Assessing the Role of Emotional Mediation in Explaining Crossmodal Correspondences Involving Musical Stimuli

Spence, Charles

doi:10.1163/22134808-20191469

Cited by 75 publications

(97 citation statements)

References 111 publications

(166 reference statements)

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“…Building on early research by Marks (Marks, 1978 , Marks, 2004 ), that focussed primarily on audiovisual correspondences (see Sathian & Ramachandran, 2020 , for recent reviews and discussion), there has undoubtedly been a widening of research interest in the existence/nature of the crossmodal correspondences that exist between a range of different sensory modalities and stimulus dimensions. There has, for instance been much interest in the correspondences between thermal cues and colours (see Spence, 2020b , for a review) through associations between music and colour/paintings (see Spence, 2020a , for a review), and even colours and basic tastes (see Spence, 2019b ; Spence et al, 2015 , for reviews). Colour-odour correspondences can thus be seen as but one strand of this broadening academic interest in the correspondences that, perhaps unusually, has engaged the interests of both basic researchers and those working in various applied domains (e.g.…”

Section: Discussionmentioning

confidence: 99%

Olfactory-colour crossmodal correspondences in art, science, and design

Spence

2020

Cogn. Research

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The last few years have seen a rapid growth of interest amongst researchers in the crossmodal correspondences. One of the correspondences that has long intrigued artists is the putative association between colours and odours. While traditionally conceptualised in terms of synaesthesia, over the last quarter century or so, at least 20 published peer-reviewed articles have assessed the consistent, and non-random, nature of the colours that people intuitively associate with specific (both familiar and unfamiliar) odours in a non-food context. Having demonstrated such consistent mappings amongst the general (i.e. non-synaesthetic) population, researchers have now started to investigate whether they are shared cross-culturally, and to document their developmental acquisition. Over the years, several different explanations have been put forward by researchers for the existence of crossmodal correspondences, including the statistical, semantic, structural, and emotional-mediation accounts. While several of these approaches would appear to have some explanatory validity as far as the odour-colour correspondences are concerned, contemporary researchers have focussed on learned associations as the dominant explanatory framework. The nature of the colour-odour associations that have been reported to date appear to depend on the familiarity of the odour and the ease of source naming, and hence the kind of association/representation that is accessed. While the bidirectionality of odour-colour correspondences has not yet been rigorously assessed, many designers are nevertheless already starting to build on odour-colour crossmodal correspondences in their packaging/labelling/branding work.

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Section: Discussionmentioning

confidence: 99%

Olfactory-colour crossmodal correspondences in art, science, and design

Spence

2020

Cogn. Research

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“…Earlier research suggested that frequent experience of two different stimulus modality sets (e.g., sweet tastes and round shape) caused crossmodal correspondences (Ernst, 2007;Parise et al, 2014;Spence, 2011). Furthermore, emotion category (e.g., both sweet tastes and round shape are associated with positive emotion) is also associated with crossmodal correspondences (Motoki et al, 2020;Spence, 2019;Velasco et al, 2015). Thus, participants answered questions relating to frequency (i.e., how often they hear/see information pertaining to the relationship between sweet foods and round body shape) and emotion (i.e., how much they associate sweet food/round shape with negative feelings; how much they associate sweet food/round shape with positive feelings, and how much they associate sweet food/round shape with saliency).…”

Section: Questionnairementioning

confidence: 98%

Assessing the Relationship Between Drive for Thinness and Taste–Shape Correspondences

2020

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Eating disorder tendencies are psychological characteristics that are prevalent in healthy young females and are known to be among the risk factors for eating disorders such as anorexia and bulimia nervosa. People with greater eating disorder tendencies strongly associate sweet and fatty foods with weight gain and strictly avoid consuming such foods. However, little is known about how eating disorder tendencies influence the association between taste and body shape impression. Research on crossmodal correspondences suggests that people preferentially associate sweet tastes with round shapes, and individual differences affect the degree of such associations. This study investigates how the degree of taste–shape matching is related to eating disorder tendencies with a preliminary investigation of what mediates this relationship. Two experiments were conducted: in Experiment 1, healthy participants rated the degree of association between basic taste words (sweet/sour/salty/bitter) and roundness of shape and subsequently completed questionnaires addressing eating disorder tendencies. In Experiment 2, participants answered additional questionnaires addressing obsessiveness, dichotomous thinking, and self-esteem. The results of Experiment 1 indicated a positive correlation between drive for thinness, which is one indicator of an eating disorder tendency, and the degree of matching sweetness to round shape. Experiment 2 replicated the results of Experiment 1 and revealed the mediating effect of obsessiveness. These findings suggest a relationship between individual differences in taste–shape matching and eating disorder tendency and the preliminary mediating role of obsessiveness. The present study provides new insight into the role of sweet–round matching in eating disorder tendencies and the associated psychological mechanisms.

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“…We did not measure core affect (valence and arousal), which could improve understanding of putative emotional transfer. For instance, it is not clear whether thermal comfort corresponds to valence (Spence, 2020a). Previous research has shown that warm and cold temperatures are associated with red and blue, respectively (Ho et al, 2014b).…”

Section: Underlying Mechanisms For Taste-temperature Correspondencementioning

confidence: 99%

“…We established our hypotheses based on the emotion mediation hypothesis of cross-modal correspondence. The emotion mediation hypothesis suggests that people associate sensory attributes with other attributes based on similarity in emotional meaning (Spence, 2020a). For example, roundness and sweet taste are well matched because both have a positive valence relative to angularity and other tastes (Velasco et al, 2015).…”

Section: Hypothesesmentioning

confidence: 99%

Cross-Modal Correspondences Between Temperature and Taste Attributes

et al. 2020

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Temperature is an important characteristic of food and drink. In addition to foodintrinsic temperature (i.e., serving temperature), consumers often experience foodextrinsic 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 temperaturetaste correspondence, Experiment 1 investigated whether temperature words (warm, cool) are associated with sensory/hedonic attributes (e.g., sweet, sour, salty, bitter). The results of Experiment 1 demonstrated that warm (vs. cool) was matched more with saltiness, tastiness, healthfulness, and preference (intention to buy), whereas cool (vs. warm) was matched more with sourness and freshness. Experiment 2 assessed whether cross-modal mental representations influence corresponding sensory/hedonic perceptions of beverages. The participants wore hot and cold pads and rated sensory/hedonic attributes of Japanese tea (Experiment 2a) or black coffee (Experiment 2b) before and after tasting it. The results of Experiment 2a demonstrated that physical warmth (vs. coldness) increased healthfulness and the intention to buy Japanese tea. The results of Experiment 2b did not reveal any effects of physical warmth on sensory/hedonic ratings. These findings provide evidence of taste-temperature correspondence and provide preliminary support for the influence of food-extrinsic warmth on taste attributes related to positivity.

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Assessing the Role of Emotional Mediation in Explaining Crossmodal Correspondences Involving Musical Stimuli

Cited by 75 publications

References 111 publications

Olfactory-colour crossmodal correspondences in art, science, and design

Olfactory-colour crossmodal correspondences in art, science, and design

Assessing the Relationship Between Drive for Thinness and Taste–Shape Correspondences

Cross-Modal Correspondences Between Temperature and Taste Attributes

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