The detection of a stimulus can be considerably facilitated if the stimulus engages two or more sensory modalities simultaneously. This phenomenon, commonly referred to as multisensory (or cross-modal) facilitation, has been demonstrated behaviorally in cats and humans. A number of rules are thought to govern this phenomenon. These rules state that strong facilitation is to be expected only if the two sensory modalities are stimulated simultaneously and at the same place, and if the stimuli themselves are weak. However, these rules are not sufficient to allow accurate predictions of multimodal stimulus detection probabilities directly from physical stimulus parameters. Here we show that such predictions are possible on the basis of a simple and biologically plausible psychophysical model, which relates the detection of audio-visual, audio-tactile or visual-tactile stimuli to the Euclidean distance that these stimuli span in an orthogonal sensory space.
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http://dx.doi.org/10.1007/s00221-004-2136-2 | DOI Listing |
J Biosci Bioeng
January 2025
Department of Biotechnology, Graduate School of Engineering, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Osaka University Shimadzu Analytical Innovation Research Laboratory, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan; Institute for Open and Transdisciplinary Research Initiatives, Osaka University, 2-1 Yamadaoka, Suita, Osaka 565-0871, Japan. Electronic address:
Compared to outdoor mango cultivation in the tropics, greenhouse cultivation in temperate regions is less reported due to its short history and small scale. Here, we evaluated for the first time the taste-focused quality of greenhouse-grown mangoes (Irwin) by GC-MS metabolic profiling and sensory evaluation for over three years (2021-2023). The relative standard deviation in sensory evaluation scores was approximately 15 % each year.
View Article and Find Full Text PDFFoods
January 2025
College of Food Science and Engineering, Ocean University of China, Qingdao 266003, China.
This study investigates the aroma characterization of unique white tea varieties from the Lüchun county of Yunnan province, Mainland China. These include shaken, unshaken, steam-cooked, and compressed varieties. The aroma profile of white tea varieties was analyzed using two-dimensional gas chromatography-olfactometry-mass spectrometry (GC×GC-O-MS), electronic nose (e-nose), and descriptive sensory evaluation.
View Article and Find Full Text PDFFood Chem X
December 2024
School of Agriculture and Food Science, University College Dublin, Dublin 4, Ireland.
The popularity of roasted pork among Chinese consumers is largely attributed to its rich aroma profile. However, the suitability of different pork species for roasting remains uncertain. In this study, the effect of various pork species on the aroma profiles of roasted pork was systematically investigated using gas chromatography-olfactometry-mass spectrometry (GC-O-MS).
View Article and Find Full Text PDFFoods
January 2025
College of Biochemical Engineering, Beijing Union University, Beijing 100023, China.
The aroma of yak milk powder is a crucial sensory indicator for evaluating its quality and flavor. Yak milk powders collected from different lactation periods exhibit distinct flavors, but no studies have thoroughly investigated the aroma characteristics and variation patterns of yak milk powders across these periods. This study identified and analyzed the volatile compounds in freeze-dried colostrum powder (YCSP), freeze-dried mature milk powder (YMMP), and freeze-dried ending milk powder (YEMP) using headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS) and multivariate statistical analysis.
View Article and Find Full Text PDFPlant Foods Hum Nutr
January 2025
Hubei Key Laboratory of Biologic Resources Protection and Utilization, Hubei Minzu University, Enshi, 445000, P.R. China.
In this paper, an oral liquid containing Magnolia officinalis polysaccharide was formulated and its hypoglycemic effects were investigated. An orthogonal test was conducted based on single-factor experiments to optimize the formulation guided by sensory evaluations. Its stability and safety were also assessed.
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