A feel for disgust: Tactile cues to pathogen presence

Oum, Robert Edison; Lieberman, Debra; Aylward, Alison G.

doi:10.1080/02699931.2010.496997

Cited by 58 publications

(72 citation statements)

References 24 publications

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“…Additionally, experiments have shown that wet stimuli and stimuli resembling biological consistencies (stickiness) are evaluated as more disgusting (Oum et al, 2011). Here, we also extracted factors pertaining to cognitive evaluations (Good/Bad) in the first dimension.…”

Section: Discussionmentioning

confidence: 99%

Exploring Tactile Perceptual Dimensions Using Materials Associated with Sensory Vocabulary

Sakamoto

Watanabe

2017

Front. Psychol.

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Considering tactile sensation when designing products is important because the decision to purchase often depends on how products feel. Numerous psychophysical studies have attempted to identify important factors that describe tactile perceptions. However, the numbers and types of major tactile dimensions reported in previous studies have varied because of differences in materials used across experiments. To obtain a more complete picture of perceptual space with regard to touch, our study focuses on using vocabulary that expresses tactile sensations as a guiding principle for collecting material samples because these types of words are expected to cover all the basic categories within tactile perceptual space. We collected 120 materials based on a variety of Japanese sound-symbolic words for tactile sensations, and used the materials to examine tactile perceptual dimensions and their associations with affective evaluations. Analysis revealed six major dimensions: “Affective evaluation and Friction,” “Compliance,” “Surface,” “Volume,” “Temperature,” and “Naturalness.” These dimensions include four factors that previous studies have regarded as fundamental, as well as two new factors: “Volume” and “Naturalness.” Additionally, we showed that “Affective evaluation” is more closely related to the “Friction” component (slipperiness and dryness) than to other tactile perceptual features. Our study demonstrates that using vocabulary could be an effective method for selecting material samples to explore tactile perceptual space.

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Section: Discussionmentioning

confidence: 99%

Exploring Tactile Perceptual Dimensions Using Materials Associated with Sensory Vocabulary

Sakamoto

Watanabe

2017

Front. Psychol.

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“…These qualities have decay and putrefaction in common, in that the breakdown of cellular matter with decay often produces combinations of moisture, softness, and sliminess. Oum et al (2011) further suggest that these qualities in organic matter may be indicative of pathogen presence. Disgust may also occur when the touch of something goes against expectations (e.g., expecting watery consistency and finding higher viscosity) or when the feel of a nondisgusting object matches something imagined as disgusting (e.g., bowl of peeled grapes feeling like eyeballs, or how we imagine eyeballs to feel).…”

Section: Please Scroll Down For Articlementioning

confidence: 95%

“…The first study to investigate the tactile qualities that evoke disgust (Oum et al, 2011) had participants touch out-of-sight objects (rope, dough) that were wet or dry and varied in temperature. Five measures were used to indicate their disgust and aversion to the items, including how disgusted they were to touch the item and how disgusted from the thought of putting the object into the mouth.…”

Section: Please Scroll Down For Articlementioning

confidence: 99%

Gender Differences When Touching Something Gross: Unpleasant? No. Disgusting? Yes!

Skolnick

2013

The Journal of General Psychology

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While many studies find women self-report higher disgust sensitivity than men, few studies have examined gender differences with behavioral tasks in senses other than vision. On a haptic task, we tested the hypothesis that women would report greater disgust but not greater unpleasantness than men. Forty-four undergraduates (29 women) touched 8 out-of-sight stimuli with sensory (unpleasantness) and emotional (disgust) responses recorded. The stimuli consisted of 2 neutral, 2 pleasant, and 4 unpleasant (3 disgust-evoking) objects. No gender differences were found for reporting stimuli unpleasantness. In contrast, women rated their disgust significantly higher than men when touching the high disgust-evoking objects. Unpleasantness of the stimuli correlated with disgust to the objects, but disgust sensitivity (Disgust Scale-Revised) was not a strong predictor of disgust responses. Besides differentiating unpleasantness from disgust, this was also the first study to show gender differences in a disgust-evoking haptic task.

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“…Former studies indicate that disgust can be evoked through the olfactory (e.g., Bensafi et al, 2002), tactile (e.g., Hertenstein et al, 2009; Oum et al, 2011), and visual (e.g., Collet et al, 1997) channel as well as through a combination of the visual and auditory channels using film-clips (e.g., Kunzmann and Gruhn, 2005). However, whether disgust perception differs with regard to the sensory channel has—to the best of our knowledge—not been studied yet.…”

Section: Introductionmentioning

confidence: 99%

The sensory channel of presentation alters subjective ratings and autonomic responses toward disgusting stimuli—Blood pressure, heart rate and skin conductance in response to visual, auditory, haptic and olfactory presented disgusting stimuli

Laqua¹,

Süß²,

Joraschky³

et al. 2013

Front. Hum. Neurosci.

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Disgust causes specific reaction patterns, observable in mimic responses and body reactions. Most research on disgust deals with visual stimuli. However, pictures may cause another disgust experience than sounds, odors, or tactile stimuli. Therefore, disgust experience evoked by four different sensory channels was compared. A total of 119 participants received 3 different disgusting and one control stimulus, each presented through the visual, auditory, tactile, and olfactory channel. Ratings of evoked disgust as well as responses of the autonomic nervous system (heart rate, skin conductance level, systolic blood pressure) were recorded and the effect of stimulus labeling and of repeated presentation was analyzed. Ratings suggested that disgust could be evoked through all senses; they were highest for visual stimuli. However, autonomic reaction toward disgusting stimuli differed according to the channel of presentation. In contrast to the other, olfactory disgust stimuli provoked a strong decrease of systolic blood pressure. Additionally, labeling enhanced disgust ratings and autonomic reaction for olfactory and tactile, but not for visual and auditory stimuli. Repeated presentation indicated that participant's disgust rating diminishes to all but olfactory disgust stimuli. Taken together we argue that the sensory channel through which a disgust reaction is evoked matters.

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A feel for disgust: Tactile cues to pathogen presence

Cited by 58 publications

References 24 publications

Exploring Tactile Perceptual Dimensions Using Materials Associated with Sensory Vocabulary

Exploring Tactile Perceptual Dimensions Using Materials Associated with Sensory Vocabulary

Gender Differences When Touching Something Gross: Unpleasant? No. Disgusting? Yes!

The sensory channel of presentation alters subjective ratings and autonomic responses toward disgusting stimuli—Blood pressure, heart rate and skin conductance in response to visual, auditory, haptic and olfactory presented disgusting stimuli

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