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NEURAL CORRELATES OF TASTE AND PLEASANTNESS EVALUATION OF DAIRY PRODUCTS
Bariselli Andrea, Co-founder & Neuroscientist Researcher, Thimus Srl, [email protected]
Ubiali Mario, Co-Founder & Creator of Opportunities, Thimus Srl, [email protected]
Bersanini Carol, Psychologist, Thimus Srl, [email protected]
Buongiorno Federica, Psychologist, Thimus Srl, [email protected]
Introduction
Dairy products are an important source of bioactive compounds useful
for satisfying nutritional and physiological needs (Park, 2006, 2009). The
production chain and resulting organoleptic properties are proven to
be a predominant factor in the quality of milk and therefore of the final
dairy products (Boyazoglu et al., 2001; Tregear et al., 2007; Schievano et
al.,2017; Di Monaco et al., 2005). Such different characteristics might
produce variations in taste and pleasantness evaluation stages.
Research objectives
The goal of the present study is to investigate neural correlates of the
taste and pleasantness evaluation of two different dairy products.
These products would specifically be: one mountain cheese, “Tombea”,
known as italian traditional agri-food product (TAP), that is produced by the
means of a traditional procedure and follows natural cycle of nature, and
another italian mountain's cheese of quality, but produced by a typically
industrial system.
The aim is to study the electroencephalography (EEG) sensory response to
dairy products through interpretation of brain waves and power spectrums.
An EEG is a recording of uctuating electrical waveforms at the scalp of
human brain. The EEG is a good temporal measure of responses in the
central nervous system and it provides information about the physiological state
of the brain both in health and disease.
Methods
Gamma
Citations
Expected results
EEG outputs, if properly analyzed, could serve as the basis of a systematic
classification of sensory response to tastings of quality mountain cheese
produced by traditional and industrial means.
Park, Y. W. (2006) Goat milk - Chemistry and Nutrition. In: Handbook of Milk of Non-Bovine Mammals. Y. W. Park and G. F. W. Haenlein, (ed) Blackwell Publishers. Ames,
Iowa and Oxford, England. pp. 34-58
Park, Y. W. (2009) Overview of bioactive components in milk and dairy products. In: Bioactive Components in Milk and Dairy Products. Park, Y. W. (ed) Wiley-Blackwell
Publishers, Ames, Iowa and Oxford, England. pp. 3-14.
Boyazoglu J, Morand-Fehr P. (2001). Mediterranean dairy sheep and goat products and their quality. A critical review. Small Rumin Res. 40(1):1-11.
Tregear, A., Arfini, F., Belletti, G., & Marescotti, A. (2007). Regional foods and rural development: the role of product qualification. Journal of Rural Studies, 23, 12e22.
Schievano E, Pasini G, Cozzi G, Mammi S. (2008). Identification of the production chain of Asiago d'Allevo cheese by nuclear magnetic resonance spectroscopy and
principal component analysis. J Agric Food Chem. 27;56(16):7208-14.
Di Monaco, R., Di Marzo, S., Cavella, S., Masi, P. (2005). Valorization of traditional foods: the case of Provolone del Monaco cheese. Brit. Food J. 107:98-110..
+ =ORGANOLEPTIC
PROPERTIESPRODUCTION CHAIN
QUALITY OF FINAL
PRODUCTS
About us
Thimus is the first Italian Company entirely dedicated to customer
neuroscience and biometry: a scientific approach to factors influencing a
product, brand or experience impact on its intended target.
Non-rapid eye movement sleep (dreamless sleep)
Drowsiness, day dreaming, creative, imaginative thinking and short-term memory process
Cognitive performance, mental coordination, calmness, alertness, integration and learning
Alertness, engaged in problem solving, decision making and focused mental activity
Working memory matching, expanded consciousness, spiritual emergence and during hypnotic states
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Industrial system
Traditional system
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