Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste

Bartoshuk, Linda M.; Duffy, Valerie B.; Fast, Katharine; Green, B.G; Prutkin, Jordan M.; Snyder, Derek J.

doi:10.1016/s0950-3293(02)00077-0

Cited by 245 publications

(151 citation statements)

References 61 publications

Supporting

Mentioning

148

Contrasting

Order By: Relevance

“…There were no significant differences in fruit and vegetable ratings or fruit and vegetable intake in subjects categorised either by PROP rating or by PROP group. This finding was in disagreement with previous studies, but may have been related to: low subject numbers in the study; the fact that subjects were rated by taste and not by genotype; subjects rating the taste of PROP on a narrow 1-10 scale that may have masked differences that would be seen using the wider 'general labelled magnitude scale' (4) . The results presented here are from the pilot of a larger on-going study aiming to examine the eating habits and reasons for food choice in Irish children and their parents.…”

contrasting

confidence: 91%

The effect of 6-n-propylthiouracil taster status on fruit and vegetable intake and hedonic ratings in a group of Irish children

et al. 2008

View full text Add to dashboard Cite

contrasting

confidence: 91%

The effect of 6-n-propylthiouracil taster status on fruit and vegetable intake and hedonic ratings in a group of Irish children

et al. 2008

View full text Add to dashboard Cite

“…In behavioural studies, this can be assessed by measuring a subjects' sensitivity to a bitter chemical called 6-n-propylthiouracil (PROP). Subjects are asked to taste a filter paper soaked in super saturated PROP solution and rate for bitterness intensity on a Generalised Labelled Magnitude Scale (50) . Non-tasters cannot taste the bitterness of PROP (about 25 % of the population), medium tasters (about 50 %) sense the bitterness while accepting it and super-tasters (about 25 %) find the taste of PROP unacceptable.…”

Section: Phenotype and Its Modulation Of Functional Mri Responsesmentioning

confidence: 99%

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

Francis

Eldeghaidy

2014

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Food intake is influenced by a complex regulatory system involving the integration of a wide variety of sensory inputs across multiple brain areas. Over the past decade, advances in neuroimaging using functional MRI (f MRI) have provided valuable insight into these pathways in the human brain. This review provides an outline of the methodology of f MRI, introducing the widely used blood oxygenation level-dependent contrast for f MRI and direct measures of cerebral blood flow using arterial spin labelling. A review of f MRI studies of the brain's response to taste, aroma and oral somatosensation, and how fat is sensed and mapped in the brain in relation to the pleasantness of food, and appetite control is given. The influence of phenotype on individual variability in cortical responses is addressed, and an overview of f MRI studies investigating hormonal influences (e.g. peptide YY, cholecystokinin and ghrelin) on appetiterelated brain processes provided. Finally, recent developments in MR technology at ultrahigh field (7 T) are introduced, highlighting the advances this can provide for f MRI studies to investigate the neural underpinnings in nutrition research. In conclusion, neuroimaging methods provide valuable insight into the mechanisms of flavour perception and appetite behaviour. Over the past decade, advances in neuroimaging techniques, particularly functional MRI (f MRI), have provided valuable insight into central food-related pathways in the human brain. This review outlines recent advances in f MRI to understand flavour perception and human appetitive behaviour. A brief overview of the method of f MRI and the blood oxygenation level-dependent (BOLD) contrast generally used in f MRI is provided, together with how more direct measures of cerebral blood flow (CBF) can be assessed. f MRI studies of the brain's response to taste, aroma and flavour perception are outlined. The question of how fat is sensed and mapped in the brain in relation to the pleasantness of food, appetite control and hormonal influences is addressed. The role of neuroimaging studies to assess eating behaviour in obesity will be outlined. Finally, recent developments in MR technology, and the advances they can provide for future f MRI studies to investigate the neural underpinnings in nutrition research will be described. Principles of functional MRIf MRI has revolutionised the research of functional brain mapping and is now the most widely used method for mapping brain activity. f MRI measures brain activity *Corresponding author: Dr S. Francis, email susan.francis@nottingham.ac.uk ‡ The original version of this article was published with incorrect conference details. A notice detailing this has been published and the error rectified in the online and print PDF and HTML copies.

show abstract

“…In the first session subjects were familiarized with the general Labeled Magnitude Scale 34 for rating sensation intensity and the Labeled Hedonic Scale 35,36 for rating flavor liking/disliking. The general version of the LMS is a category ratio scale of perceived sensation intensity with seven semantic labels: "no sensation," "barely detectable," "weak," "moderate," "strong," "very strong," and "strongest imaginable sensation of any kind."…”

Section: Training Proceduresmentioning

confidence: 99%

Sensory Effects of Menthol and Nicotine in an E-Cigarette

Rosbrook

Green

2016

NICTOB

View full text Add to dashboard Cite

Introduction: Despite the longstanding use and popularity of menthol as a flavorant in tobacco products, its sensory interactions with inhaled nicotine have never been measured independently of the other irritants in tobacco smoke. We therefore measured the perception of menthol in an E-cigarette with the primary goal of assessing its analgesic effect on the sensory irritation produced by inhaled nicotine. Methods: Adult cigarette smokers sampled aerosolized E-liquids containing five different concentrations of nicotine with 0%, 0.5%, or 3.5% l-menthol, as well as two commercial menthol flavors with and without nicotine. For each of the E-liquids participants used a labeled magnitude scale to rate the Overall Sensation intensity, Coolness/Cold, and Irritation/Harshness they experienced, and a Labeled Hedonic Scale to indicate how much they liked/disliked the overall flavor. Results: The main findings were that (1) perceived Irritation/Harshness was unaffected by a low (0.5%) menthol concentration, whereas a high menthol concentration (3.5%) led to higher perceived Irritation/Harshness at low nicotine concentrations but to lower Irritation/Harshness at the highest nicotine concentration (24 mg/ml); (2) a commercial Menthol-Mint flavor produced similar results; (3) nicotine tended to enhance rather than suppress sensations of Coolness/Cold; and (4) menthol tended to slightly increase liking independently of nicotine concentration. Conclusion: In addition to adding a sensation of coolness, menthol can reduce perceived airway irritation and harshness produced by inhalation when nicotine concentration is high, and contributes to the sensory impact of E-liquids when nicotine concentration is low. Implications: The evidence presented here indicates that menthol can potentially improve the appeal of E-cigarettes not only via its coolness and minty flavor, but also by reducing the harshness from high concentrations of nicotine. As the first direct demonstration of an analgesic effect of menthol on inhaled nicotine in humans, these data also have implications for the role of menthol flavors in other inhaled tobacco products.

show abstract

Labeled scales (e.g., category, Likert, VAS) and invalid across-group comparisons: what we have learned from genetic variation in taste

Cited by 245 publications

References 61 publications

The effect of 6-n-propylthiouracil taster status on fruit and vegetable intake and hedonic ratings in a group of Irish children

The effect of 6-n-propylthiouracil taster status on fruit and vegetable intake and hedonic ratings in a group of Irish children

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

Sensory Effects of Menthol and Nicotine in an E-Cigarette

Contact Info

Product

Resources

About