taste
dmunger | November 14, 2007Both Greta and I are big wine fans. Despite Jonah's recent extremely popular post, I, at least, believe that I can tell the difference between good and bad wines. I'm still convinced that a good wine is more than just an attractive label (though I'm a sucker for labels with Zinfandel puns like "Zen of Zin" or "Amazin"). That said, the research suggesting that labeling has a lot to do with wine preference is also quite convincing.
Several studies suggest that we expect to prefer wines from certain vineyards or regions, and in many cases wine drinkers will actually rate the identical wine…
dmunger | November 1, 2007This article was originally posted on May 10, 2006
Recent research suggests that one of the reasons that as many as 97 percent of women and 68 percent of men experience food cravings is because of visual representations of food. When we picture food in our minds, our desire for the food increases. So why not just distract the visual system? One research team attempted just that, tempting volunteers with pictures of chocolate, and then distracting them with either a randomly changing visual image or an auditory task. The participants who watched the visual image experienced fewer food cravings…
dmunger | April 18, 2007One "trick" dieters often use is to put their food on a smaller plate. The idea is to fool yourself into thinking you're eating more food than you really are. But doesn't our stomach tell us how full we are?
Actually, it doesn't. Brian Wansink has devoted his career to studying how perception of food intake relates to actual eating behavior. Together with James Painter and Jill North, he's come up with a dramatic demonstration of how wrong our stomachs can be.
Volunteers were recruited to participate in a soup-only lunch in a room adjoining the school cafeteria. They filled out a form asking…
dmunger | November 2, 2006Conventional wisdom has it that giving young children chocolate will cause them to become fidgety. This belief is so pervasive that many parents won't give their kids candy within several hours of bedtime, convinced their children won't be able to sleep. After Halloween, many parents ration their kids' candy consumption, again based at least partly on the belief that too much candy will cause kids to go bonkers.
But when Michelle Ingram and Ronald Rapee became interested in the phenomenon, they were surprised to find that in fact very little research has been done on the effect of chocolate…
dmunger | October 11, 2006Cognitive Daily would not exist without chocolate. Every week, I buy a bag of chocolate covered raisins, and I portion them out precisely each day so that I've finished them by all by (casual) Friday. I try to time my consumption to coincide with the most difficult part of the job: reporting on peer-reviewed journal articles. The little news items, Ask a ScienceBlogger responses, and other miscellaneous announcements can be completed unassisted by chocolate, but then there wouldn't be much reason to visit the site. Sometimes even the chocolate raisins aren't enough, and I head for the nearest…
dmunger | October 3, 2006Tired of all the hoopla about the Blogger SAT Challenge? Do you not want to hear another word about Booker T. Washington and why he is or is not like George W. Bush? Then have I got a study for you: Yolanda Martins and Patricia Pliner have conducted a fascinating experiment about food preferences -- or, rather, what precise attributes make food disgusting.
Though disgust has long been considered to be a "basic emotion," there has been surprisingly little research on what foods evoke disgust (hopefully by now you've figured out that you probably don't want to read this post too close to a meal…
dmunger | June 7, 2006Synesthesia -- the ability to experience a sensation like vision in another mode, like hearing -- is thought to be quite rare. Yet all of us have the ability to combine sensory modes, and we do it every day. The modes we combine just happen to be ones we don't think about as often: taste and smell.
While vision gets the lion's share of attention in perception research, research on olfaction and taste has begun to be more prominent. However, though we know that the senses of taste and smell interact, few studies have explored the interaction between the two sensory modes. The problem is that…
dmunger | June 1, 2006Several studies indicate that the brain regions responsible for taste overlap the areas responsible for detecting pain.
However, Dana Small and A. Vania Apkarian noted that little research has been conducted on the relationship to taste sensitivity and pain. They developed a simple experiment to see if there was a relationship.
Eleven volunteers with chronic back pain were matched with 11 normal volunteers, of similar age, gender, and education backgrounds. Each person was tested separately for sensitivity to four different kinds of tastes: bitter, salty, sweet, and sour. They each sampled a…
dmunger | May 24, 2006We've discussed implicit attitudes on Cognitive Daily before, but never in the context of food. The standard implicit attitude task asks you to identify items belonging to two different categories. Consider the following lists. Use your mouse to click on items which are either pleasant or related to Genetically Modified foods (GM foods). (Clicking won't actually do anything, it's just a way of self-monitoring your progress)
Horrible
Good
Transgenic
Nasty
Crops
Wonderful
dislike
GE livestock
Now with this next list, do the same task, only click on items which are either unpleasant or related…
dmunger | May 10, 2006Recent research suggests that one of the reasons that as many as 97 percent of women and 68 percent of men experience food cravings is because of visual representations of food. When we picture food in our minds, our desire for the food increases. So why not just distract the visual system? One research team attempted just that, tempting volunteers with pictures of chocolate, and then distracting them with either a randomly changing visual image or an auditory task. The participants who watched the visual image experienced fewer food cravings.
I've attempted to reproduce the type of display…
dmunger | January 23, 2006When I was a kid, school lunches didn't offer choice. I paid $1.10, and I was given four plops of foodlike substance. The entrees had names like "salisbury steak," "lasagne," or "beef stroganoff," but they all tasted about the same. Our "vegetable" was usually overcooked peas or green beans. There was a "starch," like mashed potatoes or a roll, and a dessert -- Jell-O or a cupcake -- typically the only edible item on the tray. If our lunch money wasn't stolen on the way to school, we were at least in theory presented with a balanced meal.
By the time my kids were in school, cafeteria…
dmunger | September 9, 2005Taste is a notoriously difficult sense to study. My son Jim can't stand baked potatoes, but I can't get enough of them. I don't like watermelon, but the rest of my family gobbles it up. Even more perplexingly, I do like watermelon candy. With all the individual differences in taste, how can scientists learn anything specific about how the sense works?
The difficulties in taste study are compounded by the fact that taste is intimately associated with the sense of smell. Every kid knows to plug his nose when trying a food he or she doesn't like. Researchers must be constantly aware that…
dmunger | July 18, 2005Baby rats, only 5 days old and still very much reliant on their mothers for food, can be artificially dehydrated by injecting them with a saline hypertonic solution. If a source of water is placed very close to the rat's snout, it will drink. But 21-day-old rats who have just been weaned from their mothers and who readily eat and drink on their own can be injected with the same saline hypertonic and won't drink any more than non-dehydrated rats the same age. The difference is that the older rats still have to decide to drink—the water is available in their cages, but they still must actively…
dmunger | June 17, 2005There's been a great deal of research on appetite and satiation, both on animals and humans. For humans, of course, the motivation is often focused on how we can lose weight. Almost everyone believes they would look better if they could just lose a few pounds. Most of the research has focused on the taste of food and the physical sensation of fullness, and the results—as you might have suspected—have been inconclusive.
There is some evidence that if you leave the remnants of a meal around (used candy wrappers, for example), then people will eat less than if the evidence of the food is…
dmunger | May 26, 2005Heinz's green ketchup nothwithstanding, we generally like our foods to be predictable colors: milk, white; bananas, yellow; oranges—well, you get the idea. But when foods are the "right" color, do they actually taste any different? We all know that food coloring is tasteless, so what happens when we dye foods different colors?
The results so far have been difficult to pin down. A study in 1960 found that green pear nectar tasted less sweet than colorless pear nectar. A study in 1962 found no such result. A 1982 study revealed red dye made strawberry juice sweeter; a 1989 study found it did…
dmunger | April 4, 2005Wine expert Robert Parker claims to be able to distinguish every wine he has ever tasted—10,000 different wines a year—by taste alone. Winemakers can use their sense of smell to detect slight imbalances early in the wine production process that might lead to a spoiled batch. Meanwhile, novices walk the aisles of the typical wine store in a daze, uncertain of which wine to select and unsure whether paying a premium for a "better" vintage is worth the cost. During the German occupation of France, when winemakers were forced to ship their best wines to Hitler's henchmen in Berlin, they poured…