Impact of refreshing perception on mood, cognitive performance and brain oscillations: An exploratory study

Labbé, Dominique; Martin, Nathalie; Coutre, Johannes le; Hudry, Julie

doi:10.1016/j.foodqual.2010.08.002

Cited by 23 publications

(20 citation statements)

References 48 publications

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“…Similar adverse reactions have been reported following capsaicin ingestion prior to repeated sprint exercise [ 44 ], but were not reported by Gibson et al [ 8 ] following a capsaicin or menthol swill during a repeated sprint exercise, albeit no performance enhancement was found following either menthol or capsaicin swilling [ 8 ]. Capsaicin may act as an irritant when applied in the oral cavity [ 45 ], whereas menthol is renowned for its cooling and calmative properties [ 23 , 46 ], minimising the likelihood of adverse reactions if applied in appropriate concentrations [ 1 ] and possibly ensuring the strategy is adopted by athletes or recreational exercisers. Interestingly, power-lifting athletes report using smelling salts most frequently during dead-lift performance and only for two to three efforts during competition [ 9 ]; the dead-lift is typically performed last during competition, suggesting athletes prefer to use aromatic containing strategies when they are likely to be most fatigued.…”

Section: Discussionmentioning

confidence: 99%

Repeated Menthol Mouth Swilling Affects Neither Strength nor Power Performance

Best

Temm

Hucker

et al. 2020

Sports

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This study aimed to assess the effects of repeated menthol mouth swilling upon strength and power performance. Nineteen (10 male) participants completed familiarisation and experimental trials of repeated menthol mouth swilling (0.1% concentration) or control (no swill) in a randomised crossover design. Participants performed an isometric mid-thigh pull (IMTP; peak and mean force; N), vertical jump (peak; cm) and six second sprint (peak and mean power; W) under each condition. Participants completed three efforts per exercise task interspersed with three-minute recoveries. Mean best values were analysed via a two-way mixed repeated measures ANOVA, and differences reported as effect sizes ± 95% confidence intervals, with accompanying descriptors and p values. Differences in peak IMTP values were unclear between familiarisation and experimental trials, and between menthol and control conditions. Mean IMTP force differed between familiarisation and control (0.51; −0.15 to 1.14; p = 0.001) and familiarisation and menthol conditions (0.50; −0.15 to 1.14; p = 0.002) by a small degree, but were unclear between control and menthol conditions. Unclear differences were also noted on vertical jump performance compared to familiarisation and between experimental conditions, with repeated six second peak and average power performance also showing unclear effects across all comparisons. We conclude that repeated menthol mouth swilling does not improve strength or power performance.

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Section: Discussionmentioning

confidence: 99%

Repeated Menthol Mouth Swilling Affects Neither Strength nor Power Performance

Best

Temm

Hucker

et al. 2020

Sports

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“…According to consumers, coldness is one of the common sensory properties that enhances freshness perception, through different sensory cues (i.e., oral‐somatosensory, tactile, trigeminal, as well as visual and olfactory cues), in food and beverages (Eccles et al, ; Labbe, Almiron‐Roig, et al, ; Zellner & Durlach, ), water (Labbe, Martin, Le Coutre, & Hudry, ), and soft drinks (McEwan & Colwill, ; Saint‐Eve et al, ; Zhang, Lusk, Mirosa, & Oey, ). Guinard, Souchard, Picot, Rogeaux, and Sieffermann () have also highlighted that the density of visual bubbles positively increases the perceived freshness in beers even though the foam created by bubbles on the top of the liquid can exert a negative impact on such judgments.…”

Section: Introductionmentioning

confidence: 99%

The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages

Roque

Lafraire

Spence

et al. 2018

Journal of Sensory Studies

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The study reported here investigated the influence of audiovisual stimuli signaling the likely temperature (the presence versus absence of ice cubes), the likely level of carbonation (the presence versus absence of bubbles), and the color of the liquid on the categorization of freshness in beverages. Participants made speeded categorization responses ("fresh" versus "not fresh") concerning the bimodal stimuli. When the stimuli were categorized as fresh, visible ice cubes decreased the participants' reaction times (RTs) the most, followed by the sound of ice cubes, and then the sound of carbonation. Overall, the participants categorized more the stimuli as fresh in the presence of ice cubes visible in the drink. When presented together, the targeted audiovisual perceptual features exerted an additive effect in both decreasing RTs and increasing the likelihood that beverages would be categorized of fresh. No significant effect of beverage color (manipulated betweenparticipants) was observed. These results are discussed in terms of the crossmodal interaction effects that might be expected to influence the multisensory experience of freshness in beverages.

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“…With respect to the sensory level, several sensory descriptors have been shown to positively or negatively influence freshness perception. Some of them have also been associated with the term “refreshing”, as well as with psychophysiological factors involved in freshness perception: “thirst-quenching” and “mouth-wetting” ( Labbe et al, 2009a , b , 2011 ). According to consumers, coldness and sourness are the common sensory properties that enhance freshness perception in food and beverages ( Zellner and Durlach, 2002 ), waters ( Labbe et al, 2011 ), and soft drinks ( McEwan and Colwill, 1996 ; Fenko et al, 2009 ; Saint-Eve et al, 2010 ; Zhang et al, 2016 ).…”

Section: Introductionmentioning

confidence: 99%

“…Some of them have also been associated with the term “refreshing”, as well as with psychophysiological factors involved in freshness perception: “thirst-quenching” and “mouth-wetting” ( Labbe et al, 2009a , b , 2011 ). According to consumers, coldness and sourness are the common sensory properties that enhance freshness perception in food and beverages ( Zellner and Durlach, 2002 ), waters ( Labbe et al, 2011 ), and soft drinks ( McEwan and Colwill, 1996 ; Fenko et al, 2009 ; Saint-Eve et al, 2010 ; Zhang et al, 2016 ). On the other hand, sweetness ( McEwan and Colwill, 1996 ; Guinard et al, 1998 ; Labbe et al, 2009b ) and thickness ( Scriven et al, 1989 ; McEwan and Colwill, 1996 ; Guinard et al, 1998 ; Labbe et al, 2009b ; McCrickerd et al, 2015 ) were associated with decreased freshness perception.…”

Section: Introductionmentioning

confidence: 99%

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

2018

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Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition.

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Impact of refreshing perception on mood, cognitive performance and brain oscillations: An exploratory study

Cited by 23 publications

References 48 publications

Repeated Menthol Mouth Swilling Affects Neither Strength nor Power Performance

Repeated Menthol Mouth Swilling Affects Neither Strength nor Power Performance

The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

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