Cross-Modal Correspondences Between Temperature and Taste Attributes.
beverages
cross-modal correspondence
multisensory experiences
physical warmth
temperature
Journal
Frontiers in psychology
ISSN: 1664-1078
Titre abrégé: Front Psychol
Pays: Switzerland
ID NLM: 101550902
Informations de publication
Date de publication:
2020
2020
Historique:
received:
12
06
2020
accepted:
18
08
2020
entrez:
26
10
2020
pubmed:
27
10
2020
medline:
27
10
2020
Statut:
epublish
Résumé
Temperature is an important characteristic of food and drink. In addition to food-intrinsic temperature (i.e., serving temperature), consumers often experience food-extrinsic temperature (e.g., physical warmth). Emerging research on cross-modal correspondence has revealed that people reliably associate temperature with other sensory features. Building on the literature on cross-modal correspondence and sensation transference theory, the present study aimed to reveal mental representations of temperature-taste correspondence and cross-modal mental representations influencing corresponding sensory/hedonic perceptions of beverages, with a focus on manipulating food-extrinsic warmth. To reveal mental representations of temperature-taste correspondence, Experiment 1 investigated whether temperature words (
Identifiants
pubmed: 33101140
doi: 10.3389/fpsyg.2020.571852
pmc: PMC7546214
doi:
Types de publication
Journal Article
Langues
eng
Pagination
571852Informations de copyright
Copyright © 2020 Motoki, Saito, Nouchi and Sugiura.
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