气味引起的味觉增强是特定于自然发生的时间顺序和呼吸阶段。

IF 1.8 4区 心理学 Q3 BIOPHYSICS Multisensory Research Pub Date : 2022-08-23 DOI:10.1163/22134808-bja10080
Shogo Amano, Takuji Narumi, Tatsu Kobayakawa, Masayoshi Kobayashi, Masahiko Tamura, Yuko Kusakabe, Yuji Wada
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引用次数: 2

摘要

气味和味觉信息之间的相互作用产生了味道感知。气味和味觉之间的相互作用有许多可能的决定因素,其中之一可能是与呼吸有关的躯体感觉。我们假设,如果吸入或呼出的顺序与自然饮用的顺序一致,那么气味刺激会增强味道的强度。为了在吸气和呼气过程中从同一位置呈现嗅觉刺激,我们堵塞了呈现嗅觉刺激的管子与鼻孔之间的间隙。参与者根据屏幕上的说明呼吸和摄入溶液,并评估溶液的味道强度。当刺激顺序与自然饮酒一致时,香草气味增强了后鼻和正鼻条件下的甜味,但当刺激顺序与自然饮酒不一致时,香草气味在两种条件下都没有增强甜味。结果表明,呼吸是气味-味觉相互作用的决定因素。本研究中使用的嗅觉刺激呈现方法与以往的研究进行了比较和讨论。气味诱发的味觉增强取决于自然饮用时气味与呼吸的时间顺序和味觉的一致性。在两种情况下,气味通过最小化它们之间气味表现的差异来诱导味觉增强。
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Odor-Induced Taste Enhancement Is Specific to Naturally Occurring Temporal Order and the Respiration Phase.

Interaction between odor and taste information creates flavor perception. There are many possible determinants of the interaction between odor and taste, one of which may be the somatic sensations associated with breathing. We assumed that a smell stimulus accompanied by inhaling or exhaling enhances taste intensity if the order is congruent with natural drinking. To present an olfactory stimulus from the identical location during inhalation and exhalation, we blocked the gap between the tube presenting the olfactory stimulus and the nostril. Participants breathed and ingested the solution according to the instructions on the screen and evaluated the solution's taste intensity. Vanilla odor enhanced the sweet taste in both retronasal and orthonasal conditions when the order of stimuli was congruent with natural drinking, but it did not do so in either condition when they were incongruent. The results suggest that breathing is a determinant of odor-taste interaction. The methods of presenting olfactory stimuli used in this study were compared and discussed in relation to those used in previous studies. Odor-induced taste enhancement depends on the time order of smell with breathing and taste congruency in natural drinking. Taste enhancement was induced by odor in both conditions by minimizing differences in odor presentation between them.

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来源期刊
Multisensory Research
Multisensory Research BIOPHYSICS-PSYCHOLOGY
CiteScore
3.50
自引率
12.50%
发文量
15
期刊介绍: Multisensory Research is an interdisciplinary archival journal covering all aspects of multisensory processing including the control of action, cognition and attention. Research using any approach to increase our understanding of multisensory perceptual, behavioural, neural and computational mechanisms is encouraged. Empirical, neurophysiological, psychophysical, brain imaging, clinical, developmental, mathematical and computational analyses are welcome. Research will also be considered covering multisensory applications such as sensory substitution, crossmodal methods for delivering sensory information or multisensory approaches to robotics and engineering. Short communications and technical notes that draw attention to new developments will be included, as will reviews and commentaries on current issues. Special issues dealing with specific topics will be announced from time to time. Multisensory Research is a continuation of Seeing and Perceiving, and of Spatial Vision.
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