Effects of swallowing and spitting on flavor intensity

Pizarek, Amanda; Vickers, Zata

doi:10.1111/joss.12277

Cited by 5 publications

(3 citation statements)

References 17 publications

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“…This may be explained partly by the wide variety in sweet-taste preferences 14 , 31 and bitter perception 31 across individuals. Large increase in oxyHb level after swallowing of bitter solution and disliked items may be derived by increased taste intensity due to stimulation of the posterior part of the tongue 32 , 33 . Furthermore, the aPFC is not the area responsible for direct processing of taste information, but is related to higher-order functions such as cognition, memory, thinking, execution etc.…”

Section: Discussionmentioning

confidence: 99%

Activity of frontal pole cortex reflecting hedonic tone of food and drink: fNIRS study in humans

Minematsu

Ueji

Yamamoto

2018

Sci Rep

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Cognitive and hedonic aspects of taste have been studied using different neuroimaging techniques in humans. However, the methods used are unsuitable for easy monitoring of hedonics induced by intake of foods and beverages. Here we have tried to monitor changes in oxygenated hemoglobin (oxyHb) levels in the anterior prefrontal cortex (aPFC, frontopolar cortex, Brodmann area 10) in response to intake of hedonically different edibles in healthy adults. When subjects tasted sweet and bitter solutions freely without any particular instruction, cortical activation varied greatly among subjects and between the two stimuli, and no consistent results were obtained. Subjects then ate or drank preferred (hedonically positive) and disliked (hedonically negative) edibles. Although these stimuli differed among subjects, hedonically positive stimuli decreased oxyHb, whereas hedonically negative stimuli increased oxyHb, particularly in the ventral aPFC. When subjects tasted 4 kinds of jellies with different flavors and evaluated the degree of pleasantness, oxyHb level in the ventral region correlated negatively with pleasantness score. These results revealed that pleasant and unpleasant edibles tended to elicit decreased and increased oxyHb levels, respectively, within the ventral aPFC, suggesting that monitoring of oxyHb in this region may prove useful for objective evaluation of pleasantness of food and drink.

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Section: Discussionmentioning

confidence: 99%

Activity of frontal pole cortex reflecting hedonic tone of food and drink: fNIRS study in humans

Minematsu

Ueji

Yamamoto

2018

Sci Rep

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“…Lim's group [40] found a similar effect for citral and sucrose solutions, and later [41] for citral and coffee solutions. Although these studies demonstrated that an analytical strategy did not prevent taste-aroma interactions, their use of a sip and spit procedure is not representative of normal eating behavior, which has been shown to influence the sensory profile of samples, depending on the taste and flavor characteristics [42,43].…”

Section: Introductionmentioning

confidence: 99%

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

et al. 2018

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Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the cognitive strategy employed by panelists, the effects may disappear, e.g., forcing panelists into an analytical strategy to control for dumping may not be able to reveal perceptual interactions. Previous studies have largely focused on solutions and model foods, and did not test stimuli or concentrations relevant to real food applications. This study addresses these gaps: 18 vanilla flavored sucrose milks, varying between 0–0.75% (w/w) two-fold vanilla, and 0–5% (w/w) sucrose, were rated by 108 panelists for liking and perceived sweetness, vanilla flavor, milk flavor, and thickness. Interactions between vanilla and sucrose were measured using deviations of real mixtures from additive models (via the isobole method), indicating vanilla aroma does enhance perceived sweetness. However, the sweetness enhancing effect of vanilla aroma was not as pronounced as that of sucrose on vanilla flavor. Measurable cross-modal interactions occur despite using an analytical cognitive strategy. More work is needed to investigate the influence of perceptual strategy on the degree of taste-aroma interactions in real foods.

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“…However, the bitter-tasting SOA elicited one-shot images both before and after remarks evenly, despite being the most aversive stimulus. This may be explained by the fact that bitter stimuli stimulate taste cells in the foliate and circumvallate papillae situated at the back of the tongue better than those in the anterior tongue [ 37 , 38 ]. About half of the participants felt a stronger bitter taste after remarks at the timing for the bitter substance to reach the posterior tongue.…”

Section: Discussionmentioning

confidence: 99%

Predicting Perceived Hedonic Ratings through Facial Expressions of Different Drinks

Matsufuji,

Ueji,

Yamamoto

2023

Foods

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Previous studies have established the utility of facial expressions as an objective assessment approach for determining the hedonics (overall pleasure) of food and beverages. This study endeavors to validate the conclusions drawn from preceding research, illustrating that facial expressions prompted by tastants possess the capacity to forecast the perceived hedonic ratings of these tastants. Facial expressions of 29 female participants, aged 18–55 years, were captured using a digital camera during their consumption of diverse concentrations of solutions representative of five basic tastes. Employing the widely employed facial expression analysis application FaceReader, the facial expressions were meticulously assessed, identifying seven emotions (surprise, happiness, scare, neutral, disgust, sadness, and anger) characterized by scores ranging from 0 to 1—a numerical manifestation of emotional intensity. Simultaneously, participants rated the hedonics of each solution, utilizing a scale spanning from −5 (extremely unpleasant) to +5 (extremely pleasant). Employing a multiple linear regression analysis, a predictive model for perceived hedonic ratings was devised. The model’s efficacy was scrutinized by assessing emotion scores from 11 additional taste solutions, sampled from 20 other participants. The anticipated hedonic ratings demonstrated robust alignment and agreement with the observed ratings, underpinning the validity of earlier findings even when incorporating diverse software and taste stimuli across a varied participant base. We discuss some limitations and practical implications of our technique in predicting food and beverage hedonics using facial expressions.

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Effects of swallowing and spitting on flavor intensity

Cited by 5 publications

References 17 publications

Activity of frontal pole cortex reflecting hedonic tone of food and drink: fNIRS study in humans

Activity of frontal pole cortex reflecting hedonic tone of food and drink: fNIRS study in humans

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

Predicting Perceived Hedonic Ratings through Facial Expressions of Different Drinks

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