"Turn up the Taste"

"Turn up the Taste": Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch

Research output: Contribution to journal › Journal article › Research › peer-review

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"Turn up the Taste" : Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch. / Wang, Qian Janice; Wang, Sheila; Spence, Charles.

In: Chemical Senses, Vol. 41, 2016, p. 345-356.

Research output: Contribution to journal › Journal article › Research › peer-review

Harvard

Wang, QJ, Wang, S & Spence, C 2016, '"Turn up the Taste": Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch', Chemical Senses, vol. 41, pp. 345-356. https://doi.org/10.1093/chemse/bjw007

APA

Wang, Q. J., Wang, S., & Spence, C. (2016). "Turn up the Taste": Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch. Chemical Senses, 41, 345-356. https://doi.org/10.1093/chemse/bjw007

Vancouver

Wang QJ, Wang S, Spence C. "Turn up the Taste": Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch. Chemical Senses. 2016;41:345-356. https://doi.org/10.1093/chemse/bjw007

Author

Wang, Qian Janice ; Wang, Sheila ; Spence, Charles. / "Turn up the Taste" : Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch. In: Chemical Senses. 2016 ; Vol. 41. pp. 345-356.

Bibtex

@article{1911a3154d6c44f88fce59e521207447,

title = "{"}Turn up the Taste{"}: Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch",

abstract = "People intuitively match basic tastes to sounds of different pitches, and the matches that they make tend to be consistent across individuals. It is, though, not altogether clear what governs such crossmodal mappings between taste and auditory pitch. Here, we assess whether variations in taste intensity influence the matching of taste to pitch as well as the role of emotion in mediating such crossmodal correspondences. Participants were presented with 5 basic tastants at 3 concentrations. In Experiment 1, the participants rated the tastants in terms of their emotional arousal and valence/pleasantness, and selected a musical note (from 19 possible pitches ranging from C2 to C8) and loudness that best matched each tastant. In Experiment 2, the participants made emotion ratings and note matches in separate blocks of trials, then made emotion ratings for all 19 notes. Overall, the results of the 2 experiments revealed that both taste quality and concentration exerted a significant effect on participants' loudness selection, taste intensity rating, and valence and arousal ratings. Taste quality, not concentration levels, had a significant effect on participants' choice of pitch, but a significant positive correlation was observed between individual perceived taste intensity and pitch choice. A significant and strong correlation was also demonstrated between participants' valence assessments of tastants and their valence assessments of the best-matching musical notes. These results therefore provide evidence that: 1) pitch-taste correspondences are primarily influenced by taste quality, and to a lesser extent, by perceived intensity; and 2) such correspondences may be mediated by valence/pleasantness.",

keywords = "Crossmodal correspondences, Emotion mediation, Sound, Taste intensity",

author = "Wang, {Qian Janice} and Sheila Wang and Charles Spence",

year = "2016",

doi = "10.1093/chemse/bjw007",

language = "English",

volume = "41",

pages = "345--356",

journal = "Chemical Senses",

issn = "0379-864X",

publisher = "Oxford University Press",

}

RIS

TY - JOUR

T1 - "Turn up the Taste"

T2 - Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch

AU - Wang, Qian Janice

AU - Wang, Sheila

AU - Spence, Charles

PY - 2016

Y1 - 2016

N2 - People intuitively match basic tastes to sounds of different pitches, and the matches that they make tend to be consistent across individuals. It is, though, not altogether clear what governs such crossmodal mappings between taste and auditory pitch. Here, we assess whether variations in taste intensity influence the matching of taste to pitch as well as the role of emotion in mediating such crossmodal correspondences. Participants were presented with 5 basic tastants at 3 concentrations. In Experiment 1, the participants rated the tastants in terms of their emotional arousal and valence/pleasantness, and selected a musical note (from 19 possible pitches ranging from C2 to C8) and loudness that best matched each tastant. In Experiment 2, the participants made emotion ratings and note matches in separate blocks of trials, then made emotion ratings for all 19 notes. Overall, the results of the 2 experiments revealed that both taste quality and concentration exerted a significant effect on participants' loudness selection, taste intensity rating, and valence and arousal ratings. Taste quality, not concentration levels, had a significant effect on participants' choice of pitch, but a significant positive correlation was observed between individual perceived taste intensity and pitch choice. A significant and strong correlation was also demonstrated between participants' valence assessments of tastants and their valence assessments of the best-matching musical notes. These results therefore provide evidence that: 1) pitch-taste correspondences are primarily influenced by taste quality, and to a lesser extent, by perceived intensity; and 2) such correspondences may be mediated by valence/pleasantness.

AB - People intuitively match basic tastes to sounds of different pitches, and the matches that they make tend to be consistent across individuals. It is, though, not altogether clear what governs such crossmodal mappings between taste and auditory pitch. Here, we assess whether variations in taste intensity influence the matching of taste to pitch as well as the role of emotion in mediating such crossmodal correspondences. Participants were presented with 5 basic tastants at 3 concentrations. In Experiment 1, the participants rated the tastants in terms of their emotional arousal and valence/pleasantness, and selected a musical note (from 19 possible pitches ranging from C2 to C8) and loudness that best matched each tastant. In Experiment 2, the participants made emotion ratings and note matches in separate blocks of trials, then made emotion ratings for all 19 notes. Overall, the results of the 2 experiments revealed that both taste quality and concentration exerted a significant effect on participants' loudness selection, taste intensity rating, and valence and arousal ratings. Taste quality, not concentration levels, had a significant effect on participants' choice of pitch, but a significant positive correlation was observed between individual perceived taste intensity and pitch choice. A significant and strong correlation was also demonstrated between participants' valence assessments of tastants and their valence assessments of the best-matching musical notes. These results therefore provide evidence that: 1) pitch-taste correspondences are primarily influenced by taste quality, and to a lesser extent, by perceived intensity; and 2) such correspondences may be mediated by valence/pleasantness.

KW - Crossmodal correspondences

KW - Emotion mediation

KW - Sound

KW - Taste intensity

U2 - 10.1093/chemse/bjw007

DO - 10.1093/chemse/bjw007

M3 - Journal article

C2 - 26873934

AN - SCOPUS:84964830627

VL - 41

SP - 345

EP - 356

JO - Chemical Senses

JF - Chemical Senses

SN - 0379-864X

ER -

ID: 375020538

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