hkr.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Do facial reactions add new dimensions to measuring sensory responses to basic tastes?
Department of Food Science, Faculty of Life Sciences, University of Copenhagen.ORCID iD: 0000-0002-7249-2628
2011 (English)In: Food Quality and Preference, ISSN 0950-3293, Vol. 22, no 4, 346-354 p.Article in journal (Refereed) Published
Abstract [en]

Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions. Basic taste solutions each at three levels plus water were served to a panel. The assessors individually identified quality, intensity and pleasantness. They were recorded during tasting and their facial reactions (based on FACS) were coded and analysed. Facial reactions indicated both quality and concentration of the stimuli. The intensity of most facial reactions increased with increasing stimulus concentration, most pronounced for sourness (lips) and bitterness (eyes and forehead). Pleasantness ratings decreased with increasing concentrations of all basic tastes. Water and the lowest sucrose concentration were perceived as the most pleasant samples and gave rise to the lowest intensity of facial reactions. The study showed that a combination of sensory analyses and facial expressions was successful in adding further insight to the knowledge of perception of basic tastes.

Place, publisher, year, edition, pages
2011. Vol. 22, no 4, 346-354 p.
Keyword [en]
Sensory perception, Facial reactions, Basic tastes, Pleasantness, Observation, FACS
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-10416DOI: 10.1016/j.foodqual.2011.01.002ISI: 000288934200005OAI: oai:DiVA.org:hkr-10416DiVA: diva2:617498
Available from: 2013-04-23 Created: 2013-04-23 Last updated: 2014-07-21Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full text

Search in DiVA

By author/editor
Wendin, Karin
In the same journal
Food Quality and Preference
Nutrition and Dietetics

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 224 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf