Shape and texture are both important properties of visual objects, but texture is relatively less understood. Here, we characterized neuronal responses to discrete textures in monkey inferotemporal (IT) cortex and asked whether they can explain classic findings in human texture perception. We focused on three classic findings on texture discrimination: 1) it can be easy or hard depending on the constituent elements; 2) it can have asymmetries, and 3) it is reduced for textures with randomly oriented elements. We recorded neuronal activity from monkey inferotemporal (IT) cortex and measured texture perception in humans for a variety of textures. Our main findings are as follows: 1) IT neurons show congruent selectivity for textures across array size; 2) textures that were easy for humans to discriminate also elicited distinct patterns of neuronal activity in monkey IT; 3) texture pairs with asymmetries in humans also exhibited asymmetric variation in firing rate across monkey IT; and 4) neuronal responses to randomly oriented textures were explained by an average of responses to homogeneous textures, which rendered them less discriminable. The reduction in discriminability of monkey IT neurons predicted the reduced discriminability in humans during texture discrimination. Taken together, our results suggest that texture perception in humans is likely based on neuronal representations similar to those in monkey IT.
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http://dx.doi.org/10.1152/jn.00532.2014 | DOI Listing |
Foods
December 2024
Department of Food Technology and Quality Assessment, School of Public Health in Bytom, Medical University of Silesia in Katowice, ul. Jordana 19, 41-808 Zabrze, Poland.
Background/objectives: The development of culinary tourism offers not only unique culinary travel experiences but also allows for the exploration of various aspects related to food. The main aim of this study was to assess the food preferences of a selected group of female consumers regarding world cuisine and to analyze the sensory quality of selected world cuisine products: ayran, rice noodles, tempeh, and chorizo.
Methods: Sensory evaluation of utility characteristics, including color, aroma, texture, appearance, and taste, was conducted using a five-point scale.
Atten Percept Psychophys
January 2025
Computer Science and Artificial Intelligence Laboratory, Massachusetts Institute of Technology, Cambridge, USA.
As mazes are typically complex, cluttered stimuli, solving them is likely limited by visual crowding. Thus, several aspects of the appearance of the maze - the thickness, spacing, and curvature of the paths, as well as the texture of both paths and walls - likely influence the performance. In the current study, we investigate the effects of perceptual aspects of maze design on maze-solving performance to understand the role of crowding and visual complexity.
View Article and Find Full Text PDFBMC Plant Biol
January 2025
Plants for Human Health Institute, North Carolina State University, Kannapolis, NC, 28081, USA.
Background: Fruit quality traits, including taste, flavor, texture, and shelf-life, have emerged as important breeding priorities in blueberry (Vaccinium corymbosum). Organic acids and sugars play crucial roles in the perception of blueberry taste/flavor, where low and high consumer liking are correlated with high organic acids and high sugars, respectively. Blueberry texture and appearance are also critical for shelf-life quality and consumers' willingness-to-pay.
View Article and Find Full Text PDFFood Res Int
January 2025
Instituto Federal de Educação, Ciência e Tecnologia (IFRJ), Departamento de Alimentos, Rio de Janeiro, RJ, Brazil. Electronic address:
The growing interest in reducing sugar and fat in processed foods has led to the use of fibers with prebiotic potential, such as inulin and xylooligosaccharide (XOS), as substitutes capable of enhancing nutritional value and sensory quality. Using an innovative approach with Free Just-About-Right (FREE JAR) to obtain Drivers of Liking, this study evaluated consumer perception (n = 129) regarding the impact of adding inulin and XOS to Dulce de Leche with or without fat reduction. The term "Too Greasy" was significant for the product made with whole milk; however, adding inulin and XOS mitigated this effect and promoted the sensation of JAR sweetness.
View Article and Find Full Text PDFFood Res Int
January 2025
State University of Londrina (UEL), Londrina, Brazil; Federal Institute of Paraná (IFPR), Campus Paranavaí, Paranavaí, Paraná, Brazil. Electronic address:
Healthy eating habits may protect adolescents against disease development, ensure optimal physical and cognitive development, and may persist in adulthood. However, adolescents usually prefer sweetened dairy products and show a low consumption of vegetables, fruits, whole grains, and pulses. Co-creation offers an innovative and inclusive alternative for the development of new products.
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