Tastes affect the body and our emotions. We used tasteless, sweet, and bitter stimuli to induce participants' moods, and we examined the effect of mood on an emotional evaluation of pleasant, neutral, and unpleasant images using event-related potentials, N2, N400, and late positive potential (LPP), which reflect emotional evaluation in the brain. The results indicated that mood valence was most positive for sweetness and most negative for bitterness. Moreover, there was no significant mood effect on subjective valence ratings of emotional images. Furthermore, the N2 amplitude, which is related to the early semantic processing of preceding stimuli, was unaffected by the taste induced mood. In contrast, we found that the N400 amplitude, which is related to the mismatch of emotional valence between stimuli, increased significantly for unpleasant images when participants were in a positive rather than negative mood state. Also, the LPP amplitude, which is related to the emotional valence of images, showed only the main effect of the images' emotional valence. The N2's results suggest that the early semantic processing of taste stimuli might have had a negligible impact on emotional evaluation because taste stimuli minimize semantic processing that accompanies mood induction. In contrast, the N400 reflected the effects of the induced mood, and the LPP reflected the impact of the valence of emotional images. The use of taste stimuli to induce mood revealed different brain processing of taste-induced mood effects on emotional evaluation, including N2's involvement in semantic processing, N400's involvement in matching emotions between mood and stimuli, and LPP's involvement in subjective evaluations of stimuli.
Keywords: emotional evaluation; event-related potential; mood; mood induction procedure; taste perception.