Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

Research output: Contribution to journal › Journal article › Research › peer-review

Standard

Do facial reactions add new dimensions to measuring sensory responses to basic tastes? / Wendin, Karin; Allesen-Holm, Bodil Helene; Bredie, Wender Laurentius Petrus.

In: Food Quality and Preference, Vol. 22, No. 4, 2011, p. 346-354.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Wendin, K, Allesen-Holm, BH & Bredie, WLP 2011, 'Do facial reactions add new dimensions to measuring sensory responses to basic tastes?', Food Quality and Preference, vol. 22, no. 4, pp. 346-354. https://doi.org/10.1016/j.foodqual.2011.01.002

APA

Wendin, K., Allesen-Holm, B. H., & Bredie, W. L. P. (2011). Do facial reactions add new dimensions to measuring sensory responses to basic tastes? Food Quality and Preference, 22(4), 346-354. https://doi.org/10.1016/j.foodqual.2011.01.002

Vancouver

Wendin K, Allesen-Holm BH, Bredie WLP. Do facial reactions add new dimensions to measuring sensory responses to basic tastes? Food Quality and Preference. 2011;22(4):346-354. https://doi.org/10.1016/j.foodqual.2011.01.002

Author

Wendin, Karin ; Allesen-Holm, Bodil Helene ; Bredie, Wender Laurentius Petrus. / Do facial reactions add new dimensions to measuring sensory responses to basic tastes?. In: Food Quality and Preference. 2011 ; Vol. 22, No. 4. pp. 346-354.

Bibtex

@article{241ad3dec3054303a1ed2ae6aa9a28f8,
title = "Do facial reactions add new dimensions to measuring sensory responses to basic tastes?",
abstract = "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.",
author = "Karin Wendin and Allesen-Holm, {Bodil Helene} and Bredie, {Wender Laurentius Petrus}",
year = "2011",
doi = "10.1016/j.foodqual.2011.01.002",
language = "English",
volume = "22",
pages = "346--354",
journal = "Food Quality and Preference",
issn = "0950-3293",
publisher = "Pergamon Press",
number = "4",

}

RIS

TY - JOUR

T1 - Do facial reactions add new dimensions to measuring sensory responses to basic tastes?

AU - Wendin, Karin

AU - Allesen-Holm, Bodil Helene

AU - Bredie, Wender Laurentius Petrus

PY - 2011

Y1 - 2011

N2 - 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.

AB - 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.

U2 - 10.1016/j.foodqual.2011.01.002

DO - 10.1016/j.foodqual.2011.01.002

M3 - Journal article

VL - 22

SP - 346

EP - 354

JO - Food Quality and Preference

JF - Food Quality and Preference

SN - 0950-3293

IS - 4

ER -

ID: 32959307