<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0212-1611</journal-id>
<journal-title><![CDATA[Nutrición Hospitalaria]]></journal-title>
<abbrev-journal-title><![CDATA[Nutr. Hosp.]]></abbrev-journal-title>
<issn>0212-1611</issn>
<publisher>
<publisher-name><![CDATA[Grupo Arán]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0212-16112018001000023</article-id>
<article-id pub-id-type="doi">10.20960/nh.1903</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Implicaciones cognitivas en la estimación psicofísica del sabor]]></article-title>
<article-title xml:lang="en"><![CDATA[Cognitive implications in the psychophysical estimation of taste]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez-García]]></surname>
<given-names><![CDATA[Concha]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Martínez García]]></surname>
<given-names><![CDATA[Tomás Eugenio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
<xref ref-type="aff" rid="Aaf"/>
<xref ref-type="aff" rid="A1"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Merchán-Clavellino]]></surname>
<given-names><![CDATA[Ana]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Salguero Alcañiz]]></surname>
<given-names><![CDATA[María Pilar]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Parra Martínez]]></surname>
<given-names><![CDATA[Cecilio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Alameda-Bailén]]></surname>
<given-names><![CDATA[José Ramón]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Huelva Departamento de Psicología Social, Evolutiva y de la Educación ]]></institution>
<addr-line><![CDATA[Huelva ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Hospital General Universitario de Especialidades "Juan Ramón Jiménez" Servicio de Medicina Interna ]]></institution>
<addr-line><![CDATA[Huelva ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="A21">
<institution><![CDATA[,Junta de Andalucía Servicio Andaluz de Salud ]]></institution>
<addr-line><![CDATA[Huelva ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad de Cádiz Departamento de Psicología ]]></institution>
<addr-line><![CDATA[Cádiz ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad de Huelva Departamento de Psicología Clínica y Experimental ]]></institution>
<addr-line><![CDATA[Huelva ]]></addr-line>
<country>Spain</country>
</aff>
<aff id="Af5">
<institution><![CDATA[,Universidad de Málaga Facultad de Medicina Departamento de Farmacología y Pediatría]]></institution>
<addr-line><![CDATA[Málaga ]]></addr-line>
<country>Spain</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2018</year>
</pub-date>
<volume>35</volume>
<numero>6</numero>
<fpage>1424</fpage>
<lpage>1431</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S0212-16112018001000023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S0212-16112018001000023&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S0212-16112018001000023&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen  Introducción: en la percepción sensorial del gusto, los conceptos de umbral absoluto (UA), los métodos psicofísicos para estimarlo y la influencia que ejerce el conocimiento previo sobre su percepción y reconocimiento son de difícil aprendizaje por su escaso estado de conciencia.  Objetivo: evaluar los umbrales de detección de los cuatros sabores básicos en una muestra de jóvenes sanos, en condiciones de restricción de alimentos/no-restricción, y analizar la influencia del conocimiento previo de la astringencia para su detección-identificación.  Método: se puso en contacto directo con las sustancias químicas de los sabores y de astringencia a 114 participantes con media de 20,03 años (DT = 5.45), el 75,4% mujeres, mediante una degustación teórica-práctica. Se aplicó un diseño de tratamiento invertido con las condiciones experimentales sobre restricción de alimentos y conocimiento de astringencia.  Resultados: todos identificaron sus UA para los cuatro sabores básicos. El grupo con restricción fue significativamente más sensible (Tb = -3,305; p = 0,001) al dulce (UA = 2 g/l) que el grupo sin restricción (UA = 5 g/l). La detección-identificación de la astringencia resultó significativamente mayor (t = -13,323; p = 0,000) con información previa del nombre (79,31%) que sin esta información (19,64%), confundiéndola, o describiéndola, como sabor amargo (80,36%).  Conclusiones: el aprendizaje del sabor se favorece cuando se realiza la medición psicofísica de los sentidos químicos junto a la formación de determinados conceptos teóricos sobre la percepción gustativa y denominación de sabores, al facilitar su proceso cognitivo posterior detección-identificación. También debe atenderse al proceso de homeostasis interna previa de los participantes por la variabilidad en los resultados de sus UA según las condiciones de hambre/saciedad anteriores a su estimación psicofísica.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  Introduction: in sensory perception of taste, it is difficult to learn the concepts of absolute threshold (AT), the psychophysical methods to estimate it and the influence exerted by prior knowledge on their perception and recognition, because they have little awareness.  Objective: to assess absolute thresholds of four basic flavors in a sample of healthy young people, in conditions of food restriction/without restriction, and to analyze the influence of prior knowledge of astringency in its detection-identification.  Methods: one hundred and fourteen participants with an average of 20.03 years old (SD = 5.45), 75.4% of them women, were put in direct contact with chemical substances of basic flavors and astringency through a theoretical-practical tasting. An inverted treatment design was applied with experimental conditions on food restriction and knowledge of astringency.  Results: all identified their AT for basic flavors. The group with restriction was significantly more sensitive (Tb = -3.305, p = 0.001) to sweet (AU = 2 g/l) than the group without restriction (AU = 5 g/l). The detection-identification of astringency was significantly higher (t = -13.323, p = 0.000) with previous information of the name (79.31%) than without this information (19.64%), confusing or describing it as bitter taste (80.36).  Conclusion: taste learning is facilitated with the performance of psychophysical measurements of chemical senses, together with training of certain theoretical concepts about taste perception and flavor denomination, because it facilitates the cognitive process for detection-identification. In addition, the process for the previous internal homeostasis of participants must be considered as their AU results vary according to the hunger/satiety conditions prior to the psychophysical estimation.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Percepción del gusto]]></kwd>
<kwd lng="es"><![CDATA[Medidas psicofísicas]]></kwd>
<kwd lng="es"><![CDATA[Umbral absoluto]]></kwd>
<kwd lng="es"><![CDATA[Astringencia]]></kwd>
<kwd lng="es"><![CDATA[Catadores jóvenes]]></kwd>
<kwd lng="es"><![CDATA[Sensación y cognición]]></kwd>
<kwd lng="en"><![CDATA[Taste perception]]></kwd>
<kwd lng="en"><![CDATA[Psychophysical measures]]></kwd>
<kwd lng="en"><![CDATA[Absolute threshold]]></kwd>
<kwd lng="en"><![CDATA[Astringency]]></kwd>
<kwd lng="en"><![CDATA[Young tasters]]></kwd>
<kwd lng="en"><![CDATA[Sensation and cognition]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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