Sound Research WIKINDX

WIKINDX Resources

Crisinel, A.-S., & Spence, C. (2009). Implicit association between basic tastes and pitch. Neuroscience Letters, 464(1), 39–42. 
Added by: sirfragalot (05/04/2016 07:17:25 AM)   
Resource type: Journal Article
Peer reviewed
DOI: 10.1016/j.neulet.2009.08.016
BibTeX citation key: Crisinel2009
View all bibliographic details
Categories: General
Keywords: Cross-modality, Taste
Creators: Crisinel, Spence
Collection: Neuroscience Letters
Views: 4/202
Abstract
"Our evaluation of food is influenced by a variety of contextual information perceived via the senses. Here we investigated whether there are interactions between auditory stimuli and basic tastes (indicated by the names of typically sour and bitter foods). Participants took part in a version of the Implicit Association Test (IAT) in order to measure the strength of the association between high-pitched sounds and (the names of) foodstuffs having a sour taste, and between low-pitched sounds and (the names of) foodstuffs having a bitter taste. Analysis of the latency and accuracy of participants' responses highlighted the existence of a significant crossmodal association between these different attributes. This result suggests the need for research into the influence of auditory stimuli on food evaluation, an interaction that has typically been overlooked when considering the multisensory perception of food."
  
WIKINDX 6.4.9 | Total resources: 1083 | Username: -- | Bibliography: WIKINDX Master Bibliography | Style: American Psychological Association (APA)


PHP execution time: 0.08725 s
SQL execution time: 0.06609 s
TPL rendering time: 0.00379 s
Total elapsed time: 0.15713 s
Peak memory usage: 9.5602 MB
Memory at close: 9.3960 MB
Database queries: 57