[ANSWER]Psychology Paper Top-Down Processing: How Top-Down Processing Affects Food Perception

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Top-Down Processing

Research has illustrated the impact of top-down processing on food perception. Sakai (2020) demonstrated this effect in an experiment that involved 40 university students drawn from a Japanese context. The participants were divided into two groups: in the first group, participants were prompted to memorize and evaluate various stimuli relating to salt and soy sauce, including sweetness, saltiness and odor, while in the second group participants were tasked with evaluating saltiness only. Top-Down Processing

A comparison of the two groups showed a cognitive bias in responding to food stimuli, particularly in relation to the interaction between taste and odor. Since the subjects recruited to the study had been accustomed to salty foods with an odor similar to that of soy sauce by virtue of their Japanese background, it was concluded that they had learned to associate saltiness with soy sauce odor.

Roque et al. (2018) reviewed literature on the cognitive processes involved in the perception of the freshness of food and found that top-down factors play an influential role. This provides further evidence for the effect of top-down processing on food perception.   The effect of top-down processing on food perception suggests…[Buy Full Answer for Just USD 9: 1895 WORDS]

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Type: Essay

Word Count: 1895

Grade/Mark: 93 (Distinction)

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