摘要
Detecting the taste components within a flavoured substance relies on exposing chemoreceptors within the mouth to the chemical components of ingested food. In our paper, we show that the evaluation of taste components can also be influenced by the tactile quality of the food. We first discuss how multisensory factors might influence taste, flavour and smell for both typical and atypical (synaesthetic) populations and we then present two empirical studies showing tactile–taste interactions in the general population. We asked a group of non-synaesthetic adults to evaluate the taste components of flavoured food substances, whilst we presented simultaneous cross-sensory visuo-tactile cues within the eating environment. Specifically, we presented foodstuffs between subjects that were otherwise identical but had a rough versus smooth surface, or were served on a rough versus smooth serving-plate. We found no effect of the serving-plate, but we found the rough/smoothness of the foodstuff itself significantly influenced perception: food was rated as significantly more sour if it had a rough (versus smooth) surface. In modifying taste perception via ostensibly unrelated dimensions, we demonstrate that the detection of tastes within flavours may be influenced by higher level cross-sensory cues. Finally, we suggest that the direction of our cross-sensory associations may speak to the types of hedonic mapping found both in normal multisensory integration, and in the unusual condition of synaesthesia.
摘要译文
带香味的物质内检测味道组件依赖于内口暴露于化学感受器的摄入foodIn我们的论文的化学成分，我们表明，味成分的评价，也可以由foodWe的触觉质量的影响首先讨论如何多感官因素可能会影响味道，风味和气味对典型和非典型（通感）群体，我们然后本两个经验研究显示在总人口中的触觉鈥搕ASTE相互作用我们问一组非通感的成年人，以评估调味食用物质的味道成分，虽然我们在吃environmentSpecifically内同时呈现交叉感官视觉 - 触觉提示，我们提出了学科之间的食品在其它方面相同，但有一个粗略的对比表面光滑，或者被送达粗糙与光滑的份量板我们没有发现任何的放送板的效果，但我们发现，食品本身显著影响感知的粗糙/平滑度：食品被评为显著更酸，如果它有一个粗略的（相对于光滑）表面在表面上通过尺寸无关修改味觉，我们证明了口味口味内的检测可以通过更高层次的交叉感官cuesFinally的影响，我们建议我们的跨感官协会的方向，可向享乐型映射发言无论是在正常多感觉整合，并在联觉的不寻常的情况发现
B.G. Slocombe[a]; D.A. Carmichael[b]; J. Simner[a][b]. Cross-modal tactile–taste interactions in food evaluations[J]. Neuropsychologia, 2016,88: 58–64