Verlagslink DOI: 10.1016/j.afres.2024.100477
Titel: Neuronal correlates of basic taste perception and hedonic evaluation using functional Near-Infrared Spectroscopy (fNIRS)
Sprache: Englisch
Autorenschaft: Meyerding, Stephan G. H. 
He, Xiaochuan 
Bauer, Andrea 
Schlagwörter: Food preference; Basic tastes; Brain activation; Neuroimaging; Prefrontal cortex
Erscheinungsdatum: 19-Aug-2024
Verlag: Elsevier
Zeitschrift oder Schriftenreihe: Applied food research 
Zeitschriftenband: 4
Zeitschriftenausgabe: 2
Zusammenfassung: 
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 consumers. Sweet and bitter tastes tend to elicit decreased and increased neuronal activity, respectively. However, no significant differences in neuronal activation related to different sensitivities to basic tastes were observed. Regarding hedonic neuronal reactions, we detected a significant difference in brain activity between Likers and Dislikers for both chocolates, but the results were inconsistent between the two chocolates. Due to the small sample size, generalizing our results is critical, but these findings suggest that fNIRS could potentially be applied to predict consumer preferences for food, necessitating further research with larger sample sizes.
URI: https://hdl.handle.net/20.500.12738/16215
DOI: 10.48441/4427.2511
ISSN: 2772-5022
Begutachtungsstatus: Diese Version hat ein Peer-Review-Verfahren durchlaufen (Peer Review)
Einrichtung: Department Ökotrophologie 
Fakultät Life Sciences 
Dokumenttyp: Zeitschriftenbeitrag
Hinweise zur Quelle: 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.
Sponsor / Fördernde Einrichtung: Hochschule für Angewandte Wissenschaften Hamburg 
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