What can cognitive psychology and sensory evaluation learn from each other?

Abdi, Hervé

doi:10.1016/s0950-3293(02)00038-1

Cited by 29 publications

(21 citation statements)

References 32 publications

(24 reference statements)

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“…The second explanation for apparent interactions between a tastant and an aroma postulates that, although they are anatomically independent systems, taste and aroma can be psychologically integrated (Abdi, 2002). Taste-aroma confusion is one of the manifestations of these perceptual interactions, and some have suggested that it gives rise to the enhancement of taste ratings by aroma stimulus (Frank & Byram, 1988), because of panelists' inability to attend to the dimension of interest while remaining uninfluenced by other sensory attributes present in the mixture.…”

Section: Discussionmentioning

confidence: 99%

Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

Pfeiffer

Hort

Hollowood

et al. 2006

Perception & Psychophysics

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Cross-modal interactions between aroma, sweetness, and acidity were studied. A series of samples was presented to trained panelists who assessed strawberry flavor intensity using magnitude estimation with a reference modulus. The delivery of aroma stimuli from the different solutions was measured by monitoring exhaled breath using atmospheric pressure chemical ionization-mass spectrometry to determine whether there were any physicochemical effects on volatile release; no significant differences were noted. Three-dimensional predictive models were built to describe perceived strawberry flavor intensity as a function of concentrations of sucrose, acid, and volatiles. Analysis of the data identified two groups of panelists with different responses: For Group 1, increasing sucrose and/or acid levels also increased the perceived flavor intensity. For Group 2, changing sucrose concentrations had little effect, but increasing acid and/or volatile levels did. The results show different effects of organic and inorganic acids on perception, as well as clear interactions between the modalities of taste (sugar and acid) and aroma. The clustering of panelists' responses suggests that this phenomenon may depend on prior associations between the fruity flavor and the tastants.

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“…19 Although these systems are obviously anatomically separated by diverse functions, they are not cognitively independent. 27 This integration seems to be performed by a specic brain region called the orbitofrontal cortex, which receives projections from the olfactory cortex, the gustatory cortex and the face primary sensory cortex or trigeminal system, 36 along with projections from the amygdala and the inferior temporal visual cortex. In fact, the orbitofrontal cortex is the rst place in the brain where taste, smell, trigeminal information and vision can all interact (Fig.…”

Section: Sensory Attributes Of Soft Drinksmentioning

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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“…The aim of the present study is to examine another such variable that may mediate the effect of color on flavor identification responses, namely, the level of flavor expertise held by participants (see Abdi 2002;Chollet and Valentin 2000;Gawel 1997;Hugson and Boakes 2001;Lawless 1984;Pangborn et al 1963;Parr et al 2002Parr et al , 2003Solomon 1990;Teerling 1992, for research in the area of flavor expertise).…”

Section: Introductionmentioning

confidence: 99%

An Expectation-Based Approach to Explaining the Crossmodal Influence of Color on Orthonasal Odor Identification: The Influence of Expertise

Shankar

Simons²,

Shiv³

et al. 2010

Chem. Percept.

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In a previous series of experiments, the present authors demonstrated that when people are asked to identify the flavors of various drinks on the basis of orthonasal olfactory cues, their judgments are sometimes influenced by the colors of the drinks. Here, we explored the role that expertise plays in mediating color-flavor interactions. Nonexperts and flavor experts took part in an odor identification task in which they smelled a number of drinks whose flavors were incongruent with what their colors would suggest. When a particular color, identified by participants as being one that generated a strong flavor expectation, was added to these drinks (as compared to when no such color was added), a significantly greater proportion of both nonexpert and flavor expert participants' identification responses were consistent with this expectation. No significant difference in response behavior was found between these two groups of participants. Using a novel experimental approach that controlled for individual differences, the results of the present study add to the literature showing that flavor experts are not only susceptible to color-induced olfactory biases but perform no differently than non-experts in olfactory identification tasks.

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“…By contrast, irrelevant cues reduced the rate of correct second responses. Davis's (1981) interpretation of his experimental findings is somewhat problematic, since his study was quite prone to the effects of response bias (see Abdi, 2002). A more in-depth analysis of these results reveals that if no context cue was presented on the subsequent page, participants simply repeated their initial guess.…”

mentioning

confidence: 94%

An expectations-based approach to explaining the cross-modal influence of color on orthonasal olfactory identification: The influence of the degree of discrepancy

Shankar

Simons²,

Shiv

et al. 2010

Attention, Perception & Psychophysics

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As we interact with the world around us, we are continually met by a number of distinct and salient smells: the waft of buttered popcorn that strikes us when we first enter the movie theater, the unpleasant smell of milk that has soured after being left out a bit too long, and the cup of freshly roasted coffee that sits at our desk, helping to keep us attentive during the day. Our sense of smell is undoubtedly advantageous from an evolutionary point of view. Being able to perceive and recognize the odors in our environment can provide useful information: Smells can help us to avoid a provide useful information: Smells can help us to avoid a burning building to our right, to consume a nutritious piece of fruit over a rotten one, and to help us select a fitting mate (see Candolin, 2003;Desor & Beauchamp, 1974;Rabin & Cain, 1984;Stevenson, 2009;Vlahos, 2006). y Interestingly, though, our ability to correctly identify substances just on the basis of orthonasal olfactory cues is actually quite poor. When odor cues are presented in isolation (i.e., divorced from any context), we are able f to correctly identify only roughly one third to one half of them (see Cain, 1979;Engen & Ross, 1973; Rabin & of them (see Cain, 1979;Engen & Ross, 1973 CHARLES SPENCE University of Oxford, Oxford, EnglandIn the present study, we explored the conditions under which color-generated expectations influence participants' identification of flavored drinks. Four experiments were conducted in which the degree of discrepancy between the expected identity of a flavor (derived from the color of a drink) and the actual identity of the flavor (derived from orthonasal olfactory cues) was examined. Using a novel experimental approach that controlled for individual differences in color-flavor associations, we first measured the flavor expectations held by each individual and only then examined whether the same individual's identification responses were influenced by his or her own expectations. Under conditions of low discrepancy, the perceived disparity between the expected and the actual flavor identities was small. When a particular color-identified by participants as one that generated a strong flavor expectation-was added to these drinks (as compared with when no such color was added), a significantly greater proportion of identification responses were consistent with this expectation. This held true even when participants were explicitly told that color would be an uninformative cue and were given as much time as desired to complete the task. By contrast, under conditions of high discrepancy, adding the same colors to the drinks no longer had the same effect on participants' identification responses. Critically, there was a significant difference in the proportion of responses that were consistent with participants' color-based expectations in conditions of low as compared with high discrepancy, indicating that the degree of discrepancy between an individual's actual and expected experience can significantly affect the extent to which color...

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“…However it was several decades later before articles concerning the psychological processes underlying wine tasting (Solomon, 1990;Morrot, Brochet, & Dubourdieu, 2001) and the links between cognitive psychology and sensory evaluation (Abdi, 2002) began to appear in the scientific literature. Thanks to these pioneers, the methods and theories of cognitive psychology are now making their presence felt in wine sensory science (Shepherd, 2017;Parr, 2008), having a major impact on our understanding of wine-tasting phenomena, and helping advance wine sensory science from its toolbox and descriptive status to become a theoreticallydriven discipline.…”

Section: Introductionmentioning

confidence: 99%

Demystifying wine tasting: Cognitive psychology's contribution

Parr

2019

Food Research International

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Over recent decades, cognitive psychology has made a significant contribution to our understanding of wine-tasting phenomena. At the most fundamental level the discipline's contribution has made us aware that even an apparently 'simple' judgment, such as noting that a wine's odour reflects over-ripe fruit, involves not just our nose but sophisticated cognitive processing. With its information-processing model of how people interact with their surrounding world, and its methodologies and theories regarding how we perceive, conceptualise, remember, image, make judgments, and communicate our experiences, cognitive psychology has markedly advanced our understanding of wine tasting and wine tasters. This review highlights notable wine sensory research outcomes that make evident the importance of a taster's cognitive processes in their wine analysis and appreciation. These include data providing evidence for colour-flavour perceptual bias, prototypical thinking, knowledge-based wine judgments, the close links between olfactory memory, autobiographical memory and emotion, and the notion of wine expertise. Further, it will be argued that such data demonstrate how a consensus model, still dominant in much wine sensory analysis, is limited at best and inappropriate for sensory analysis of complex products such as wine in many contexts. Critical to this argument is appreciating that differences amongst tasters, reflecting each individual's physiology, experience and knowledge, are valid data in themselves rather than 'error in the machine' as they were conceptualised within traditional consensus models of sensory analysis. The article terminates with reference to a promise for even greater understanding of wine tasting phenomena that the future offers by links between cognitive psychology's behavioural data and recent technological advances in neuropsychology and neurophysiology (e.g., cerebral imaging techniques).Key words: Wine; sensory; tasting; cognition; psychology ACCEPTED MANUSCRIPT A C C E P T E D MA N U S C R I P T IntroductionHow extensively is our brain involved when we taste a wine? What lets us appreciate the flavours and textures of this complex beverage? And how does the bouquet of a fine wine effortlessly evoke distant memories and emotions? The aim of this brief review is to highlight both historically important and selected, recent research reminding us that wine is as cerebral as it is sensual.The scientific literature provides in-depth knowledge about 'tasting'; i.e., the visual, gustatory (taste), olfactory (smell by nose; aroma by retro-nasal olfaction), and trigeminal (mouth-feel) sensory systems involved when we experience food stimuli (Doty, 2015). The notion that these multiple sensory inputs combine centrally to produce what we call flavour (Auvray & Spence, 2008;Jinks & Laing, 2001) has also received scholarly attention. In contrast, the specific cognitive processes and emotional experiences associated with such sensory phenomena have been relatively neglected by the food science communi...

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What can cognitive psychology and sensory evaluation learn from each other?

Cited by 29 publications

References 32 publications

Taste-aroma interactions in a ternary system: A model of fruitiness perception in sucrose/acid solutions

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

An Expectation-Based Approach to Explaining the Crossmodal Influence of Color on Orthonasal Odor Identification: The Influence of Expertise

An expectations-based approach to explaining the cross-modal influence of color on orthonasal olfactory identification: The influence of the degree of discrepancy

Demystifying wine tasting: Cognitive psychology's contribution

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