ArticleFrontiers in nutrition2025
Pleasantness emotions and neural activity induced by the multimodal crispiness of monaka ice cream.
Article in Frontiers in nutrition, 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Not yet cited in PubMed.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
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.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
0 citing papers in PubMed.
No citing paper in PubMed yet.
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Monaka ice cream is a frozen confection consisting of ice cream sandwiched between two wafers. Previous psychological research has reported that monaka ice cream with a relatively low moisture content delivers crispiness and enhances positive emotions during consumption. However, the neural basis of these subjective impressions remains unclear. Therefore, this study aimed to investigate the neural mechanisms through which crispy monaka ice cream evokes pleasurable emotions. Ten healthy adults participated in the study. The participants first consumed two types of monaka ice cream (low moisture content, approximately 7%; and high moisture content, approximately 12%) in random order. The consumption method involved breaking the ice cream in half by hand and eating three bites per video samples. Subsequently, we performed functional magnetic resonance imaging (fMRI) while the participants watched multimodal (visual + auditory) videos of the low- and high-moisture-content monaka ice cream, recalling their eating experiences. During fMRI image acquisition, the participants rated their preference levels on a four-point scale. Preference ratings were higher for low-moisture-content monaka ice cream than for high-moisture-content cream. Lower moisture contents elicited stronger activity in the bilateral auditory cortex and bilateral ventromedial prefrontal cortex (vmPFC) compared with the high moisture content condition. Additionally, preference ratings were positively correlated with vmPFC activity. These findings suggest that the multimodal processing of crispy monaka ice cream involves activity in the auditory cortex and vmPFC, the latter of which contributes to the generation of subjective pleasurable emotions.
Indexed as
Identifiers
What OpenQuestion holds
Registered trials
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.