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Impact of five basic tastes perception on neurophysiological response

2025-10Artigo científico Acesso aberto
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dc.contributor.authorPereira, Diana Rico
dc.contributor.authorPereira, Helena Rico
dc.contributor.authorSilva, Maria Leonor
dc.contributor.authorPereira, Paula
dc.contributor.authorFerreira, Hugo Alexandre
dc.contributor.institutionCTS - Centro de Tecnologia e Sistemas
dc.contributor.institutionUNINOVA-Instituto de Desenvolvimento de Novas Tecnologias
dc.contributor.pblElsevier
dc.date.accessioned2025-06-05T21:17:58Z
dc.date.available2025-06-05T21:17:58Z
dc.date.issued2025-10
dc.descriptionFunding Information: This work was financed by national funds through the FCT—Foundation for Science and Technology, IP, under projects UIDB/04585/2020, UIDB/00645/2020 and PhD grant 2021.08306.BD. Publisher Copyright: © 2025 The Authors
dc.description.abstractThe five basic tastes (sweet, salty, umami, sour, and bitter) perception plays a fundamental role in food choices. Nevertheless, how the perception of each basic tastes influence brain activity is still unknown. We investigated the effect of each taste on the brain activity of healthy adults using electroencephalography (EEG). For that, sucrose, sodium chloride, sodium glutamate, citric acid, and caffeine solutions were individually administered to 28 participants (18–25 years old). Self-reporting feedback was assessed using the 3-dimensional Self-Assessment-Manikin (SAM). The power density of the five frequency bands (delta, theta, alpha, beta and gamma) computed from the EEG signals was used to compare the five basic tastes. Significant differences (p < 0.05) were found for (1) beta waves: sweet vs umami, and salty vs umami; and for (2) gamma waves: sweet vs umami, and sweet vs bitter. The findings also indicate that sweet taste stimulated higher brain activity than umami in the gamma but not in the beta waves. Sweet, salty, umami and bitter tastes correlated with SAM responses. This study advances the understanding of brain response to taste stimuli, whilst improving the knowledge of these sensorial cognitive processes.en
dc.description.versionpublishersversion
dc.description.versionpublished
dc.format.extent8
dc.format.extent1782610
dc.identifier.doi10.1016/j.foodqual.2025.105572
dc.identifier.issn0950-3293
dc.identifier.otherPURE: 117641830
dc.identifier.otherPURE UUID: 4d133130-a17f-487b-acf9-0beecab96457
dc.identifier.otherScopus: 105004273222
dc.identifier.otherWOS: 001488859400001
dc.identifier.urihttp://hdl.handle.net/10362/183910
dc.identifier.urlhttps://www.scopus.com/pages/publications/105004273222
dc.identifier.urlhttps://www.webofscience.com/wos/woscc/full-record/WOS:001488859400001
dc.language.isoeng
dc.peerreviewedyes
dc.relationinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04585%2F2020/PT
dc.relationEgas Moniz Interdisciplinary Research Center
dc.relationPARKIE: Prodromal physiopathology study using ARtificial intelligence in parKIson’s diseasE
dc.subjectBasic food tastes
dc.subjectBrain activity
dc.subjectBrain waves
dc.subjectElectroencephalography
dc.subjectSelf-assessment-manikin
dc.subjectSensory stimuli
dc.subjectFood Science
dc.subjectNutrition and Dietetics
dc.titleImpact of five basic tastes perception on neurophysiological responseen
dc.title.subtitleResults from brain activityen
dc.typejournal article
degois.publication.firstPage1
degois.publication.lastPage8
degois.publication.titleFood Quality and Preference
degois.publication.volume131
dspace.entity.typePublication
oaire.awardNumberUIDB/04585/2020
oaire.awardNumberUIDB/00645/2020
oaire.awardNumber2021.08306.BD
oaire.awardTitleEgas Moniz Interdisciplinary Research Center
oaire.awardTitlePARKIE: Prodromal physiopathology study using ARtificial intelligence in parKIson’s diseasE
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/UIDB%2F04585%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/Concurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017%2F2018) - Financiamento Base/UIDB%2F00645%2F2020/PT
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/OE/2021.08306.BD/PT
oaire.fundingStream6817 - DCRRNI ID
oaire.fundingStreamConcurso de avaliação no âmbito do Programa Plurianual de Financiamento de Unidades de I&D (2017/2018) - Financiamento Base
oaire.fundingStreamOE
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsopenAccess
relation.isProjectOfPublication29698a2e-5c49-4923-aab9-3ffeee572562
relation.isProjectOfPublication0820e720-e714-4d3b-bc64-bb8b3bb289b6
relation.isProjectOfPublication38d55bd4-39d5-4d7f-9ef5-f895fee30d03
relation.isProjectOfPublication.latestForDiscovery0820e720-e714-4d3b-bc64-bb8b3bb289b6

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