Sequential Effects in Odor Perception

Burg, Erik Van der; Toet, Alexander; Brouwer, Anne-Marie; Erp, J.B.F. van

doi:10.1007/s12078-021-09290-7

Cited by 10 publications

(6 citation statements)

References 75 publications

(78 reference statements)

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“…These effects were most intensively studied in visual perception, where it was demonstrated for a broad range of simple (e.g., orientation [9][10][11] ; position 12,13 ) and complex features (e.g., facial identity 14,15 , facial gender and expression 16,17 , or facial attractiveness 18 ). Serial effects were also found in other modalities, including olfactory 19 and auditory stimuli [20][21][22][23][24] .…”

Section: Introductionmentioning

confidence: 85%

Early frequency-specific contributions to serial-effects in audition

Lieder

Sulem

Ahissar

2023

Preprint

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Recent stimuli affect the perception of current stimuli, referred to as serial effects. These effects were mainly studied in the visual modality, where it was suggested that perceptual biases towards previous stimuli (contraction) stems from high-level processing stages, and promotes object-level stability. We now asked whether high object-level stages underlie contraction also in the auditory modality. We administered a two-tone pitch discrimination task using both pure and complex tones. Both have pitch, but they are perceived as different timbre categories. Pitch contraction was observed to be largest between tones of the same timbre-category, in line with the object-level account. To decipher the role of early, frequency-specific, category-indifferent processing-stages we used complex tones with missing fundamental. They differ in their low-level frequency components yet have the same pitch. Hence, a high-level account predicts that pitch contraction will remain. Surprisingly, we observed no contraction to the missing fundamental frequency. Rather, pitch was contracted to the physically-present frequencies. Supporting the low-level contribution, we found that though attention enhances contraction, it is not necessary. These observations suggest that contraction bias is an inherent part of the various stages of the auditory hierarchy of sensory processing.

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Section: Introductionmentioning

confidence: 85%

Early frequency-specific contributions to serial-effects in audition

Lieder

Sulem

Ahissar

2023

Preprint

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“…The EmojiGrid was inspired by Russell’s Affect Grid [ 29 ] and was originally developed and validated for the affective appraisal of food stimuli [ 11 , 20 ], since conventional affective self-report tools (e.g., Self-Assessment Manikin [ 43 ]) are frequently misunderstood in that context [ 11 , 20 ]. It has since also successfully been used and validated for the affective appraisal of a wide range of different emotional stimuli, such as images [ 44 ], sound and video clips [ 45 ], touch events [ 46 ], odors [ 47 , 48 , 49 ] and VR experiences [ 50 ]. Since it is intuitive and language-independent, the EmojiGrid is also suitable for cross-cultural research [ 11 , 51 ] and research involving children or low-literate participants.…”

Section: Methods and Proceduresmentioning

confidence: 99%

Linking Categorical and Dimensional Approaches to Assess Food-Related Emotions

Toet

Burg

Broek

et al. 2022

Foods

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Reflecting the two main prevailing and opposing views on the nature of emotions, emotional responses to food and beverages are typically measured using either (a) a categorical (lexicon-based) approach where users select or rate the terms that best express their food-related feelings or (b) a dimensional approach where they rate perceived food items along the dimensions of valence and arousal. Relating these two approaches is problematic since a response in terms of valence and arousal is not easily expressed in terms of emotions (like happy or disgusted). In this study, we linked the dimensional approach to a categorical approach by establishing mapping between a set of 25 emotion terms (EsSense25) and the valence–arousal space (via the EmojiGrid graphical response tool), using a set of 20 food images. In two ‘matching’ tasks, the participants first imagined how the food shown in a given image would make them feel and then reported either the emotional terms or the combination of valence and arousal that best described their feelings. In two labeling tasks, the participants first imagined experiencing a given emotion term and then they selected either the foods (images) that appeared capable to elicit that feeling or reported the combination of valence and arousal that best reflected that feeling. By combining (1) the mapping between the emotion terms and the food images with (2) the mapping of the food images to the valence–arousal space, we established (3) an indirect (via the images) mapping of the emotion terms to the valence–arousal space. The results show that the mapping between terms and images was reliable and that the linkages have straightforward and meaningful interpretations. The valence and arousal values that were assigned to the emotion terms through indirect mapping to the valence–arousal space were typically less extreme than those that were assigned through direct mapping.

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“…While syllables can be presented hundreds, or even thousands, of times in an experimental session to collect sufficient data, this is simply much more difficult to achieve in the case of flavour stimuli. Note here also how participants adapt rapidly to olfactory or gustatory stimulation, and thus require much longer intervals and/or neutralizing stimuli to be presented between trials (see also [91,178]). Flavour stimuli are also more challenging to control precisely; for instance, asking participants to chew for a specified interval will result in higher variability than presenting video stimuli that can simply be repeated and counterbalanced across an experimental session.…”

Section: Practical Challengesmentioning

confidence: 99%

Exploring the Links between Colours and Tastes/Flavours

Spence

Levitan

2022

jpi

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The colour and other visual appearance properties of food and drink constitute a key factor determining consumer acceptance and choice behaviour. Not only do consumers associate specific colours with particular tastes and flavours, but adding or changing the colour of food and drink can also dramatically affect taste/flavour perception. Surprisingly, even the colour of cups, cutlery, plates, packages, and the colour of the environment itself, have also been shown to influence multisensory flavour perception. The taste/flavour associations that we hold with colour are context-dependent, and are often based on statistical learning (though emotional mediation may also play a role). However, to date, neither the computational principles constraining these ubiquitous crossmodal effects nor the neural mechanisms underpinning the various crossmodal associations (or correspondences) that have been documented between colours and tastes/flavours have yet been established. It is currently unclear to what extent such colour-taste/flavour correspondences ought to be explained in terms of semantic congruency (i.e., statistical learning), and/or emotional mediation. Bayesian causal inference has become an increasingly important tool in helping researchers to understand (and predict) the multisensory interactions between the spatial senses of vision, audition, and touch. However, a network modelling approach may be of value moving forward. As made clear by this review, there are substantial challenges, both theoretical and practical, that will need to be overcome by those wanting to apply computational approaches both to understanding the integration of the chemical senses in the case of multisensory flavour perception, and to understanding the influence of colour thereon.

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Sequential Effects in Odor Perception

Cited by 10 publications

References 75 publications

Early frequency-specific contributions to serial-effects in audition

Early frequency-specific contributions to serial-effects in audition

Linking Categorical and Dimensional Approaches to Assess Food-Related Emotions

Exploring the Links between Colours and Tastes/Flavours

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