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Park C, Kim J. Taste the music: Modality-general representation of affective states derived from auditory and gustatory stimuli. Cognition 2024; 249:105830. [PMID: 38810426 DOI: 10.1016/j.cognition.2024.105830] [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: 01/04/2024] [Revised: 05/12/2024] [Accepted: 05/21/2024] [Indexed: 05/31/2024]
Abstract
Prior studies have extensively examined modality-general representation of affect across various sensory modalities, particularly focusing on auditory and visual stimuli. However, little research has explored the modality-general representation of affect between gustatory and other sensory modalities. This study aimed to investigate whether the affective responses induced by tastes and musical pieces could be predicted within and across modalities. For each modality, eight stimuli were chosen based on four basic taste conditions (sweet, bitter, sour, and salty). Participants rated their responses to each stimulus using both taste and emotion scales. The multivariate analyses including multidimensional scaling and classification analysis were performed. The findings revealed that auditory and gustatory stimuli in the sweet category were associated with positive valence, whereas those from the other taste categories were linked to negative valence. Additionally, auditory and gustatory stimuli in sour taste category were linked to high arousal, whereas stimuli in bitter taste category were associated with low arousal. This study revealed the potential mapping of gustatory and auditory stimuli onto core affect space in everyday experiences. Moreover, it demonstrated that emotions evoked by taste and music could be predicted across modalities, supporting modality-general representation of affect.
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Affiliation(s)
- Chaery Park
- Jeonbuk National University, Jeonsu-si, South Korea, 567 Baekje-daero, Deokjin-gu, Jeonju-si, Jeollabuk-do 54896, Republic of Korea
| | - Jongwan Kim
- Jeonbuk National University, Jeonsu-si, South Korea, 567 Baekje-daero, Deokjin-gu, Jeonju-si, Jeollabuk-do 54896, Republic of Korea.
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Comparison of Sweet–Sour Taste Interactions between Cold Brewed Coffee and Water. BEVERAGES 2022. [DOI: 10.3390/beverages8020032] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/10/2022]
Abstract
Most beverages are complex matrices. Different taste compounds within these matrices interact, and thus affect the perception of the tastes. Sweetness and sourness have generally been known to suppress each other, but often such investigations have focused on aqueous solutions. Investigations into what happens when these known interactions are transferred to more complex solutions are scarce. In this study, we investigated the differences in taste interactions between an aqueous matrix and a cold-brewed coffee matrix. Two sub-studies were conducted. In one, six aqueous samples were evaluated by 152 naïve consumers; in the other six cold-brewed coffee samples were evaluated by 115 naïve consumers. In both studies participants tasted samples with no addition or with addition of either sucrose, citric acid, tartaric acid, or a mix of sucrose and either of the acids. Results showed that the sweetness of sucrose was suppressed by both citric acid and tartaric acid in both matrices. The sourness of both citric acid and tartaric acid was suppressed in the aqueous matrix, but only the sourness of tartaric was suppressed in the coffee matrix. Generally, the suppression was lower in the coffee matrix compared to the aqueous matrix. In conclusion, results from taste interaction studies conducted on aqueous matrices can to some extent, with caution, be interpolated to more complex matrices. Importantly, suppression effects might diminish with an increase in matrix complexity.
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Pagliarini E, Proserpio C, Spinelli S, Lavelli V, Laureati M, Arena E, Di Monaco R, Menghi L, Gallina Toschi T, Braghieri A, Torri L, Monteleone E, Dinnella C. The role of sour and bitter perception in liking, familiarity and choice for phenol-rich plant-based foods. Food Qual Prefer 2021. [DOI: 10.1016/j.foodqual.2021.104250] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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Cornelis MC, Tordoff MG, El-Sohemy A, van Dam RM. Recalled taste intensity, liking and habitual intake of commonly consumed foods. Appetite 2016; 109:182-189. [PMID: 27915079 DOI: 10.1016/j.appet.2016.11.036] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/24/2016] [Revised: 10/06/2016] [Accepted: 11/28/2016] [Indexed: 12/19/2022]
Abstract
Taste intensity and quality affect the liking of foods, and determine food choice and consumption. We aimed to 1) classify commonly consumed foods based on recalled taste intensity for bitter, sweet, salty, sour, and fatty taste, and 2) examine the associations among recalled taste intensity, liking, and habitual consumption of foods. In Stage 1, 62 Canadian adults recalled the taste intensity of 120 common foods. Their responses were used to identify sets of 20-25 foods classified as strongly bitter, sweet, salty, sour or fatty-tasting. In Stage 2, 287 U.S. adults validated these selections, and let us reduce them to sets of 11-13 foods. Ratings of recalled taste intensity were consistent across age, sex and overweight status, with the exceptions that sweet, bitter and fatty-tasting foods were rated as more intense by women than by men. The recalled intensity ratings of the most bitter, salty and fatty foods (but not sour or sweet foods) were inversely correlated with liking and intake. The negative correlation between fatty taste intensity and fatty food liking was stronger among normal weight than among overweight participants. Our results suggest that the recalled taste intensity of foods is associated with food liking and habitual consumption, but the strength of these relationships varies by taste. The food lists based on taste intensity ratings provide a resource to efficiently calculate indices of exposure to the different tastes in future studies.
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Affiliation(s)
- Marilyn C Cornelis
- Department of Preventive Medicine, Northwestern University Feinberg School of Medicine, Chicago, IL, USA.
| | | | - Ahmed El-Sohemy
- Department of Nutritional Sciences, University of Toronto, Toronto, ON, Canada
| | - Rob M van Dam
- Saw Swee Hock School of Public Health and Department of Medicine, Yong Loo Lin School of Medicine, National University of Singapore and National University Health System, Singapore, Singapore
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Masi C, Dinnella C, Monteleone E, Prescott J. The impact of individual variations in taste sensitivity on coffee perceptions and preferences. Physiol Behav 2014; 138:219-26. [PMID: 25446205 DOI: 10.1016/j.physbeh.2014.10.031] [Citation(s) in RCA: 75] [Impact Index Per Article: 7.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 10/28/2014] [Accepted: 10/30/2014] [Indexed: 12/22/2022]
Abstract
Despite a few relationships between fungiform papillae (FP) density and 6-n-propylthiouracil (PROP) taster status have been reported for sensory qualities within foods, the impact on preferences remains relatively unclear. The present study investigated responses of FP number and PROP taster groups to different bitter compounds and how these affect coffee perception, consumption and liking. Subjects (Ss) with higher FP numbers (HFP) gave higher liking ratings to coffee samples than those with lower FP numbers (LFP), but only for sweetened coffee. Moreover, HFP Ss added more sugar to the samples than LFP Ss. Significant differences between FP groups were also found for the sourness of the coffee samples, but not for bitterness and astringency. However, HFP Ss rated bitter taste stimuli as stronger than did LFP Ss. While coffee liking was unrelated to PROP status, PROP non-tasters (NTs) added more sugar to the coffee samples than did super-tasters (STs). In addition, STs rated sourness, bitterness and astringency as stronger than NTs, both in coffee and standard solutions. These results confirm that FP density and PROP status play a significant role in taste sensitivity for bitter compounds in general and also demonstrate that sugar use is partly a function of fundamental individual differences in physiology.
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Affiliation(s)
- Camilla Masi
- GESAAF, University of Florence, Via Donizetti, 6 50144 Firenze, Italy.
| | - Caterina Dinnella
- GESAAF, University of Florence, Via Donizetti, 6 50144 Firenze, Italy
| | | | - John Prescott
- TasteMatters Research & Consulting, Sydney, Australia
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Dinehart ME, Hayes JE, Bartoshuk LM, Lanier SL, Duffy VB. Bitter taste markers explain variability in vegetable sweetness, bitterness, and intake. Physiol Behav 2005; 87:304-13. [PMID: 16368118 DOI: 10.1016/j.physbeh.2005.10.018] [Citation(s) in RCA: 265] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2005] [Revised: 09/08/2005] [Accepted: 10/19/2005] [Indexed: 12/15/2022]
Abstract
Intake of vegetables falls short of recommendations to lower risk of chronic diseases. Most research addresses bitterness as a sensory deterrent to consuming vegetables. We examined bitter and sweet sensations from vegetables as mediators of vegetable preference and intake as well as how these tastes vary with markers of genetic variation in taste (3.2 mM 6-n-propylthiouracil bitterness) and taste pathology (1.0 mM quinine bitterness, chorda tympani nerve relative to whole mouth). Seventy-one females and 39 males (18-60 years) reported prototypical tastes from and preference for Brussels sprouts, kale and asparagus as well as servings of vegetables consumed, excluding salad and potatoes. Intensity and hedonic ratings were made with the general Labeled Magnitude Scale. Data were analyzed with multiple linear regression and structural equation modeling. Vegetable sweetness and bitterness were independent predictors of more or less preference for sampled vegetables and vegetable intake, respectively. Those who taste PROP as most bitter also tasted the vegetables as most bitter and least sweet. The spatial pattern of quinine bitterness, suggestive of insult to chorda tympani taste fibers, was associated with less bitterness and sweetness from vegetables. Via structural equation modeling, PROP best explained variability in vegetable preference and intake via vegetable bitterness whereas the quinine marker explained variability in vegetable preference and intake via vegetable bitterness and sweetness. In summary, bitterness and sweetness of sampled vegetables varied by taste genetic and taste function markers, which explained differences in preference for vegetables tasted in the laboratory as well as overall vegetable intake outside the laboratory.
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Affiliation(s)
- M E Dinehart
- Department of Health Promotion and Allied Health Sciences, University of Connecticut, Storrs 06269-2101, USA
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Scott TR, Giza BK, Yan J. Gustatory neural coding in the cortex of the alert cynomolgus macaque: the quality of bitterness. J Neurophysiol 1999; 81:60-71. [PMID: 9914267 DOI: 10.1152/jn.1999.81.1.60] [Citation(s) in RCA: 40] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
Abstract
We sought to define the gustatory neural representation in primates for stimuli that humans describe as predominantly bitter. Thus we analyzed the responses of single neurons from the insular cortex of two alert, male cynomolgus macaques in response to the oral application of four basic taste stimuli (glucose, NaCl, HCl, and quinine HCl) and fruit juice, and to a series of 15 other chemicals to which humans ascribe a bitter component. Gustatory neurons occupied a volume of 109 mm3 across an area of 4.0 mm in the anterposterior plane, 4.4 mm in the mediolateral, and 6.2 mm in the dorsoventral. Taste cells represented 161 (8.6%) of the 1881 neurons tested for chemical sensitivity. Fifty of these could be monitored throughout the delivery of the entire stimulus series, and their responses constitute the data of this study. The mean spontaneous discharge rate of the cortical gustatory cells was 3.2 +/- 3.3 spikes/s (range = 0.2-17.7 spikes/s). The mean breadth-of-tuning coefficient was a moderate 0.77 +/- 0.15 (range = 0.25-0.99). Forty-eight neurons responded to taste stimuli with excitation, and two responded with inhibition. Forty-one of the 50 neurons were able to be classified into one of four functional types based on their responses to the four basic stimuli used here. These were sugar (n = 22), salt (n = 7), acid (n = 7), and quinine (n = 5). A two-dimensional space was generated from correlations among the response profiles elicited by the stimuli array. The 16 bitter chemicals formed a coherent group that was most closely related to HCl, moderately to NaCl, and bore no relationship with glucose. Within the bitter stimuli, six formed a subgroup that was most separated from all nonbitter chemicals: quinine HCl, phenlythiocarbamide, propylthiouracil, caffeine, theophylline, and phenylalanine. Humans describe these stimuli as rather purely bitter. Of the remaining 10 bitter compounds, 4 were on the fringe of the bitter group leading to NaCl: MgCl2, CaCl2, NH4Cl, and arginine. Humans characterize these as bitter-salty. Three were on the fringe leading to HCl: urea, cysteine and vitamin B1. Humans call these bitter-sour. The remaining three (nicotine, histidine, and vitamin B2) occupied the center of the bitter group. Taste quality, inferred from the position of each stimulus in the space, correlated well with human descriptions of the same stimuli, reinforcing the value of the macaque as a neural model for human gustation.
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Affiliation(s)
- T R Scott
- Department of Psychology and Program in Neuroscience, University of Delaware, Newark, DE 19716, USA
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ISHII R, KEMP S, GILBERT A, O'MAHONY M. VARIATION IN SENSORY CONCEPTUAL STRUCTURE: AN INVESTIGATION INVOLVING THE SORTING OF ODOR STIMULI. J SENS STUD 1997. [DOI: 10.1111/j.1745-459x.1997.tb00063.x] [Citation(s) in RCA: 19] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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Frank RA, van der Klaauw NJ, Schifferstein HN. Both perceptual and conceptual factors influence taste-odor and taste-taste interactions. PERCEPTION & PSYCHOPHYSICS 1993; 54:343-54. [PMID: 8414893 DOI: 10.3758/bf03205269] [Citation(s) in RCA: 120] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/30/2023]
Abstract
Observers are often asked to make intensity judgments for a sensory attribute of a stimulus that is embedded in a background of "irrelevant" stimulus dimensions. Under some circumstances, these background dimensions of the stimulus can influence intensity judgments for the target attribute. For example, judgments of sweetness can be influenced by the other taste or odor qualities of a solution (Frank & Byram, 1988; Kamen et al., 1961). Experiments 1 and 2 assessed the influence of stimulus context, instructional set, and reference stimuli on cross-quality interactions in mixtures of chemosensory stimuli. Experiment 1 demonstrated that odor-induced changes in sweetness judgments were dramatically influenced when subjects rated multiple attributes of the stimulus as compared with when they judged sweetness alone. Several odorants enhanced sweetness when sweetness alone was judged, while sweetness was suppressed for these same stimuli when total-intensity ratings were broken down into ratings for the sweetness, saltiness, sourness, bitterness, and fruitiness of each solution. Experiment 2 demonstrated a similar pattern of results when bitterness was the target taste. In addition, Experiment 2 showed that the instructional effects applied to both taste-odor and taste-taste mixtures. It was concluded that the taste enhancement and suppression observed for taste-odor and taste-taste mixtures are influenced by (1) instructional sets which influence subjects' concepts of attribute categories, and (2) the perceptual similarities among the quality dimensions of the stimulus.
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Affiliation(s)
- R A Frank
- Department of Psychology, University of Cincinnati, OH 45221-0376
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O'MAHONY M, ROTHMAN L, ELLISON T, SHAW D, BUTEAU L. TASTE DESCRIPTIVE ANALYSIS: CONCEPT FORMATION, ALIGNMENT AND APPROPRIATENESS. J SENS STUD 1990. [DOI: 10.1111/j.1745-459x.1990.tb00482.x] [Citation(s) in RCA: 28] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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O'MAHONY M, BUTEAU L, KLAPMAN-BAKER K, STAVROS I, ALFORD J, LEONARD SJ, HEIL JR, WOLCOTT TK. Sensory Evaluation of High Vacuum Flame Sterilized Clingstone Peaches, Using Ranking and Signal Detection Measures with Minimal Cross-Sensory Interference. J Food Sci 1983. [DOI: 10.1111/j.1365-2621.1983.tb05047.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Di Lorenzo PM, Schwartzbaum JS. Coding of gustatory information in the pontine parabrachial nuclei of the rabbit: magnitude of neural response. Brain Res 1982; 251:229-44. [PMID: 7139324 DOI: 10.1016/0006-8993(82)90741-7] [Citation(s) in RCA: 33] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023]
Abstract
An electrophysiological analysis was carried out on 82 neurons in the parabrachial nuclei to study coding of gustatory stimuli. The magnitude of neural discharge evoked by two concentrations of each of 4 basic taste stimuli were subjected to two types of analyses to evaluate neuronal specificity and across-element spatial patterning in the coding of taste quality. Results were compared and contrasted to those in rodents. Profiles of taste response of individual neurons were analyzed mathematically by Q-technique principal components analysis and cluster analysis to identify basic neuronal patterns of response. Four distinct patterns emerged which, based on the average profiles of response, were characterized as: NaCl-dominant, NaCl-HCl, sucrose-dominant, and non-specific. Analysis of the NaCl- and sucrose-dominant types of neurons indicated that neurons with the most narrowly tuned patterns of response to the taste stimuli could not effectively code specific taste qualities. Comparison of interstimulus correlations in magnitude of response across neurons between qualitatively different tastants and intrastimulus correlations between intensities of given tastants also revealed difficulties with the spatial pattern model of coding. The discrepant findings raise questions about an assumption utilized in the analysis of the model, viz., that all elements contribute homogeneously to the patterning code.
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Cardello AV. Comparison of taste qualities elicited by tactile, electrical, and chemical stimulation of single human taste papillae. PERCEPTION & PSYCHOPHYSICS 1981; 29:163-9. [PMID: 7255095 DOI: 10.3758/bf03207280] [Citation(s) in RCA: 27] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/24/2023]
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15
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Evans IM, Busch CJ. The effectiveness of visual and gustatory conditioned stimuli in human classical aversive conditioning with electric shock. Behav Res Ther 1974; 12:129-40. [PMID: 4429524 DOI: 10.1016/0005-7967(74)90109-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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The roles of practice and correction in the categorization of sour and bitter taste qualities. ACTA ACUST UNITED AC 1974. [DOI: 10.3758/bf03203936] [Citation(s) in RCA: 32] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
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