Human Facial Expressions in Response to Taste and Smell Stimulation

Steiner, Jacob E.

doi:10.1016/s0065-2407(08)60349-3

Cited by 426 publications

(269 citation statements)

References 22 publications

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“…Pleasant and unpleasant odorants are evaluated at different speeds (Bensafi et al, 2002) and by dissociable neural substrates, as evidenced in both electrophysiological recordings (Kobal et al, 1992;Pause and Krauel, 2000;Masago et al, 2001) and functional neuroimaging studies (Zald and Pardo, 1997;Royet et al, 2000;Gottfried et al, 2002;Anderson et al, 2003;Rolls et al, 2003). Finally, studies with newborns suggest that at least some aspects of olfactory pleasantness may be innate (Steiner, 1979;Soussignan et al, 1997). Thus, our initial finding here is consistent with the view that "it is clearly the hedonic meaning of odor that dominates odor perception" (Engen, 1982).…”

Section: Discussionsupporting

confidence: 84%

Predicting Odor Pleasantness from Odorant Structure: Pleasantness as a Reflection of the Physical World

Khan

Luk²,

Flinker³

et al. 2007

J. Neurosci.

343

296

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Although it is agreed that physicochemical features of molecules determine their perceived odor, the rules governing this relationship remain unknown. A significant obstacle to such understanding is the high dimensionality of features describing both percepts and molecules. We applied a statistical method to reduce dimensionality in both odor percepts and physicochemical descriptors for a large set of molecules. We found that the primary axis of perception was odor pleasantness, and critically, that the primary axis of physicochemical properties reflected the primary axis of olfactory perception. This allowed us to predict the pleasantness of novel molecules by their physicochemical properties alone. Olfactory perception is strongly shaped by experience and learning. However, our findings suggest that olfactory pleasantness is also partially innate, corresponding to a natural axis of maximal discriminability among biologically relevant molecules.

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Section: Discussionsupporting

confidence: 84%

Predicting Odor Pleasantness from Odorant Structure: Pleasantness as a Reflection of the Physical World

Khan

Luk²,

Flinker³

et al. 2007

J. Neurosci.

343

296

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“…Human infants are thought to have very keen taste abilities, 30 and they are probably very sensitive to subtle changes in the taste of breastmilk. Infants could be aware of an increase in saltiness in milk, but this might not be the main reason why they refuse to suckle because they have a relatively wide tolerance of saltiness.…”

Section: Discussionmentioning

confidence: 99%

Taste of Milk from Inflamed Breasts of Breastfeeding Mothers with Mastitis Evaluated Using a Taste Sensor

Yoshida

Shinohara

Sugiyama

et al. 2014

Breastfeeding Medicine

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Background: The refusal of infants to suckle from a breast that is inflamed with mastitis suggests that the taste of the milk has changed. However, the taste of milk from a breast with mastitis has never been empirically determined. The present study compares the taste of milk from breastfeeding mothers with or without mastitis and identifies specific changes in the taste of milk from mothers with mastitis. Subjects and Methods: The intensity of four basic tastes (sourness, saltiness, bitterness, and umami) of breastmilk from 24 healthy mothers at 3-5 days and at 2-3, 4-5, and 8-10 weeks postpartum and from 14 mothers with mastitis was determined objectively using a taste sensor. The intensity of each basic taste and the concentrations of main taste substances in milk were compared between the inflamed breasts and the normal breasts of control mothers or the contralateral asymptomatic breast of mothers with unilateral mastitis. Results: The transition from colostrum to mature milk was accompanied by changes in the taste of the milk, such as decreased saltiness and umami and increased bitterness and sourness. Umami and saltiness increased in milk from inflamed breasts. Contents of sodium, glutamate, and guanosine monophosphate increased in milk from inflamed breasts. Conclusions: Tastes that were specifically associated with inflamed breasts appeared to include an increase in umami and saltiness, which might have resulted from an increased content in factors associated with umami and sodium.

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“…The study of facial expressions induced by taste stimulations showed that neonates prefer foods that are sweet (sugar) and reject sour or bitter food (Steiner, 1979). Moreover, preference for salt develops in human infants approximately 4 months postnatally (Beauchamp et al, 1994).…”

Section: Characteristics and Development Of Preferences And Aversionsmentioning

confidence: 99%

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

Clouard

Meunier-Salaün

Val‐Laillet

2012

Animal

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The establishment of food preferences and aversions determines the modulation of eating behaviour and the optimization of food intake. These phenomena rely on the learning and memory abilities of the organism and depend on different psychobiological mechanisms such as associative conditionings and sociocultural influences. After summarizing the various behavioural and environmental determinants of the establishment of food preferences and aversions, this paper describes several issues encountered in human nutrition when preferences and aversions become detrimental to health: development of eating disorders and obesity, aversions and anorexia in chemotherapy-treated or elderly patients and poor palatability of medical substances and drugs. Most of the relevant biomedical research has been performed in rodent models, although this approach has severe limitations, especially in the nutritional field. Consequently, the final aim of this paper is to discuss the use of the pig model to investigate the behavioural and neurophysiological mechanisms underlying the establishment of food preferences and aversions by reviewing the literature supporting analogies at multiple levels (general physiology and anatomy, sensory sensitivity, digestive function, cognitive abilities, brain features) between pigs and humans.Keywords: pig, conditioned learning, eating behaviour, animal model, biomedical applications ImplicationsInvestigation of the behavioural and neurophysiological mechanisms of the establishment of food preferences and aversions can lead to important developments in the context of human nutrition and health. Because the rodent models are not always adequate in this field, there is a need to develop alternative experimental models. Pigs have numerous similarities with humans in terms of the physiology, anatomy, sensory sensitivity, cognitive abilities and brain functions. The aim of this paper is to promote the use of pigs for biomedical research in human nutrition. IntroductionFeeding is a complex behaviour, which can be described as 'the research and consumption of food and drink to maintain vital functions ' (Bellisle, 1999) and to 'fulfil the metabolic needs of the organism ' (Ferreira, 2004). Today, it is also well acknowledged that a high proportion of human food consumption in developed countries appears to be driven by pleasure (for a review, see Lowe and Butryn, 2007) and sociocultural influences. Food consumption is also involved in fundamental metabolic homeostasis regulation, as it controls the supply of energy and nutrients in the organism (Bellisle, 1999). According to Ferreira (2004), feeding behaviour implies that animals learn to consume high-energy foods and to avoid toxic foods. Establishment of food selection implies that, during its first experience with food, the organism memorizes the sensorial characteristics of the food (e.g. taste, odour, texture and visual cues) and the postingestive consequences of its ingestion, and associates these food characteristics with these consequences (Garcia et ...

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Human Facial Expressions in Response to Taste and Smell Stimulation

Cited by 426 publications

References 22 publications

Predicting Odor Pleasantness from Odorant Structure: Pleasantness as a Reflection of the Physical World

Predicting Odor Pleasantness from Odorant Structure: Pleasantness as a Reflection of the Physical World

Taste of Milk from Inflamed Breasts of Breastfeeding Mothers with Mastitis Evaluated Using a Taste Sensor

Food preferences and aversions in human health and nutrition: how can pigs help the biomedical research?

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