Comparative expression of hedonic impact: affective reactions to taste by human infants and other primates

Steiner, Jacob E.; Gläser, Dieter; Hawilo, Maria E; Berridge, Kent

doi:10.1016/s0149-7634(00)00051-8

Cited by 645 publications

(468 citation statements)

References 76 publications

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“…In fact, newborns have more relaxed faces accompanied with a smile aer the intake of something sweet. 64 This result is in agreement with other studies pointing out that children typically select the most intensely sweet taste and the pleasure response to the sweet taste is observed in individuals of all ages, races and cultures. 65 However, several studies have shown that these initial preferences could be altered aer birth via early experiences with food and eating during the rst years of life.…”

Section: Development Of Preferencessupporting

confidence: 93%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

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Section: Development Of Preferencessupporting

confidence: 93%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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“…), whereas bitter tastes instead elicit facial 'disliking' expressions (gapes, etc.). These homologousaffective expressions (sharing features such as identical allometric timing laws) seem to have developed from the same evolutionary source in humans, orangutans, chimpanzees, monkeys, and even rats and mice (Grill and Norgren 1978a;Steiner 1973;Steiner et al 2001). Homology in origin of 'liking' reactions implies that the underlying hedonic brain mechanisms are similar in humans and other animals, opening the way for an affective neuroscience of pleasure that bridges both.…”

Section: Pleasure Coding Versus Causalitymentioning

confidence: 99%

Affective neuroscience of pleasure: reward in humans and animals

2008

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Introduction Pleasure and reward are generated by brain circuits that are largely shared between humans and other animals. Discussion Here, we survey some fundamental topics regarding pleasure mechanisms and explicitly compare humans and animals. Conclusion Topics surveyed include liking, wanting, and learning components of reward; brain coding versus brain causing of reward; subjective pleasure versus objective hedonic reactions; roles of orbitofrontal cortex and related cortex regions; subcortical hedonic hotspots for pleasure generation; reappraisals of dopamine and pleasure-electrode controversies; and the relation of pleasure to happiness.

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“…23,24 This rejection is assumed to be inborn and unlearned because it is apparent in human infants and in nonhuman primates. 25 Furthermore, because it is also present in rodents that have had their neural connection between the brain stem and cortex severed, the rejection of bitterness could even be considered a reflex. 26 …”

Section: Bitter: Poisoned With Pleasurementioning

confidence: 99%

Genetics of Taste and Smell

Reed

Knaapila

2010

Progress in Molecular Biology and Translational Science

218

118

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Eating is dangerous. While food contains nutrients and calories that animals need to produce heat and energy, it may also contain harmful parasites, bacteria, or chemicals. To guide food selection, the senses of taste and smell have evolved to alert us to the bitter taste of poisons and the sour taste and off-putting smell of spoiled foods. These sensory systems help people and animals to eat defensively, and they provide the brake that helps them avoid ingesting foods that are harmful. But choices about which foods to eat are motivated by more than avoiding the bad; they are also motivated by seeking the good, such as fat and sugar. However, just as not everyone is equally capable of sensing toxins in food, not everyone is equally enthusiastic about consuming high-fat, high-sugar foods. Genetic studies in humans and experimental animals strongly suggest that the liking of sugar and fat is influenced by genotype; likewise, the abilities to detect bitterness and the malodors of rotting food are highly variable among individuals. Understanding the exact genes and genetic differences that affect food intake may provide important clues in obesity treatment by allowing caregivers to tailor dietary recommendations to the chemosensory landscape of each person.

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Comparative expression of hedonic impact: affective reactions to taste by human infants and other primates

Cited by 645 publications

References 76 publications

Sensory attributes of soft drinks and their influence on consumers' preferences

Sensory attributes of soft drinks and their influence on consumers' preferences

Affective neuroscience of pleasure: reward in humans and animals

Genetics of Taste and Smell

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