Shape familiarity modulates preference for curvature in drawings of common-use objects

Drawing is a way to represent common-use objects. The contour of an object is a salient feature that defines its identity. Preference for a contour (curved or angular) may depend on how familiar the resulting shape looks for that given object. In this research, we examined the influence of shape familiarity on preference for curved or sharp-angled drawings of common-use objects. We also examined the possibility that some individual differences modulated this preference. Preference for curvature was assessed with a liking rating task (Experiment 1) and with a two-alternative forced-choice task simulating approach/avoidance responses (Experiment 2). Shape familiarity was assessed with a familiarity selection task where participants selected the most familiar shape between the curved and the angular version for each object, or whether both shapes were equally familiar for the object. We found a consistent preference for curvature in both experiments. This preference increased when the objects with a curved shape were selected as the most familiar ones. We also found preference for curvature when participants selected the shape of objects as equally familiar. However, there was no preference for curvature or preference for angularity when participants selected the sharp-angled shapes as the most familiar ones. In Experiment 2, holistic and affective types of intuition predicted higher preference for curvature. Conversely, participants with higher scores in the unconventionality facet showed less preference for the curved drawings. We conclude that shape familiarity and individual characteristics modulate preference for curvature.

Facial EMG Correlates of Subjective Hedonic Responses During Food Consumption

An exploration of physiological correlates of subjective hedonic responses while eating food has practical and theoretical significance. Previous psychophysiological studies have suggested that some physiological measures, including facial electromyography (EMG), may correspond to hedonic responses while viewing food images or drinking liquids. However, whether consuming solid food could produce such subjective–physiological concordance remains untested. To investigate this issue, we assessed participants’ subjective ratings of liking, wanting, valence, and arousal while they consumed gel-type food stimuli of various flavors and textures. We additionally measured their physiological signals, including facial EMG from the corrugator supercilii. The results showed that liking, wanting, and valence ratings were negatively correlated with corrugator supercilii EMG activity. Only the liking rating maintained a negative association with corrugator supercilii activity when the other ratings were partialed out. These data suggest that the subjective hedonic experience, specifically the liking state, during food consumption can be objectively assessed using facial EMG signals and may be influenced by such somatic signals.

Quantifying Sweet Taste Liker Phenotypes: Time for Some Consistency in the Classification Criteria

Taste hedonics is a well-documented driver of food consumption. The role of sweetness in directing ingestive behavior is largely rooted in biology. One can then intuit that individual differences in sweet-liking may constitute an indicator of variations in the susceptibility to diet-related health outcomes. Despite half a century of research on sweet-liking, the best method to identify the distinct responses to sweet taste is still debated. To help resolve this issue, liking and intensity ratings for eight sucrose solutions ranging from 0 to 1 M were collected from 148 young adults (29% men). Hierarchical cluster analysis (HCA) revealed three response patterns: a sweet-liker (SL) phenotype characterized by a rise in liking as concentration increased, an inverted U-shaped phenotype with maximum liking at 0.25 M, and a sweet-disliker (SD) phenotype characterized by a decline in liking as a function of concentration. Based on sensitivity and specificity analyses, present data suggest the clearest discrimination between phenotypes is seen with 1.0 M sucrose, where a liking rating between −15 and +15 on a −50/+50 scale reliably distinguished individuals with an inverted U-shaped response from the SLs and the SDs. If the efficacy of this approach is confirmed in other populations, the discrimination criteria identified here can serve as the basis for a standard method for classifying sweet taste liker phenotypes in adults.