Food Perception in Adults: Neuroimaging Findings

2011 ◽  
pp. 515-530 ◽  
Author(s):  
Alexandra P. F. Key ◽  
Evonne J. Charboneau ◽  
Ronald L. Cowan
Keyword(s):  
Food Perception

scholarly journals Odor-taste interactions in food perception: Exposure protocol shows no effects of associative learning

2021 ◽  
Author(s):  
Robin Fondberg ◽  
Johan N Lundström ◽  
Janina Seubert
Keyword(s):  
Associative Learning ◽  
Food Preferences ◽  
Exposure Phase ◽  
Experimental Setting ◽  
Experimental Conditions ◽  
Future Studies ◽  
Food Perception ◽  
Equivalence Tests ◽  
Taste And Odor ◽  
Chewing Gums

Abstract Repeated exposure can change the perceptual and hedonic features of flavor. Associative learning during which a flavor’s odor component is affected by co-exposure with taste is thought to be central in this process. However, changes can also arise due to exposure to the odor in itself. The aim of this study was to dissociate effects of associative learning from effects of exposure without taste by repeatedly presenting one odor together with sucrose and a second odor alone. Sixty individuals attended two testing sessions separated by a five-day exposure phase during which the stimuli were presented as flavorants in chewing gums that were chewed three times daily. Ratings of odor sweetness, odor pleasantness, odor intensity enhancement by taste, and odor referral to the mouth were collected at both sessions. Consistent with the notion that food preferences are modulated by exposure, odor pleasantness increased between the sessions independently of whether the odor (basil or orange flower) had been presented with or without sucrose. However, we found no evidence of associative learning in any of the tasks. In addition, exploratory equivalence tests suggested that these effects were either absent or insignificant in magnitude. Taken together, our results suggest that the hypothesized effects of associative learning are either smaller than previously thought or highly dependent on the experimental setting. Future studies are needed to evaluate the relative support for these explanations and, if experimental conditions can be identified that reliably produce such effects, to identify factors that regulate the formation of new odor-taste associations.

scholarly journals Serotonin and dopamine modulate aging in response to food perception and availability

2021 ◽  
Author(s):  
Hillary A. Miller ◽  
Shijiao Huang ◽  
Megan L. Schaller ◽  
Elizabeth S. Dean ◽  
Angela M. Tuckowski ◽  
...  
Keyword(s):  
Dopamine Receptors ◽  
Signaling Pathway ◽  
Dopamine Receptor ◽  
Dietary Restriction ◽  
Mammalian Cells ◽  
Serotonin Receptor ◽  
Enteric Neuron ◽  
C Elegans ◽  
Food Perception ◽  
A Cell

AbstractAn organism’s ability to perceive and respond to changes in its environment is crucial for its health and survival. Here we reveal how the most well-studied longevity intervention, dietary restriction (DR), acts in-part through a cell non-autonomous signaling pathway that is inhibited by the perception of attractive smells. Using an intestinal reporter for a key gene induced by DR but suppressed by attractive smells, we identify three compounds that block food perception in C. elegans, thereby increasing longevity as DR mimetics. These compounds clearly implicate serotonin and dopamine in limiting lifespan in response to food perception. We further identify an enteric neuron in this pathway that signals through the serotonin receptor 5-HT1A/ser-4 and dopamine receptor DRD2/dop-3. Aspects of this pathway are conserved in D. melanogaster and mammalian cells. Thus, blocking food perception through antagonism of serotonin or dopamine receptors is a plausible approach to mimic the benefits of dietary restriction.

scholarly journals Introduction to the Special Issue on Auditory Contributions to Food Perception and Consumer Behaviour

2019 ◽  
Vol 32 (4-5) ◽  
pp. 267-273 ◽  
Author(s):  
Charles Spence ◽  
Felipe Reinoso-Carvalho ◽  
Carlos Velasco ◽  
Qian Janice Wang
Keyword(s):  
Consumer Behaviour ◽  
Special Issue ◽  
Food Perception

scholarly journals Food perception and emotion measured over time in-lab and in-home

2019 ◽  
Vol 75 ◽  
pp. 170-178 ◽  
Author(s):  
R.A. De Wijk ◽  
D. Kaneko ◽  
G.B. Dijksterhuis ◽  
M. van Zoggel ◽  
I. Schiona ◽  
...  
Keyword(s):  
Food Perception ◽  
Over Time

scholarly journals Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review

2019 ◽  
Vol 32 (4-5) ◽  
pp. 275-318 ◽  
Author(s):  
Charles Spence ◽  
Felipe Reinoso-Carvalho ◽  
Carlos Velasco ◽  
Qian Janice Wang
Keyword(s):  
Public Health ◽  
Significant Influence ◽  
Background Noise ◽  
Consumer Behaviour ◽  
Food Product ◽  
Auditory Stimuli ◽  
Conscious Awareness ◽  
Relevant Research ◽  
Priming Effects ◽  
Food Perception

Abstract Food product-extrinsic sounds (i.e., those auditory stimuli that are not linked directly to a food or beverage product, or its packaging) have been shown to exert a significant influence over various aspects of food perception and consumer behaviour, often operating outside of conscious awareness. In this review, we summarise the latest evidence concerning the various ways in which what we hear can influence what we taste. According to one line of empirical research, background noise interferes with tasting, due to attentional distraction. A separate body of marketing-relevant research demonstrates that music can be used to bias consumers’ food perception, judgments, and purchasing/consumption behaviour in various ways. Some of these effects appear to be driven by the arousal elicited by loud music as well as the entrainment of people’s behaviour to the musical beat. However, semantic priming effects linked to the type and style of music are also relevant. Another route by which music influences food perception comes from the observation that our liking/preference for the music that we happen to be listening to carries over to influence our hedonic judgments of what we are tasting. A final route by which hearing influences tasting relates to the emerging field of ‘sonic seasoning’. A developing body of research now demonstrates that people often rate tasting experiences differently when listening to soundtracks that have been designed to be (or are chosen because they are) congruent with specific flavour experiences (e.g., when compared to when listening to other soundtracks, or else when tasting in silence). Taken together, such results lead to the growing realization that the crossmodal influences of music and noise on food perception and consumer behaviour may have some important if, as yet, unrecognized implications for public health.

Measurement of Food Perception, Food Preference, and Nutrient Selection

1989 ◽  
Vol 561 (1 Nutrition and) ◽  
pp. 226-242 ◽  
Author(s):  
D. A. BOOTH ◽  
M. T. CONNER ◽  
E. L. GIBSON
Keyword(s):  
Food Preference ◽  
Food Perception ◽  
Nutrient Selection
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