Macronutrient Sensing in the Oral Cavity and Gastrointestinal Tract: Alimentary Tastes

There are numerous and diverse factors enabling the overconsumption of foods, with the sense of taste being one of these factors. There are four well established basic tastes: sweet, sour, salty, and bitter; all with perceptual independence, salience, and hedonic responses to encourage or discourage consumption. More recently, additional tastes have been added to the basic taste list including umami and fat, but they lack the perceptual independence and salience of the basics. There is also emerging evidence of taste responses to kokumi and carbohydrate. One interesting aspect is the link with the new and emerging tastes to macronutrients, with each macronutrient having two distinct perceptual qualities that, perhaps in combination, provide a holistic perception for each macronutrient: fat has fat taste and mouthfeel; protein has umami and kokumi; carbohydrate has sweet and carbohydrate tastes. These new tastes can be sensed in the oral cavity, but they have more influence post- than pre-ingestion. Umami, fat, kokumi, and carbohydrate tastes have been suggested as an independent category named alimentary. This narrative review will present and discuss evidence for macronutrient sensing throughout the alimentary canal and evidence of how each of the alimentary tastes may influence the consumption of foods.

Embellishing Tones

Chapter 9 discusses embellishing tones—such as passing tones, suspensions, and appoggiaturas. Embellishments can serve a number of functions, including adding dissonance, creating or heightening expectations, drawing attention to neighboring structural tones, or simply adding interest to a musical texture. However, this chapter focuses on how the presence of embellishing tones can contribute to the perceptual independence of concurrent voices. It is shown that embellishing tones are deployed in ways consistent with five different techniques for enhancing voice independence.

Multidimensional Signal Detection Theory

Multidimensional signal detection theory is a multivariate extension of signal detection theory that makes two fundamental assumptions, namely that every mental state is noisy and that every action requires a decision. The most widely studied version is known as general recognition theory (GRT). General recognition theory assumes that the percept on each trial can be modeled as a random sample from a multivariate probability distribution defined over the perceptual space. Decision bounds divide this space into regions that are each associated with a response alternative. General recognition theory rigorously defines and tests a number of important perceptual and cognitive conditions, including perceptual and decisional separability and perceptual independence. General recognition theory has been used to analyze data from identification experiments in two ways: (1) fitting and comparing models that make different assumptions about perceptual and decisional processing, and (2) testing assumptions by computing summary statistics and checking whether these satisfy certain conditions. Much has been learned recently about the neural networks that mediate the perceptual and decisional processing modeled by GRT, and this knowledge can be used to improve the design of experiments where a GRT analysis is anticipated.

Toward a strategy for demonstrating the perceptual independence of the global array from individual sensory arrays

This commentary discusses a strategy by which investigators can examine whether observers perceive properties of the global array independently of properties in individual sensory arrays. Research showing that perception of complex relationships appears to be independent of the perception of individual components is considered. Ashby and Townsend's (1986) methods for identifying perceptual independence are important tools for studying the global array.