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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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The Physiology of Taste01:24

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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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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 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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Implicit memories, also known as non-declarative memories, are long-term memories that function outside of conscious awareness. These memories influence behavior and skills without explicit knowledge. This type of memory is evident in tasks like playing tennis, snowboarding, and texting. Implicit memory has three subsystems: procedural memory, conditioning, and priming. This type of memory is essential in various activities, from everyday tasks to specialized skills.
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Explicit and Implicit Responses to Tasting Drinks Associated with Different Tasting Experiences.

Daisuke Kaneko1,2, Maarten Hogervorst3, Alexander Toet4

  • 1Kikkoman Europe R&D Laboratory B.V., 6709 PA Wageningen, The Netherlands. d.kaneko@kikkoman.nl.

Sensors (Basel, Switzerland)
|October 17, 2019
PubMed
Summary

Implicit physiological measures, like sip size, better distinguish emotional drink experiences than verbal ratings. These objective markers reveal distinct temporal response patterns, offering deeper insights into food liking and emotional responses.

Keywords:
(neuro)physiological measurebehavioral measurediscriminative powerexplicit measurefood-evoked emotionimplicit measure

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Area of Science:

  • Neuroscience
  • Sensory Science
  • Psychology

Background:

  • Verbal ratings of food and drink experiences have limitations.
  • Objective physiological and behavioral measures may offer more accurate insights into emotional responses.

Purpose of the Study:

  • To compare the effectiveness of explicit verbal ratings against various physiological and behavioral measures in differentiating drinks based on emotional experience.
  • To investigate the temporal patterns of physiological responses during drink consumption.

Main Methods:

  • Seventy participants tasted and rated eight regular drinks and a vinegar solution.
  • Measures included explicit valence and arousal ratings, sip size, heart rate, skin conductance level, facial expression, pupil diameter, and Electroencephalogram (EEG) frontal alpha asymmetry.

Main Results:

  • Sip size demonstrated the highest discriminative power between the vinegar solution and regular drinks, followed by valence and arousal ratings.
  • Positive correlation between rated arousal and heart rate; negative correlation between rated arousal and Heart Rate Variability (HRV).
  • Physiological measures showed consistent temporal patterns, with significantly higher peaks for the vinegar solution, indicating emotional impact.

Conclusions:

  • Implicit physiological and behavioral measures hold significant potential for differentiating drinks associated with distinct emotional experiences.
  • The study provides valuable insights into the temporal dynamics of physiological responses during the act of sipping drinks.