General
publicado em 24/04/2013 às 14h01:00
   Dê o seu voto:

Reaction to flavors longer linked to the subjectivity of the brain stimulation

Research USP evaluates the recognition of the stimulus by the brain and that this change coincided with participants' responses

 
font size
A-
A+

Some pieces of information on this page may have been automatically translated. Makernews is not responsible for the irregularities resulting from these translations. When in doubt,      consult the original text.



The reaction to flavors may be more related to subjectivity than with actual receipt of the stimulus by the brain. In a survey of College of Animal Science and Food Engineering (FZEA) USP in Pirassununga, sugar water samples at different concentrations were administered to a group of 23 people, aged between 19 and 25 years, then were questioned about the intensity of the flavor of the solution. While experiencing the samples, a survey conducted by electrodes on the head, as a EEG. We assessed whether there was recognition of the stimulus by the brain and that this change coincided with the answers provided by the participants.

According to Professor Ernane José Xavier Costa, Laboratory of Applied Physics and Computational (LAFAC), these results can be exploited in surveys that take into account the subjective aspects of human reactions. What we observe, the teacher says, is that the brain receives information but does not make it a conscious reaction. In this research, the study participants proved sweetened water, their brains reacted recognizing that information, but admitted that some people were drinking pure water.

With this, we can infer that unconscious mechanisms interfere in these responses and may influence acceptance of food, for example. These variations can be exploited by Psychology and areas such as used in the food industry, such as in the determination of flavors that people feel more pronounced.

Costa was the supervisor of the study author, Ellen Cristina Moronte Tech. In the work entitled A methodological approach to quantify the cognitive effects on sensory analysis of foods, the researchers measured by electroencephalography, if there was stimulation of certain brain areas that pointed to language had noticed certain concentrations of sugar and this knowledge was described by person.

For the evaluations, solutions with different amounts of sugar were prepared and distributed randomly among the 23 study participants. These people should not be smoking so that this does not compromise the results, related to the sensation of the tongue. By experiencing the solution, one should say sugar is contained in the mixture, while his brain was mapped in a specific region, which respond to electrical impulses if sugar was felt by the taste buds designated.

Language as sensory organ detected sugar solutions administered to study volunteers and relayed the information to the brain. The electroencephalogram connects two electrodes to the front of the head and captures electrical current from the neurosensory responses exchanged between neurons. The electrodes were placed in an area where previous results have proven the relationship with the gustatory sense.

Source: Isaude.net
  • Share this pageShare this page
  • Share this pageCorrect
  • ShareShare
  • AlertAlert
Reduced link: 
  • You are recommending this story: Reaction to flavors longer linked to the subjectivity of the brain stimulation
  • Fill in the following form to send your recommendation to your friend:

  • You are suggesting a correction for this story: Reaction to flavors longer linked to the subjectivity of the brain stimulation


Receba notícias do iSaúde no seu e-mail de acordo com os assuntos de seu interesse.
Seu nome:
Seu email:
Desejo receber um alerta com estes assuntos:
reaction to flavors    sensory analysis of food    Faculty of Animal Science and Food Engineering    USP    Laboratory of Applied Physics and Computational USP   
Comments:
Comment
Leave your comment
Close
(Required fields are marked with an *)

(Your email address will never be published or shared.)

Enter the letters and numbers below and click in the button "send"

  • Twitter iSaúde
advertising
Informe Saúde printed version

Recommend the portal
Close [X]
  • You are recommending this story: http://www.isaude.net
  • Fill in the following form to send your recommendation to your friend:

RSS news from the portal  iSaúde.net
Get the newsletter of the portal  iSaúde.net
Recommend the portal iSaúde.net
News from  iSaúde.net in your blog or website.
Get news on the subject of your interest.
© 2000-2011 www.isaude.net Todos os direitos reservados.