Effects of Visual Priming on Taste-Odor Interaction

Beilen, Marije van; Bult, Harold; Renken, Remco; Stieger, Markus; Thumfart, Stefan; Cornelissen, Frans W.; Kooijman, Valesca

doi:10.1371/journal.pone.0023857

Cited by 19 publications

(8 citation statements)

References 38 publications

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“…55 For other sensorial attributes related to avor perception, vision can affect this multiple perception mainly by the effect of color on avor. 56 With regard to taste, more than three decades ago, Johnson et al (1983) 57 reported that sweetness increased linearly over all sucrose concentrations and over a narrow range of color intensities, showing that more intense colors result in the perception of a more intense sweet taste. This property of beverages also has an effect on carbonation.…”

Section: Interaction and Perception Of Sensorial Attributesmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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Soft drinks are beverages composed of water and other ingredients that provide specific sensorial attributes. Soft drink consumption patterns have recently been changed partially influenced by an increased availability of different types of beverages during the last few years. Consumers' preferences to choose one drink over another are influenced, not only by genetic, psychological and environmental factors, but also by the beverage's specific attributes. In fact, beverage consumption is driven by the sensations it gives. Because the main component of soft drinks is water, an increase in the intake of soft drinks might improve fluid intake and the levels of water in the body if it is regarded as an "essential nutrient". Consumption of soft drinksA so drink is the name commonly given to a non-alcoholic carbonated or non-carbonated beverage containing caloric sweeteners and avorings. 1 The preparation and processing of a so drink includes several stages, beginning with the treatment of the water used in this process. The next step is the preparation of a simple sugar syrup, the ingredient that provides the taste of the beverage, followed by the addition of several ingredients to the simple sugar syrup in order to obtain the nal syrup: glucose or fructose, aromatic compounds, vitamins, minerals and other food additives, such as acidulants, colorants or preservatives. Finally, the completed beverage is obtained as a mixture of the nal syrup, the treated water and the carbonic gas (in carbonated drinks). 2 As a result, all so drinks have a basic compositional structure: water, considered an essential nutrient 3 and the main component that makes up about 87-92% of the beverage, and the sweetener, which represents about 8-12% of the beverage by mass. Another common ingredient in almost all so drinks is the acidulant, which is any organic or inorganic acid that contributes to the sourness of the beverage. The balance between sweetness and sourness is the basic typical taste prole of all avored so drinks. 4

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Section: Interaction and Perception Of Sensorial Attributesmentioning

confidence: 99%

Sensory attributes of soft drinks and their influence on consumers' preferences

2014

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“…Actual beverages include taste, aroma, color, motion (streaming bubbles) and sound (fizzing), all of which contribute to the perception (and concept) of carbonated beverages. Therefore, as is becoming increasingly clear from studies of flavor, we must understand how all sense modalities interact to gain a full understanding of how we experience common objects like beverages [33]–[35].…”

Section: Discussionmentioning

confidence: 99%

The Influence of Bubbles on the Perception Carbonation Bite

et al. 2013

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Although many people naively assume that the bite of carbonation is due to tactile stimulation of the oral cavity by bubbles, it has become increasingly clear that carbonation bite comes mainly from formation of carbonic acid in the oral mucosa. In Experiment 1, we asked whether bubbles were in fact required to perceive carbonation bite. Subjects rated oral pungency from several concentrations of carbonated water both at normal atmospheric pressure (at which bubbles could form) and at 2.0 atmospheres pressure (at which bubbles did not form). Ratings of carbonation bite under the two pressure conditions were essentially identical, indicating that bubbles are not required for pungency. In Experiment 2, we created controlled streams of air bubbles around the tongue in mildly pungent CO2 solutions to determine how tactile stimulation from bubbles affects carbonation bite. Since innocuous sensations like light touch and cooling often suppress pain, we predicted that bubbles might reduce rated bite. Contrary to prediction, air bubbles flowing around the tongue significantly enhanced rated bite, without inducing perceived bite in blank (un-carbonated) solutions. Accordingly, though bubbles are clearly not required for carbonation bite, they may well modulate perceived bite. More generally, the results show that innocuous tactile stimulation can enhance chemogenic pain. Possible physiological mechanisms are discussed.

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“…After the seminal work by McGurk and MacDonald (1976) that showed a cross‐modal interaction between auditory and visual processing, cross‐modal interaction and synergism have been reported across a number of sensory combinations as between the auditory system and other sensory modalities such as vision (Chanauria et al, 2019; Ethofer et al, 2006; Kayser et al, 2010; Lovelace et al, 2003; McDonald et al, 2000; McDonald & Ward, 2000; Noesselt et al, 2010; Satoh et al, 2015; Shams et al, 2000; Tivadar et al, 2018; Watanabe & Shimojo, 2001), olfaction (Castiello et al, 2006; La Buissonnière‐Ariza et al, 2012) and gustation (Carvalho et al, 2015, 2016; Knoferle & Spence, 2012; Lin et al, 2019; North, 2012; Yan & Dando, 2015). Similarly, several studies report cross‐modal interaction or enhancement between visual stimulation and olfaction (Zellner & Kautz, 1990; Zellner & Whitten, 1999; Gottfried & Dolan, 2003; Michael et al, 2003; Koza et al, 2005; Demattè et al, 2006, Demattè et al, 2009; Seo et al, 2010; Dong & Jacob, 2016) and gustation (Delwiche, 2012; Spence, 2019; Van Beilen et al, 2011). Synergism due to combination of olfactory and gustatory cues is not only constantly experienced almost with each meal or snack but has also been documented by several studies (Djordjevic et al, 2004; Welge‐Lüssen et al, 2005) including the case of ‘umami’, the fifth taste due to the conjunctive effects of monosodium glutamate (MSG) and olfactory cues from foodstuffs resulting in a synergistic enhancement of taste (McCabe & Rolls, 2007; Rolls, 2009).…”

Section: Ending On a Positive Note: Multisensory Stimulation May Be More Effective In Alleviating Depressionmentioning

confidence: 95%

Sensory stimulation via the visual, auditory, olfactory and gustatory systems can modulate mood and depression

Canbeyli

2021

Eur J of Neuroscience

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Depression is one of the most common mental disorders, predicted to be the leading cause of disease burden by the next decade. There is great deal of emphasis on the central origin and potential therapeutics of depression whereby the symptomatology of depression has been interpreted and treated as brain generated dysfunctions filtering down to the periphery. This top‐down approach has found strong support from clinical work and basic neuroscientific research. Nevertheless, despite great advances in our knowledge of the aetiology and therapeutics of depression, success in treatment is still by no means assured. As a consequence, a wide net has been cast by both clinicians and researchers in search of more efficient therapies for mood disorders. As a complementary view, the present integrative review advocates approaching mood and depression from the opposite perspective: a bottom‐up view that starts from the periphery. Specifically, evidence is provided to show that sensory stimulation via the visual, auditory, olfactory, and gustatory systems can modulate depression. The review shows how—depending on several parameters—unisensory stimulation via these modalities can ameliorate or aggravate depressive symptoms. Moreover, the review emphasises the bidirectional relationship between sensory stimulation and depression. Just as peripheral stimulation can modulate depression, depression in turn affects—and in most cases impairs—sensory reception. Furthermore, the review suggests that combined use of multisensory stimulation may have synergistic ameliorative effects on depressive symptoms over and above what has so far been documented for unisensory stimulation.

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Effects of Visual Priming on Taste-Odor Interaction

Cited by 19 publications

References 38 publications

Sensory attributes of soft drinks and their influence on consumers' preferences

Sensory attributes of soft drinks and their influence on consumers' preferences

The Influence of Bubbles on the Perception Carbonation Bite

Sensory stimulation via the visual, auditory, olfactory and gustatory systems can modulate mood and depression

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