The Effect Of Taste On Emotions And The Role Of Regulation

We know that emotions which we are experiencing almost all the time play avery important role in people’s lives. People are often more effective in a positiveemotional state, and can not do anything in a negative emotional state. In recent years,with the rise of embodied cognition, emotion researchers have proposed a concept ofembodied emotional-the body plays an important role in the emotional experienceand emotional perception. Researchers have investigated the effects of inducedfeelings (such as olfactory, visual, auditory, etc.) to emotion, but there is fewdomestic research on relationship between taste and emotion, so this research willinvestigate the effects of taste experience to emotion.In this research, the students of Yunnan Normal University as subjects. Theresearch is divided into two parts, the first part to investigate whether the taste willhave an impact on emotion as well as to analyze the subjects of different tastepreference; the second part to investigate in the negative emotional state, throughtaste processing, whether the subject’s emotion will improve, so that the emotionalpictures’ scores approaching the state of nature.Through the research, we mainly draw the following conclusions:1. The subjects of different taste preference (sour, sweet, bitter and salty) andperception have significant differences, in the sweet taste group, subjects’ preferenceand perception was significantly higher than the other groups, in the sour, bitter andsalty group, there were no significant differences between subjects’ preference andperception. The subjects of different taste preference and positive emotions weresignificantly positively correlated (r=0.56, p<0.01), and correlated with negativeemotions did not reach significant levels. In the high, low taste preference group,positive emotions and taste perception have significant differences, in the high tastepreference group, positive emotions and taste perception scores were significantlyhigher than low taste preference group. In the high, low taste preference group, therewas no significant difference in the negative emotions. 2. In the sour, sweet, bitter, salty and control group, subjects showed significantdifferences in positive emotions, in the sweet taste group, subjects’ positive emotionswere significantly higher than the other groups. There were significant differences inthe groups on the negative emotions, in the control group, subjects’ negative emotionswere significantly higher than the other groups, in the sweet taste group, subjects’negative emotions were significantly higher than the sour taste group.3. Before and after induced by negative emotions, subjects showed significantdifferences in taste preference and perception. Before induced by negative emotions,subjects’ taste preference and perception were significantly higher than after inducedby negative emotions.4. In the different groups, subjects showed significant differences in emotionalpictures’ scores. In the sour, sweet group, subjects’ emotional pictures’ scores weresignificantly higher than the control group, in the bitter and salty group, subjects’emotional pictures’ scores were no significant differences on the control group. In allgroups, subjects’ emotional pictures’ scores and the standard parameter havesignificant differences, which In the sour, sweet group, there were no significantdifferences between subjects’ emotional pictures’ scores and the standard parameter.In the bitter, salty and control group, subjects’ emotional pictures’ scores weresignificantly lower than the standard parameter.