Deans' stroke musings: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate

Changing stroke rehab and research worldwide now.Time is Brain! trillions and trillions of neurons that DIE each day because there are NO effective hyperacute therapies besides tPA(only 12% effective). I have 523 posts on hyperacute therapy, enough for researchers to spend decades proving them out. These are my personal ideas and blog on stroke rehabilitation and stroke research. Do not attempt any of these without checking with your medical provider. Unless you join me in agitating, when you need these therapies they won't be there.

What this blog is for:

My blog is not to help survivors recover, it is to have the 10 million yearly stroke survivors light fires underneath their doctors, stroke hospitals and stroke researchers to get stroke solved. 100% recovery. The stroke medical world is completely failing at that goal, they don't even have it as a goal. Shortly after getting out of the hospital and getting NO information on the process or protocols of stroke rehabilitation and recovery I started searching on the internet and found that no other survivor received useful information. This is an attempt to cover all stroke rehabilitation information that should be readily available to survivors so they can talk with informed knowledge to their medical staff. It lays out what needs to be done to get stroke survivors closer to 100% recovery. It's quite disgusting that this information is not available from every stroke association and doctors group.

Friday, December 2, 2016

Music modulates the perceived creaminess, sweetness, and bitterness of chocolate

And since dark chocolate is so good for you your doctor should be prescribing the correct music to go with that. You get two for one; music therapy and cocoa benefits. Bet your doctor never does this. Don't do this on your own, dangerous combination, chocolate and music.
https://www.mdlinx.com/internal-medicine/medical-news-article/2016/12/02/taste-sound-music-chocolate-crossmodal-correspondences/6944375/?newsdt=120216&subspec_id=0&utm_source=DailyNL&utm_medium=newsletter&utm_content=general-article&

Appetite, 12/02/2016 Carvalho FR, et al.

Interestingly, and in contrast with previous similar studies, these outcomes show that in certain cases, sounds can have a perceptual effect on gustatory food attributes without essentially changing the hedonic experience.

There has been a recent growth of interest for figuring out if sound (specifically music and soundscapes) can improve not only the basic taste attributes connected with food and beverage items (for example, sweetness, bitterness, sourness, etc.), additionally other vital components of the tasting experience, such as, for instance, crunchiness, creaminess, and/or carbonation.
In the present study, participants assessed the perceived creaminess of chocolate.
Two contrasting soundtracks were produced with such texture–correspondences in mind, and validated by means of a pre–test.
The participants tasted the similar chocolate twice (without knowing that the chocolates were identical), each time listening to one of the soundtracks.
The ‘creamy’ soundtrack enhanced the perceived creaminess and sweetness of the chocolates, as compared to the ratings given while listening to the ‘rough’ soundtrack.
Moreover, while the participants preferred the creamy soundtrack, this difference did not seem to influence their overall enjoyment of the chocolates.

Go to PubMed Go to Abstract Print Article Summary Cat 2 CME Report