Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark; Department of Marketing, Copenhagen Business School, Frederiksberg, Denmark.
Department of Food Science, Faculty of Science, University of Copenhagen, Frederiksberg, Denmark.
Food Res Int. 2023 Dec;174(Pt 1):113613. doi: 10.1016/j.foodres.2023.113613. Epub 2023 Oct 21.
The interest in crossmodal correspondences individually involving the senses of touch and taste has grown rapidly in the last few decades. Several correspondences involving different tactile dimensions (e.g., hardness/softness, roughness/smoothness) have been uncovered, such as those between sweetness and softness and between roughness and sourness. However, a dimension that has been long overlooked, despite its pervasiveness and importance in everyday experiences, relates to tactile vibrations. The present study aimed to fill this gap and investigate crossmodal correspondences between basic tastes and vibrations. In the present study (N = 72), we uncovered these associations by having participants sample basic taste (i.e., sweet, salty, sour, bitter, umami) aqueous solutions and chose the frequency of vibrations, delivered via a consumer-grade subwoofer wristband on their dominant hand, that they most strongly associated with each taste. We found that sourness was most strongly associated with frequencies around 98 Hz, and that sweetness and umami were associated with frequencies around 77 Hz. These correspondences may, to different extents, be based on affective and semantic mechanisms. The findings have relevant implications for theoretical research on multisensory integration and perception and the potential future applications of these associations, through wearable technologies, to enhance eating experiences and promote healthier eating habits.
在过去的几十年中，人们对涉及触觉和味觉的单一感官的跨模态对应关系的兴趣迅速增长。已经发现了几种涉及不同触觉维度（例如，硬度/柔软度、粗糙度/平滑度）的对应关系，例如甜味和柔软度之间以及粗糙度和酸味之间的对应关系。然而，有一种维度尽管在日常体验中普遍存在且非常重要，但却长期被忽视，这与触觉振动有关。本研究旨在填补这一空白，并研究基本味觉和振动之间的跨模态对应关系。在本研究（N=72）中，我们通过让参与者品尝基本味觉（即甜、咸、酸、苦、鲜味）水溶液，并选择通过消费者级低音炮腕带在其优势手上传递的振动频率，来发现这些关联，这些振动频率与他们对每种味觉的强烈关联。我们发现酸味与大约 98Hz 的频率最相关，甜味和鲜味与大约 77Hz 的频率相关。这些对应关系可能在不同程度上基于情感和语义机制。这些发现对关于多感官整合和感知的理论研究以及通过可穿戴技术增强饮食体验和促进更健康饮食习惯的这些关联的潜在未来应用具有重要意义。
