Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index

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Abstract: There are very few studies which have considered perception temporality when relating perceived intensity and hedonic responses in relation to body mass index (BMI; kg/cm2). The aim of the present study was to determine the relationship between BMI with the dynamic perception and liking of...

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Autores principales: León Bianchi, L., Galmarini, Mara Virginia, García Burgos, David, Zamora, María Clara
Formato: Artículo
Lenguaje:Inglés
Publicado: Elsevier 2019
Materias:
RESPUESTA HEDÓNICA
PERCEPCION
GUSTOA
INDICE DE MASA CORPORAL
Acceso en línea:https://repositorio.uca.edu.ar/handle/123456789/8309
Aporte de:
Repositorio Institucional de la Universidad Católica Argentina (UCA) de Universidad Católica Argentina
id I33-R139-123456789-8309
record_format dspace
institution Universidad Católica Argentina
institution_str I-33
repository_str R-139
collection Repositorio Institucional de la Universidad Católica Argentina (UCA)
language Inglés
topic RESPUESTA HEDÓNICA
PERCEPCION
GUSTOA
INDICE DE MASA CORPORAL
spellingShingle RESPUESTA HEDÓNICA
PERCEPCION
GUSTOA
INDICE DE MASA CORPORAL
León Bianchi, L.
Galmarini, Mara Virginia
García Burgos, David
Zamora, María Clara
Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
topic_facet RESPUESTA HEDÓNICA
PERCEPCION
GUSTOA
INDICE DE MASA CORPORAL
description Abstract: There are very few studies which have considered perception temporality when relating perceived intensity and hedonic responses in relation to body mass index (BMI; kg/cm2). The aim of the present study was to determine the relationship between BMI with the dynamic perception and liking of bitter tasting solutions. For this purpose, two different categories of bitter products were applied: 6-n-propilthiouracil (PROP) solutions (0.010, 0.032 and 0.060 mmol/L) and commercial beverages (coffee, yerba mate infusion and grapefruit juice). The proposed methodology to evaluate perception and hedonic response was based on the measurement of reaction-time (R-T) and multiple-sip time-intensity (T-I) registers in people with a high BMI (25 < BMI < 30; overweight group) and a normal BMI (<25; normal-weight control group). The multiple-sip evaluation to describe perception of PROP solutions and liking of beverages was used as a more ecologically valid laboratory methodology to simulate a situation of usual consumption. In this sense, working with a multiple-sip design helped confirm that bitter taste has a cumulative effect since in every case the sip effect was significant when evaluating the maximum intensity; this effect was more important as the bitterness increased. Regarding the body weight group comparisons, the normal BMI group perceived bitter taste more intensely and the time to react to it was shorter (faster reaction) for both PROP solutions and the three beverages. Interestingly, even though the high BMI group rated the bitter taste as less intense, they had a lower level of acceptance than normal BMI. This result suggests that the hedonic rather than the sensory component might be playing a crucial role in the perception of bitter taste in individuals with high BMI.
format Artículo
author León Bianchi, L.
Galmarini, Mara Virginia
García Burgos, David
Zamora, María Clara
author_facet León Bianchi, L.
Galmarini, Mara Virginia
García Burgos, David
Zamora, María Clara
author_sort León Bianchi, L.
title Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
title_short Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
title_full Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
title_fullStr Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
title_full_unstemmed Time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
title_sort time-intensity and reaction-time methodology applied to the dynamic perception and liking of bitterness in relation to body mass index
publisher Elsevier
publishDate 2019
url https://repositorio.uca.edu.ar/handle/123456789/8309
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AT garciaburgosdavid timeintensityandreactiontimemethodologyappliedtothedynamicperceptionandlikingofbitternessinrelationtobodymassindex
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bdutipo_str Repositorios
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