TY - JOUR
T1 - Vanillin modifies affective responses to but not burning sensations from ethanol in mixtures
AU - Gaby, Jessica M.
AU - Baker, Allison N.
AU - Hayes, John E.
N1 - Funding Information:
The authors wish to thank Tiffany Murray BS and the undergraduate staff of the Penn State Sensory Evaluation Center for their assistance in data collection, and our study participants for their time and participation. This study was supported by the Pennsylvania State University and USDA Hatch Project (PEN04565) funds. JMG and ANB have no conflicts to disclose. JEH has received speaking and consulting fees from nonprofit organizations, federal agencies, and corporate clients in the food and beverage industries. Also, the Sensory Evaluation Center at Penn State routinely conducts taste tests for industry clients to facilitate experiential learning for undergraduate and graduate students. None of these organizations have had any role in study conception, design or interpretation, or the decision to publish these data.
Funding Information:
This study was supported by the Pennsylvania State University and USDA Hatch Project ( PEN04565 ) funds.
Publisher Copyright:
© 2019 Elsevier Inc.
PY - 2019/11/1
Y1 - 2019/11/1
N2 - Vanillin may modulate perception of noxious oral stimuli via TRP receptor interactions; separately, vanillin has also been shown to have top-down influences on flavor perception. Here, we ask whether added vanillin decreases the perceived burn of ethanol either via peripheral or cognitive mechanisms. Participants rated the burn of ethanol with 0, 16, and 160 ppm vanillin. In studies 1 (n = 102) and 2 (n = 82), participants wore nose clips and rated the burn of 8% and 16% ethanol (study 1) or 32% and 48% ethanol (study 2). In study 3 (n = 65), participants were able to breathe freely and rated liking and perceptual qualities of 8% and 32% ethanol at each vanillin level. Vanillin showed no significant effect on ratings of burn or smoothness, but did increase perceived sweetness (p < .001) and liking (p = .004) in study 3. These data suggest vanillin does not modulate ethanol burn via TRP receptor mediated interactions, but may shift hedonic responses to ethanol via top-down processes.
AB - Vanillin may modulate perception of noxious oral stimuli via TRP receptor interactions; separately, vanillin has also been shown to have top-down influences on flavor perception. Here, we ask whether added vanillin decreases the perceived burn of ethanol either via peripheral or cognitive mechanisms. Participants rated the burn of ethanol with 0, 16, and 160 ppm vanillin. In studies 1 (n = 102) and 2 (n = 82), participants wore nose clips and rated the burn of 8% and 16% ethanol (study 1) or 32% and 48% ethanol (study 2). In study 3 (n = 65), participants were able to breathe freely and rated liking and perceptual qualities of 8% and 32% ethanol at each vanillin level. Vanillin showed no significant effect on ratings of burn or smoothness, but did increase perceived sweetness (p < .001) and liking (p = .004) in study 3. These data suggest vanillin does not modulate ethanol burn via TRP receptor mediated interactions, but may shift hedonic responses to ethanol via top-down processes.
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U2 - 10.1016/j.physbeh.2019.112668
DO - 10.1016/j.physbeh.2019.112668
M3 - Article
C2 - 31476345
AN - SCOPUS:85072072975
SN - 0031-9384
VL - 211
JO - Physiology and Behavior
JF - Physiology and Behavior
M1 - 112668
ER -