Previous studies have shown that the perception of facial and vocal affective expressions interacts with each other. Facial expressions usually dominate vocal expressions when we perceive the emotions of face–voice stimuli. In most of these studies, participants were instructed to pay attention to the face or voice. Few studies compared the perceived emotions with and without specific instructions regarding the modality to which attention should be directed. Also, these studies used combinations of the face and voice which expresses two opposing emotions, which limits the generalizability of the findings. The purpose of this study is to examine whether the emotion perception is modulated by instructions to pay attention to the face or voice using the six basic emotions. Also we examine the modality dominance between the face and voice for each emotion category. Before the experiment, we recorded faces and voices which expresses the six basic emotions and orthogonally combined these faces and voices. Consequently, the emotional valence of visual and auditory information was either congruent or incongruent. In the experiment, there were unisensory and multisensory sessions. The multisensory session was divided into three blocks according to whether an instruction was given to pay attention to a given modality (face attention, voice attention, and no instruction). Participants judged whether the speaker expressed happiness, sadness, anger, fear, disgust, or surprise. Our results revealed that instructions to pay attention to one modality and congruency of the emotions between modalities modulated the modality dominance, and the modality dominance is differed for each emotion category. In particular, the modality dominance for anger changed according to each instruction. Analyses also revealed that the modality dominance suggested by the congruency effect can be explained in terms of the facilitation effect and the interference effect.

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The quality characteristics and composition of sesame oils prepared at di †erent roasting temperatures (160È250¡C) from sesame seeds using a domestic electric oven were evaluated as compared to an unroasted oil sample : only minor increases (P \ 0É05) in characteristics, such as peroxide value, carbonyl value, anisidine value and thiobarbituric acid reactive substances, of sesame oils occurred in relation to increasing roasting temperature and time between 160 and 200¡C, but colour units of oils increased markedly over a 220¡C roasting temperature. SigniÐcant decreases (P \ 0É05) were observed in the amounts of triacylglycerols and phospholipids in the oils prepared using a 250¡C roasting temperature. The amounts of c-tocopherol and sesamin still remained over 80 and 90%, respectively, of the original levels after roasting at 250¡C. In the oil prepared using a 250¡C roasting temperature, sesamol was detected at 3370 mg per kg oil, but sesamolin was almost depleted after 25 min of roasting. Burning and bitter tastes were found in the oils prepared at roasting temperatures over 220¡C. The results suggested that a high-quality product would be obtained by roasting for 25 min at 160 or 180¡C, 15 min at 200¡C and 5 min at 220¡C when compared with the other samples.