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Aroma effects on food choice task behavior and brain responses to bakery food product cues
Food Quality and Preference ( IF 5.3 ) Pub Date : 2018-04-09
Rene A. de Wijk, Paul A.M. Smeets, Ilse A. Polet, Nancy T.E. Holthuysen, Jet Zoon, Monique H. Vingerhoeds

Bread, and especially whole grain bread is an important source of dietary fibers. It was tested with behavioral and fMRI measures whether bread becomes more attractive when it is presented with bread aroma.

Twenty-eight healthy normal-weight women were exposed to images of bakery products (brown bread, white bread and cookies) without aroma or with a congruent (bread aroma) or non-congruent (“warm wood”) aroma.

In general, product effects were larger than aroma effects. Images of brown bread were preferred over images of white bread as shown by direct comparisons, choice reaction times, as well as liking and wanting scores. Aroma had no effect on liking and wanting, but did affect food choice task behavior, where images of brown bread were preferred more often in the presence of warm wood aroma and images of cookies were preferred more often in the presence of bread aroma. The fMRI data suggest that bread aroma may increase the salience of bakery products compared to no aroma and a non-food aroma. Specifically, bread aroma induced greater activation for cookies in areas related to reward anticipation. The correlations between behavioral measures and brain responses suggest lower attention for and a habitual response to brown bread and higher attention and a more goal-directed response to white bread.

In conclusion, aroma can affect choice task behavior for brown and white bread albeit in an incongruent manner. The more habitual response to brown compared with white bread suggested by the neural data underscores that nudging towards brown bread consumption with (bread) aroma will probably not be effective.



中文翻译:

香气对食物选择任务行为和对烘焙食品线索的大脑反应的影响

面包,尤其是全麦面包是膳食纤维的重要来源。通过行为和功能磁共振成像(fMRI)措施对其进行了测试,当面包呈现出面包香气时,面包是否变得更具吸引力。

28名健康体重正常的妇女暴露在无香气或无香(面包香气)或无香(“暖木”)香气的面包店产品(黑面包,白面包和饼干)的图像中。

通常,产品效果大于香气效果。直接比较,选择反应时间以及喜欢和想要得分显示,黑面包的图像优于白面包的图像。香气对喜欢和缺乏没有影响,但是确实影响了食物选择的任务行为,在有温暖的木香气的情况下,更喜欢选择黑面包的图像,而在有面包香气的情况下,则更喜欢使用饼干的图像。fMRI数据表明,与无香气和非食品香气相比,面包香气可能会增加烘焙产品的显着性。具体而言,面包香气在与奖励预期有关的区域中诱导了饼干的更大活化。

总之,香气可以影响棕色和白色面包的选择任务行为,尽管方式不尽相同。神经数据表明,与白面包相比,黑面包对习惯的反应更强,这表明,将黑面包吃到带有(面包)香气的面包上可能是无效的。

更新日期:2018-04-09
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