Exploring the Relationship Between Psychopathy and Taste Perception

IF 1 4区医学 Q4 Neuroscience Chemosensory Perception Pub Date : 2020-01-23 DOI:10.1007/s12078-020-09278-9

Mehmet K. Mahmut, Breanna Banzer

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引用次数: 3

Abstract

Higher psychopathic traits have been consistently associated with poorer olfactory abilities; however, only one study as reported by Sagioglou and Greitemeyer (Appetite 96:299-308, 2016) has explored whether psychopathy is linked to taste?perception. Using self-report measures, Sagioglou and Greitemeyer (2016) found higher psychopathic traits were associated with higher liking ratings for bitter stimuli. The aim of the current study was to determine whether direct assessment of taste perception was linked with psychopathic traits.

Seventy-eight participants (41 females) rated four tastants (i.e. bitter, sweet, salty and sour), at four concentrations. For each of the 16 stimuli, participants rated how much they liked, how disgusting and how intense they perceived each tastant.

Contrary to previous findings, higher psychopathic traits were not associated with higher liking ratings for bitter stimuli, but instead associated with higher disgust ratings of bitter stimuli. Moreover, higher psychopathic traits were associated with higher taste intensity ratings, suggesting psychopathy may be associated with increased taste sensitivity.

Higher degrees of psychopathic traits are associated with higher disgust ratings of bitter stimuli.

The findings suggest that the chemical senses may be another confirmatory method for differentiating those with low and high psychopathic traits.

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探讨精神病与味觉的关系

较高的精神病态特征一直与较差的嗅觉能力有关;然而，只有Sagioglou和Greitemeyer (Appetite 96:299-308, 2016)的一项研究探讨了精神病是否与味觉有关。Sagioglou和Greitemeyer(2016)使用自我报告测量方法发现，较高的精神病特征与对苦味刺激的较高喜欢度有关。当前研究的目的是确定对味觉的直接评估是否与精神病特征有关。78名参与者(41名女性)在四种浓度下对四种味道(即苦、甜、咸、酸)进行了评级。对于16种刺激物中的每一种，参与者对他们喜欢的程度、讨厌的程度和对每种味道的强烈程度进行了评级。与之前的研究结果相反，较高的精神病态特征与对苦味刺激的较高好感度无关，而是与对苦味刺激的较高厌恶度有关。此外，较高的精神病态特征与较高的味觉强度评级相关，这表明精神病态可能与味觉敏感性增加有关。较高程度的精神病态特征与对苦味刺激的较高厌恶程度有关。研究结果表明，化学感觉可能是区分高、低精神病特征的另一种验证性方法。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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来源期刊

Chemosensory Perception 农林科学-神经科学

CiteScore

2.50

自引率

0.00%

发文量

审稿时长

>36 weeks

期刊介绍： Coverage in Chemosensory Perception includes animal work with implications for human phenomena and explores the following areas: Identification of chemicals producing sensory response; Identification of sensory response associated with chemicals; Human in vivo response to chemical stimuli; Human in vitro response to chemical stimuli; Neuroimaging of chemosensory function; Neurological processing of chemoreception; Chemoreception mechanisms; Psychophysics of chemoperception; Trigeminal function; Multisensory perception; Contextual effect on chemoperception; Behavioral response to chemical stimuli; Physiological factors affecting and contributing to chemoperception; Flavor and hedonics; Memory and chemoperception.