闻到标签:气味会影响标签的感知及其神经处理.
Doris Schicker1, Putu A Khorisantono2, Qëndresa Rramani Dervishi3
1Sensory Analytics and Technologies, Fraunhofer Institute for Process Engineering and Packaging IVV, Freising 85354, Germany doris.schicker@ivv.fraunhofer.de jessica.freiherr@ivv.fraunhofer.de.
概括
愉快的气味可以积极影响人们对食品标签的看法,甚至超过负面的健康信息. 这项研究使用fMRI显示气味如何影响与味道和决策相关的大脑活动.
科学领域:
- 神经科学是一个神经科学.
- 感官科学 感官科学
- 消费者行为 消费者行为
背景情况:
- 营养标签旨在促进更健康的饮食,但可以创造负面的味道期望.
- 嗅觉可能会影响消费者对食品标签的看法,从而可能减轻消极的关联.
研究的目的:
- 研究食物气味和营养标签之间的相互作用的神经处理.
- 为了确定气味是否可以改变对营养标签的行为和神经反应.
主要方法:
- 在63名参与者身上使用功能磁共振成像 (fMRI).
- 参与者被提供饮料标签 (有或没有营养陈述) 以及同等或没有气味.
- 记录了行为反应和大脑活动.
主要成果:
- 有标签和一致气味的产品被认为比仅有标签的产品更为积极.
- 气味改变了与味觉感知,标签处理和决策相关的区域的大脑活动 (例如,杏仁核/皮质皮质,轨道前皮质).
- 特定的大脑区域显示了与气味标签相互作用相关的基于模式的编码,在对行为进行核算时.
结论:
- 气味显著影响营养标签的神经和行为影响.
- 愉快的气味可以弥补某些健康声明引起的负面期望.
- 需要进一步的研究来了解气味声明的相互作用,特别是对于负面内涵的标签.
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