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A crossmodal role for audition in taste perception
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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“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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“As far as sweetness is concerned, Yan and Dando [75] found similar results when they assessed intensity ratings for a variety of pure taste solutions in silence and with simulated airplane noise (presented at 80–85 dB over headphones).”
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Metadata
- Authors
- Yan, K. S., & Dando, R.
- Affiliations
- Cornell University (US)
- ORCID
- Dando, Robin
- Venue
- Journal of Experimental Psychology: Human Perception and Performance
- Published
- 2015
- Volume
- 41
- Issue
- 3
- Pages
- 590-596
- ISSN
- 0096-1523 (ISSN-L)
- 1939-1277
- 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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