Odor-Taste Interactions in Food Perception: Exposure Protocol Shows No Effects of Associative Learning.
associative learning
conditioning
flavor
flavor binding
mere-exposure
Journal
Chemical senses
ISSN: 1464-3553
Titre abrégé: Chem Senses
Pays: England
ID NLM: 8217190
Informations de publication
Date de publication:
01 01 2021
01 01 2021
Historique:
pubmed:
22
1
2021
medline:
27
8
2021
entrez:
21
1
2021
Statut:
ppublish
Résumé
Repeated exposure can change the perceptual and hedonic features of flavor. Associative learning during which a flavor's odor component is affected by co-exposure with taste is thought to be central in this process. However, changes can also arise due to exposure to the odor in itself. The aim of this study was to dissociate effects of associative learning from effects of exposure without taste by repeatedly presenting one odor together with sucrose and a second odor alone. Sixty individuals attended two testing sessions separated by a 5-day Exposure Phase during which the stimuli were presented as flavorants in chewing gums that were chewed three times daily. Ratings of odor sweetness, odor pleasantness, odor intensity enhancement by taste, and odor referral to the mouth were collected at both sessions. Consistent with the notion that food preferences are modulated by exposure, odor pleasantness increased between the sessions independently of whether the odor (basil or orange flower) had been presented with or without sucrose. However, we found no evidence of associative learning in any of the tasks. In addition, exploratory equivalence tests suggested that these effects were either absent or insignificant in magnitude. Taken together, our results suggest that the hypothesized effects of associative learning are either smaller than previously thought or highly dependent on the experimental setting. Future studies are needed to evaluate the relative support for these explanations and, if experimental conditions can be identified that reliably produce such effects, to identify factors that regulate the formation of new odor-taste associations.
Identifiants
pubmed: 33474567
pii: 6105024
doi: 10.1093/chemse/bjab003
pmc: PMC8130510
pii:
doi:
Types de publication
Journal Article
Research Support, Non-U.S. Gov't
Langues
eng
Sous-ensembles de citation
IM
Informations de copyright
© The Author(s) 2021. Published by Oxford University Press.
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