Role of Saliva in Oral Food Perception

2014 ◽  
pp. 61-70 ◽  
Author(s):  
Eric Neyraud
Keyword(s):  
Food Perception

scholarly journals Influence of the context on the perception of wine cognitive and methodological implications

OENO One ◽  
1999 ◽  
Vol 33 (4) ◽  
pp. 187 ◽  
Author(s):  
Frédéric Brochet ◽  
Gil Morrot
Keyword(s):  
Sensory Analysis ◽  
Point Of View ◽  
Lexical Analysis ◽  
Food Perception ◽  
Global Representation ◽  
Different Origins ◽  
Analysis Point

<p style="text-align: justify;">The influence of the context on the perception of food is studied by having a group of 57 french oenology students tasting the same wine in two different packages (common table wine VDT and grand cru classé GCC). This context modification does not affect the stimulus itself but only the cognitive part of the perception. Results show that the packaging induces different judgments for the same wine. All the tasters give different marks for both wines and the GCC wine has significant (52/57) best records. Lexical analysis of wine tasting comments in both contexts reveals totally opposite describing behaviors of the tasters, most of the subjects looking for faults in the wine presented as VDT and seekink qualities in the GCC labeled wine. Subjects tend to adjust their sensory perceptions to the quality suggested by the label. From a sensory analysis point of view, our results emphasize the role of context in food perception. The perceived flavour of the wine is different when it is tasted in a different context. From a cognitive point of view, these data suggest that the conscious perceptive representation of the food contains information from different origins and that a subject is not able to selectively extract chemiosensory information from this global representation.</p>

scholarly journals A Dash of Virtual Milk: Altering Product Color in Virtual Reality Influences Flavor Perception of Cold-Brew Coffee

2020 ◽  
Vol 11 ◽  
Author(s):  
Qian Janice Wang ◽  
Rachel Meyer ◽  
Stuart Waters ◽  
David Zendle
Keyword(s):  
Virtual Reality ◽  
Sucrose Concentration ◽  
Food Studies ◽  
Visual Appearance ◽  
Flavor Perception ◽  
Food Perception ◽  
Healthy Eating Behavior ◽  
The Cost ◽  
Virtual Setting

It is well known that the appearance of food, particularly its color, can influence flavor perception and identification. However, food studies involving the manipulation of product color face inevitable limitations, from extrinsic flavors introduced by food coloring to the cost in development time and resources in order to produce different product variants. One solution lies in modern virtual reality (VR) technology, which has become increasingly accessible, sophisticated, and widespread over the past years. In the present study, we investigated whether making a coffee look milkier in a VR environment can alter its perceived flavor and liking. Thirty-two United Kingdom (UK) consumers were given four samples of black cold brew coffee at 4 and 8% sucrose concentration. They wore VR headsets throughout the study and viewed the same coffee in a virtual setting. The color of the beverage was manipulated in VR, such that participants saw either a dark brown or light brown liquid as they sipped the coffee. A full factorial design was used so that each participant tasted each sweetness x color combination, Participants reported sweetness, creaminess, and liking for each sample. Results revealed that beverage color as viewed in VR significantly influenced perceived creaminess, with the light brown coffee rated to be creamier than dark brown coffee. However, beverage color did not influence perceived sweetness or liking. The present study supports the role of VR as a means of conducting food perception studies, either to gain a better understanding of multisensory integration, or, from an industry perspective, to enable rapid product testing when it may be time-intensive or costly to produce the same range of products in the real-world. Furthermore, it opens potential future opportunities for VR to promote healthy eating behavior by manipulating the visual appearance of foods.

scholarly journals Main effects of human saliva on flavour perception and the potential contribution to food consumption

2018 ◽  
Vol 77 (4) ◽  
pp. 423-431 ◽  
Author(s):  
Carolina Muñoz-González ◽  
Gilles Feron ◽  
Francis Canon
Keyword(s):  
Food Consumption ◽  
Human Saliva ◽  
Potential Contribution ◽  
Food Perception ◽  
Obesity And Diabetes ◽  
Whole Saliva ◽  
Flavour Perception ◽  
Crevicular Fluid ◽  
Main Effects

Whole saliva is a mixture composed by the secretions of the major and minor salivary glands and the crevicular fluid, bacteria, cells and food debris. Its properties (flow and composition) are highly intra- and inter-individually dependent and reflect the health status of individuals. Saliva plays a key role in the eating process and on the perception of flavour. Flavour corresponds to the combined effect of taste sensations, aromatics and chemical feeling factors evoked by food in the oral cavity. It is a key determinant of food consumption and intake. This review summarises the evidence about the role of saliva in flavour perception and its potential contribution to food intake. All in all, evidence on the relationships between salivary parameters and both food perception and feeding behaviour is presented. This review emphasises that new studies accounting for the effect of salivary constituents on flavour alterations due to diseases (i.e. cancer, obesity and diabetes) are lacking and are expected in the incoming years.

Role of dactinomycin in the improved survival of children with Wilms' tumor

JAMA ◽  
1966 ◽  
Vol 195 (12) ◽  
pp. 1005-1009 ◽  
Author(s):  
D. J. Fernbach
Keyword(s):  
Wilms Tumor

Role of the allergist in diagnosis and management of patients with uveitis

JAMA ◽  
1966 ◽  
Vol 195 (3) ◽  
pp. 167-172 ◽  
Author(s):  
T. E. Van Metre
Keyword(s):  
Diagnosis And Management

The power of norms to sway fused group members

2018 ◽  
Vol 41 ◽  
Author(s):  
Winnifred R. Louis ◽  
Craig McGarty ◽  
Emma F. Thomas ◽  
Catherine E. Amiot ◽  
Fathali M. Moghaddam
Keyword(s):  
Evolutionary Anthropology ◽  
Normative Systems ◽  
Violent Extremism ◽  
Identity Fusion ◽  
Group Members

AbstractWhitehouse adapts insights from evolutionary anthropology to interpret extreme self-sacrifice through the concept of identity fusion. The model neglects the role of normative systems in shaping behaviors, especially in relation to violent extremism. In peaceful groups, increasing fusion will actually decrease extremism. Groups collectively appraise threats and opportunities, actively debate action options, and rarely choose violence toward self or others.

Elaborating the role of reflection and individual differences in the study of folk-economic beliefs

2018 ◽  
Vol 41 ◽  
Author(s):  
Kevin Arceneaux
Keyword(s):  
Decision Making ◽  
Individual Differences ◽  
Cognitive Processes ◽  
Evolutionary History ◽  
Behavioral Responses ◽  
History Of ◽  
Economic Beliefs

AbstractIntuitions guide decision-making, and looking to the evolutionary history of humans illuminates why some behavioral responses are more intuitive than others. Yet a place remains for cognitive processes to second-guess intuitive responses – that is, to be reflective – and individual differences abound in automatic, intuitive processing as well.

The role of affect in feelings of obligation

2020 ◽  
Vol 43 ◽  
Author(s):  
Stefen Beeler-Duden ◽  
Meltem Yucel ◽  
Amrisha Vaish
Keyword(s):  
Positive Emotions ◽  
The Creation ◽  
Sense Of Obligation

Abstract Tomasello offers a compelling account of the emergence of humans’ sense of obligation. We suggest that more needs to be said about the role of affect in the creation of obligations. We also argue that positive emotions such as gratitude evolved to encourage individuals to fulfill cooperative obligations without the negative quality that Tomasello proposes is inherent in obligations.

Refining our understanding of the “elephant in the room”

2020 ◽  
Vol 43 ◽  
Author(s):  
Andrew Whiten
Keyword(s):  
Social Cognition ◽  
Cultural Evolution ◽  
Cognitive Abilities ◽  
Critical Factors ◽  
Technological Culture

Abstract The authors do the field of cultural evolution a service by exploring the role of non-social cognition in human cumulative technological culture, truly neglected in comparison with socio-cognitive abilities frequently assumed to be the primary drivers. Some specifics of their delineation of the critical factors are problematic, however. I highlight recent chimpanzee–human comparative findings that should help refine such analyses.

Choosing a Markov blanket

2020 ◽  
Vol 43 ◽  
Author(s):  
Thomas Parr
Keyword(s):  
Markov Blanket ◽  
Target Article ◽  
The Relationship

Abstract This commentary focuses upon the relationship between two themes in the target article: the ways in which a Markov blanket may be defined and the role of precision and salience in mediating the interactions between what is internal and external to a system. These each rest upon the different perspectives we might take while “choosing” a Markov blanket.

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