Water taste in man

Taste quality and intensity shifts following adaptation to NaCl, quinine hydrochloride, sucrose and HCl were investigated in 10 Ss. In each of four sessions, Ss were adapted to water and two concentrations of one taste solution and gave magnitude estimates and quality judgments for a series of concentrations of that solution. Adapting to water produced magnitude estimates which increased with increasing concentration. Quality judgments were typical, e.g., “salty” for NaCl. Adapting to moderate concentrations of taste solutions generally produced magnitude estimates of zero at the adapting concentrations and increasing values for higher and lower (sub-adapting) concentrations. Sub-adapting tastes were atypical. Adaptation to NaCl and sucrose produced bitter sub-adapting tastes and adaptation to HCl and quinine hydrochloride produced sweet sub-adapting tastes. Water, as the lowest sub-adapting “concentration”, produced the largest sub-adapting tastes.     

Interaction between stimuli with different taste qualities evaluated by reaction time

The influence of adaptation to taste stimuli of 1 quality on tastants with other qualities was investigated by comparing the reaction time (RT) to a test solution after adapting-solution flow with the RT to the same test solution after water flow. Adapting solutions were strong concentrations of NaCl, HCl, QHCl, and sucrose; test solutions were the same compounds but in lower concentrations. Adaptation to sucrose significantly shortened RT to NaCl and HCl, and to a lesser degree to QHCl. A similar cross-enhancement was found in sucrose when other compounds served as adapting solutions, In all other taste combinations, only a cross-adaptation effect was observed. Results are discussed in relation to some adaptation phenomena, water taste data, and magnitude-estimation data.     

Gustatory cross adaptation between sweet-tasting compounds

Taste profiles were obtained for 16 compounds after adaptation to sucrose, saccharin, and water. Sucrose adaptation reduced the sweetness of all sweet compounds. Saccharin adaptation, when analyzed over all compounds, also reduced sweetness, but the effect was less than that of sucrose. It is concluded that there may be a single receptor mechanism for the sweet quality. Adaptation to sucrose also increased the saltiness, sourness, and bitterness of the other compounds slightly. This increase should be attributed to the taste : induced in water by adaptation to sucrose rather than a potentiation of the other compounds per se.     

Within-compound associations of taste and temperature

In two experiments, rats were given exposures to two solutions of different tastes (sucrose or sodium chloride) at two different temperatures (warm or cold). In Experiment 1, the rats were then given either one of the tastes at room temperature followed by LiCl injections, or distilled water at one of the temperatures followed by LiCl injections. Rats poisoned after drinking a taste were then given a choice between distilled water at the two temperatures, while those poisoned after drinking distilled water at a temperature were given a choice between the two flavors at room temperature. Rats drank less of the solution that contained the stimulus previously paired with the poisoned cue, demonstrating within-compound associations of tastes and temperatures. Experiment 2 found that tastes were better conditioned in a taste aversion procedure when the taste-temperature compound was the same during conditioning as during preexposure. This result is interpreted as evidence against a view of within-compound learning that treats the compound as a unitary stimulus.     

Differential context effects between sweet tastes and smells

"Sweet" smells and tastes are perceptually similar, and physiological data indicate some commonality of central processing. However, sweet tastes and sweet smells do not provide interchangeable contexts in psychophysical experiments. The same sweet tastes are perceived as less intense when stronger sweet tastes are present, and they are perceived as more intense when weaker sweet tastes are present, as with sweet smells. However, complementary sets of sweet tastes and smells (e.g., weak sweet tastes, strong sweet smells) do not eliminate these differential context effects (DCEs). The present experiments examined, first, whether DCEs between sweet tastes and smells arise because of differences between odors and tastes in the way that sweetness scales with intensity as concentration rises, and, second, whether DCEs may be smaller for sweet tastes and smells, when contrasted with sweet tastes and nonsweet smells. The findings were clear: DCEs were consistently present, suggesting they are independent of perceptual similarity. These results imply that DCEs are probably not psychological in origin or centrally based; rather, they may have a subcortical locus.     

Gustatory cross adaptation: Sourness and bitterness

In five experiments, Sa were presented with a variety of sour and bitter compounds after the tongue was rinsed with distilled H₂0, QHCl, urea, or citric acid. All the acids tested were significantly less sour following adaptation to citric acid than after adaptation to distilled H₂O. The taste of these acids was not affected by rinsing the tongue with QHCl or urea. QHCl adaptation markedly reduced the bitterness of some compounds, while having little effect on others, including urea and citric acid. Both urea and citric acid had smaller but reliable effects on the bitterness of QHCI. These apparently incompatible results do not seem to be the result of a simple verbal confusion between sourness and bitterness. Some compounds were not affected by any of the adapting conditions. The coding mechanisms for the sourness of acids appears to be relatively simple, while that for bitterness is more complex.     

Age-related differences in the pleasantness of chemosensory stimuli

Modest decrements in both taste threshold sensitivity and, more recently, suprathreshold sensitivity have been associated with the aging process. The present study was designed to investigate the existence of changes in preference for various concentrations of single tastes and of the same single tastes in more complex chemosensory mixtures. In this study, 300 participants from three different age groups (18-26, 32-45, over 65) rated for pleasantness four concentrations of sodium chloride, sucrose, and citric acid presented in both aqueous and beverage bases. Results showed significant effects of age, stimulus background, stimulus, concentration, and of several interactions, and they suggest that elderly subjects find salt and sugar pleasanter at higher concentrations than younger subjects do.     

The motion aftereffect

The motion aftereffect is a powerful illusion of motion in the visual image caused by prior exposure to motion in the opposite direction. For example, when one looks at the rocks beside a waterfall they may appear to drift upwards after one has viewed the flowing water for a short period-perhaps 60 seconds. The illusion almost certainly originates in the visual cortex, and arises from selective adaptation in cells tuned to respond to movement direction. Cells responding to the movement of the water suffer a reduction in responsiveness, so that during competitive interactions between detector outputs, false motion signals arise. The result is the appearance of motion in the opposite direction when one later gazes at the rocks. The adaptation is not confined to just one population of cells, but probably occurs at several cortical sites, reflecting the multiple levels of processing involved in visual motion analysis. The effect is unlikely to be caused by neural fatigue; more likely, the MAE and similar adaptation effects provide a form of error-correction or coding optimization, or both.     

Perception of,and adaptation to,a three-dimensional curvature distortion

The curvature distortion perceived under water was measured in three dimensions before and after 15 min of adaptation to the underwater environment. Subjects initially perceived distortions in all three dimensions. After 15 min under water, they exhibited significant adaptation to the curvature distortion in all dimensions. The type of task performed while in the water did not significantly affect the amount of adaptation. The results are compared with those of previous experiments which have reported evidence of counteradaptation when more than one kind of adaptation is measured simultaneously.     

Sex-contingent face aftereffects depend on perceptual category rather than structural encoding

Many studies have used visual adaptation to investigate how recent experience with faces influences perception. While faces similar to those seen during adaptation phases are typically perceived as more 'normal' after adaptation, it is possible to induce aftereffects in one direction for one category (e.g. female) and simultaneously induce aftereffects in the opposite direction for another category (e.g. male). Such aftereffects could reflect 'category-contingent' adaptation of neurons selective for perceptual category (e.g. male or female) or 'structure-contingent' adaptation of lower-level neurons coding the physical characteristics of different face patterns. We compared these explanations by testing for simultaneous opposite after effects following adaptation to (a) two groups of faces from distinct sex categories (male and female) or (b) two groups of faces from the same sex category (female and hyper-female) where the structural differences between the female and hyper-female groups were mathematically identical to those between male and female groups. We were able to induce opposite aftereffects following adaptation between sex categories but not after adaptation within a sex category. These findings indicate the involvement of neurons coding perceptual category in sex-contingent face aftereffects and cannot be explained by neurons coding only the physical aspects of face patterns.     

Perceptual judgements of others' tasting experiences: are they enjoying their food?

Motivated by previous work suggesting that infants make stereotypic facial reactions to different tastes, we assessed communicative signals that might enable an adult to interpret the strength, taste, and hedonic value of a liquid flavour another adult is consuming. Four subjects (tasters) were overtly videoed consuming drinks that varied in strength (low, medium, and high concentrations), taste (sweet, sour, bitter, and salty), and hedonic value (taster-rated enjoyment). 26 observers assessed the strength, taste, and taster's enjoyment of the drink from video clips of the tasters. Observers perceived the hedonic value of the drinks to the taster and the drinks' strength based on the tasters' reactions but were generally poor at assessing the specific taste of the drink. For all tastes except the bitter ones, observers might have based their judgements of taste on how much the taster appeared to enjoy the drink. These findings are discussed in terms of communication of food's value.     

Inhibition of evaluative and perceptual odour–taste learning by attention to the stimulus elements

Pairing of odours and tastes in solution results in the odour taking on the taste's hedonic and perceptual properties. Theoretical accounts of such conditioning propose that the stimulus elements form a configuration with hedonic and/or perceptual properties. One implication of this account is that configural binding may be inhibited by allocation of attention to the individual elements during conditioning (analytical attention). This was tested here by training participants to attend analytically or synthetically during pairing of odours with either sucrose or water. Differential conditioning effects for sucrose- and water-paired odours were seen only in the synthetic group, with sucrose-paired odours increasing in both smelled sweetness and liking. These data support configural models as explanations for these forms of associative learning and emphasize the role of top-down processes in mediating transfer of perceptual and hedonic properties from tastes to odours.     

Do infusion-related tastes and odors facilitate the development of anticipatory nausea? A failure to support hypothesis

Distinctive tastes and odors have been identified as potent nausea-eliciting stimuli in cancer chemotherapy patients who develop anticipatory nausea or vomiting (ANV). Based on the experimental research on illness-aversion learning and based on previous clinical research with chemotherapy patients, it was hypothesized that the presence of tastes and odors during infusions should increase the likelihood that a patient will subsequently develop ANV. Seventy-eight new chemotherapy outpatients were interviewed immediately following each of their infusions with regard to the experience of infusion-related tastes, odors, and body sensations. Results failed to support the hypothesis. The subsequent development of ANV was unrelated to reports of tastes and odors both during patients' initial two chemotherapy infusions and during the two infusions preceding their initial report of ANV. Furthermore, reports of tastes and odors were surprisingly infrequent relative to previous research. Methodological and environmental explanations for this difference in taste and odor prevalence are considered. It is concluded that, when present, infusion-related tastes and odors may indeed increase the likelihood of subsequent development of ANV. However, future research should examine the extent to which the physical characteristics of chemotherapy clinics might affect the prevalence of infusion-related tastes and odors.     

Tasty non-words and neighbours: The cognitive roots of lexical-gustatory synaesthesia

For lexical-gustatory synaesthetes, words trigger automatic, associated food sensations (e.g., for JB, the word slope tastes of over-ripe melon). Our study tests two claims about this unusual condition: that synaesthetic tastes are associated with abstract levels of word representation (concepts/lemmas), and that the first tastes to crystallise in early development are those triggered by food-names (e.g., apple tastes of apple; Simner & Ward, 2006). This concept/lemma-based proposal is difficult to immediately reconcile with the finding that non-words may also generate tastes (Ward, Simner, & Auyeung, 2005), since non-words have no concept/lemma representations. We manipulated the characteristics of non-words to provide three types of evidence that non-word tastes in fact stem from real word neighbours: Non-words with neighbours (e.g., keach) are more likely to generate tastes than those with no neighbours (e.g., vilps); pseudo-homophone non-words that are orthographically close to real words (e.g., peeple) are more likely to generate tastes than those that are more distant (baybee); and finally, the tastes of non-words are less consistent, and less intense, than those of real words. Additionally, we test the hypothesis that synaesthetic tastes develop initially from food-names by showing that non-words are more intensely flavoured if they are homophonic with food-names (e.g., toffie) versus non-foods (e.g., peeple). From this we conclude that synaesthetic tastes develop from food-names, and that tasty non-words do not challenge a concept/lemma-based account of lexical-gustatory synaesthesia.     

Sinking Cohen's Flagship — or Why People with Expensive Tastes Should not be Compensated

G. A. Cohen argues that egalitarians should compensate for expensive tastes or for the fact that they are expensive. Ronald Dworkin, by contrast, regards most expensive tastes as unworthy of compensation — only if a person disidentifies with his own such tastes (i.e. wishes he did not have them) is compensation appropriate. Dworkinians appeal, inter alia, to the so‐called ‘first‐person’ or ‘continuity’ test. According to the continuity test, an appropriate standard of interpersonal comparison reflects people's own assessment of their relative standing: Person A can only legitimately demand compensation from person B if he regards himself as worse off, all things considered, than B. The typical bearer of expensive tastes does not regard herself as being worse off than others with less expensive tastes. Hence, in the typical case, pace Cohen, compensation for expensive tastes is inappropriate. The article scrutinizes this rationale for not compensating for expensive tastes. Especially, we try to bolster the continuity test by relating it to Dworkin's distinction between integrated and detached values, pointing out that an argument for the continuity test can be built on the assumption that equality has integrated value. In brief, the point is that a metric of equality should be assessed, partly, in virtue of its consequences for related ideals. One of these is the kind of justificatory community promoted by the continuity test. We defend this view against an objection to the effect that equality is a detached value. We conclude that the continuity test constitutes a strong foothold for the resourcist egalitarian reluctance to compensate people for their expensive tastes.     

Buildup and decay of a three-dimensional rotational aftereffect obtained with a three-dimensional figure

Gaps in past literature have raised questions regarding the kinds of stimuli that can lead to three-dimensional (3-D) rotation aftereffects. Further, the characteristics of the buildup and decay of such aftereffects are not clear. In the present experiments, rotation aftereffects were generated by projections of cube-like stimuli whose dynamic perspective motions gave rise to the perception of rotation in unambiguous directions; test stimuli consisted of similar cubes whose rotation directions were ambiguous. In experiment 1, the duration of the adaptation stimulus was varied and it was found that the 3-D rotation aftereffect develops with a time constant of approximately 26 s. In experiment 2, the duration between adaptation and testing was varied. It was found that the 3-D rotation aftereffect has a decay constant of about 9 s, similar to that observed with 2-D motion aftereffects. Experiment 3 showed that the rotation aftereffects were not simple depth aftereffects. To account for these aftereffects and related data, a modification of an existing neural-network model is suggested.     

大众与个人审美品位的认知与神经机制

大众与个人的审美品位分别代表了审美活动在个体间的一致性和差异性。将大众品位和个人品位相结合的新趋势正在挑战传统的"普遍性"审美法则,并日益凸显审美反应的个体差异。存在诸多因素可以调节大众和个人审美品位的相对比例,包括刺激类型、专业性、文化背景、先前经验和年龄等。大众与个人审美品位的神经机制中,奖赏系统和默认模式网络扮演重要角色。目前,审美品位与审美加工模型的理论关系有待进一步厘清和验证。未来相关研究可以在拓展审美对象领域、完善大众与个人审美品位与不同审美加工阶段的对应关系等方向上继续开展。     

A study of the science of taste: on the origins and influence of the core ideas

Our understanding of the sense of taste is largely based on research designed and interpreted in terms of the traditional four "basic" tastes: sweet, sour, salty, and bitter, and now a few more. This concept of basic tastes has no rational definition to test, and thus it has not been tested. As a demonstration, a preliminary attempt to test one common but arbitrary psychophysical definition of basic tastes is included in this article; that the basic tastes are unique in being able to account for other tastes. This definition was falsified in that other stimuli do about as well as the basic words and stimuli. To the extent that this finding might show analogies with other studies of receptor, neural, and psychophysical phenomena, the validity of the century-long literature of the science of taste based on a few "basics" is called into question. The possible origins, meaning, and influence of this concept are discussed. Tests of the model with control studies are suggested in all areas of taste related to basic tastes. As a stronger alternative to the basic tradition, the advantages of the across-fiber pattern model are discussed; it is based on a rational data-based hypothesis, and has survived attempts at falsification. Such "population coding" has found broad acceptance in many neural systems.     

Person Perception in the College Classroom: Accounting for Taste in Students' Evaluations of Teaching Effectiveness

An important applied aspect of person perception occurs when college students evaluate their professors' teaching. Student evaluations of teaching typically are conceptualized as reflecting the characteristics of professors. Yet, this view overlooks the possibility that teaching evaluations also reflect the personal tastes of students, manifested as systematic disagreement among students. Large effects of personal tastes are routinely observed in person perception research and, therefore, should be expected in students' evaluations of teaching. This article describes 3 studies in which students evaluated the same professors' teaching effectiveness. In each study, students' evaluations were strongly influenced by their personal tastes regarding teaching. Moreover, personal tastes in teaching were related in meaningful ways to students' positive affect and memory for lectures.     

Adaptation to altered visual—vestibular feedback: Mechanisms of maintenance and recovery

Adaptation of perceived movement during head motion (apparent concomitant motion, ACM) and the subsequent elimination of adaptation were studied in two experiments. During the adaptation phase of both experiments, subjects performed voluntary 1-Hz head oscillations for 6 min while fixating a stimulus moving either in the same (with) direction as or the opposite (against) direction of head movements. In Experiment 1, ACM adaptation was measured following either a 1- or a 4-min delay after the adaptation phase. Results indicated some loss of adaptation during the additional 3-min delay, demonstrating a tendency of the system linking head and image to return to its preadaptation state following removal of an adaptation stimulus. In Experiment 2, subjects viewed a stimulus after adaptation that appeared to move minimally in the same manner as the adaptation stimulus during 3 min of head oscillations. No loss of adaptation was measured in these subjects between the beginning and the end of the 3-min interval. In another condition, subjects viewed a stimulus that appeared to move alternately in the same direction as and in the opposite direction of the adaptation stimulus during a similar 3-min interval following adaptation. ACM adaptation was substantially reduced during this 3-min interval. These results implicate two mechanisms that operate to either maintain or eliminate ACM adaptation. One is passive and operates in the absence of visual feedback to eliminate the short-term adapted state, and the other responds to postadaptation visual feedback.