Effects of Visual Priming on Taste-Odor Interaction

Little is known about the influence of visual characteristics other than colour on flavor perception, and the complex interactions between more than two sensory modalities. This study focused on the effects of recognizability of visual (texture) information on flavor perception of odorized sweet beverages

Aptidão física de escolares do sudoeste da Amazônia Ocidental em diferentes estágios de maturação sexual

Resumo O objetivo desta pesquisa foi comparar as variáveis antropométricas e de aptidão física de crianças e adolescentes de ambos os sexos em diferentes estágios de maturação sexual. Foram coletadas amostras de 436 escolares de Porto Velho, RO, 218 meninos e 218 meninas. Foi utilizado o protocolo de Tanner para dividir a amostra em relação aos estágios de 1 a 4 e na sequência foram coletados os dados de antropometria (peso, altura e IMC) e aptidão física (flexibilidade, força e corrida/caminhada). Este estudo caracterizou-se como "ex-post-facto", portanto, utilizou-se a média e desvio padrão, seguido de análise de variância (Anova "one-way") com "post-hoc" de Bonferroni, adotando um nível de significância de 5%. Não foram encontradas diferenças nas variáveis antropométricas para os dois sexos. Nos testes de aptidão física foram encontradas diferenças relativas à flexibilidade e corrida/caminhada no sexo feminino e nas variáveis força e corrida/caminhada no sexo masculino

Flavor expectation: The effect of assuming homogeneity on drink perception

Here, we investigate whether the expectation that a drink tastes consistent across mouthfuls influences reported taste. A paradigm was developed to prompt the expectation that drink stimuli tasted identical to each other. Participants sipped two drinks and indicated whether they tasted the same. In some trials, the drinks appeared to be poured from the same jug, prompting the homogeneous taste expectation. These 'same-jug' drink pairs were reported more similar than 'different-jug' drink pairs, where the drinks were seen to be poured from different jugs, even when sweetness differed. This effect did not occur when the difference in sweetness between the drinks was too great. This suggests that expectancy effects act to smooth out variation in taste within a window of taste differences, until differences become perceptually noticeable. The expectation effect also dwindled over the course of the experiment, suggesting that expectations of similarity were updated with increasing experience of incongruous same-jug drinks. We conclude that flavor perception is best considered in terms of windows of flavor variation within which sensation changes to be more in line with expectations derived from past and current consumption experiences.</p

Genetic and environmental effects influencing fruit colour and QTL analysis in raspberry

Raspberry (Rubus idaeus) fruit colour was assessed in the Latham x Glen Moy mapping population using a colour meter and visual scores over three seasons and three environments. The colour measurements were found to be significantly associated with pigment content, have high heritability, and stable QTL were identified across environments and seasons. Anthocyanin content has previously been shown to be the major contributor to fruit colour in red raspberry. Major structural genes (F3'H, FLS, DFR, IFR, OMT and GST) and transcription factors (bZIP, bHLH and MYB) influencing flavonoid biosynthesis have been identified, mapped and shown to underlie QTL for quantitative and qualitative anthocyanin composition. Favourable alleles for the selected traits were identified for the aspects of fruit colour and partitioning of individual pigments

Color–Odor Interactions: A Review and Model

Certain colors are seen as corresponding to, and thus appropriate to, certain odors (e.g., red for cherry odor). When colors accompany odors, our perceptions of the odors are changed. Appropriate colors often affect our perception of the odors differently from inappropriate colors. This paper discusses the literature on color-odor correspondences including possible causes of these correspondences. It then reviews findings on the influence of color on odor identification, odor discrimination, odor intensity, and odor pleasantness. Color\u27s effect on both orthonasal and retronasal olfaction is discussed. A model for how color exerts its effects on odor is proposed