001005168 001__ 1005168
001005168 005__ 20230301185515.0
001005168 037__ $$aFZJ-2023-01356
001005168 041__ $$aEnglish
001005168 1001_ $$0P:(DE-Juel1)176783$$aLim, Xue Li$$b0$$eCorresponding author
001005168 245__ $$aMechanisms of Gustation: From Perception to Cognition$$f - 2022-08-18
001005168 260__ $$c2022
001005168 300__ $$a123 p.
001005168 3367_ $$2DataCite$$aOutput Types/Dissertation
001005168 3367_ $$2ORCID$$aDISSERTATION
001005168 3367_ $$2BibTeX$$aPHDTHESIS
001005168 3367_ $$02$$2EndNote$$aThesis
001005168 3367_ $$0PUB:(DE-HGF)11$$2PUB:(DE-HGF)$$aDissertation / PhD Thesis$$bphd$$mphd$$s1677586950_4770
001005168 3367_ $$2DRIVER$$adoctoralThesis
001005168 502__ $$aDissertation, Wilhelms Universität Münster, 2022$$bDissertation$$cWilhelms Universität Münster$$d2022$$o2022-08-18
001005168 520__ $$aAmong the five senses, taste is the least investigated sense despite its importance as a gatekeeper to nutrient or toxin sensing and it plays an important role in guiding future dietary decisions which subsequently can impact our health. In this dissertation, three empirical studies presented here are aimed to better understand how taste information is represented and how this representation can be affected by external factors such as contextual information and aging. Study 1 (Chapter 2) investigated how taste is represented in working memory (WM) by assessing its capacity (Experiment 1: N = 21; Experiment 2: N = 20). Results show that the representation of taste can be resiliently maintained and up to three taste items can be reliably held in and retrieved from WM. Study 2 (Chapter 3) investigated how contextual information such as labels (e.g. ‘strong salt’ / ‘weak salt’) influences our perception of taste intensity and pleasantness, and when this modulation occurs, i.e. during early sensory processing or at a later stage after sensory processing is concluded as a higher-order cognitive process (N = 24). Results show that intensity-related labels shape taste intensity perception through top-down expectations at a later stage. The results are consistent with cognitive re-evaluation of the stimulus.The relative timing of the effect is incompatible with altered early sensory taste processing. Study 3 (Chapter 4) then investigated how aging affects taste sensitivity. Results show that in a group of healthy older adults (N = 251, age range: 50-81 years old), taste sensitivity is not substantially affected. Taken together, the research laid out here in this dissertation contributes to our understanding of the human gustatory systems. In particular, Study 1 significantly advanced our understanding of WM by evidencing that taste information can indeed be held in WM.
001005168 536__ $$0G:(DE-HGF)POF4-5251$$a5251 - Multilevel Brain Organization and Variability (POF4-525)$$cPOF4-525$$fPOF IV$$x0
001005168 909CO $$ooai:juser.fz-juelich.de:1005168$$pVDB
001005168 9101_ $$0I:(DE-588b)5008462-8$$6P:(DE-Juel1)176783$$aForschungszentrum Jülich$$b0$$kFZJ
001005168 9131_ $$0G:(DE-HGF)POF4-525$$1G:(DE-HGF)POF4-520$$2G:(DE-HGF)POF4-500$$3G:(DE-HGF)POF4$$4G:(DE-HGF)POF$$9G:(DE-HGF)POF4-5251$$aDE-HGF$$bKey Technologies$$lNatural, Artificial and Cognitive Information Processing$$vDecoding Brain Organization and Dysfunction$$x0
001005168 9141_ $$y2022
001005168 920__ $$lyes
001005168 9201_ $$0I:(DE-Juel1)INM-3-20090406$$kINM-3$$lKognitive Neurowissenschaften$$x0
001005168 980__ $$aphd
001005168 980__ $$aVDB
001005168 980__ $$aI:(DE-Juel1)INM-3-20090406
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