Texture and flavour memory in foods:: An incidental learning experiment
Texture and flavour memory in foods:: An incidental learning experiment
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DOI：
10.1006/appe.2001.0460
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发表时间：
2002-04-01
期刊：
影响因子：
5.4
通讯作者：
Köster, EP
中科院分区：
文献类型：
--
作者：
Mojet, J;Köster, EP
记忆在食物期望的形成中起着重要作用。偶然获得和存储的产品信息的可访问性和准确性如何？在本实验中，用一种新的生态有效的方法测试了对质地（和味道）变化的记忆。受试者（N = 69：35名妇女，34名男子，年龄19 - 59岁）在吃早餐前来到研究所，并接受了几种食物（包括早餐饮料、饼干和肉酱）的早餐。随后，在白天，他们每小时回答一次关于饥饿感的问题，并在一天结束时返回进行味觉实验。当意外地面对一系列的多个样品的四个质地变化的每一个早餐项目上述，他们必须指出这些变化，他们吃了早餐。信号检测方法显示，大多数受试者对所有三种食物都能很好地识别出吃过的版本。女人的记忆力比男人强。男性和女性都使用同样保守的标准。(C)2002爱思唯尔科技有限公司版权所有。
Memory plays a major role in the formation of food expectations. How accessible and how accurate is incidentally acquired and stored product information? In the present experiment the memory for variations in texture (and flavour) was tested with a new and ecologically valid method. Subjects (N = 69: 35 women, 34 men, age 19-59 yrs) came to the institute before having had breakfast and received a breakfast of several items (including breakfast drinks, biscuits and pate). Subsequently, during the day, they answered questions about their hunger feelings every hour and returned for a taste experiment at the end of the day. When unexpectedly confronted with a series of multiple samples of four texture variations of each of the breakfast items mentioned above, they had to indicate which of these variations they had eaten at breakfast. Signal detection measures showed that most subjects recognised the eaten versions well for all three of the food items. Women remembered better than men. Both men and women used an equally conservative criterion. (C) 2002 Elsevier Science Ltd. All rights reserved.