Symmetry and its role in the crossmodal correspondence between shape and taste

Nora Turoman, Carlos Velasco, Yi Chuan Chen, Pi Chun Huang, Charles Spence

研究成果: Article同行評審

28 引文 斯高帕斯(Scopus)

摘要

Despite the rapid growth of research on the crossmodal correspondence between visually presented shapes and basic tastes (e.g., sweet, sour, bitter, and salty), most studies that have been published to date have focused on shape contour (roundness/angularity). Meanwhile, other important features, such as symmetry, as well as the underlying mechanisms of the shape–taste correspondence, have rarely been studied. Over two experiments, we systematically manipulated the symmetry and contours of shapes and measured the influences of these variables on shape–taste correspondences. Furthermore, we investigated a potential underlying mechanism, based on the common affective appraisal of stimuli in different sensory modalities. We replicated the results of previous studies showing that round shapes are associated with sweet taste, whereas angular shapes are associated with sour and bitter tastes. In addition, we demonstrated a novel effect that the symmetry group of a shape influences how it is associated with taste. A significant relationship was observed between the taste and appraisal scores of the shapes, suggesting that the affective factors of pleasantness and threat underlie the shape–taste correspondence. These results were consistent across cultures, when we compared participants from Taiwanese and Western (UK, US, Canada) cultures. Our findings highlight that perceived pleasantness and threat are culturally common factors involved in at least some crossmodal correspondences.

原文English
頁(從 - 到)738-751
頁數14
期刊Attention, Perception, and Psychophysics
80
發行號3
DOIs
出版狀態Published - 2018 四月 1

All Science Journal Classification (ASJC) codes

  • 語言與語言學
  • 實驗與認知心理學
  • 感覺系統
  • 語言和語言學

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