Perception as Interacting Psychophysical Functions. Could the Configuring of Features Replace a Specialised Receptor?

Booth, D.A.; Freeman, Richard; Konle, M.; Wainwright, C.J.; Sharpe, Oliver

doi:10.1068/p6688

Cited by 11 publications

(11 citation statements)

References 61 publications

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“…Such a four-dimensional discrimination model was found in pilot tests of mixtures in tomato and chicken soups . That finding has been replicated and extended using mixtures of all five compounds in tomato juice (Booth, Konle & Sharpe, 2008;Booth, Freeman, Konle, Wainwright & Sharpe, 2011a). The taste of a tomato is dominated by its large content of the mono-hydrogen glutamate ion in MSG.…”

Section: Mono-sodium Glutamate: the Complex Savoury Tastementioning

confidence: 79%

“…The obvious explanation of this transmission of information from two types of taste receptor along the same channel is that they are both stimulated by glutamate. So, even though MSG itself was not included in this component, these data provide indirect evidence that MSG can taste both sour and sweet (Booth et al, 2011a).…”

Section: Mono-sodium Glutamate: the Complex Savoury Tastementioning

confidence: 97%

“…Different assessors added discrimination distances of MSG to the distances from norm of different pairs or trios of the other four tastants (Booth et al, 2011a). Nevertheless, the four types of simple taste stimulated by MSG were covered across the set of assessors.…”

Section: Mono-sodium Glutamate: the Complex Savoury Tastementioning

confidence: 99%

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Chemesthesis, Thermogenesis, and Nutrition

Hirsch¹

2015

Nutrition and Sensation

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Section: Mono-sodium Glutamate: the Complex Savoury Tastementioning

confidence: 79%

Section: Mono-sodium Glutamate: the Complex Savoury Tastementioning

confidence: 97%

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Chemesthesis, Thermogenesis, and Nutrition

Hirsch¹

2015

Nutrition and Sensation

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“…If C is a fruit acid and D a widely used bitter compound (such as caffeine) and the best model of mixtures with the two amino acids was (A + B) ¬ (A + C) ¬ (B + D), that would strongly support the existence of a single channel for part of the signal from A and part of B's signal alongside another signal from each amino acid on the same channel as that sour compound or that bitter compound. That is, multiple unidimensionalities are identifiable (Booth, 2008;Booth et al, 2008Booth et al, , 2011bFreeman et al, 1993).…”

Section: The General Problem: Profiles Of Receptors Stimulatedmentioning

confidence: 99%

Insight into Sight, Touch, Taste and Smell by Multiple Discriminations from Norm

Booth¹,

Sharpe²,

Freeman³

et al. 2011

Seeing and Perceiving

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The paper presents an innovative theory of perception of multiple features across and within modalities. Each step is illustrated by an aspect of data from diverse experiments. The theory is that a template or norm of previously configurated features is used to perceive an object in a situation, such as consuming an item of food or drink. A mouthful usually stimulates sight first and then touch, taste and smell, with thermal, irritative, kinaesthetic and auditory patterns often also involved. The visual information also typically includes meanings of words, numbers and pictures. Attended sensory and symbolic features of the situation are integrated by the individual into a multidimensional distance from the norm. Dimensions are calibrated in units of the response's discrimination between levels of each stimulus feature. This approach to perceptual performance is expounded for sensed and/or conceived visual features of drinks and foods, and their tasted or smelt constituents, or felt and heard cracking during a bite. In addition, the conceptual process that informs an analytical judgment can influence another judgment. Applying the concept to a stimulus forms a descriptive process. A concept may also be applied to another concept or to a description, giving greater depth of meaning to an integrative judgment. Furthermore, a description can be applied to an environmental source of stimulation, creating a percept that presumably is conscious, whereas unconceptualised stimulation may be subconscious.

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“…In order to create discriminative cues, either quinine or citric acid was added. Human intramodal integration among tastants in familiar drinks has been demonstrated (Booth et al, 2011a).…”

Section: Exteroceptive Modalitiesmentioning

confidence: 99%

Configuring of Extero- and Interoceptive Senses in Actions on Food

Booth

2013

Multisens Res

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This paper reviews all the published evidence on the theory that the act of selecting a piece of food or drink structurally coordinates quantitative information across several sensory modalities. The existing data show that the momentary disposition to consume the item is strengthened or weakened by learnt configurations of stimuli perceived through both exteroceptive and interoceptive senses. The observed configural structure of performance shows that the multimodal stimuli are interacting perceptually, rather than merely combining quantities of information from the senses into the observed response.

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Perception as Interacting Psychophysical Functions. Could the Configuring of Features Replace a Specialised Receptor?

Cited by 11 publications

References 61 publications

Chemesthesis, Thermogenesis, and Nutrition

Chemesthesis, Thermogenesis, and Nutrition

Insight into Sight, Touch, Taste and Smell by Multiple Discriminations from Norm

Configuring of Extero- and Interoceptive Senses in Actions on Food

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