Abstracts - Association for Chemoreception Sciences

P O S T E R S
interactions over trials. Three odors (0.56 mM furaneol, 0.00025%
citral, and 1.8 mM vanillin) were presented alone, in binary odortaste
mixtures with 0.56 M sucrose, 10 mM CA, and 0.32 M NaCl,
and in a ternary mixture with sucrose and citric acid. The stimuli
were pipetted onto the tongue in 1-ml volumes, held in the mouth
for 2 sec and expectorated. Ss then rated sweetness, saltiness,
sourness, bitterness and “other” on the gLMS as they breathed
normally through the nose. Stimuli were presented in blocks of 5
with a 1-min ISI. Data from 31 Ss confirmed the tendency for
putatively congruent tastes (e.g. vanillin and sucrose) to reduce
odor adaptation and to enhance odor intensity. Conversely,
putatively incongruent mixtures (e.g. vanillin and CA) tended to
show suppression of both taste and retronasal odor. No evidence
was found for enhancement of tastes by odors. A follow-up study
showed that the addition of sucrose significantly increased the
perceived intensity of flavor in 2 food systems (vanilla pudding
and a cherry flavored drink). However, the addition of vanilla
flavor failed to increase taste intensity. These findings indicate that
when Ss rate the intensity of both odors and tastes in congruent
mixtures, the dominant effect of odor-taste interactions is
enhancement of odors by tastes. Acknowledgements: Supported
by NIH grant RO1 DC005002
#P27 POSTER SESSION I: TASTE IMAGING &
PSYCHOPHYSICS; CENTRAL TASTE;
MULTIPLE MODALITIES; CENTRAL &
PERIPHERAL OLFACTION
The Crucial Role of Familiarity in Cross-modal Enhancement
on Lotion Quality Perception
Anne J. Kurtz 1 , Brian Wansink 2 , Terry E. Acree 1
1
Cornell Institute of Food Science, Cornell University Geneva,
NY, USA, 2 Applied Economics and Management, Cornell
University Ithaca, NY, USA
Humans utilize cross-modal information to inform their
perceptions of quality. In the present experiment the role of
cross-modal information was investigated for its ability to
influence perceptions of fragrance intensity, moisturization, and
quality on lotions. Participants were divided into two groups, one
received unfragranced lotions the other received a fragranced
lotion. Within each group the participants received three samples
with varying amounts of yellow colorant added. Data were
examined for subject frequency usage in order to understand the
influence of familiarity on perceptual evaluations. The data
suggest that extrinsic factors (color and fragrance) alter the
perceptions of lotions differently depending upon familiarity.
Low amounts of color can positively influence quality evaluations
(F(2,150)=3.82, p=0.02). Fragranced samples were evaluated as
higher in quality for low usage users. Unfragranced samples were
perceived as higher quality for high usage users. Finally color
decreased the overall quality of unfragranced samples in high
usage users. We suggest these findings demonstrate the powerful
influence of multimodal sensory integration on our everyday
quality judgments.
#P28 POSTER SESSION I: TASTE IMAGING &
PSYCHOPHYSICS; CENTRAL TASTE;
MULTIPLE MODALITIES; CENTRAL &
PERIPHERAL OLFACTION
Functional and Anatomical Integration of the Chemical
Senses: Is there a Flavor Sense?
Johan N Lundstrom 1,2,3 , Jessica Albrecht 1
1
Monell Chemical Senses Center Philadelphia, PA, USA, 2 Dep. of
Psychology, University of Pennsylvania Philadelphia, PA, USA,
3
Dep. of Clinical Neuroscience, Karolinska Institute Stockholm,
Sweden
The field of neuroscience has gone from viewing the senses as
isolated functions to considering them interlinked and
functionally integrated entities. Unique with respect to functional
integration is the supramodal sensation of flavor, a sensory
phenomenon that merges information from all senses, though
primarily from the three chemical sensations of smell, taste, and
trigeminal irritation. Concordantly, side-by-side comparison of
the three perceptions demonstrates considerable overlaps in
neuronal activation; however, no systematic comparison has been
made. Thus, similarities and differences in neuronal activation
between these three perceptions were analyzed by means of metaanalyses
allowing us to tap the combined power of independent
studies. Whereas a common meta-analytical approach is to merely
map the reported activations onto an anatomical template, we
used the value-added meta-analysis technique Activation
Likelihood Estimation (ALE) to obtain ALE maps of the separate
sensations as well as comparative ALE maps. Common among the
senses are high activation probability (AP) in the insula / frontal
operculum (primary taste) and orbitofrontal cortex (secondary
olfactory and taste cortex). Moreover, non-odorous trigeminal
stimuli demonstrated high AP in the piriform cortex, an area
commonly referred to as primary olfactory cortex. Thus, the three
sensory modalities display a large functional and anatomical
overlap. In light of recent data demonstrating reduction in
function of one chemical sense disrupts the function of the others,
these findings support the view that the chemical senses are
connected not only via crossmodal linkage, but also via functional
and anatomical co-location within the brain. Exploration of the
chemical senses in unison rather than individually is ripe for
future work. Acknowledgements: Supported by a start-up grant
from the Monell Chemical Senses Center awarded to JNL and a
DAAD postdoctoral fellowship D/08/40252 awarded to JA.
#P29 POSTER SESSION I: TASTE IMAGING &
PSYCHOPHYSICS; CENTRAL TASTE;
MULTIPLE MODALITIES; CENTRAL &
PERIPHERAL OLFACTION
Additivity of Brain Activation to Odor and Taste during
Judgments of Intensity and Pleasantness
Claire Murphy 1,2,3 , Aaron Jacobson 1 , Erin R. Green 3 , Lori Haase 3
1
San Diego State University San Diego, CA, USA, 2 University of
California, San Diego Medical Center San Diego, CA, USA,
3
SDSU/UCSD Joint Doctoral Program San Diego, CA, USA
A question of fundamental importance in chemosensory
processing is the additivity of neural response to stimulation of
the gustatory and olfactory systems. We employed fMRI to
investigate brain activation in response to chemosensory stimuli
representing sweet taste (sucrose), lemon odor (citral) and the
combination, all presented in aqueous solution. Stimuli were
36 | AChemS Abstracts 2010 Abstracts are printed as submitted by the author(s)