Search results for "Liking"

Dysfunction of the mesolimbic circuit to food odors in women with anorexia and bulimia nervosa: A fMRI study

2019

Brain reward dysfunction in eating disorders has been widely reported. However, whether the neural correlates of hedonic and motivational experiences related to food cues are differentially affected in anorexia nervosa of restrictive type (ANr), bulimia nervosa (BN), and healthy control (HC) participants remains unknown. Here, 39 women (14 ANr, 13 BN, and 12 HC) underwent fMRI while smelling food or non-food odors in hunger and satiety states during liking and wanting tasks. ANr and BN patients reported less desire to eat odor-cued food and odor-cued high energy-density food (EDF), respectively. ANr patients exhibited lower ventral tegmental area (VTA) activation than BN patients to food od…

Individual characteristics associated with fat liking

2015

Introduction: Various studies have shown that sensory liking influences dietary behaviors and that individual characteristics, such as socio-demographic or psychological factors, are related to dietary intake and weight status. However, little is known about individual profiles associated with fat liking. Objectives: The aim of the present study was to investigate the associations between liking for fat sensation and socio-demographic, economic, psychological, lifestyle and health characteristics in a large sample of adults. Method / Design: Individual factors and liking scores were collected using validated questionnaires from 37,181 French adults participating in the NutriNet-Santé study,…

Effect of consumers’ origin on perceived sensory quality, liking and liking drivers: A cross-cultural study on European cheeses

2021

Abstract We aim at studying consumers’ Perceived Sensory Quality (PSQ) concept. We manipulated a priori both familiarity (contrast local vs. foreign cheeses) and quality level (contrast PDO or traditional cheeses vs. their non-PDO and/or industrial counterpart). The study was run in four European countries. Thus, eight cheeses (one PDO or traditional cheese and one non-PDO cheese from each of the four European countries) were assessed by a total of 438 consumers (from 100 to 120 consumers from each region) in terms of PSQ and liking. The cheeses were also described by a trained panel. PSQ depended on both consumers’ and cheeses’ origin. The main finding is that in the three countries with P…

The impact of sugar and fat reduction on perception and liking of biscuits

2014

Abstract Reducing the fat and/or sugar content in biscuits can be a way to improve their nutritional composition. Seventy-nine consumers of biscuits were recruited to study the impact of these reductions on liking and perception. Four categories of products were selected from a wide range of biscuits available at the French market. Three to six variants of each type of biscuit were produced based on reduced content of sugar, fat or both. Consumers tested the samples under laboratory conditions (6 sessions), recording their liking during initial sessions and crispiness, sweetness and fat perception during latter sessions. Sugar-reduced biscuits were perceived as less sweet than standard bisc…

It's Sad but I Like It The Neural Dissociation Between Musical Emotions and Liking in Experts and Laypersons

2016

Emotion-related areas of the brain, such as the medial frontal cortices, amygdala, and striatum, are activated during listening to sad or happy music as well as during listening to pleasurable music. Indeed, in music, like in other arts, sad and happy emotions might co-exist and be distinct from emotions of pleasure or enjoyment. Here we aimed at discerning the neural correlates of sadness or happiness in music as opposed those related to musical enjoyment. We further investigated whether musical expertise modulates the neural activity during affective listening of music. To these aims, 13 musicians and 16 non-musicians brought to the lab their most liked and disliked musical pieces with a …

Healthier but acceptable foods: How to investigate this question?

2018

Children's attraction to sweetness and its impact on eating behavior

2015

Children's attraction to sweetness and its impact on eating behavior. 23. annual meeting of the society for the study of ingestive behavior (SSIB 2015)

Techniques culinaires et confort en bouche chez la personne âgée

2020

Culinary processes and food comfortability in an older population Aging is often accompanied by oral impairments, including the loss of teeth and a decline in saliva flow. These changes can lead older people to avoid the consumption of foods that are difficult to chew such as meat. This may consequently increase the risk of sarcopenia (loss of muscle mass, strength and performance) as well as the risk of protein-energy undernutrition in this population. In order to compensate the decline in oral health observed in older individual and to maintain meat consumption, we assessed the impact of four culinary processes (cooking bag, tenderizer, marinade and low-temperature cooking) on the percept…

The pleasure evoked by sad music is mediated by feelings of being moved

2017

Why do we enjoy listening to music that makes us sad? This question has puzzled music psychologists for decades, but the paradox of “pleasurable sadness” remains to be solved. Recent findings from a study investigating the enjoyment of sad films suggest that the positive relationship between felt sadness and enjoyment might be explained by feelings of being moved (Hanich et al., 2014). The aim of the present study was to investigate whether feelings of being moved also mediated the enjoyment of sad music. In Experiment 1, 308 participants listened to five sad music excerpts and rated their liking and felt emotions. A multilevel mediation analysis revealed that the initial positive relations…

Does an intervention based on the pleasure of eating healthy foods could favour a positive relationship between food liking and perceived healthiness…

2019

International audience; It is generally admitted that consumers perceived unhealthy foods as tastier than healthy foods. However, the opposite association was found in French adults (Werle et al., 2013). Moreover, Marty et al. (2018) found that French children liked healthy foods as much as unhealthy foods. However, the link between liking and perceived healthiness in children needs to be further investigated, in particular at the individual level. Thus, our study aims, first at assessing the link between liking and perceived healthiness in children and, second at determining whether this potential link was modified after an intervention promoting pleasure of consuming healthy foods. To do …