Crossmodal correspondences and interactions between texture and taste perception.

IF 2.4 4区 心理学 Q2 PSYCHOLOGY, EXPERIMENTAL
Eleftheria Pistolas, Johan Wagemans
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引用次数: 1

Abstract

In recent years, awareness of the influence of different modalities on taste perception has grown. Although previous research in crossmodal taste perception has touched upon the bipolar distinction between softness/smoothness and roughness/angularity, ambiguity largely remains surrounding other crossmodal correspondences between taste and other specific textures we regularly use to describe our food, such as crispy or crunchy. Sweetness has previously been found to be associated with soft textures but our current understanding does not exceed the basic distinction made between roughness and smoothness. Specifically, the role of texture in taste perception remains relatively understudied. The current study consisted of two parts. First, because of the lack of clarity concerning specific associations between basic tastes and textures, an online questionnaire served to assess whether consistent associations between texture words and taste words exist and how these arise intuitively. The second part consisted of a taste experiment with factorial combinations of four tastes and four textures. The results of the questionnaire study showed that consistent associations are made between soft and sweet and between crispy and salty at the conceptual level. The results of the taste experiment largely showed evidence in support of these findings at the perceptual level. In addition, the experiment allowed for a closer look into the complexity found regarding the association between sour and crunchy, and bitter and sandy.

Abstract Image

Abstract Image

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纹理和味觉知觉之间的跨模态对应和相互作用。
近年来,人们越来越意识到不同模式对味觉感知的影响。虽然之前的跨模态味觉感知研究触及了柔软/光滑和粗糙/棱角之间的两极区别,但在味道和我们经常用来描述食物的其他特定质地(如脆或脆)之间的跨模态对应关系方面,歧义很大程度上仍然存在。以前已经发现甜味与柔软的质地有关,但我们目前的理解并没有超出粗糙和光滑之间的基本区别。具体来说,质地在味觉感知中的作用仍然相对缺乏研究。目前的研究由两部分组成。首先,由于缺乏关于基本口味和口感之间具体联系的清晰性,一份在线问卷用于评估口感词和口感词之间是否存在一致的联系,以及这些联系是如何直观地产生的。第二部分包括四种口味和四种质地的阶乘组合的味觉实验。问卷调查的结果表明,在概念层面上,软与甜、脆与咸之间的联系是一致的。味觉实验的结果在很大程度上显示了在感知水平上支持这些发现的证据。此外,该实验还让我们更深入地了解了酸和脆、苦和沙之间的复杂联系。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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来源期刊
I-Perception
I-Perception PSYCHOLOGY, EXPERIMENTAL-
CiteScore
4.30
自引率
5.30%
发文量
39
审稿时长
12 weeks
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