Study of the Neurophysiological Response to Foodstuffs

Participants will perform a bitter taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Participants will perform a salty taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Participants will perform a sweet taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Participants will perform a acid taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.

Participants will perform a umami taste perception analysis. During the analysis of sensory attributes, participants will pass the solutions through the various regions of the tongue, and at the end, throw the contents away, not ingesting the solution. Between analyzing the various solutions, participants will rinse their mouth with water. Simultaneously with the analysis of sensory attributes, each participant will be subjected to an assessment of brain activity and physiological activity through the following non-invasive methods: electroencephalography technique; electrocardiography technique; monitoring cardiac electrical activity; facial mimicry activity via video analysis and eye tracking; and electrodermal activity using galvanic skin response.