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@PHDTHESIS{Lim:1005168,
      author       = {Lim, Xue Li},
      title        = {{M}echanisms of {G}ustation: {F}rom {P}erception to
                      {C}ognition},
      school       = {Wilhelms Universität Münster},
      type         = {Dissertation},
      reportid     = {FZJ-2023-01356},
      pages        = {123 p.},
      year         = {2022},
      note         = {Dissertation, Wilhelms Universität Münster, 2022},
      abstract     = {Among 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.},
      cin          = {INM-3},
      cid          = {I:(DE-Juel1)INM-3-20090406},
      pnm          = {5251 - Multilevel Brain Organization and Variability
                      (POF4-525)},
      pid          = {G:(DE-HGF)POF4-5251},
      typ          = {PUB:(DE-HGF)11},
      url          = {https://juser.fz-juelich.de/record/1005168},
}