Chemosensory quality and intensity reflected in implicit affective responses

Pierguidi, Lapo; Prescott, John; Spinelli, Sara; Dinnella, Caterina; Toffoli, Alessandra De; White, Theresa L.; Monteleone, Erminio

doi:10.1016/j.foodqual.2023.104857

Cited by 2 publications

(1 citation statement)

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“…bitterness or astringency, can elicit strong affective responses. In one study, this was reflected in negative judgements of trustworthiness of pictures of neutral faces [53].…”

Section: Foods Emotions and Arousalmentioning

confidence: 99%

Arousal and the modulation of sensory experience: evidence from food-related emotions

Prescott,

Spinelli

2024

Phil. Trans. R. Soc. B

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Across sensory systems, several stimulus collative characteristics, including intensity, novelty, complexity and perceived dangerousness, are known to elicit high levels of physiological and psychological arousal. It has become apparent that food rejections by both children and adults are frequently linked to such arousal-inducing characteristics. This paper examines how arousal and arousability are important elements in responding to stimuli generally, but specifically to foods, ultimately influencing food preferences and choices. It is clear that responses to sensory properties are subject not just to variations in perceptual sensitivity due to genetics or experience—as in the case of widely rejected qualities such as bitterness or pungency—but also to the arousal potential of those stimuli. Moreover, this is linked to various enduring aspects of personality, suggesting that the impact of arousal on food choices is merely one aspect of a more general sensory sensitivity. The impact of diet on various health outcomes underlines the importance of understanding the relationship of arousal to food choices. This article is part of the theme issue ‘Sensing and feeling: an integrative approach to sensory processing and emotional experience’.

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“…bitterness or astringency, can elicit strong affective responses. In one study, this was reflected in negative judgements of trustworthiness of pictures of neutral faces [53].…”

Section: Foods Emotions and Arousalmentioning

confidence: 99%