Understanding the human body is a team effort. That's where the Yachtel group comes in.

Researchers at Yachtolt have been delving into the secrets of probiotics for 90 years.

Yacold also partners with nature portfolio to advance gut microbiome science through the global grants for gut health, an investigator-led research program.

To learn more about Yachtolt, visit yawcult.co.

.jp. That's Y-A-K-U-L-T.C-O.J-P. When it comes to a guide for your gut, count on Yacolt.

This is Scientific Americans' 60-second science. I'm Erica Barris. Got a minute?

Lots of things influence how your dinner may taste to you, how it's presented on a plate,

how hungry you are, and of course, your taste buds. But researchers wanted to know if early

courses, appetizers influence the taste of a meal and truly do wet your

appetite. Researchers had 64 volunteers eat one of two meals. The meals were the same. Bershetta

as an appetizer and an entree of pasta with garlic and oil. The pasta that everyone got was prepared

to be only so-so. But some of the volunteers first

got a brachetta that was made to be mediocre, while the others got one that was stellar. Then the

volunteers rated the meals. And people who ate the good appetizer thought their entree was even

worse than people who had the middling appetizer. The study is in the journal

Food Quality and Preference. This work builds on previous studies that have focused on the

perception of food and drink and other sensory experience. In one investigation, for example,

researchers found that hearing a loud sound first then makes a soft sound seem to sound even softer.

Researchers call this effect hedonic contrast. The perception of pleasure gained from something is affected by how it compares to other similar stimuli.

Maybe keep that fact in mind, or on the tip of your tongue, next time you plan your courses.

Thanks for the minute. For Scientific American's 60 Second Science, I'm Erica Barris.