Perceptual processing of taste quality

Kuznicki, James T.; Hayward, Marta; Schultz, Joyce

doi:10.1093/chemse/7.3-4.273

Cited by 15 publications

(6 citation statements)

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“…Similarly, blood oxygen level demand showed superadditivity in the OFC and amygdala for taste-odor combinations, compared to the individual components [74], and superadditivity of neural activity was also found in the OFC, insula, and anterior cingulate cortex (ACC) regions when presented with bimodal stimulation [38]. Additionally, congruency between tastants and odor further increases activation of these brain areas, suggesting that prior exposure is a necessary prerequisite for taste-aroma interactions [75]. These results all indicate that the combination of taste and smell leads to effects that are larger than the sum of their perceptual parts [1].…”

Section: Discussionmentioning

confidence: 94%

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

et al. 2018

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Regarding cross-modality research, taste-aroma interaction is one of the most studied areas of research. Some studies have reported enhancement of sweetness by aroma, although it is unclear as to whether these effects actually occur: depending on the cognitive strategy employed by panelists, the effects may disappear, e.g., forcing panelists into an analytical strategy to control for dumping may not be able to reveal perceptual interactions. Previous studies have largely focused on solutions and model foods, and did not test stimuli or concentrations relevant to real food applications. This study addresses these gaps: 18 vanilla flavored sucrose milks, varying between 0–0.75% (w/w) two-fold vanilla, and 0–5% (w/w) sucrose, were rated by 108 panelists for liking and perceived sweetness, vanilla flavor, milk flavor, and thickness. Interactions between vanilla and sucrose were measured using deviations of real mixtures from additive models (via the isobole method), indicating vanilla aroma does enhance perceived sweetness. However, the sweetness enhancing effect of vanilla aroma was not as pronounced as that of sucrose on vanilla flavor. Measurable cross-modal interactions occur despite using an analytical cognitive strategy. More work is needed to investigate the influence of perceptual strategy on the degree of taste-aroma interactions in real foods.

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Section: Discussionmentioning

confidence: 94%

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

et al. 2018

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“…Several investigators have suggested that gustatory mixtures are substantially "synthetic" -to wit, that the result of mixing stimuli is a unique taste and not a simple combination of the components (Kuznicki & Ashbaugh, 1979;Kuznicki et al, 1983;Rozin, 1982;Schiffman & Erickson, 1971. In this regard, gustatory mixtures may be functionally similar to metameric color mixtures, which represent "true" synthesis.…”

Section: Discussionmentioning

confidence: 99%

“…Whereas earlier studies of interactions in mixtures had focused mainly on gustatory flavors (Kamen, Pilgrim, Gutman, & Kroll, 1961;Kuznicki & Ashbaugh, 1979;Kuznicki, Hayward, & Schultz, 1983;Pangborn, 1961;Schifferstein & Frijters, 1990;Stevens & Traverzo, 1997), the concern here was with interactions that may arise with intermodal, gustatory-olfactory stimulus combinations.…”

Section: Methodsmentioning

confidence: 98%

Effect of endogenous attention on detection of weak gustatory and olfactory flavors

Ashkenazi

Marks²

2004

Perception & Psychophysics

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The effect of endogenous attention on the detectability of weak flavorants was examined in an absolute detection (two-alternative forced-choice) task. Attention to sucrose improved the detectability of sucrose, a gustation-based flavorant, both when the alternative was water and when it was vanillin. But attention to vanillin did not improve the detectability of vanillin, an olfaction-based flavorant, either when the alternative was water or when it was sucrose. Nor did attention improve the detectability of vanillin when the alternative was citric acid, a tastant that is qualitatively less similar to vanillin than is sucrose. Attention had no positive effect on the detection of either sucrose or vanillin when it was mixed with the other substance. These findings suggest that although it is possible to attend selectively to gustatory flavors, it may be more difficult to attend selectively to olfactory flavors-perhaps because attention to flavors, which are taken in the mouth, is directed spatially toward the tongue, where gustatory, but not olfactory, receptors are located.

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“…For this task, we used typical taste stimuli, along with mixtures contaimng sucrose, the sweetness of the latter being readily recognized in most mixtures (DeGraaf & Frijters, 1989;Kuznicki. Hayward, & Schultz, 1983;Lawless, 1979;Schifferstein & Frijters, 1990).…”

Section: Stimulimentioning

confidence: 99%

study of taste perception

Hettinger

Gent

Marks

et al. 1999

Perception & Psychophysics

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Taste stimulus identification was studied in order to more thoroughly examine human taste perception. Ten replicates of an array of 10 taste stimuli-NaCI, KCI, Na glutamate, quinine.HCI, citric acid, sucrose, aspartame, and NaCI~sucrose, acid-sucrose, and quinine-sucrose mixtures-were presented to normal subjects for identification from a list of corresponding stimulus names. Because perceptually similar substances are confused in identification tasks, the result was a taste confusion matrix.Consistency of identification for the 10 stimuli (T IO ) and for each stimulus pair (T z ) was quantified with measures derived from information theory. Forty-two untrained subjects made an average of 57.4% correct identifications. An average T IO of 2.25 of the maximum 3.32 bits and an average T z of 0.84 of a maximum 1.0 bit of information were transmitted. In a second experiment, 40 trained subjects performed better than 20 untrained subjects. The results suggested that the identification procedure may best be used to assess taste function following 1-2 training replicates. The patterns of taste confusion indicate that the 10 stimuli resemble one another to varying extents, yet each can be considered perceptually unique.The performance of human subjects in taste identification tests is often restricted to a few stimuli-such as sucrose, sodium chloride, citric acid, and quinine-that are representative of sweet, salty, sour, and bitter qualities (M. E. Frank, Hettinger, & Clive, 1995). The limitation of the number of stimuli and qualities raises the question of whether such taste tests adequately examine the full range of taste sensation and discriminability (McBurney & Gent, 1979;Schiffman & Erickson, 1993). Consequently, we sought to develop a method by which to characterize taste quality perception more fully, by using 10 stimuli and analyzing patterns of identification in a rigorous way through information theory. Wright (1987) described a method for producing what he termed an odorant confusion matrix to assess the di-

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Perceptual processing of taste quality

Cited by 15 publications

References 0 publications

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy

Effect of endogenous attention on detection of weak gustatory and olfactory flavors

study of taste perception

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