Crisinel Anne-Sylvie, Spence Charles
Department of Experimental Psychology, Crossmodal Research Laboratory, University of Oxford, Oxford OX1 3UD, UK.
Neurosci Lett. 2009 Oct 16;464(1):39-42. doi: 10.1016/j.neulet.2009.08.016. Epub 2009 Aug 11.
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.
我们对食物的评价会受到通过感官感知到的各种背景信息的影响。在此，我们研究了听觉刺激与基本味觉（由典型的酸味和苦味食物的名称表示）之间是否存在相互作用。参与者参加了一个版本的内隐联想测验（IAT），以测量高音调声音与酸味食物（的名称）之间以及低音调声音与苦味食物（的名称）之间关联的强度。对参与者反应的潜伏期和准确性的分析突出了这些不同属性之间存在显著的跨模态关联。这一结果表明有必要研究听觉刺激对食物评价的影响，这种相互作用在考虑食物的多感官感知时通常被忽视。
