Crossmodal correspondences and interactions between texture and taste perception. (March 2023)

• Record Type: Journal Article
• Authors: Pistolas, Eleftheria; Wagemans, Johan
• Is Part Of: I-Perception. Volume 14:Number 2(2023)
• Publication Date: 2023-03
• Subjects: taste -- texture -- mouthfeel -- crossmodal correspondences -- multisensory perception; Perception -- Periodicals; Visual perception -- Periodicals; Perception; Perception; Electronic journals; Periodical; Fulltext; Internet Resources; Periodicals; Periodicals; 153.7
• DOI: 10.1177/20416695231163473
• Languages: English
• ISSNs: 2041-6695

Abstract

In recent years, awareness of the influence of different modalities on taste perception has grown. Although previous research in crossmodal taste perception has touched upon the bipolar distinction between softness/smoothness and roughness/angularity, ambiguity largely remains surrounding other crossmodal correspondences between taste and other specific textures we regularly use to describe our food, such as crispy or crunchy. Sweetness has previously been found to be associated with soft textures but our current understanding does not exceed the basic distinction made between roughness and smoothness. Specifically, the role of texture in taste perception remains relatively understudied. The current study consisted of two parts. First, because of the lack of clarity concerning specific associations between basic tastes and textures, an online questionnaire served to assess whether consistent associations between texture words and taste words exist and how these arise intuitively. The second part consisted of a taste experiment with factorial combinations of four tastes and four textures. The results of the questionnaire study showed that consistent associations are made between soft and sweet and between crispy and salty at the conceptual level. The results of the taste experiment largely showed evidence in support of these findings at the perceptual level. In addition, the experiment allowed for a closer look into the complexity found regarding the association between sour and crunchy, and bitter and sandy.