A crossmodal role for audition in taste perception

Yan, Kimberly S.; Dando, Robin

doi:10.1037/xhp0000044

Cited by 105Multisensory perception and integrationBiochemical Analysis and Sensing TechniquesTactile and Sensory Interactions

A crossmodal role for audition in taste perception

Yan, Kimberly S., Dando, Robin·2015·Journal of Experimental Psychology: Human Perception and Performance

DOI 10.1037/xhp0000044

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Abstract

Our sense of taste can be influenced by our other senses, with several groups having explored the effects of olfactory, visual, or tactile stimulation on what we perceive as taste. Research into multisensory, or crossmodal perception has rarely linked our sense of taste with that of audition. In our study, 48 participants in a crossover experiment sampled multiple concentrations of solutions of 5 prototypic tastants, during conditions with or without broad spectrum auditory stimulation, simulating that of airline cabin noise. Airline cabins are an unusual environment, in which food is consumed routinely under extreme noise conditions, often over 85 dB, and in which the perceived quality of food is often criticized. Participants rated the intensity of solutions representing varying concentrations of the 5 basic tastes on the general Labeled Magnitude Scale. No difference in intensity ratings was evident between the control and sound condition for salty, sour, or bitter tastes. Likewise, panelists did not perform differently during sound conditions when rating tactile, visual, or auditory stimulation, or in reaction time tests. Interestingly, sweet taste intensity was rated progressively lower, whereas the perception of umami taste was augmented during the experimental sound condition, to a progressively greater degree with increasing concentration. We postulate that this effect arises from mechanostimulation of the chorda tympani nerve, which transits directly across the tympanic membrane of the middle ear.

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Sweetness ratings for pure taste solutions are suppressed in simulated airplane noise compared to silence.
“Once again, sweetness ratings were suppressed in the noise condition compared to silence.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [76]

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Authors: Yan, K. S., & Dando, R.
Affiliations: Cornell University (US)
ORCID: Dando, Robin
Venue: Journal of Experimental Psychology: Human Perception and Performance
Publisher: American Psychological Association (APA)
Published: 2015
Volume: 41
Issue: 3
Pages: 590-596
ISSN: 0096-1523 (ISSN-L)
1939-1277
DOI: 10.1037/xhp0000044
OpenAlex: W2105715496
Cited by: 97
References: 39
Citations by year: 2026: 1 · 2025: 10 · 2024: 9 · 2023: 9 · 2022: 9 · 2021: 9 · 2020: 11 · 2019: 15 · 2018: 11 · 2017: 3 · 2016: 5 · 2015: 5
FWCI: 12.05
Type: journal article
Language: en
Open access: closed
Locations: Journal of Experimental Psychology Human Perception & Performance (publishedVersion)
PubMed (publishedVersion)
Funders: Cornell University College of Agriculture and Life Sciences
Topics: Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
Life Sciences › Neuroscience › Cognitive Neuroscience › Tactile and Sensory Interactions
Keywords: cross-modal perception, taste perception, auditions, multisensory integration, umami taste, sweet taste, taste intensity, chorda tympani nerve, mechanical stimulation, basic taste
MeSH terms: Acoustic Stimulation, Adolescent, Adult, Auditory Perception, Female, Humans, Male, Middle Aged, Taste Perception, Young Adult

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A crossmodal role for audition in taste perception

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