The role of viscosity in flavor preference: plasticity and interactions with taste.

IF 2.8 4区 心理学 Q1 BEHAVIORAL SCIENCES
Sarah E Colbert, Cody S Triplett, Joost X Maier
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引用次数: 0

Abstract

The brain combines gustatory, olfactory, and somatosensory information to create our perception of flavor. Within the somatosensory modality, texture attributes such as viscosity appear to play an important role in flavor preference. However, research into the role of texture in flavor perception is relatively sparse, and the contribution of texture cues to hedonic evaluation of flavor remains largely unknown. Here, we used a rat model to investigate whether viscosity preferences can be manipulated through association with nutrient value, and how viscosity interacts with taste to inform preferences for taste + viscosity mixtures. To address these questions, we measured preferences for moderately viscous solutions prepared with xanthan gum using 2-bottle consumption tests. By experimentally exposing animals to viscous solutions with and without nutrient value, we demonstrate that viscosity preferences are susceptible to appetitive conditioning. By independently varying viscosity and taste content of solutions, we further show that taste and viscosity cues both contribute to preferences for taste + viscosity mixtures. How these 2 modalities are combined depended on relative palatability, with mixture preferences falling in between component preferences, suggesting that hedonic aspects of taste and texture inputs are centrally integrated. Together, these findings provide new insight into how texture aspects of flavor inform hedonic perception and impact food choice behavior.

Abstract Image

粘度在风味偏好中的作用:可塑性和与味觉的相互作用。
大脑结合了味觉、嗅觉和体感信息来创造我们对味道的感知。在体感模式中,质地属性如粘度似乎在风味偏好中起着重要作用。然而,关于质地在风味感知中的作用的研究相对较少,质地线索对风味享乐评价的贡献仍然很大程度上是未知的。在这里,我们使用大鼠模型来研究粘度偏好是否可以通过与营养价值的关联来操纵,以及粘度如何与味道相互作用,从而告知对味道+粘度混合物的偏好。为了解决这些问题,我们使用两瓶消费测试测量了对黄原胶配制的中等粘性溶液的偏好。通过实验将动物暴露于具有和不具有营养价值的粘性溶液中,我们证明了粘度偏好容易受到食欲调节的影响。通过独立改变溶液的粘度和味道含量,我们进一步表明,味道和粘度线索都有助于对味道+粘度混合物的偏好。这两种模式如何结合取决于相对的适口性,混合偏好介于成分偏好之间,这表明味觉和质地输入的享乐方面是集中整合的。总之,这些发现为风味的质地方面如何影响享乐感知和影响食物选择行为提供了新的见解。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
Chemical Senses
Chemical Senses 医学-行为科学
CiteScore
8.60
自引率
2.90%
发文量
25
审稿时长
1 months
期刊介绍: Chemical Senses publishes original research and review papers on all aspects of chemoreception in both humans and animals. An important part of the journal''s coverage is devoted to techniques and the development and application of new methods for investigating chemoreception and chemosensory structures.
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