Tactile and Haptic Perceptual Organization

Kappers, Astrid M. L.; Tiest, Wouter M. Bergmann

doi:10.1093/oxfordhb/9780199686858.013.002

Cited by 4 publications

(4 citation statements)

References 86 publications

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“…One possibility is that this was caused by the principles of perceptual organization. For instance, similarity of textures between an object and the background structure affects the perception of a single object (as opposed to just the background structure), indicating a grouping principle of similarity [23], [30], [31]. However, in the present study, the compliance of the hard texture was more similar to that of the bars than that of the soft textures.…”

Section: The Effect Of Texturescontrasting

confidence: 68%

The Effect of Object Compliance on the Velvet Hand Illusion

Pasqualotto

Yin

Ohka

et al. 2020

IEEE Trans. Haptics

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Movement of a grid of bars between the two hands creates the tactile illusion of a velvet-like material, namely the velvet hand illusion (VHI). It was recently proposed that the VHI is caused by a masking effect; bar movement suppresses conscious perception of tactile inputs from the opposing hand. If this hypothesis sufficiently explains the VHI, the physical properties of the opposing hand should not affect the illusion. Another hypothesis suggests that the integration of inputs from the grid of bars and the hands plays a critical role in the VHI. To compare these two hypotheses, the VHI was elicited under two conditions; the grid of bars was between one hand and a soft texture or the grid of bars was between one hand and a hard texture. A hand was stimulated by moving bars while contacting the stationary texture held by the opposing hand. The grid of bars with the soft texture induced a stronger illusion and softer feeling than that with the hard texture. This result supports the integration hypothesis in which tactile inputs from both bars and textures attached to the opposing hand are integrated.

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Section: The Effect Of Texturescontrasting

confidence: 68%

The Effect of Object Compliance on the Velvet Hand Illusion

Pasqualotto

Yin

Ohka

et al. 2020

IEEE Trans. Haptics

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“…In vision, saturation affects the perception of hue, but variation in shape does not affect the perception of color (Burns & Shepp, 1988; Garner, 1976). In haptics, size, shape, orientation, and weight all interact with each other (Kappers & Tiest, 2015). This distinction between separable and integral dimensions has been studied using various approaches, such as similarity measurements, classification tasks, preference judgments, and discriminability between preferences (Garner, 1974, p. 118).…”

Section: Discussionmentioning

confidence: 99%

Perception of Pitch and Time in the Structurally Isomorphic Standard Rhythmic and Diatonic Scale Patterns

Wen

Krumhansl

2019

Music & Science

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The three experiments reported here investigate how pitch and time interact in perception using the standard rhythmic pattern and the diatonic scale pattern, which share the intervallic structure of 2 2 1 2 2 2 1. They share a number of theoretical properties, including being cyclic with seven unique rotations. Experiment 1 measured rhythmic stability by dynamically accenting each of the events in each rhythm, called the probe accent; listeners rated how well the probe accent fit the rhythm. Listeners heard the rhythms in subgroups and with reference to a syncopation-shifted metrical hierarchy. Experiment 2 used the probe tone technique to measure the tonal stability of each tone in each mode beginning and ending on C. Higher ratings were given to tones earlier in the contexts and tones closer to C on both the chroma circle and the circle of fifths; influences were also found of tonal hierarchies of diatonic scales with corresponding accidentals. A measure of similarity derived from the probe ratings found the same order for the rhythms and modes which matched theoretical proposals of inter-rhythm and inter-mode distances. Experiment 3 presented all combinations of rhythms and modes; listeners judged how well the rhythm fit the mode. These judgments did not depend on the intervallic isomorphism between tone duration and interval size. Instead, the judgments depended on whether tonally stable events occurred where accents were judged as fitting well with the rhythm. Overall, the standard and diatonic patterns follow different perceptual hierarchies while sharing similar cognitive principles between rhythms, between modes, and across dimensions.

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“…Tactile sensation, typically associated with the sensation of pressure, orientation, curvature, texture, thermal properties, puncture, and vibration [29], is perceived primarily through stimulation of the skin [30] where cutaneous receptors (mechanoreceptors and thermoreceptors) are located [31,32]. Kinesthetic sensation, associated with body position and movement, is perceived through stimulation to the kinesthetic receptors located in muscles, joints, and tendons [29,33,34]. Therefore, the term “tactile”, mediated only through cutaneous receptors, can be considered as a sub-category of “haptic”.…”

Section: A Sense Of Touchmentioning

confidence: 99%

“…Cutaneous receptors, located across the entire surface of the body (beneath both hairy and hairless parts), include mechanoreceptors (responsible for perceptions of pressure, slip, and vibration), thermoreceptors (for temperature perception), and nociceptors (for pain perception) [32]. There are four main types of mechanoreceptors: (1) slowly-adapting (SA) type I receptors (SA I; small receptive field) that end in Merkel cells, (2) slowly-adapting type II receptors (SA II; large receptive field) that end in Ruffling corpuscles, (3) fast-adapting (FA) type I afferents (FA I; small receptive field) that end in Meissner corpuscles, and (4) fast-adapting (FA) type II afferents (FA II; large receptive field) that end in Pacinian corpuscles [32,33]. The responses of these receptors to stimuli are dependent on two factors: (1) the receptive field size (i.e., the skin region in which the neurons can detect relevant signals) and (2) the relative adaptation rate (i.e., the rate at which the neurons adapt to a constant or static stimulus applied to the skin) [32].…”

Section: A Sense Of Touchmentioning

confidence: 99%

Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review

Pramudya

Seo

2019

Foods

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There has been a great deal of research investigating intrinsic/extrinsic cues and their influences on consumer perception and purchasing decisions at points of sale, product usage, and consumption. Consumers create expectations toward a food product through sensory information extracted from its surface (intrinsic cues) or packaging (extrinsic cues) at retail stores. Packaging is one of the important extrinsic cues that can modulate consumer perception, liking, and decision making of a product. For example, handling a product packaging during consumption, even just touching the packaging while opening or holding it during consumption, may result in a consumer expectation of the package content. Although hand-feel touch cues are an integral part of the food consumption experience, as can be observed in such an instance, little has been known about their influences on consumer perception, acceptability, and purchase behavior of food products. This review therefore provided a better understanding about hand-feel touch cues and their influences in the context of food and beverage experience with a focus on (1) an overview of touch as a sensory modality, (2) factors influencing hand-feel perception, (3) influences of hand-feel touch cues on the perception of other sensory modalities, and (4) the effects of hand-feel touch cues on emotional responses and purchase behavior.

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Tactile and Haptic Perceptual Organization

Cited by 4 publications

References 86 publications

The Effect of Object Compliance on the Velvet Hand Illusion

The Effect of Object Compliance on the Velvet Hand Illusion

Perception of Pitch and Time in the Structurally Isomorphic Standard Rhythmic and Diatonic Scale Patterns

Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review

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