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Related Concept Videos

Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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The surface of the tongue is covered with various small bumps called papillae, which either distribute what has been ingested (filiform papillae) or contain the sensory taste (or gustatory) receptor cells (fungiform, circumvallate, and foliate papillae). Embedded within each taste-related papilla are the taste buds—clusters of 30 to 100 gustatory receptor cells.
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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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Taste Exam: A Brief and Validated Test
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Too Tasty to Be Ignored.

Sebastian Dummel1, Ronald Hübner2

  • 11 Department of Psychology, University of Cologne, Germany.

Experimental Psychology
|November 28, 2017
PubMed
Summary

Individual food preferences influence attention. People pay more attention to snacks they prefer, affecting their performance in tasks involving food stimuli. This highlights value-based attentional weighting.

Keywords:
attentional captureflanker taskfood preferencesprimary rewardsselective attention

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Area of Science:

  • Cognitive Psychology
  • Neuroscience
  • Sensory Science

Background:

  • Attentional weighting typically occurs for salient stimuli or those previously associated with rewards.
  • Intrinsic value, such as individual food preferences, has not been extensively studied as a modulator of attentional weighting.

Purpose of the Study:

  • To investigate whether intrinsically rewarding food stimuli, based on individual preferences, can modulate attentional weighting.
  • To examine the effect of personal snack preferences on performance in a flanker task.

Main Methods:

  • Participants rated their preferences for various snack stimuli.
  • A flanker task was employed where participants categorized target snacks (sweet/salty) with compatible or incompatible flanker snacks.
  • Linear mixed-effects modeling analyzed the impact of flanker preference on response times.

Main Results:

  • The influence of flanker compatibility on task performance (response times) was significantly greater for snacks participants preferred.
  • This demonstrates that personal preference for food stimuli directly impacts attentional processing.

Conclusions:

  • Attentional weightings in a flanker task using naturalistic food stimuli are modulated by individual preferences.
  • This study provides novel evidence for value-based attentional modulation driven by intrinsic reward in food stimuli.