Woods Andy T, Marmolejo-Ramos Fernando, Velasco Carlos, Spence Charles
Crossmodal Research Laboratory, Oxford University, UK.
Gösta Ekman Laboratory, Department of Psychology, Stockholm University, Sweden.
Iperception. 2016 Sep 20;7(5):2041669516663750. doi: 10.1177/2041669516663750. eCollection 2016 Sep-Oct.
People associate basic tastes (e.g., sweet, sour, bitter, and salty) with specific colors (e.g., pink or red, green or yellow, black or purple, and white or blue). In the present study, we investigated whether a color bordered by another color (either the same or different) would give rise to stronger taste associations relative to a single patch of color. We replicate previous findings, highlighting the existence of a robust crossmodal correspondence between individual colors and basic tastes. On occasion, color pairs were found to communicate taste expectations more consistently than were single color patches. Furthermore, and in contrast to a recent study in which the color pairs were shown side-by-side, participants took no longer to match the color pairs with tastes than the single colors (they had taken twice as long to respond to the color pairs in the previous study). Possible reasons for these results are discussed, and potential applications for the results, and for the testing methodology developed, are outlined.
人们将基本味道（如甜、酸、苦和咸）与特定颜色（如粉色或红色、绿色或黄色、黑色或紫色、白色或蓝色）联系起来。在本研究中，我们调查了与另一种颜色（相同或不同）相邻的颜色是否会比单一颜色块产生更强的味道联想。我们重复了之前的研究结果，强调了个体颜色与基本味道之间存在强大的跨模态对应关系。有时，发现颜色对传达味道预期比单一颜色块更一致。此外，与最近一项将颜色对并排展示的研究不同，参与者将颜色对与味道匹配的时间并不比单一颜色长（在之前的研究中，他们对颜色对的反应时间是单一颜色的两倍）。讨论了这些结果的可能原因，并概述了这些结果以及所开发的测试方法的潜在应用。
