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 
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