Abstract:
:We report 2 experiments designed to investigate the effect of people's prior beliefs concerning specific color-flavor associations on their ability to discriminate the flavor of colored sugar-coated chocolate sweets. The participants in our study judged whether pairs of Smarties had the same flavor or not. In our first experiment, the participants either performed the task with their eyes open or else while wearing a blindfold to eliminate any visual cues. We used pairs of Smarties that either did or did not differ in flavor. In making a sighted comparison between red and green Smarties, the participants were more likely to judge them as tasting the same if they believed all non-orange Smarties to be identical in flavor and as different in flavor if they did not hold such a belief. The ability of our participants to discriminate orange Smarties from the red and green Smarties was unaffected by their prior belief that orange Smarties taste different. In a second experiment, participants' ratings of their certainty of there being a difference in flavor between a red and an orange Smartie that either tasted the same or different were affected by their prior beliefs-those participants who expected a difference were more likely to report a difference than those without any such prior expectation. Taken together, these results demonstrate that people's expectations concerning color-flavor associations can modulate their flavor discrimination responses, even for a familiar food product such as Smarties.
journal_name
Chem Sensesjournal_title
Chemical sensesauthors
Levitan CA,Zampini M,Li R,Spence Cdoi
10.1093/chemse/bjn008subject
Has Abstractpub_date
2008-06-01 00:00:00pages
415-23issue
5eissn
0379-864Xissn
1464-3553pii
bjn008journal_volume
33pub_type
杂志文章相关文献
CHEMICAL SENSES文献大全abstract::Recent evidence has suggested that factors related to sensory perception may explain excess weight. The objective of this study was to consider multiple aspects while investigating the phenomenon of obesity. One goal was to compare taste acuity (taste threshold and density of fungiform papillae) in both normal weight ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjv072
更新日期:2016-02-01 00:00:00
abstract::In working and practical contexts, dogs rely upon their ability to discriminate a target odor from distracting odors and other sensory stimuli. Using awake functional magnetic resonance imaging (fMRI) in 18 dogs, we examined the neural mechanisms underlying odor discrimination between 2 odors and a mixture of the odor...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjaa068
更新日期:2020-12-05 00:00:00
abstract::We have previously modeled the interaction of the sweet protein brazzein with the extracellular domains of the sweet taste receptor. Here, we describe the application of that model to the design of 12 new highly potent analogs of brazzein. Eight of the 12 analogs have higher sweetness potency than wild-type brazzein. ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjp048
更新日期:2009-10-01 00:00:00
abstract::The embryonic origins of taste receptor cells have not been established experimentally. Although related receptor cells (e.g. hair cells of the inner ear, lateral line receptors) are known to arise from neurogenic ectoderm (e.g. neural crest or placodes), taste buds are described as arising from local epithelial cells...
journal_title:Chemical senses
pub_type: 杂志文章,评审
doi:10.1093/chemse/19.6.725
更新日期:1994-12-01 00:00:00
abstract::Rats can be classified as either sucralose avoiders (SA) or sucralose preferrers (SP) based on their behavioral responses in 2-bottle preference, 1-bottle intake, and brief-access licking tests. The present study demonstrates that this robust phenotypic variation in the preference for sucralose predicts acceptance of ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjr126
更新日期:2012-06-01 00:00:00
abstract::Studies over the last 8 years have identified 3 potential channels that appear to release ATP from Type II cells in response to taste stimuli. These studies have taken different methodological approaches but have all provided data supporting their candidate channel as the ATP release channel. These potential channels ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjv035
更新日期:2015-09-01 00:00:00
abstract::In 20 normal and four anosmic participants, instantaneous inhalation and exhalation flow rates were recorded in response to 15 s stimulations with clean air or propionic acid concentrations (0.16, 1.14, 8.22 and 59.15 p.p.m., v/v) that ranged from peri-threshold for normals to clearly supra-threshold for anosmics. Eac...
journal_title:Chemical senses
pub_type: 临床试验,杂志文章
doi:10.1093/chemse/26.4.351
更新日期:2001-05-01 00:00:00
abstract::Data on human odor thresholds show disparities huge enough to marginalize olfactory psychophysics and delegitimize importation of its data into other areas. Variation of orders of magnitude from study to study, much of it systematic, threatens meaningful comparisons with animal species, comparison between in vivo with...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjp088
更新日期:2010-02-01 00:00:00
abstract::Different odorant-binding proteins (OBPs) were isolated from total antennal homogenates of male and female Bombyx mori. Proteins were separated according to their isoelectric point by using preparative fast-flow isoelectrofocusing. Odorant-binding proteins were identified in immunoblots by antisera raised against the ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/22.5.503
更新日期:1997-10-01 00:00:00
abstract::Aiming to unravel interspecific differences in olfactory preferences, we performed comparative studies of odor valence in flies, mice, and humans. Our analysis suggests a model where flies and mice share similar olfactory preferences, but neither species share odor preferences with humans. This model contrasts with a ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjy074
更新日期:2019-01-01 00:00:00
abstract::The role of odors in the long-distance navigation of birds has elicited intense debate for more than half a century. Failure to resolve many of the issues fueling this debate is due at least in part to the absence of controls for a variety of non-specific effects that odors have on the navigational process. The presen...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjw084
更新日期:2016-11-01 00:00:00
abstract::Clinically, olfaction can fail in any of three ways: (i) decreased sensitivity (hyposmia, anosmia) and two types of distortion (dysosmia); (ii) distorted quality of an odorant stimulation (troposmia); (iii) perceived odor when no odorant is present (phantosmia, hallucination). The distortions are usually much more ups...
journal_title:Chemical senses
pub_type: 杂志文章,评审
doi:10.1093/chemse/27.7.611
更新日期:2002-09-01 00:00:00
abstract::Anosmia affects the western world population, mostly the elderly, reaching to 5% in subjects over the age of 45 years and strongly lowering their quality of life. A smaller minority (about 0.01%) is born without a sense of smell, afflicted with congenital general anosmia (CGA). No causative genes for human CGA have be...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjl032
更新日期:2007-01-01 00:00:00
abstract::A metacognitive perspective is utilized to elucidate why it is so difficult to name common odors and what characterizes the subjective knowledge people have about their actual odor knowledge. Odor-naming failures are often accompanied by strong feelings of knowing (FOK) or feelings of imminent retrieval of what it is ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bji030
更新日期:2005-05-01 00:00:00
abstract::Olfactory receptor neurons (ORNs) in the antenna of insects serve to encode odors in action potential activity conducted to the olfactory lobe of the deuterocerebrum. We performed an analysis of the electrophysiological responses of olfactory neurons in the antennae of the female malaria mosquito Anopheles gambiae s.s...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjl027
更新日期:2006-11-01 00:00:00
abstract::Regarding the chemotaxis of sperms, new insights have been gained during the last 20 years. Olfactory receptors are expressed on the flagellar midpiece of human spermatogenic cells. One of them, OR1D2, is also expressed in the olfactory epithelium. This receptor has been suggested to play a role in sperm chemotaxis an...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjt009
更新日期:2013-06-01 00:00:00
abstract::Electrophysiological responses of olfactory receptor neurons in both male and female silkmoths (Bombyx mori) were investigated. In both sexes, the G-protein activator sodium fluoride and 1,2-dioctanoyl-sn-glycerol, a membrane-permeable analog of the protein kinase C activator diacylglycerol, elicited nerve impulse res...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/27.5.435
更新日期:2002-06-01 00:00:00
abstract::Atypical glomeruli (AtG) are clearly distinguishable from typical ones because of their strong cholinergic innervation. AtG are located in defined positions in the caudal half of the main olfactory bulb of rodents. The AtG partially overlap with other specialized olfactory subsystems, such as the modified glomerular c...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/26.1.7
更新日期:2001-01-01 00:00:00
abstract::In chum salmon captured at the coastal sea and the natal river, the magnitudes of the olfactory nerve responses to the amino acids after perfusion of the olfactory epithelium with artificial pond water (APW) were similar to those after perfusion with artificial sea water (ASW), although the concentrations of Na+, Cl- ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/19.6.609
更新日期:1994-12-01 00:00:00
abstract::The sense of smell deteriorates in normal aging, but the underling mechanisms are still elusive. Here we investigated age-related alterations in expression patterns of odorant receptor (OR) genes and functional properties of olfactory sensory neurons (OSNs)-2 critical factors that define the odor detection threshold i...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjp056
更新日期:2009-10-01 00:00:00
abstract::The study investigated the potential for facial electromyography (EMG) to be used as a clinical tool for measuring the responses of children to pleasant and unpleasant smell and taste stimuli. Responses in the zygomaticus major and levator labii muscles to 4 odorants and 4 tastants were recorded from 34 children aged ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjm029
更新日期:2007-07-01 00:00:00
abstract::The consumption protocol used during alcoholic beverage tasting may affect aroma perception. We used an integrated approach combining sensory analysis and physicochemistry to investigate the impact of swallowing on aroma release and perception. A panel of 10 persons evaluated the dynamics of aroma perception during th...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjr038
更新日期:2011-10-01 00:00:00
abstract::In order to explore the cross-modal cognitive associations between smell and taste, a chemosensory analogue of the Stroop task (Stroop 1935) was developed. Fourteen participants were presented with an odorant and a tastant and asked to identify the tastant as "sweet" or "sour" by pressing 1 of 2 buttons as quickly as ...
journal_title:Chemical senses
pub_type: 杂志文章,随机对照试验
doi:10.1093/chemse/bjm001
更新日期:2007-05-01 00:00:00
abstract::Nasal inhalation is the basis of olfactory perception and drives neural activity in olfactory and limbic brain regions. Therefore, our ability to investigate the neural underpinnings of olfaction and respiration can only be as good as our ability to characterize features of respiratory behavior. However, recordings of...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjy045
更新日期:2018-09-22 00:00:00
abstract::Two experiments, using different ranges and numbers of stimuli, examined how linguistic labels affect the identification of flavor mixtures containing different proportions of sucrose (gustatory flavorant) and citral (olfactory flavorant). Both experiments asked subjects to identify each stimulus as having either "mos...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjs142
更新日期:2013-05-01 00:00:00
abstract::In this issue of Chemical Senses, Münch et al. present a thorough analysis of how mixtures of odorants interact with olfactory receptors (ORs) borne by olfactory receptor neurons (ORNs). Using fruit fly ORNs expressing the receptor OR22a, they provide a clear example of mixture interaction and confirm that the respons...
journal_title:Chemical senses
pub_type: 评论,杂志文章
doi:10.1093/chemse/bjt004
更新日期:2013-05-01 00:00:00
abstract::The experiments had 2 main goals: 1) to add to the sparse literature on how retronasal aromas interact with bitter tastes, and 2) to determine whether modulation of taste intensity by aroma depends on temporal contiguity, as one might expect if flavor interactions depend on cross-modal binding (similar to object perce...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjw059
更新日期:2016-09-01 00:00:00
abstract::Flavor and texture contribute to the perception of creaminess in dairy products, but the nature of this interaction is not well understood. Previous studies on the genetic ability to perceive the bitter compound 6-n-propylthiouracil (PROP) reveal the existence of individual differences in creaminess perception. The ob...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/28.6.527
更新日期:2003-07-01 00:00:00
abstract::The aim of this study was to investigate the relationship of fungiform papillae density with taste detection thresholds for sucrose of young male adults. One hundred and eighty two subjects aged 18-23 years (mean age: 21.9 +/- 1.2 years) were included. The densities of fungiform papillae were recorded with the aid of ...
journal_title:Chemical senses
pub_type: 杂志文章
doi:10.1093/chemse/bjn059
更新日期:2009-01-01 00:00:00
abstract::The vast number of detectable odors makes matching olfactory receptors (ORs) to their ligands a daunting task. Krautwurst and colleagues have hypothesized that this process can be simplified by focusing on those odorants that are perceptually relevant food odors. In this issue of Chemical Senses, they use this framewo...
journal_title:Chemical senses
pub_type: 评论,杂志文章
doi:10.1093/chemse/bjx002
更新日期:2017-03-01 00:00:00