A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study
A salty-congruent odor enhances saltiness: Functional magnetic resonance imaging study
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DOI：
10.1002/hbm.21414
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发表时间：
2013-01-01
影响因子：
4.8
通讯作者：
Hummel, Thomas
中科院分区：
文献类型：
--
作者：
Seo, Han-Seok;Iannilli, Emilia;Hummel, Thomas
过量摄入膳食盐（氯化钠）可能会增加患慢性病的风险。因此，采取了各种策略来减少盐的摄入量。本研究旨在从心理物理（实验1）和神经解剖学（实验2）两个层面探讨与咸味一致的气味是否能增强咸味。在实验1中，在接受了六种刺激条件中的一种：三种气味条件（无气味的空气，一致的气味或不一致的气味），两种浓度（低或高）的咸味或甜味溶液，参与者被要求评价味道强度和愉悦度。在实验2中，参与者在功能性磁共振成像扫描时接受相同的刺激。在实验1中，与不一致的气味和/或无味的空气相比，一致的气味不仅增强了味觉强度，而且增强了甜味的愉悦感或咸味的不愉悦感。在实验2中，气味和味觉的盐一致组合在与气味和味觉整合相关的大脑区域（例如，岛叶、额盖、前扣带皮层和眶额皮质）产生的神经元激活明显高于不一致组合和/或无味空气与味觉溶液的神经元激活。此外，低浓度的味道剂比高浓度的味道剂更明显地增强了气味引起的咸味。综上所述，本研究在心理物理和神经解剖学结果的基础上证实了气味引起的一致的咸味增强。这些发现支持另一种策略，即通过在低钠食物中添加与盐一致的香气来减少过量的盐摄入量。然而，关于与盐一致的气味引起的味道不愉快，还有一些悬而未决的问题。Hum Brain Mapp, 2013。(c) 2011 Wiley期刊公司
Excessive intake of dietary salt (sodium chloride) may increase the risk of chronic diseases. Accordingly, various strategies to reduce salt intake have been conducted. This study aimed to investigate whether a salty-congruent odor can enhance saltiness on the basis of psychophysical (Experiment 1) and neuroanatomical levels (Experiment 2). In Experiment 1, after receiving one of six stimulus conditions: three odor conditions (odorless air, congruent, or incongruent odor) by two concentrations (low or high) of either salty or sweet taste solution, participants were asked to rate taste intensity and pleasantness. In Experiment 2, participants received the same stimuli during the functional magnetic resonance imaging scan. In Experiment 1, compared with an incongruent odor and/or odorless air, a congruent odor enhanced not only taste intensity but also either pleasantness of sweetness or unpleasantness of saltiness. In Experiment 2, a salty-congruent combination of odor and taste produced significantly higher neuronal activations in brain regions associated with odortaste integration (e.g., insula, frontal operculum, anterior cingulate cortex, and orbitofrontal cortex) than an incongruent combination and/or odorless air with taste solution. In addition, the congruent odor-induced saltiness enhancement was more pronounced in the low-concentrated tastant than in the high-concentrated one. In conclusion, this study demonstrates the congruent odor-induced saltiness enhancement on the basis of psychophysical and neuroanatomical results. These findings support an alternative strategy to reduce excessive salt intake by adding salty-congruent aroma to sodium reduced food. However, there are open questions regarding the salty-congruent odor-induced taste unpleasantness. Hum Brain Mapp, 2013. (c) 2011 Wiley Periodicals, Inc.