Adaptive weighting of taste and odor cues during flavor choice

The authors demonstrate that rats make choices about which flavor solution (i.e., taste-odor mixture) to consume by weighting the individual taste and odor components according to the reliability of the information they provide about which solution is the preferred one. A similar weighting operation underlies multisensory cue combination in other domains and offers novel insight into the computations underlying multisensory flavor perception and food choice behavior.

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Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking

Chemical Senses ◽

10.1093/chemse/bjz067 ◽

2019 ◽

Vol 45 (1) ◽

pp. 27-35

Author(s):

Victoria E Elliott ◽

Joost X Maier

Keyword(s):

Food Choice ◽

Choice Behavior ◽

Human Subjects ◽

Task Context ◽

Integration Model ◽

Consumption Behavior ◽

Taste And Odor ◽

Lack Of Control ◽

Multisensory Interactions

Abstract The mechanisms by which taste and odor are combined in determining food choice behavior are poorly understood. Previous work in human subjects has yielded mixed results, potentially due to differences in task context across studies, and a lack of control over flavor experience. Here, we used rats as a model system to systematically investigate the role of experience and unisensory component liking in the multisensory interactions underlying consumption behavior. We demonstrate that taste–smell mixture consumption is best explained by a linear average of component liking. The observed pattern of results was not dependent on prior experience with specific taste–smell combinations, and unique for multisensory as opposed to unisensory mixture consumption. The results are discussed with respect to existing models of flavor integration, and a maximum-likelihood integration model previously described for multisensory judgments in other systems.

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What Can Economists Contribute to the Common Good Tradition?

10.1093/oso/9780190670054.003.0003 ◽

2017 ◽

Cited By ~ 1

Author(s):

Andrew M. Yuengert

Keyword(s):

Common Good ◽

Common Pool Resources ◽

Economic Approach ◽

Public And Private ◽

Private Provision ◽

The Public ◽

The Common Good ◽

The Common ◽

The Individual ◽

Insight Into

Although most economists are skeptical of or puzzled by the Catholic concept of the common good, a rejection of the economic approach as inimical to the common good would be hasty and counterproductive. Economic analysis can enrich the common good tradition in four ways. First, economics embodies a deep respect for economic agency and for the effects of policy and institutions on individual agents. Second, economics offers a rich literature on the nature of unplanned order and how it might be shaped by policy. Third, economics offers insight into the public and private provision of various kinds of goods (private, public, common pool resources). Fourth, recent work on the development and logic of institutions and norms emphasizes sustainability rooted in the good of the individual.

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Intra-Colonial Viral Infections in Western Honey Bees (Apis mellifera)

Microorganisms ◽

10.3390/microorganisms9051087 ◽

2021 ◽

Vol 9 (5) ◽

pp. 1087

Author(s):

Loreley Castelli ◽

María Laura Genchi García ◽

Anne Dalmon ◽

Daniela Arredondo ◽

Karina Antúnez ◽

...

Keyword(s):

Apis Mellifera ◽

Honey Bee ◽

Viral Infections ◽

Sampling Period ◽

Virus Genome ◽

The Individual ◽

Bee Virus ◽

Insight Into ◽

Bee Viruses

RNA viruses play a significant role in the current high losses of pollinators. Although many studies have focused on the epidemiology of western honey bee (Apis mellifera) viruses at the colony level, the dynamics of virus infection within colonies remains poorly explored. In this study, the two main variants of the ubiquitous honey bee virus DWV as well as three major honey bee viruses (SBV, ABPV and BQCV) were analyzed from Varroa-destructor-parasitized pupae. More precisely, RT-qPCR was used to quantify and compare virus genome copies across honey bee pupae at the individual and subfamily levels (i.e., patrilines, sharing the same mother queen but with different drones as fathers). Additionally, virus genome copies were compared in cells parasitized by reproducing and non-reproducing mite foundresses to assess the role of this vector. Only DWV was detected in the samples, and the two variants of this virus significantly differed when comparing the sampling period, colonies and patrilines. Moreover, DWV-A and DWV-B exhibited different infection patterns, reflecting contrasting dynamics. Altogether, these results provide new insight into honey bee diseases and stress the need for more studies about the mechanisms of intra-colonial disease variation in social insects.

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Healthy decisions in the cued-attribute food choice paradigm have high test-retest reliability

Scientific Reports ◽

10.1038/s41598-021-91933-6 ◽

2021 ◽

Vol 11 (1) ◽

Author(s):

Zahra Barakchian ◽

Anjali Raja Beharelle ◽

Todd A. Hare

Keyword(s):

Food Choice ◽

Food Choices ◽

Retest Reliability ◽

Individual Level ◽

Food Items ◽

Intervention Efficacy ◽

The Individual ◽

Test Retest Reliability ◽

Decision Mechanisms ◽

High Test

AbstractFood choice paradigms are commonly used to study decision mechanisms, individual differences, and intervention efficacy. Here, we measured behavior from twenty-three healthy young adults who completed five repetitions of a cued-attribute food choice paradigm over two weeks. This task includes cues prompting participants to explicitly consider the healthiness of the food items before making a selection, or to choose naturally based on whatever freely comes to mind. We found that the average patterns of food choices following both cue types and ratings about the palatability (i.e. taste) and healthiness of the food items were similar across all five repetitions. At the individual level, the test-retest reliability for choices in both conditions and healthiness ratings was excellent. However, test-retest reliability for taste ratings was only fair, suggesting that estimates about palatability may vary more from day to day for the same individual.

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Individualized Hemodynamic Management in Sepsis

Journal of Personalized Medicine ◽

10.3390/jpm11020157 ◽

2021 ◽

Vol 11 (2) ◽

pp. 157

Author(s):

Marcell Virág ◽

Tamas Leiner ◽

Mate Rottler ◽

Klementina Ocskay ◽

Zsolt Molnar

Keyword(s):

Fluid Overload ◽

Fluid Management ◽

Multiple Organ ◽

Treatment Protocols ◽

Hemodynamic Management ◽

New Approach ◽

Hemodynamic Optimization ◽

The Individual ◽

Sepsis And Septic Shock ◽

Insight Into

Hemodynamic optimization remains the cornerstone of resuscitation in the treatment of sepsis and septic shock. Delay or inadequate management will inevitably lead to hypoperfusion, tissue hypoxia or edema, and fluid overload, leading eventually to multiple organ failure, seriously affecting outcomes. According to a large international survey (FENICE study), physicians frequently use inadequate indices to guide fluid management in intensive care units. Goal-directed and “restrictive” infusion strategies have been recommended by guidelines over “liberal” approaches for several years. Unfortunately, these “fixed regimen” treatment protocols neglect the patient’s individual needs, and what is shown to be beneficial for a given population may not be so for the individual patient. However, applying multimodal, contextualized, and personalized management could potentially overcome this problem. The aim of this review was to give an insight into the pathophysiological rationale and clinical application of this relatively new approach in the hemodynamic management of septic patients.

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Discoloration of Historical Plastic Objects: New Insight into the Degradation of β-Naphthol Pigment Lakes

Polymers ◽

10.3390/polym13142278 ◽

2021 ◽

Vol 13 (14) ◽

pp. 2278

Author(s):

Anna Micheluz ◽

Eva Mariasole Angelin ◽

João Almeida Lopes ◽

Maria João Melo ◽

Marisa Pamplona

Keyword(s):

Light Exposure ◽

Molecular Structures ◽

Conservation Science ◽

Organic Pigment ◽

Organic Pigments ◽

Before And After ◽

The Individual ◽

Determining Factor ◽

Insight Into ◽

Historical Samples

Light is a determining factor in the discoloration of plastics, and photodegradation processes can affect the molecular structures of both the polymer and colorants. Limited studies focused on the discoloration of heritage plastics in conservation science. This work investigated the discoloration of red historical polyethylene (PE) objects colored with PR 48:2 and PR 53:1. High-density and low-density PE reference polymers, neat pigment powders, and historical samples were assessed before and after accelerated photoaging. The applied methodology provided insight into the individual light-susceptibility of polyethylenes, organic pigment lakes, and their combined effect in the photoaging of historical plastic formulations. After light exposure, both PE references and historical samples yellowed, PR53:1 faded, and PR 48:2 darkened; however, both organic pigments faded severely in the historical samples. This highlights the role played by the plastic binder likely facilitating the pigment photofading. Fourier transform infrared spectroscopy and mass spectrometry techniques—EGA-MS, PY-GC/MS, and TD-GC/MS—were successfully employed for characterizing the plastic formulations and degradation. The identification of phthalic compounds in both aged β-naphthol powders opens new venues for studies on their degradation. This work’s approach and analytical methods in studying the discoloration of historical plastics are novel, proving their efficacy, reliability, and potentiality.

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Oral Sensitivity to Flowability and Food Neophobia Drive Food Preferences and Choice

Foods ◽

10.3390/foods10051024 ◽

2021 ◽

Vol 10 (5) ◽

pp. 1024

Author(s):

Sharon Puleo ◽

Paolo Masi ◽

Silvana Cavella ◽

Rossella Di Monaco

Keyword(s):

Food Choice ◽

Food Preferences ◽

Food Neophobia ◽

Individual Level ◽

Choice Preference ◽

Food Liking ◽

Texture Sensitivity ◽

The Individual ◽

Oral Sensitivity

The study aimed to investigate the role of sensitivity to flowability on food liking and choice, the relationship between sensitivity to flowability and food neophobia, and its role in food liking. Five chocolate creams were prepared with different levels of flowability, and rheological measurements were performed to characterise them. One hundred seventy-six subjects filled in the Food Neophobia Scale and a food choice questionnaire (FCq). The FCq was developed to evaluate preferences within a pair of food items similar in flavour but different in texture. Secondly, the subjects evaluated their liking for creams (labelled affective magnitude (LAM) scale) and the flowability intensity (generalised labelled magnitude (gLM) scale). The subjects were clustered into three groups of sensitivity and two groups of choice preference. The effect of individual flowability sensitivity on food choice was investigated. Finally, the subjects were clustered into two groups according to their food neophobia level. The sensitivity to flowability significantly affected the liking of chocolate creams and the solid food choice. The liking of chocolate creams was also affected by the individual level of neophobia (p = 0.01), which, in turn, was not correlated to flowability sensitivity. These results confirm that texture sensitivity and food neophobia affect what a person likes and drives what a person chooses to eat.

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Characteristics of Liparis loeselii (L.) Rich. populations in selected Natura 2000 areas in eastern Poland

Folia Geobotanica ◽

10.1007/s12224-020-09371-7 ◽

2020 ◽

Vol 55 (3) ◽

pp. 151-162

Author(s):

Danuta Urban ◽

Joanna Sender ◽

Ewelina Tokarz ◽

Andrzej Różycki

Keyword(s):

Natura 2000 ◽

Total Carbon ◽

Habitat Conditions ◽

Total Carbon Content ◽

Poor Fen ◽

Calcareous Fen ◽

Liparis Loeselii ◽

The Individual ◽

Insight Into

AbstractIn view of the sensitivity of Liparis loeselii to changes in habitat conditions, we carried out a study with the aim to monitor population numbers, identify the individual features of the Liparis loeselii population, analyse habitat conditions, identify threats and propose conservation measures to preserve the species. The investigations were conducted in seven unmanaged objects located in three Natura 2000 areas in eastern Poland. The results of this study provide a new insight into Liparis loeselii ecology. The analysed populations inhabited some habitat types: extremely poor fen, transitional mire, rich fen, calcareous fen, spring-fed fen. The content of nutrients was similar in all the habitats. A CCA analysis revealed that the total carbon content, pH, and redox potential of the substrate determine differences between the habitats analysed. Juvenile individuals represented a maximum of 12% of the analysed populations and were the least abundant group of these plants. The flowering was primarily influenced by hydrological conditions. Based on the long-term observations reported in this article, it can be assumed that the species stands a chance of surviving at the localities analysed, provided that the habitat conditions do not change dramatically.

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The effect of within-meal protein content and taste on subsequent food choice and satiety

British Journal Of Nutrition ◽

10.1017/s0007114511001012 ◽

2011 ◽

Vol 106 (5) ◽

pp. 779-788 ◽

Cited By ~ 35

Author(s):

Sanne Griffioen-Roose ◽

Monica Mars ◽

Graham Finlayson ◽

John E. Blundell ◽

Cees de Graaf

Keyword(s):

Protein Content ◽

Food Choice ◽

Food Preference ◽

Food Reward ◽

Meal Protein ◽

Sensory Qualities ◽

Ad Libitum ◽

Underlying Processes ◽

Insight Into

It is posed that protein intake is tightly regulated by the human body. The role of sensory qualities in the satiating effects of protein, however, requires further clarification. Our objective was to determine the effect of within-meal protein content and taste on subsequent food choice and satiety. We used a cross-over design whereby sixty healthy, unrestrained subjects (twenty-three males and thirty-seven females) with a mean age of 20·8 (sd 2·1) years and a mean BMI of 21·5 (sd 1·6) kg/m2 were offered one of four isoenergetic preloads (rice meal) for lunch: two low in protein (about 7 % energy derived from protein) and two high in protein (about 25 % energy from protein). Both had a sweet and savoury version. At 30 min after preload consumption, subjects were offered an ad libitum buffet, consisting of food products differing in protein content (low/high) and taste (sweet/savoury). In addition, the computerised Leeds Food Preference Questionnaire (LFPQ) was run to assess several components of food reward. The results showed no effect of protein content of the preloads on subsequent food choice. There was an effect of taste; after eating the savoury preloads, choice and intake of sweet products were higher than of savoury products. No such preference was seen after the sweet preloads. No differences in satiety were observed. To conclude, within one eating episode, within-meal protein content in these quantities seems not to have an effect on subsequent food choice. This appears to be mostly determined by taste, whereby savoury taste exerts the strongest modulating effect. The results of the LFPQ provided insight into underlying processes.

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