맛의 감각 및 지각과 관련하여 그간 수용기 및 체감각 체계 수준에 대해서는 많은 부분이 밝혀져 왔으며, 최근 들어 다양한 연구방법론의 개발과 함께 맛의 지각에 영향을 미치는 심리학적 요인에 대한 연구가 산발적으로 진행되고 있다. 맛의 지각은 대상의 복합적 정보를 처리하는 과정에서 이루어지는 바, 미각 정보 이외에 시각, 청각 등을 통해 유입되는 물리적 정보들은 맛의 변별, 강도, 유쾌감 등에 관여하고, 한편으로는 정서, 성격, 과거 경험 및 기대와 같은 개인내적 특성은 맛의 강도와 유쾌감에 영향을 미친다. 음식을 지각하거나 섭식하는 과정에서 얻게 되는 상기 다양한 정보들과 기학습된 정보들은 하향식 혹은 상향식 처리를 통해 맛 경험에 영향을 미치며, 특히 인지 및 정서처리 과정상의 병리적 특성이 두드러지는 섭식장애를 보유한 임상군의 경우 뇌내 보상 회로 기능 문제와 관련한 맛 지각 이상성이 증상의 악화에 기여하는 것으로 보인다. 본 개관연구를 통해, 섭식을 개시하고 지속하고 중단하는 등의 의사결정에 주요한 영향을 미치고 기초학문에서 다학제적 학문과 산업적 응용에 이르기까지 다양한 영역에서 풍부한 함의점을 드러내는 맛 지각과 관련하여 최신의 지견을 제공하고자 한다.
There have been many reports on the level of receptor and somatosensory system in relation to taste perception. Here, the psychological issues related to taste perception are introduced. Much of eating is a direct product of perception and cognition that depend on both top-down and bottom-up processes of external (e.g., size, shape and color of foods, color of plates, types of environmental noise, etc.) and internal (e.g., previous or current experiences, expectations, physical and psychological well-being, anhedonia, etc.) information. In the normal population, it can be said that our brain elegantly misperceives the raw gustatory sensation within normal range as integrating the available information provided before or during the food intake. However, clinical groups with mental illnesses such as personality disorders or eating disorders have been reported to be associated with abnormal psychological processes in the perception of intensity, pleasantness or palatability of foods, which are related to dysfunctional brain reordering circuits as well as primary taste cortex deficits. These altered neural activities in the reward regions may contribute to the pathological food intake. This comprehensive review of the psychological processes in taste perception may provide in-depth and pragmatic implications for future interdisciplinary research.
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