Perception of Flavor Quality: Multisensory and Cognitive Processes

描述（由申请人提供）：当食物或饮料在口腔中被摄入时，产生的味道感知是由几种感官刺激激活的感官信号产生的：味觉（味觉）、嗅觉（通过鼻后，空气中的颗粒通过口腔后部到达嗅觉受体）、躯体感觉（质地、温暖、寒冷、辛辣），甚至视觉（颜色）和听觉（咀嚼的声音）。因此，风味感知涉及多感官的相互作用和整合。与此同时，风味感知也受到食物刺激的背景和人们的知识和期望的强烈影响，即受到更高层次的认知过程的影响。然而，对于味道感知中感官和认知过程之间的相互作用知之甚少。区分发生在不同风味加工水平上的相互作用是至关重要的。利用人类最先进的心理物理（行为）方法，本项目测试了关于味觉混合物感知中感官和认知处理之间相互作用的三个主要假设：(1)第一个系列的实验（研究1-3）验证了一个假设，即味觉刺激情境通过一种类似适应的机制改变了风味混合物的识别和风味成分的感知强度，这与这些混合物的识别主要取决于成分的相对感知强度的假设是一致的。(2)第二组实验（研究4-6）验证了语言语境（在呈现之前给予刺激的标签）通过整合信息的通用认知机制影响风味混合物识别的假设，但对感知的风味强度没有相应的影响。(3)

DESCRIPTION (provided by applicant): When foods or beverages are taken in the mouth, the resulting flavor perceptions emerge from sensory signals activated by stimulation of several senses: taste (gustation), olfaction (retronasally, as air-borne particles reach olfactory receptor through the back of the mouth), somatosensation (texture, warmth, cold, pungency), and even vision (color) and hearing (sounds of mastication). Flavor perception therefore involves multisensory interactions and integration. At the same time, flavor perceptions are also strongly influenced by the context of the food stimuli and by people's knowledge and expectations, that is, by higher-level, cognitive processes. Little is known, however, about the interaction between sensory and cognitive processes in flavor perception. It is critical to distinguish interactions taking place at different levels of flavor processing. Capitalizing on state-of- the-art psychophysical (behavioral) methods in humans, the present project tests three main hypotheses about the interactions between sensory and cognitive processing in the perception of flavor mixtures: (1) The first series of experiments (Studies 1-3) tests the hypothesis that flavor-stimulus context modifies the identification of flavor mixtures and the perceived intensitie of the components of the flavors through an adaptation-like mechanism, consistent with the hypothesis that the identification of these mixtures rests largely on the relative perceived intensities of the components. (2) The second series of experiments (Studies 4-6) tests the hypothesis that linguistic context (labels given to the stimuli before presentation) affects the identification of flavor mixtures through the operation of a general-purpose cognitive mechanism for integrating information, but has no corresponding effect on perceived flavor intensity. (3) The third series of experiments (Studies 7 and 8) tests the hypothesis that although the contrastive (adaptation-like) effects of flavor-stimulus context and the assimilative effects of linguistic context, examined in Studies 1-6, can impair accurate identification of the flavor mixtures, trial-by-trial feedback can benefit subsequent performance by providing information about the statistical properties of the stimulus distributions and about the associations of labels with flavors. Feedback may allow identification performance to improve to near optimal levels, as defined by Bayesian statistics. Besides advancing our understanding of sensory-cognitive mechanisms of flavor perception, the findings of this project bear implications for food selection and food intake. The flavors of foods and beverages are important determinants of food intake, and hence important in the regulation of nutrition and body weight. Understanding the interactions of sensory and cognitive processes in the identification of flavor components of foods and beverages, and understanding the role of feedback in aiding accurate identification, could prove valuable to developing better treatments of disorders involving swallowing, eating, nutrition, and body weight. PUBLIC HEALTH RELEVANCE: Using liquids as flavor stimuli and behavioral tasks that ask subjects to identify the main components of the flavors, this research project aims to determine how sensory information from taste and olfaction interacts with contextual stimulus information, verbal information, and feedback information in order to determine how accurately people can perceive flavor qualities. A central goal is to determine whether and how feedback may enhance people's ability to accurately identify the main components of flavor mixtures. Flavor perception plays an important role in a variety of important food-related and health-related functions, including swallowing and food intake, and thereby plays an important role in the control of body weight, energy balance, and fluid balance. Consequently, the findings that emerge from the present research may be valuable in developing, for example, regimens for selecting healthful diets, for maintaining healthy body weight, and for treating eating disorders.