Perception of Flavor Quality: Multisensory and Cognitive Processes

风味品质的感知：多感官和认知过程

• 批准号: 8423322
• 负责人: LAWRENCE E MARKS
• 金额: $ 32.21万
• 依托单位: JOHN B. PIERCE LABORATORY, INC.
• 依托单位国家: 美国
• 财政年份: 2012
• 资助国家: 美国
• 起止时间: 2012-03-01 至 2017-02-28
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/8423322
• 关键词: Affect; Air; Assimilations; Back; Behavioral; Beverages; Body Weight; Cognitive; Color Visions; Deglutition; Development; Diet; Disease; Eating; Eating Disorders; Feedback; Flavoring; Fluid Balance; Food; Food Habits; Food Preferences; Food Selections; Goals; Health; Hearing; Human; Judgment; Knowledge; Label; Learning; Linguistics; Liquid substance; Literature; Maps; Mastication; Methods; Modality; Oral cavity; Perception; Performance; Play; Probability; Process; Property; Psychophysics; Regimen; Regulation; Relative (related person); Research; Research Project Grants; Rest; Role; Semantics; Sensory; Sensory Process; Series; Signal Transduction; Smell Perception; Speed; Statistical Models; Stimulus; System; Taste Perception; Testing; Texture; Time; Ursidae Family; Vision; base; energy balance; expectation; experience; food flavor; improved; multisensory; nutrition; olfactory receptor; operation; particle; research study; response; sound; statistics

DESCRIPTION (provided by applicant): When foods or beverages are taken in the mouth, the resulting flavor perceptions emerge from sensory signals activated by stimulation of several senses: taste (gustation), olfaction (retronasally, as air-borne particles reach olfactory receptor through the back of the mouth), somatosensation (texture, warmth, cold, pungency), and even vision (color) and hearing (sounds of mastication). Flavor perception therefore involves multisensory interactions and integration. At the same time, flavor perceptions are also strongly influenced by the context of the food stimuli and by people's knowledge and expectations, that is, by higher-level, cognitive processes. Little is known, however, about the interaction between sensory and cognitive processes in flavor perception. It is critical to distinguish interactions taking place at different levels of flavor processing. Capitalizing on state-of- the-art psychophysical (behavioral) methods in humans, the present project tests three main hypotheses about the interactions between sensory and cognitive processing in the perception of flavor mixtures: (1) The first series of experiments (Studies 1-3) tests the hypothesis that flavor-stimulus context modifies the identification of flavor mixtures and the perceived intensitie of the components of the flavors through an adaptation-like mechanism, consistent with the hypothesis that the identification of these mixtures rests largely on the relative perceived intensities of the components. (2) The second series of experiments (Studies 4-6) tests the hypothesis that linguistic context (labels given to the stimuli before presentation) affects the identification of flavor mixtures through the operation of a general-purpose cognitive mechanism for integrating information, but has no corresponding effect on perceived flavor intensity. (3) The third series of experiments (Studies 7 and 8) tests the hypothesis that although the contrastive (adaptation-like) effects of flavor-stimulus context and the assimilative effects of linguistic context, examined in Studies 1-6, can impair accurate identification of the flavor mixtures, trial-by-trial feedback can benefit subsequent performance by providing information about the statistical properties of the stimulus distributions and about the associations of labels with flavors. Feedback may allow identification performance to improve to near optimal levels, as defined by Bayesian statistics. Besides advancing our understanding of sensory-cognitive mechanisms of flavor perception, the findings of this project bear implications for food selection and food intake. The flavors of foods and beverages are important determinants of food intake, and hence important in the regulation of nutrition and body weight. Understanding the interactions of sensory and cognitive processes in the identification of flavor components of foods and beverages, and understanding the role of feedback in aiding accurate identification, could prove valuable to developing better treatments of disorders involving swallowing, eating, nutrition, and body weight.

描述（由申请人提供）：当在口腔中取出食物或饮料时，通过刺激几种感觉激活的感觉信号出现了产生的风味感知：味道（味道），嗅觉，嗅觉（反性地，随着空气颗粒的嗅觉受体，通过嘴巴的背面），纹理（纹理），温度，感冒，感冒，乃至（及其感冒，及其感），以及（及时），及其感冒，及其感冒，及其感冒，及其感冒（及其感）咀嚼）。因此，风味感知涉及多感官的相互作用和整合。同时，风味感知也受到食物刺激的背景以及人们的知识和期望，即受到高层认知过程的强烈影响。然而，关于风味感知中感觉和认知过程之间的相互作用知之甚少。在不同级别的风味处理水平上进行相互作用至关重要。在人类中利用最先进的心理物理（行为）方法，本项目测试了三个主要的假设，涉及风味混合物感知中感觉和认知处理之间的相互作用：（1）实验（研究1-3）测试了这种假设的识别，并测试了风味混合物的认可，并确定味道的识别。适应性机制，与这些混合物的鉴定在很大程度上取决于组件的相对感知强度的假设一致。 （2）第二系列实验（研究4-6）检验了以下假设：语言环境（在演示前给予刺激的标签）通过运作的通用认知机制来影响风味混合物的鉴定，但没有相应的对感知风味强度的效果。 （3） 第三系列实验（研究7和8）检验了以下假设：尽管研究1-6中所检查的风味刺激环境的对比（适应性（类似于适应）的影响和语言环境的同化效应）可以准确地损害风味混合物，但可以通过逐步识别来使试验的反馈通过提供统计学性能而受益于随后的性能，从而损害了统计学的性能。口味。反馈可以允许识别性能提高到接近最佳水平，如贝叶斯统计所定义。除了促进我们对风味感知的感觉认知机制的理解外，该项目的发现对食物选择和食物摄入的影响都具有影响。食物和饮料的味道是食物摄入量的重要决定因素，因此对于营养和体重的调节很重要。了解感觉和认知过程在鉴定食物和饮料的风味成分中的相互作用，以及了解反馈在有助于准确鉴定中的作用，可能证明对于开发涉及涉及吞咽，饮食，营养，营养和体重的疾病治疗的更好治疗很有价值。