Okamoto Masako, Wada Yuji, Yamaguchi Yui, Kimura Atsushi, Dan Haruka, Masuda Tomohiro, Singh Archana K, Clowney Lester, Dan Ippeita
Sensory and Cognitive Food Science Laboratory, National Food Research Institute, 2-1-12 Kannondai, Tsukuba 305-8642, Japan.
Chem Senses. 2009 Mar;34(3):187-94. doi: 10.1093/chemse/bjn075. Epub 2008 Dec 16.
We examined whether food identity information presented as name labels would influence perception of basic tastes. To test this hypothesis, we used 10 aqueous taste solutions consisting of 2-3 of the 5 basic tastes in different ratios and presented them with one of these food names: "lemon," "coffee jelly," "caramel candy," and "consomme soup." Forty-six participants tasted samples presented with either food-name labels or random number labels. We found that participants who tasted samples with food-name labels rated tastes with significantly higher liking and familiarity scores than those presented with random numbers, especially when the names and tastes were perceived as being congruent. Though an effect on perceived intensity was not as prominent, we observed cases in which intensity ratings significantly changed. Effects of identity information have been shown in olfaction and flavors. This study demonstrates the first experimental evidence that identity information given as names also influence the perception of unimodal basic tastes.
我们研究了以名称标签形式呈现的食物身份信息是否会影响对基本味觉的感知。为了验证这一假设，我们使用了10种水性味觉溶液，它们由5种基本味觉中的2 - 3种以不同比例混合而成，并搭配以下食物名称之一呈现：“柠檬”、“咖啡果冻”、“焦糖糖果”和“清汤”。46名参与者品尝了带有食物名称标签或随机数字标签的样品。我们发现，品尝带有食物名称标签样品的参与者对味道的喜爱程度和熟悉程度评分显著高于那些品尝带有随机数字样品的参与者，尤其是当名称和味道被认为一致时。虽然对感知强度的影响不那么显著，但我们观察到了强度评分显著变化的情况。身份信息的影响已在嗅觉和风味方面得到证实。本研究首次通过实验证明，以名称形式给出的身份信息也会影响单峰基本味觉的感知。
