Taste Conditions Research Articles

Taste the music: Modality-general representation of affective states derived from auditory and gustatory stimuli

Prior studies have extensively examined modality-general representation of affect across various sensory modalities, particularly focusing on auditory and visual stimuli. However, little research has explored the modality-general representation of affect between gustatory and other sensory modalities. This study aimed to investigate whether the affective responses induced by tastes and musical pieces could be predicted within and across modalities. For each modality, eight stimuli were chosen based on four basic taste conditions (sweet, bitter, sour, and salty). Participants rated their responses to each stimulus using both taste and emotion scales. The multivariate analyses including multidimensional scaling and classification analysis were performed. The findings revealed that auditory and gustatory stimuli in the sweet category were associated with positive valence, whereas those from the other taste categories were linked to negative valence. Additionally, auditory and gustatory stimuli in sour taste category were linked to high arousal, whereas stimuli in bitter taste category were associated with low arousal. This study revealed the potential mapping of gustatory and auditory stimuli onto core affect space in everyday experiences. Moreover, it demonstrated that emotions evoked by taste and music could be predicted across modalities, supporting modality-general representation of affect.

A Matter of Taste: Roles of Taste Preference on Performance and Psychological Responses during Anaerobic Exercise.

Various tastes including sweet, bitter, and sour have been shown to differentially influence physiological and psychological processes. Furthermore, ingestion of bitter and sweet solutions has been shown to acutely enhance exercise performance. However, the taste is highly individualized, and it is unclear if preference influences the ergogenic potential of taste. The purpose of this study was to investigate the effects of preferred and non-preferred drink tastes on anaerobic performance and psychological responses thereof. Physically active females participated in two counterbalanced sprint trials each with a different condition: (1) non-preferred taste (NPT), (2) Preferred taste (PT). Participants self-reported taste preferences (sweet, sour, bitter) with the highest-ranked taste being used for the PT condition and the lowest-ranked for NPT. For each visit, participants completed a 15 s Wingate Anaerobic Test (WAnT) prior to (PRE) ingestion of ~20 mL of their NP or PREF taste. Following ingestion, participants completed 2 min of active recovery, rated their taste preference of the solution, and completed another 15 s WAnT. The rate of perceived exertion (RPE), motivation, and enjoyment were measured through a visual analog scale following each WAnT. Anaerobic performance measures and heart rate (HR) were also obtained at the succession of each WAnT. Findings revealed no differences between taste conditions for mean power (p = 0.455), peak power (p = 0.824), or HR (p = 0.847). RPE was significantly lower with PT versus NPT (p = 0.006). Exercise enjoyment (p = 0.022) was higher with PT compared to NPT. NPT resulted in worse motivation compared to PRE (p = 0.001) while no changes were observed between PT and PRE (p = 0.197). These findings suggest that preferred drink taste may not enhance acute performance but improves psychological responses to maximal anaerobic exercise which may have implications for improving exercise training and adherence.

The impact of contextual information regarding the origin of food on consumers’ judgments

Explicit and implicit responses to food and beverage are known to be modulated by expectations generated by contextual factors. Among these, labelling regarding the country of origin has been systematically shown to impact on consumers' evaluations of products. However, it is not clear yet whether the presence of food origin biases also affects humans’ physiological (i.e., implicit) responses, as well as whether different conditions of sensory appreciation of products are equally influenced. The present preliminary study investigated the psychophysiological responses to food samples paired to labels of declared (i.e., Italy, Spain/Germany, EU) or undeclared origins. Food items (i.e., olives and cracker) were presented in visual or taste conditions to thirty Italian participants, whose behavioral (i.e., liking, willingness to buy, and estimated cost) and physiological (i.e., skin conductance responses) responses were collected. The results indicated that the food samples elicited stronger liking and willingness to buy responses by participants and were estimated as more expensive, when being firstly experienced through vision than taste. No differences in the physiological arousal state were found as a function of food origin or sensory condition of presentation.

Network organization during probabilistic learning via taste outcomes

Reinforcement learning guides food decisions, yet how the brain learns from taste in humans is not fully understood. Existing research examines reinforcement learning from taste using passive condition paradigms, but response-dependent instrumental conditioning better reflects natural eating behavior. Here, we examined brain response during a taste-motivated reinforcement learning task and how measures of task-based network structure were related to behavioral outcomes. During a functional MRI scan, 85 participants completed a probabilistic selection task with feedback via sweet taste or bitter taste. Whole brain response and functional network topology measures, including identification of communities and community segregation, were examined during choice, sweet taste, and bitter taste conditions. Relative to the bitter taste, sweet taste was associated with increased whole brain response in the hippocampus, oral somatosensory cortex, and orbitofrontal cortex. Sweet taste was also related to differential community assignment of the ventromedial prefrontal cortex and ventrolateral prefrontal cortex compared to bitter taste. During choice, increasing segregation of a community containing the amygdala, hippocampus, and right fusiform gyrus was associated with increased sensitivity to punishment on the task's posttest. Further, normal BMI was associated with differential community structure compared to overweight and obese BMI, where high BMI reflected increased connectivity of visual regions. Together, results demonstrate that network topology of learning and memory regions during choice is related to avoiding a bitter taste, and that BMI is associated with increased connectivity of area involved in processing external stimuli. Network organization and topology provide unique insight into individual differences in brain response to instrumental conditioning via taste reinforcers.

Meal termination using oral sensory satisfaction: a study in non-obese women

Non-obese individuals limit energy intake and maintain weight long-term. Knowledge of the mechanism they use to accomplish this could help in weight maintenance after weight loss and prevention of unneeded weight gain. The objective of the present study was to determine whether non-obese women use orosensory cues to limit short-term intake of high-energy density foods. Forty non-obese women consumed two high-energy rice puddings of equal energy density, one with high sugar and one with high fat. There were four study conditions. Participants ate until satisfied (basal), satisfied based on taste (taste), satisfied based on fullness (fullness) and while watching television (distraction). The participants were asked to refrain from eating and drinking after 2200. The treatments were done between 0830 and 0900. The order of treatments was randomized and all subjects completed all treatments. The quantity consumed and variation in hunger and taste intensity were the primary measures. Results were subjected to within subjects analysis of variance (ANOVA). Intake was significantly greater in the high-fat groups than in the high-carbohydrate groups (P = 0.0001). Study condition had a significant effect on intake (P = 0.0000) with the taste condition generally resulting in the lowest intake. Hunger intensity significantly decreased after meal intake (P = 0.0156). There was a significant effect of condition (P = 0.0001) with base and taste conditions showing the greatest decrease. In the taste condition, specifically, the intensity of taste and hunger declined after intake (P = 0.0000). These results indicate that taste satisfaction can limit meal intake in non-obese women. Taste satisfaction could be a mechanism that is used to reduce food intake to compensate for previous excess consumption.

Sucrose taste but not Polycose taste conditions flavor preferences in rats

Rats have an inborn preference for sweet taste and learn to prefer flavors associated with sweetness. They are also strongly attracted to the taste of glucose polymers (e.g., Polycose). This “poly” taste differs in quality from the sweet taste of sugar. To determine if poly taste, like sweet taste, conditions flavor preferences rats were trained with a distinctive flavor (CS+) added to 2% Polycose solution and a different flavor (CS−) added to plain water. In a subsequent two-bottle test the rats did not prefer the CS+ to CS− when both flavors were presented in water. In contrast, other rats significantly preferred a CS+ flavor that had been paired with 2% sucrose. Adding saccharin to a flavored Polycose solution did not improve CS+ flavor learning; rather, Polycose appeared to overshadow saccharin-induced conditioning. Flavor conditioning by a 16% Polycose solution was assessed using a sham-feeding procedure to prevent post-oral reinforcement. Although the rats sham-fed substantial amounts of the CS+ flavored Polycose solution, they failed to prefer the CS+ to the CS− flavor. This contrasts with the preference other rats displayed for a CS+ paired with sham-fed sucrose. Why attractive sweet and poly tastes differ in their ability to condition flavor preferences is not certain, although some findings suggest that they differentially activate dopamine and/or serotonin circuits involved in flavor learning.

The Influence of Taste Stimuli and Illumination on Electrogastrogram Measurements

An electrogastrogram (EGG) is considered to be an index to the autonomic nervous system of the digestive organs. In the present study, we attempted to clarify whether or not an EGG can be used to evaluate the influence of illumination, and what kinds of effect taste stimuli and illumination have on the autonomic nervous system. In this study, we used the ratio of the normal wave component of the EGG (EGG-NR: 2-4.5 cpm power/1-10 cpm power) and the amplitude of a normal wave (EGG-NI: integrated EGG of 2-4.5 cpm). Thirteen healthy males participated in 16 experimental conditions (4 lighting conditionsx4 taste stimuli). The four lighting conditions were set by combinations of illuminance levels of 200 and 1500 lx and color temperatures of 3000 and 7500 K. The four taste stimuli were sweet (glucose), salty (salt), sour (acetic acid), and bitter (quinine). The changes in EGG-NR and EGG-NI were compared for different taste conditions. The results showed that EGG-NI was not significantly affected by the different taste conditions. However, the main effect of taste on EGG-NR was significant: sweet and salty tastes were significantly higher than the bitter taste. EGG-NR and EGG-NI in different lighting conditions were also compared. The main effect of different color temperatures was also significant, but the illuminance level did not affect EGG-NR. EGG-NR increased significantly at the lower color temperature. On the other hand, EGG-NI significantly increased at the lower illuminance. These results suggest that parasympathetic nervous activity has a predominant effect on gastric activity in different lighting environments. Therefore, EGG measurements may be useful indicators for illumination environment studies.

Gustatory stimulation influences the processing of intranasal stimuli

Objectives: Taste and smell interact. The aim of this study was to examine this interaction using gustatory and olfactory stimuli applied at the same time, which exhibited perceptual compatibility and incompatibility. Methods: Thirty-two, young, healthy normosmic subjects (16 men, 16 women) took part in two randomized sessions. Event-related potentials (ERP) were recorded in response to vanillin, or gaseous CO 2. These two conditions were combined with three “taste conditions” including sweet taste, sour taste, and the intraoral presentation of an empty taste dispenser. Results: Vanillin responses were largest for the “sweet” condition, while they were smaller for the “sour condition”. In contrast, responses to CO 2 were largest under the “sour” condition, and smallest under the “sweet” condition. Moreover, during the “sweet” condition the latencies of P1 and N1 were shorter than in the “sour” condition, which was the other way around for CO 2. Conclusions: Results of the present investigation suggested that (1) the early processing of intranasal chemosensory stimuli is modulated through concomitant gustatory stimulation, and that (2) this modulation may depend, at least in part, on the contextual compatibility between intranasal and intraoral stimuli.

Pleasure and alcohol: manipulating pleasantness and the acute effects of alcohol on food intake

To examine the effects of manipulating pleasantness on subsequent energy intake following a moderate dose of alcohol, 12 males attended the laboratory on four occasions. On each occasion participants consumed breakfast then 4 h later were offered lunch. Twenty minutes before lunch participants received an alcohol (24 g ethyl alcohol, 1508 kJ, 405 ml) or a no-alcohol (867 kJ, 405 ml) containing beverage followed by a lunch of either “bland” (rated pleasantness=66±13 mm) or “flavoured” (73±10 mm) foods. Subjective ratings of appetite, mood and pleasantness of several bland and tasty foods were taken before and after preloads and lunch. Ad libitum energy intake at lunch was greater following alcohol in both taste conditions ( p<0.01) (Alcohol/Bland, 2053±663 kJ; Alcohol/Flavoured, 1989±580 kJ) in comparison to the no-alcohol conditions (No-alcohol/Bland, 1548±357 kJ; No-alcohol/Flavoured 1670±401 kJ). No additive effect of palatability and alcohol was found; alcohol did not differentially affect intake of lunch items. Nor did alcohol increase the pleasantness of foods. Sensory specific satiety (SSS) was observed both following the preload and following lunch, with no discernible effects of alcohol on SSS. In conclusion, alcohol promoted food intake but this did not occur via the additive effects of alcohol and palatability nor through increasing the pleasantness of the taste of foods. Further research on the mechanism underlying the stimulating effects of alcohol on appetite is warranted.

Nonlinear and linear EEG complexity changes caused by gustatory stimuli in anorexia nervosa

The objective of the present study was to investigate the effects of pleasant and unpleasant gustatory stimuli on nonlinear and linear complexity measures of the EEG in healthy controls and in anorexia nervosa (AN) patients. The subjects were exposed to unpleasant (bitter tea) and pleasant (chocolate) gustatory stimuli for 2 min. Multichannel EEG was recorded and the dimensional complexity (point-correlation dimension) and Omega complexity were calculated from the EEG epochs corresponding to the above taste conditions. In AN patients lower-dimensional complexity was observed in the majority of recording sites than that seen in controls, independent of taste conditions. Higher Omega complexity was seen in control subjects in the left side irrespective of taste effects. No such hemispheric difference was observed in AN. The lower-dimensional complexity seen in AN patients may be caused by long-lasting effects of malnutrition. The lack of a significant Omega complexity change in response to exposure of sweet taste in the left side seen in AN patients may correspond to a decreased sensitivity to such stimuli in these subjects.

Taste-elicited changes in facial signs of emotion and the asymmetry of brain electrical activity in human newborns

Recent evidence suggests that frontal brain electrical activity reveals asymmetries in activation in response to positive vs negative affective stimuli. This study was designed to evaluate whether this asymmetry is present at birth. Newborn infants were presented with water followed by a sucrose solution and then by a citric acid solution. Facial expression was videotaped during the presentation of the liquids and EEG was recorded from the frontal and parietal scalp regions on the left and right side. Usable EEG data were obtained from 16 newborn infants in response to these taste conditions. Videotaping of facial expression in response to these stimuli indicated the presence of disgust during both water (the first taste introduced) and citric acid. EEG was Fourier Transformed and power in the 1–3, 3–6 and 6–12 Hz bands was computed. The findings revealed that the water condition produced reductions in right-hemisphere power in the two higher frequency bands in both the scalp regions compared with the other two conditions. The sucrose condition produced greater relative left-sided activation in both regions compared with the water condition. These data, in conjunction with our previous findings of asymmetries in 10-month-old infants, indicate that stimulus-elicited affective asymmetries in brain electrical activity are present at birth.

Nasal, retronasal, and gustatory perception: an experimental comparison.

Four odor substances (lemon aroma, rum aroma, ethyl butyrate, and amyl acetate) in different concentrations were presented nasally and orally (retronasally) in a four-alternative forced-choice procedure (detection tasks). In a further experimental condition, sucrose was added to the stimuli. Finally, the taste properties of the (nonsugared) odor stimuli were judged on seven semantic scales. In the detection of odor-containing stimuli, there were no significant differences between nasal and retronasal stimulation. In the taste conditions, however, there was a significant decline of “hits” when the stimuli contained sucrose in addition to the odor substances. Furthermore, in semantic scaling of the taste stimuli, a new variant of the taste-smell illusion was observed, namely, a tendency to attribute “suited” basic taste categories (e.g., “sweet”) to pure (nongustatory) odor stimuli.