NUTRITIONAL MODULATION OF NEURAL FUNCTION

By EVELYN TAYLOR

CONTENTS INTRODUCTION 1 THE SENSES AND MULTISENSORY INTEGRATION 2 EXPECTATIONS 3 ON THE HEDONICS AND MEMORABILITY OF FLAVOR 4 LIVING IN DIFFERENT TASTE WORLDS 5 A CLOSER LOOK INTO OUR BRAIN AND BODILY REACTIONS 6 THE IMPACT OF THE SENSES IN CONTEXT: FROM THE SUPERMARKET TO DISPOSAL REFERENCES ATTENTION AND FLAVOR BINDING 1 INTRODUCTION 2 FLAVOR BINDING 3 HOW MIGHT FLAVOR BINDING OCCUR? 4 CONCLUSIONS ORAL REFERRAL 2 CONCEPTUAL BACKGROUND 3 ORAL REFERRAL ORAL-SOMATOSENSORY CONTRIBUTIONS TO FLAVOR PERCEPTION AND THE APPRECIATION OF FOOD AND DRINK 2 MULTISENSORY FLAVOR PERCEPTION 3 ORAL-SOMATOSENSATION 4 ORAL-SOMATOSENSATION: NEURAL SUBSTRATES 5 THE ROLE OF ORAL-SOMATOSENSATION IN DETERMINING OUR FOOD LIKES/DISLIKES 6 THE ROLE OF ORAL-SOMATOSENSATION IN EXPECTED AND EXPERIENCED SATIETY 7 ON THE CONTRIBUTION OF SOMATOSENSORY STIMULATION OUTSIDE THE MOUTH 8 CONCLUSIONS SOUND: THE FORGOTTEN FLAVOR SENSE 2 THE SOUNDS OF FOOD AND BEVERAGE PREPARATION 3 THE SOUNDS OF PACKAGING 4 THE SOUND OF FOOD AND DRINK AND OUR INTERACTION WITH THEM 5 BACKGROUND NOISE 6 BACKGROUND MUSIC 7 SONIC SEASONING FOOD COLOR AND ITS IMPACT ON TASTE/FLAVOR PERCEPTION 2 PSYCHOLOGICAL EFFECTS OF FOOD COLOR: SETTING SENSORY EXPECTATIONS 3 NAMES, BRANDS, AND COLORS 4 PSYCHOLOGICAL EFFECTS ON FOOD COLOR ON BEHAVIOR 5 MARKETING COLOR 6 INDIVIDUAL DIFFERENCES IN THE PSYCHOLOGICAL EFFECTS OF COLOR 7 CONCLUSIONS MULTISENSORY FLAVOR PRIMING 2 A TAXONOMY OF PRIMES 3 ODOR AND FLAVOR PRIMING 4 BOTTOM-UP AND TOP-DOWN PRIMING 5 A SUGGESTION FOR A CONCEPTUAL FRAMEWORK FOR SITUATED (FLAVOR) PERCEPTION AND BEHAVIOR 6 CONCLUSIONS ACKNOWLEDGMENTS APPENDIX FLAVOR LIKING 1 DEVELOPMENT OF LIKING 2 EVALUATIVE CONDITIONING 3 MODELS OF EVALUATIVE LEARNING 4 MECHANISMS OF BINDING OF ODORS AND TASTES 5 CONCLUSIONS: THE ADAPTIVE SIGNIFICANCE OF FLAVORS FLAVOR MEMORY 2 DIFFERENT FORMS OF MEMORY 3 FLAVOR LEARNING AND MEMORY OVER LIFETIME 4 INFLUENCE OF FLAVOR MEMORY ON EATING BEHAVIOR 5 HOW SHOULD REAL-WORLD FLAVOR MEMORY BE STUDIED? INDIVIDUAL DIFFERENCES IN MULTISENSORY FLAVOR PERCEPTION 2 OVERVIEW OF GENETICS AND MOLECULAR BIOLOGY 3 TACTILE AND CHEMESTHETIC PERCEPTS 4 ODOR 5 TASTE 6 FUNCTIONAL OUTCOME: FOOD INTAKE 7 CONCLUSIONS AND FUTURE DIRECTIONS PLEASURE OF FOOD IN THE BRAIN 2 BRAIN PRINCIPLES OF EATING 3 COMPUTATIONAL PROCESSING RELATED TO EATING 4 REWARD PROCESSING IN THE BRAIN 5 PERSPECTIVES/CHALLENGES THE NEUROSCIENCE OF FLAVOR 2 FLAVOR EXPECTATIONS AND FLAVOR EXPERIENCES 3 NEURAL CIRCUITS UNDERLYING MULTISENSORY FLAVOR PERCEPTION 4 BRANDING AND PRICING 5 CONCLUSIONS RESPONSES OF THE AUTONOMIC NERVOUS SYSTEM TO FLAVORS RENÉ A DE WIJK AND SANNE BOESVELDT 1 THE PROBLEM 2 THE CENTRAL AND AUTONOMIC NERVOUS SYSTEMS 3 EMOTIONS AND SPECIFICITY OF RESPONSES 4 MEASURES OF AUTONOMIC NERVOUS SYSTEM ACTIVITY 5 PATTERNS OF ANS ACTIVITY 6 CONCLUDING REMARKS ASSESSING THE INFLUENCE OF THE DRINKING RECEPTACLE ON THE PERCEPTION OF THE CONTENTS 1 THE SHAPE OF THE RECEPTACLE 2 SENSATION TRANSFERENCE 3 DRINKING VESSELS AND CONSUMPTION BEHAVIOR 4 IMPLICATIONS FOR MARKETING PRACTICE 5 FUTURE RESEARCH DIRECTIONS AND CONCLUSIONS THE ROLES OF THE SENSES IN DIFFERENT STAGES OF CONSUMERS’ INTERACTIONS WITH FOOD PRODUCTS 2 RESEARCH APPROACHES TO THE STUDY OF DYNAMIC EXPERIENCES 3 FINDINGS CONCERNING THE ROLE OF SENSORY PERCEPTION IN DIFFERENT INTERACTIONS WITH FOOD PRODUCTS SENSORY BRANDING: USING BRAND, PACK, AND PRODUCT SENSORY CHARACTERISTICS TO DELIVER A COMPELLING BRAND MESSAGE 1 TAKING A MULTISENSORY APPROACH TO BRANDING 2 A QUICK WORD ABOUT MENTAL CONSTRUCTIONS 3 SENSORY CHARACTERISTICS 4 PLEASANTNESS AND REWARD 5 CONCEPTUAL ASSOCIATIONS 6 LINKING CONCEPTUALIZATION TO REWARD 7 THE FUNDAMENTAL NATURE OF BRANDS 8 EXTENDING SENSORY BRANDING TO PACK AND PRODUCT 9 “THE MATRIX” 10 SENSORY SIGNATURES 11 CONSONANCE AND “FIT-TO-BRAND” 12 CONCLUSION