Please use this identifier to cite or link to this item:
https://doi.org/10.48441/4427.2511
Publisher DOI: | 10.1016/j.afres.2024.100477 |
Title: | Neuronal correlates of basic taste perception and hedonic evaluation using functional Near-Infrared Spectroscopy (fNIRS) |
Language: | English |
Authors: | Meyerding, Stephan G. H. He, Xiaochuan Bauer, Andrea |
Keywords: | Food preference; Basic tastes; Brain activation; Neuroimaging; Prefrontal cortex |
Issue Date: | 19-Aug-2024 |
Publisher: | Elsevier |
Journal or Series Name: | Applied food research |
Volume: | 4 |
Issue: | 2 |
Abstract: | Sensory evaluation combined with neuromarketing is expected to improve the understanding of consumer behavior during food tasting. In this study, we used functional near-infrared spectroscopy (fNIRS) to monitor neuronal activation in the prefrontal cortex in response to basic tastes (sweet and bitter) and hedonically different chocolates (whole-milk chocolate and dark chocolate) in 34 healthy cons... |
URI: | https://hdl.handle.net/20.500.12738/16215 |
DOI: | 10.48441/4427.2511 |
ISSN: | 2772-5022 |
Review status: | This version was peer reviewed (peer review) |
Institute: | Department Ökotrophologie Fakultät Life Sciences |
Type: | Article |
Additional note: | Meyerding, Stephan G. H., & He, Xiaochuan & Bauer, Andrea (2024). Neuronal correlates of basic taste perception and hedonic evaluation using functional Near-Infrared Spectroscopy (fNIRS). Applied Food Research, 4(2), 100477. https://doi.org/10.1016/j.afres.2024.100477. The APC was funded by Hamburg University of Applied Sciences. |
Funded by: | Hochschule für Angewandte Wissenschaften Hamburg |
Appears in Collections: | Publications with full text |
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