Effects of Umami Taste on Visual Food Cue Processing: An ERP Study with Source Localization.

Anne Schienle, Florian Osmani, Emilia Iannilli

Abstract read

In one paragraph

Article in Foods (Basel, Switzerland), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.

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0cells of the map it votes in

1citing papers in PubMed

–field-weighted citation impact

1 · What the graph read from it

What it found

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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.

2 · The registry

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3 · Its place in the literature

Who cites it

1 citing paper in PubMed.

Nonlinear and intensity-dependent enhancement of sweetness perception as a function of redness: Behavioral and EEG evidence for visual-gustatory cross-modal integration.Food chemistry: X · 2026
Article

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5 · Who and what money

Authors and funding

3 authors.

Anne SchienleInstitute of Psychology, University of Graz, 8010 Graz, Austria.ORCID 0000-0003-2173-6626

Florian OsmaniInstitute of Psychology, University of Graz, 8010 Graz, Austria.

Emilia IannilliInstitute of Psychology, University of Graz, 8010 Graz, Austria.

Funding

No grant is acknowledged in the PubMed record.

6 · The paper itself

Abstract

Research suggests that monosodium glutamate (MSG), known for its association with umami taste, may influence appetite. This event-related potential (ERP) study with source localization examined the effects of umami taste on visual food cue reactivity. A total of 88 females (mean age: 26 years) were randomly assigned to one of two groups: one tasted an MSG solution, while the other tasted water, before viewing images from four food categories with varying umami concentrations (meat dishes, vegetables, fruits, sweets). The participants rated their desire to eat the depicted foods, and ERP late positivity (P300; late positive potential: LPP) was analyzed. The results showed that MSG did not influence reported appetite. However, the MSG group exhibited reduced parietal P300/LPP amplitudes across all food categories. These group differences in food cue processing could be traced back to sources in the left occipital gyrus and fusiform gyrus indicating an alteration in motivated attention due to umami taste.

Indexed as

desire to eatevent-related potentialsfusiform gyruslate positivitymonosodium glutamatesource localizationumamivisual food cues

Identifiers

PMID40724230

DOI10.3390/foods14142409

PMCPMC12294279

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Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.