scholarly journals Does MRI acoustic noise affect chemosensory perception?

2018 ◽  
Author(s):  
Remco Havermans ◽  
Anouk Elisabeth Matheus Hendriks
Keyword(s):  
Acoustic Noise ◽  
Sweet Taste ◽  
Taste Perception ◽  
Loud Noise ◽  
Relevant Effect ◽  
Chemosensory Perception ◽  
Smell Test ◽  
Flavour Perception ◽  
Magnetic Resonance Imaging Mri ◽  
Taste Detection

Introduction. Sounds can affect food and flavour perception. For example, loud noise can affect taste perception. In the present study, we examined whether exposure to ~80 dB magnetic resonance imaging (MRI) acoustic noise affects taste perception. Methods. Participants (N = 27) came to the lab twice for a taste test, a smell test, and evaluating sweet and savoury food items: once when continuously being exposed to loud MRI acoustic noise and once when being exposed to much quieter background noise. It was hypothesized that exposure to loud noise would impair taste perception,especially identifying and detecting sweet taste, and that it would decrease liking for the taste of particularly sweet foods. Results. Neither overall taste detection nor sweet taste detection was affected by exposure to (f)MRI acoustic noise. Further, we found no effect of noise on sweet food liking, but exploratory analyses do imply such an effect of MRI noise on liking for savoury foods, with these foods being significantlyless liked when exposed to MRI acoustic noise. Conclusion. We conclude that loud noises do not necessarily affect chemosensory perception. Implications. MRI acoustic noise specifically does not seem to have a relevant effect on smell and taste.

scholarly journals No Evidence That Hormonal Contraceptives Affect Chemosensory Perception

i-Perception ◽  
2021 ◽  
Vol 12 (1) ◽  
pp. 204166952098333
Author(s):  
Martin Schaefer ◽  
Behzad Iravani ◽  
Artin Arshamian ◽  
Johan N. Lundström
Keyword(s):  
Potential Effect ◽  
Bayes Factors ◽  
Taste Perception ◽  
Hormonal Contraceptives ◽  
Trigeminal System ◽  
Odor Perception ◽  
Chemosensory Perception ◽  
Long Time ◽  
Taste Detection ◽  
Taste Thresholds

The use of oral contraceptives (OC) in the form of a hormonal pill has been widespread for decades. Despite its popularity and long-time use, there is still much ambiguity and anecdotal reports about a range of potential side effects. Here, we addressed the potential effect of OC use on chemosensory perception. Previous research has almost exclusively focused on olfaction, but we expanded this to the trigeminal system and the sense of taste. We used Bayesian statistics to compare the olfactory, trigeminal, and taste detection abilities between a group of 34 normal cycling women and a group of 26 women using OC. Our results indicated that odor, trigeminal, and taste thresholds were not affected by the use of OC. Moreover, neither odor perception, nor taste perception was affected; all with Bayes factors consistently favoring the null hypothesis. The only exception to these results was odor identification where Bayes factors indicated inconclusive evidence. We conclude that effects of OC use on chemosensory perception are unlikely, and if present, likely are of no to little behavioral relevance.

Influences of sensory and non-sensory factors on consumer perception of saffroned products

2019 ◽  
Vol 121 (11) ◽  
pp. 2883-2900
Author(s):  
Ershad Sheibani ◽  
Golshan Matinfar ◽  
Sahar Jazaeri ◽  
Abdorreza Mohammadi
Keyword(s):  
Visual Cues ◽  
Sweet Taste ◽  
Consumer Perception ◽  
Taste Perception ◽  
Yellow Colour ◽  
Content Type ◽  
Sensory Modalities ◽  
Flavour Perception ◽  
Practical Implications

Purpose The purpose of this paper is to investigate the influences of the interactions of taste, colour and labelling on sensory perception, liking and identification of saffroned products. Design/methodology/approach The consumer and discrimination tests (N=120, 18, 25, 78, for Experiments 1–4, respectively) were conducted. The analyses of discrimination tests were performed using the Thurstonian model and R-index. The results from consumer studies were analysed using the Kruskal–Wallis test, penalty analysis and correlation matrix. Findings The study revealed that saffron can interact with the perception of sour and bitter taste and has no significant effects on the sweetness. The colour and labelling generated expectations for quality and sweetness of the samples. When the disparity between the expectation and actual experience was occurred resulted in contrast/assimilation effects on the hedonic ratings and negatively impacted consumer acceptability of the product. Practical implications This study showed that the visual cues can modulate the expectation for particular sensory perceptions and also affect the hedonic experiences. Saffron adulteration can be identified by the consumers and can result in a significant decrease in the acceptability of the products. Hence, the practice of substituting saffron with ingredients with a similar colour in these products can be detrimental for business. Additionally, it was revealed that saffron colour is associated with the expected and actual sweet taste perception. Therefore, it is possible to manipulate yellow colour cues to reduce sweeteners in different food products that contain saffron. Originality/value The sensory characteristics and consumer perception of saffron have been rarely studied. This study revealed that flavour perception and quality determination of saffroned foods involves the combinations of different sensory modalities and cognitive (expectancy) inputs.

scholarly journals Differences in Sweet Taste Perception and Its Association with the Streptococcus mutans Cariogenic Profile in Preschool Children with Caries

Nutrients ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2592
Author(s):  
Anna Jurczak ◽  
Małgorzata Jamka-Kasprzyk ◽  
Zuzanna Bębenek ◽  
Małgorzata Staszczyk ◽  
Paweł Jagielski ◽  
...  
Keyword(s):  
Preschool Children ◽  
Sweet Taste ◽  
Assessment System ◽  
Taste Perception ◽  
Taste Preferences ◽  
Microbiological Analysis ◽  
Strong Positive Correlation ◽  
Chi Square ◽  
Icdas Ii ◽  
Chi Square Test

The aim of the study was to verify the hypothesis about differences in sweet taste perception in the group of preschool children with and without caries, and to determine its relationship with cariogenic microbiota and the frequency of sweets consumption in children. The study group included of 63 children aged 2–6 years: 32 with caries and 31 without caries. The study consisted of collecting questionnaire data and assessment of dental status using the decayed, missing, filled in primary teeth index (dmft) and the International Caries Detection and Assessment System (ICDAS II). The evaluation of sweet taste perception was carried out using a specific method that simultaneously assessed the level of taste preferences and the sensitivity threshold for a given taste. The microbiological analysis consisted of the assessment of the quantitative and qualitative compositions of the oral microbiota of the examined children. The sweet taste perception of children with caries was characterized by a lower susceptibility to sucrose (the preferred sucrose solution concentration was >4 g/L) compared to children without caries (in the range ≤ 4 g/L, p = 0.0015, chi-square test). A similar relationship was also observed for frequent snacking between meals (p = 0.0038, chi-square test). The analysis of studied variables showed the existence of a strong positive correlation between the perception of sweet taste and the occurrence and intensity of the cariogenic process (p = 0.007 for dmft; and p = 0.012 for ICDAS II), as well as the frequency of consuming sweets (p ≤ 0.001 for frequent and repeated consumption of sweets during the day, Spearman test) in children with caries. Additionally, children with an elevated sucrose taste threshold were more than 10-times more likely to develop S. mutans presence (OR = 10.21; 95% CI 3.11–33.44). The results of this study suggest the future use of taste preferences in children as a diagnostic tool for the early detection of increased susceptibility to caries through microbial dysbiosis towards specific species of microorganisms.

scholarly journals Orosensory Perception of Fat/Sweet Stimuli and Appetite-Regulating Peptides before and after Sleeve Gastrectomy or Gastric Bypass in Adult Women with Obesity

Nutrients ◽  
2021 ◽  
Vol 13 (3) ◽  
pp. 878
Author(s):  
Arnaud Bernard ◽  
Johanne Le Beyec-Le Bihan ◽  
Loredana Radoi ◽  
Muriel Coupaye ◽  
Ouidad Sami ◽  
...  
Keyword(s):  
Bariatric Surgery ◽  
Gastric Bypass ◽  
Sleeve Gastrectomy ◽  
Gut Hormones ◽  
Sweet Taste ◽  
Taste Perception ◽  
Taste Sensitivity ◽  
Adult Women ◽  
Before And After ◽  
The Impact

The aim of this study was to explore the impact of bariatric surgery on fat and sweet taste perceptions and to determine the possible correlations with gut appetite-regulating peptides and subjective food sensations. Women suffering from severe obesity (BMI > 35 kg/m2) were studied 2 weeks before and 6 months after a vertical sleeve gastrectomy (VSG, n = 32) or a Roux-en-Y gastric bypass (RYGB, n = 12). Linoleic acid (LA) and sucrose perception thresholds were determined using the three-alternative forced-choice procedure, gut hormones were assayed before and after a test meal and subjective changes in oral food sensations were self-reported using a standardized questionnaire. Despite a global positive effect of both surgeries on the reported gustatory sensations, a change in the taste sensitivity was only found after RYGB for LA. However, the fat and sweet taste perceptions were not homogenous between patients who underwent the same surgery procedure, suggesting the existence of two subgroups: patients with and without taste improvement. These gustatory changes were not correlated to the surgery-mediated modifications of the main gut appetite-regulating hormones. Collectively these data highlight the complexity of relationships between bariatric surgery and taste sensitivity and suggest that VSG and RYGB might impact the fatty taste perception differently.

scholarly journals Model forB1Imaging in MRI Using the Rotating RF Field

2014 ◽  
Vol 2014 ◽  
pp. 1-11 ◽  
Author(s):  
Adnan Trakic ◽  
Jin Jin ◽  
Ewald Weber ◽  
Stuart Crozier
Keyword(s):  
Degrees Of Freedom ◽  
Acoustic Noise ◽  
Bloch Equation ◽  
Gradient Coil ◽  
Imaging Method ◽  
Nonuniform Field ◽  
Rf Coil ◽  
Image Encoding ◽  
Magnetic Resonance Imaging Mri ◽  
Space Requirements

Conventionally, magnetic resonance imaging (MRI) is performed by pulsing gradient coils, which invariably leads to strong acoustic noise, patient safety concerns due to induced currents, and costly power/space requirements. This modeling study investigates a new silent, gradient coil-free MR imaging method, in which a radiofrequency (RF) coil and its nonuniform field (B1+) are mechanically rotated about the patient. The advantage of the rotatingB1+field is that, for the first time, it provides a large number of degrees of freedom to aid a successfulB1+image encoding process. The mathematical modeling was performed using flip angle modulation as part of a finite-difference-based Bloch equation solver. Preliminary results suggest that representative MR images with intensity deviations of <5% from the original image can be obtained using rotating RF field approach. This method may open up new avenues towards anatomical and functional imaging in medicine.

Measures of anhedonia and hedonic responses to sucrose in depressive and schizophrenic patients in comparison with healthy subjects

1998 ◽  
Vol 13 (6) ◽  
pp. 303-309 ◽  
Author(s):  
I Berlin ◽  
L Givry-Steiner ◽  
Y Lecrubier ◽  
AJ Puech
Keyword(s):  
Major Depression ◽  
Healthy Subjects ◽  
Sweet Taste ◽  
Taste Perception ◽  
Social Anhedonia ◽  
Perception Threshold ◽  
Sucrose Solutions ◽  
Scale Scores ◽  
Schizophrenic Patients ◽  
Depressive Patients

SummaryAnhedonia may be considered as a transnosological feature of depression and schizophrenia. The aim of the present study was to assess hedonic responses to sucrose solutions and sweet taste perception threshold in patients with major depression and in schizophrenic patients in comparison with healthy subjects (matched for age and gender with depressive patients), and to compare these responses to evaluations by the Physical and Social Anhedonia scale of Chapman and the Pleasure Scale of Fawcett, generally used to quantify anhedonia. Hedonic responses to sucrose solutions were similar in patients with major depression (n = 20), schizophrenia (n = 20), and healthy controls (n = 20). Sweet taste perception threshold was significantly higher in depressive patients than in controls. Hedonic response to sucrose was inversely correlated with physical Anhedonia Scores and sweet taste perception threshold with Pleasure Scale scores. Measures of hedonia/anhedonia were not related with the intensity of depression or anxiety as measured by the Montgomery-Asberg Depression Rating Scale (MADRS) and Hamilton Anxiety Scale, respectively. In 11 depressed patients hospitalised for 17 to 33 days, neither hedonic ratings to sucrose solutions, sweet taste perception threshold, Physical, Social Anhedonia scores nor Pleasure Scale scores were modified in spite of substantial decrease in MADRS or Hamilton Anxiety scores. Hedonic responses to sucrose solutions and sweet taste perception threshold may be used as complementary evaluation to quantify anhedonia.

scholarly journals Canadian Association of Radiologists Recommendations for the Safe Use of MRI During Pregnancy

2021 ◽  
pp. 084653712110156
Author(s):  
Pejman Jabehdar Maralani ◽  
Anish Kapadia ◽  
Grace Liu ◽  
Felipe Moretti ◽  
Hournaz Ghandehari ◽  
...  
Keyword(s):  
Working Group ◽  
Energy Deposition ◽  
Expert Panel ◽  
Acoustic Noise ◽  
Evidence Based ◽  
Resonance Imaging ◽  
Canadian Association ◽  
Fetal Safety ◽  
Magnetic Resonance Imaging Mri ◽  
In Pregnancy

The use of magnetic resonance imaging (MRI) during pregnancy is associated with concerns among patients and health professionals with regards to fetal safety. In this work, the Canadian Association of Radiologists (CAR) Working Group on MRI in Pregnancy presents recommendations for the use of MRI in pregnancy, derived from literature review as well as expert panel opinions and discussions. The working group, which consists of academic subspecialty radiologists and obstetrician-gynaecologists, aimed to provide updated, evidence-based recommendations addressing safety domains related to energy deposition, acoustic noise, and gadolinium-based contrast agent use based on magnetic field strength (1.5T and 3T) and trimester scanned, in addition to the effects of sedative use and occupational exposure.

Taste Perception and Cerebral Activity in the Human Gustatory Cortex Induced by Glucose, Fructose, and Sucrose Solutions

2019 ◽  
Vol 44 (7) ◽  
pp. 435-447 ◽  
Author(s):  
Thomas Mouillot ◽  
Sophie Barthet ◽  
Lucie Janin ◽  
Camille Creteau ◽  
Hervé Devilliers ◽  
...  
Keyword(s):  
Taste Receptor ◽  
Sweet Taste ◽  
Molar Concentration ◽  
Cortical Activation ◽  
Taste Perception ◽  
Gustatory Cortex ◽  
Intensity Perception ◽  
Sucrose Solutions ◽  
Significant Difference ◽  
Sweetness Intensity

Abstract Glucose, fructose, and sucrose are important carbohydrates in Western diets with particular sweetness intensity and metabolisms. No study has compared their cerebral detection and their taste perception. Gustatory evoked potentials (GEPs), taste detection thresholds, intensity perception, and pleasantness were compared in response to glucose, fructose, and sucrose solutions at similar sweetness intensities and at identical molar concentrations. Twenty-three healthy subjects were randomly stimulated with 3 solutions of similar sweetness intensity (0.75 M of glucose, 0.47 M of fructose and 0.29 M of sucrose – sit. A), and with an identical molar concentration (0.29 M – sit. B). GEPs were recorded at gustatory cortex areas. Intensity perception and hedonic values of each solution were evaluated as were gustatory thresholds of the solutions. No significant difference was observed concerning the GEP characteristics of the solutions according to their sweetness intensities (sit. A) or their molar concentration (sit. B). In sit. A, the 3 solutions were perceived to have similar intensities and induced similar hedonic sensations. In sit. B, the glucose solution was perceived to be less intense and pleasant than the fructose and the sucrose solutions (P &lt; 0.001) and the fructose solution was perceived to be less intense and pleasant than the sucrose (P &lt; 0.001). Since GEP recordings were similar for glucose, fructose, and sucrose solutions whatever the concentrations, activation of same taste receptor induces similar cortical activation, even when the solutions were perceived differently. Sweet taste perception seems to be encoded by a complex chemical cerebral neuronal network.

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