).

Two experiments investigated whether or not prior taste experience influenced the utility of telereceptive cues in controlling ingestive behavior. Specifically, these experiments studied the influence of preexposure to taste cues on the effects of aversion training to visual telereceptive cues. In Experiment 1, chicks (n = 52) received preexposure to either clear 2.0% vinegar, clear water, or red-colored water or no preexposure, followed by a pairing of red-colored water and an injection of lithium chloride (LI). Testing with red water showed that preexposure to vinegar produced a reliably slower latency to start drinking than did preexposure to clear water or no preexposure which, in turn, differed reliably from the effects of preexposure to red water. The vinegar-preexposed group drank reliably less red water than did the red water-preexposed group. Experiment 2 investigated whether or not similarity between preexposure and aversion training contexts influenced the effects of taste preexposure on the results of visual aversion training. Chicks (n = 60) received pretraining exposure to clear 2.0% vinegar, clear water, or no preexposure in a context that was similar or different from that of aversion training, which occurred with red water. Testing with red water showed that preexposure to vinegar in a context similar to that of aversion training yielded reliably slower latency to start drinking than did either preexposure to clear water or no preexposure or preexposure in a context different from that of training. Results of the intake measure were consistent with the latency data, but were not reliable.

Acetic Acid↗
PubMed1989

Role of telereceptive and interoceptive (taste) cues in ingestional neophobia in chicks (Gallus domesticus).

Experiment 1 investigated the influence of telereceptive (visual) and interoceptive (taste) cues on neophobia by measuring the intakes of clear water and novel solutions of red-colored water, clear 4.0% vinegar, or red-colored 4.0% vinegar in chicks (Gallus domesticus) on 5 test days. Neophobia was reliably greater the more numerous the novel stimuli in testing (i.e., red-colored vinegar) but was similar in magnitude for novel visual and novel taste cues alone. In Experiment 2 chicks received zero, one, or five preexposures to red-colored water or to clear 4.0% vinegar and were tested for neophobia to red-colored 4.0% vinegar. Intake of red vinegar reliably increased with the number of preexposures. However, preexposure to red-colored water facilitated intake of red vinegar more than preexposure to clear 4.0% vinegar did. These results suggest that the familiarity of telereceptive (visual) stimuli attenuates the demonstration of taste neophobia.

Animals↗
PubMed1989

Age-dependent facilitation of taste-footshock conditioning by prior exposure to the training context.

Among adult rats, gustatory stimuli are easily associated with illness, but not with external unconditioned stimuli such as footshock. Recent evidence indicates, however, that this cue-to-consequence specificity may vary ontongenetically. The present studies examined the acquisition of an aversion to a taste paired with footshock in 5- and 15-day-old rats. Consistent with previous reports, 5-day-old rats avoided the taste that preceded footshock, while 15-day-old subjects did not express an aversion to the taste paired with footshock. Exposure to the training context for either 1 or 5 h prior to conditioning disrupted taste-footshock conditioning in the 5-day-old subjects. For the 15-day-old subjects, 1 h of pre-conditioning exposure to the training context had no effect on conditioning, whereas a longer duration of preexposure promoted conditioning to the taste cue. The results suggest ontogenetic differences in stimulus selection.

Aging↗
PubMed2003

Effects of the form of glasses on the perception of wine flavors: a study in untrained subjects.

Many wine connoisseur claim that the glass shape has a direct impact on wine aroma. This hypothesis was investigated in healthy volunteers (85 m, 96 f; age 19-73 years); 89 subjects received red wine, 92 subjects white wine. Subjects compared three glasses with a white wine and three glasses with a red. Glasses were of different shape but of the same height and of comparable opening diameter. All glasses had elegant stems; two glasses of 'tulip' and 'beaker'-like shapes were used in sessions with red and white wines. Different bulbous glasses were used in either red or white wine sessions. Subjects were blinded whether they received one or more wines. Intensity, hedonic tone, and quality of the wines were rated repeatedly before and after drinking. Ratings of wine odors from different glasses were influenced by glass shape. Importantly, this appeared not to relate to the esthetic impression the glasses made. Thus, the present data indicate that the shape of glasses seems to influence the perception of wine odors.

Cooking and Eating Utensils↗
PubMed2003

Temporal difference models and reward-related learning in the human brain.

Temporal difference learning has been proposed as a model for Pavlovian conditioning, in which an animal learns to predict delivery of reward following presentation of a conditioned stimulus (CS). A key component of this model is a prediction error signal, which, before learning, responds at the time of presentation of reward but, after learning, shifts its response to the time of onset of the CS. In order to test for regions manifesting this signal profile, subjects were scanned using event-related fMRI while undergoing appetitive conditioning with a pleasant taste reward. Regression analyses revealed that responses in ventral striatum and orbitofrontal cortex were significantly correlated with this error signal, suggesting that, during appetitive conditioning, computations described by temporal difference learning are expressed in the human brain.

Adolescent↗