Mind, Brain, & Behavior Center (CIMCYC), University of Granada, Campus Cartuja s/n, 18071 Granada, Spain; Department of Experimental Psychology, Faculty of Psychology, University of Granada, Campus Cartuja s/n, 18071 Granada, Spain.
Department für Psychologie, Universität Freiburg, R. P.-A.-de-Faucigny 2, 1701 Freiburg, Switzerland; Centro de Investigación Biomédica, Instituto de Neurociencias Federico Olóriz, Avenida del Conocimiento s/n, Armilla, 18071 Granada, Spain(1).
Food Res Int. 2022 Feb;152:110873. doi: 10.1016/j.foodres.2021.110873. Epub 2021 Dec 8.
Measures of drinking and eating behaviors may be assessed both explicitly (e.g., sensory and quality judgments) and implicitly (e.g., Electroencephalography, EEG), although the relationship between the results of both approaches remains unclear and each might be differentially affected by acquired knowledge. The main aim of the present study was to determine the strength of the relationship between these measures in sensory and hedonic processing of beers depending on the degree of tasting expertise. Beer experts, experts in non-beer beverages or edibles, and non-expert consumers took part in a sensory analysis procedure where they rated beers in terms of their sensory attributes and general quality-visual, olfactory, and gustatory phases-as well as their global hedonic value while their brain activity was recorded. The results suggest that participants evaluated the sensory properties of the beers in a rather similar manner. However, during the gustatory phase, experts and general tasters differed in terms of the activation of brain areas related to memory processes, while general tasters and consumers differed in brain activation related to hedonic processing. The relationship between self-reported quality judgments and EEG activity - particularly in relation to recognition and working memory components - appeared to be stronger in experts in comparison with the other groups (lowest |r| = 0.67, p < .01). Although lower in number, significant relationships were also found in general tasters and consumers, primarily involving hedonic processing (lowest |r| = 0.58, p < .01) and recognition memory (lowest |r| = 0.57, p < .01) components. Moreover, those relationships differed significantly, mostly between experts and consumers (lowest |z| = 2.68, p < .01), in terms of the involvement of working memory components. Taken together, the results of this study suggest that beer experts have a more efficient pattern of gustatory processing and show a better fit between explicit (judgments) and implicit (EEG) measures of sensory and hedonic quality of beers.
饮酒和进食行为的测量方法既可以通过明确的方式（例如，感官和质量判断）进行评估，也可以通过隐含的方式（例如，脑电图，EEG）进行评估，尽管这两种方法的结果之间的关系尚不清楚，而且每种方法可能会受到已获得的知识的不同影响。本研究的主要目的是确定在感官和啤酒愉悦处理方面，这些方法之间的关系强度取决于品尝专业知识的程度。啤酒专家、非啤酒饮料或食品专家以及非专业消费者参与了感官分析程序，他们根据啤酒的感官属性和总体质量（视觉、嗅觉和味觉阶段）以及整体愉悦价值对啤酒进行了评价，同时记录了他们的大脑活动。结果表明，参与者以相当相似的方式评估了啤酒的感官特性。然而，在味觉阶段，专家和一般品尝者在与记忆过程相关的大脑区域的激活方面存在差异，而一般品尝者和消费者在与愉悦处理相关的大脑激活方面存在差异。自我报告的质量判断与 EEG 活动之间的关系 - 特别是与识别和工作记忆成分相关 - 在专家中似乎比其他群体更强（最低|r|=0.67，p<.01）。尽管数量较少，但在一般品尝者和消费者中也发现了显著的关系，主要涉及愉悦处理（最低|r|=0.58，p<.01）和识别记忆（最低|r|=0.57，p<.01）成分。此外，这些关系在专家和消费者之间存在显著差异，主要涉及工作记忆成分（最低|z|=2.68，p<.01）。总的来说，这项研究的结果表明，啤酒专家具有更有效的味觉处理模式，并且在啤酒的感官和愉悦质量的明确（判断）和隐含（EEG）测量之间具有更好的一致性。
