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: 8620645
• 负责人: LAWRENCE E MARKS
• 金额: $ 33.91万
• 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/8620645
• 关键词: Affect; Air; Assimilations; Back; Bayesian Analysis; 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

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）：当食物或饮料放入口中时，由此产生的风味感知来自于多种感官刺激所激活的感官信号：味觉（味觉）、嗅觉（鼻后，当空气中的颗粒通过嗅觉受体到达嗅觉受体时）口腔后部）、躯体感觉（质地、温暖、寒冷、辛辣），甚至视觉（颜色）和听觉（咀嚼声音）。因此，风味感知涉及多感官相互作用和整合。同时，风味感知也受到食物刺激背景以及人们的知识和期望（即更高层次的认知过程）的强烈影响。然而，人们对味道感知中感官和认知过程之间的相互作用知之甚少。区分不同风味加工水平上发生的相互作用至关重要。利用人类最先进的心理物理（行为）方法，本项目测试了关于风味混合物感知中感觉和认知处理之间相互作用的三个主要假设：（1）第一系列实验（研究 1） -3）测试风味刺激环境通过类似适应机制改变风味混合物的识别和风味成分的感知强度的假设，这与这些混合物的识别很大程度上取决于的假设一致各成分的相对感知强度。 (2) 第二系列实验（研究 4-6）检验了以下假设：语言环境（呈现前给刺激的标签）通过整合信息的通用认知机制的操作影响风味混合物的识别，但是对感知的风味强度没有相应的影响。 (3) 的 第三系列实验（研究 7 和 8）测试了这样的假设：尽管研究 1-6 中检验的味道刺激语境的对比（类似适应）效应和语言语境的同化效应可能会损害风味的准确识别对于混合物，逐次试验反馈可以通过提供有关刺激分布的统计特性以及标签与口味关联的信息，从而有利于后续的表现。反馈可以使识别性能提高到接近最佳水平，如贝叶斯统计所定义的。除了增进我们对风味感知的感官认知机制的理解之外，该项目的研究结果对食物选择和食物摄入也具有影响。食品和饮料的风味是食物摄入的重要决定因素，因此对于营养和体重的调节也很重要。了解感官和认知过程在食品和饮料风味成分识别中的相互作用，以及了解反馈在帮助准确识别中的作用，可能有助于开发更好的治疗吞咽、饮食、营养和体重等疾病的方法。