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Palatability of tastes is associated with facial circulatory responses.

Identifieur interne : 000980 ( Main/Merge ); précédent : 000979; suivant : 000981

Palatability of tastes is associated with facial circulatory responses.

Auteurs : Hideaki Kashima [Japon] ; Yuka Hamada ; Naoyuki Hayashi

Source :

Chemical senses [ 1464-3553 ] ; 2014.

RBID : pubmed:24391145

English descriptors

KwdEn :
- Adult, Blood Pressure (physiology), Capsicum (chemistry), Capsicum (metabolism), Citrus sinensis (chemistry), Citrus sinensis (metabolism), Face (blood supply), Female, Heart Rate (physiology), Humans, Laser-Doppler Flowmetry, Male, Taste (physiology), Tea (chemistry), Young Adult.
MESH :
- chemical , chemistry : Tea.
- blood supply : Face.
- chemistry : Capsicum, Citrus sinensis.
- metabolism : Capsicum, Citrus sinensis.
- physiology : Blood Pressure, Heart Rate, Taste.
- Adult, Female, Humans, Laser-Doppler Flowmetry, Male, Young Adult.

Abstract

To examine whether various types of taste stimuli in the oral cavity elicit unique changes in facial skin blood flow (SkBF) according to the palatability perceived by an individual, the facial SkBF was observed by laser speckle flowgraphy in 15 healthy subjects (11 males and 4 females) before and during the ingestion of bitter tea, chilli sauce, coffee, orange juice, soup, and a water control. The heart rate, mean arterial pressure (MAP), and SkBF in the index finger were recorded continuously. Subjects reported their subjective palatability and taste intensity scores after each stimulus. The vascular conductance indexes (CIs) in the face and finger were calculated as ratios of SkBF to MAP. CI in the eyelid increased significantly in response to chilli sauce, orange juice, and soup, whereas CIs in the forehead, nose, and cheek decreased in response to bitter tea. There was a significant correlation between the palatability scores and CI values in the eyelid when changes induced by chilli sauce were excluded. These results suggest that the facial circulatory response reflects the degree of palatability of a foodstuff.

DOI: 10.1093/chemse/bjt074
PubMed: 24391145

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pubmed:24391145

Le document en format XML

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<author><name sortKey="Kashima, Hideaki" sort="Kashima, Hideaki" uniqKey="Kashima H" first="Hideaki" last="Kashima">Hideaki Kashima</name>
<affiliation wicri:level="1"><nlm:affiliation>Graduate School of Decision Science and Technology, Tokyo Institute of Technology, Ookayama 2-12-1-W9-1, Meguro, Tokyo 152-8552, Japan. naohayashi@hum.titech.ac.jp.</nlm:affiliation>
<country xml:lang="fr">Japon</country>
<wicri:regionArea>Graduate School of Decision Science and Technology, Tokyo Institute of Technology, Ookayama 2-12-1-W9-1, Meguro, Tokyo 152-8552</wicri:regionArea>
<placeName><settlement type="city">Tokyo</settlement>
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<author><name sortKey="Hamada, Yuka" sort="Hamada, Yuka" uniqKey="Hamada Y" first="Yuka" last="Hamada">Yuka Hamada</name>
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<author><name sortKey="Hayashi, Naoyuki" sort="Hayashi, Naoyuki" uniqKey="Hayashi N" first="Naoyuki" last="Hayashi">Naoyuki Hayashi</name>
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<sourceDesc><biblStruct><analytic><title xml:lang="en">Palatability of tastes is associated with facial circulatory responses.</title>
<author><name sortKey="Kashima, Hideaki" sort="Kashima, Hideaki" uniqKey="Kashima H" first="Hideaki" last="Kashima">Hideaki Kashima</name>
<affiliation wicri:level="1"><nlm:affiliation>Graduate School of Decision Science and Technology, Tokyo Institute of Technology, Ookayama 2-12-1-W9-1, Meguro, Tokyo 152-8552, Japan. naohayashi@hum.titech.ac.jp.</nlm:affiliation>
<country xml:lang="fr">Japon</country>
<wicri:regionArea>Graduate School of Decision Science and Technology, Tokyo Institute of Technology, Ookayama 2-12-1-W9-1, Meguro, Tokyo 152-8552</wicri:regionArea>
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<author><name sortKey="Hamada, Yuka" sort="Hamada, Yuka" uniqKey="Hamada Y" first="Yuka" last="Hamada">Yuka Hamada</name>
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<author><name sortKey="Hayashi, Naoyuki" sort="Hayashi, Naoyuki" uniqKey="Hayashi N" first="Naoyuki" last="Hayashi">Naoyuki Hayashi</name>
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<series><title level="j">Chemical senses</title>
<idno type="eISSN">1464-3553</idno>
<imprint><date when="2014" type="published">2014</date>
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<term>Citrus sinensis (chemistry)</term>
<term>Citrus sinensis (metabolism)</term>
<term>Face (blood supply)</term>
<term>Female</term>
<term>Heart Rate (physiology)</term>
<term>Humans</term>
<term>Laser-Doppler Flowmetry</term>
<term>Male</term>
<term>Taste (physiology)</term>
<term>Tea (chemistry)</term>
<term>Young Adult</term>
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<keywords scheme="MESH" type="chemical" qualifier="chemistry" xml:lang="en"><term>Tea</term>
</keywords>
<keywords scheme="MESH" qualifier="blood supply" xml:lang="en"><term>Face</term>
</keywords>
<keywords scheme="MESH" qualifier="chemistry" xml:lang="en"><term>Capsicum</term>
<term>Citrus sinensis</term>
</keywords>
<keywords scheme="MESH" qualifier="metabolism" xml:lang="en"><term>Capsicum</term>
<term>Citrus sinensis</term>
</keywords>
<keywords scheme="MESH" qualifier="physiology" xml:lang="en"><term>Blood Pressure</term>
<term>Heart Rate</term>
<term>Taste</term>
</keywords>
<keywords scheme="MESH" xml:lang="en"><term>Adult</term>
<term>Female</term>
<term>Humans</term>
<term>Laser-Doppler Flowmetry</term>
<term>Male</term>
<term>Young Adult</term>
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<front><div type="abstract" xml:lang="en">To examine whether various types of taste stimuli in the oral cavity elicit unique changes in facial skin blood flow (SkBF) according to the palatability perceived by an individual, the facial SkBF was observed by laser speckle flowgraphy in 15 healthy subjects (11 males and 4 females) before and during the ingestion of bitter tea, chilli sauce, coffee, orange juice, soup, and a water control. The heart rate, mean arterial pressure (MAP), and SkBF in the index finger were recorded continuously. Subjects reported their subjective palatability and taste intensity scores after each stimulus. The vascular conductance indexes (CIs) in the face and finger were calculated as ratios of SkBF to MAP. CI in the eyelid increased significantly in response to chilli sauce, orange juice, and soup, whereas CIs in the forehead, nose, and cheek decreased in response to bitter tea. There was a significant correlation between the palatability scores and CI values in the eyelid when changes induced by chilli sauce were excluded. These results suggest that the facial circulatory response reflects the degree of palatability of a foodstuff.</div>
</front>
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Palatability of tastes is associated with facial circulatory responses.

Palatability of tastes is associated with facial circulatory responses.

Source :

English descriptors

Abstract

Links toward previous steps (curation, corpus...)

Links to Exploration step

Le document en format XML

Pour manipuler ce document sous Unix (Dilib)

Pour mettre un lien sur cette page dans le réseau Wicri

Pour générer des pages wiki