Skin conductance responses to oral stimuli: The role of taste quality and intensity, and personality traits

Spinelli, Sara; Pierguidi, Lapo; Gavazzi, Gioele; Dinnella, Caterina; Toffoli, Alessandra De; Prescott, John; Monteleone, Erminio

doi:10.1016/j.foodqual.2023.104917

Cited by 4 publications

(4 citation statements)

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“…It is possible that these effects were related to the affective loadings of the sad emoji expression. Bitterness triggers negative affective reactions, but these tend to be high in arousal (Barbosa Escobar & Wang, 2023; Lim & Green, 2007; Spinelli et al., 2023). In the present study, the sad emoji facial expression used is negatively valenced but low in arousal.…”

Section: Discussionmentioning

confidence: 99%

“…The selected emojis were the lowest valence, lowest arousal (V1A1; henceforth called sad) and the highest valence, lowest arousal (V5A1; henceforth called happy). The happy emoji expression is considered to be related to sweetness given the shared positive valence of the expression and sweetness, whereas the sad emoji expression is considered to be related to bitterness due to their shared negative valence evocations (Spinelli et al, 2023). The stimuli relating to the transitive related to two colored squares, namely, a red one (R: 237, G:25, B:65) and a black one (R: 35, G:31, B:32).…”

Section: Apparatus and Materialsmentioning

confidence: 99%

“…Considering taste, specific basic tastes are associated with different levels of valence and arousal and can evoke different emotions. Past studies have investigated these effects using various autonomic nervous system parameters (e.g., skin conductance, blood flow, temperature, and heart rate; Robin, Rousmans, Dittmar, & Vernet‐Maury, 2003; Rousmans, 2000), as well as facial skin blood flow (Kashima & Hayashi, 2011), and skin conductance (Spinelli et al., 2023). In addition, taste words can evoke affective responses with different levels of valence and arousal, as shown by participants’ self‐reported ratings (Wang, Woods, & Spence, 2015).…”

Section: Theoretical Backgroundmentioning

confidence: 99%

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Inducing Novel Sound–Taste Correspondences via an Associative Learning Task

Barbosa Escobar,

Wang

2024

Cognitive Science

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The interest in crossmodal correspondences, including those involving sounds and involving tastes, has experienced rapid growth in recent years. However, the mechanisms underlying these correspondences are not well understood. In the present study (N = 302), we used an associative learning paradigm, based on previous literature using simple sounds with no consensual taste associations (i.e., square and triangle wave sounds at 200 Hz) and taste words (i.e., sweet and bitter), to test the influence of two potential mechanisms in establishing sound–taste correspondences and investigate whether either learning mechanism could give rise to new and long‐lasting associations. Specifically, we examined an emotional mediation account (i.e., using sad and happy emoji facial expressions) and a transitive path (i.e., sound‐taste correspondence being mediated by color, using red and black colored squares). The results revealed that the associative learning paradigm mapping the triangle wave tone with a happy emoji facial expression induced a novel crossmodal correspondence between this sound and the word sweet. Importantly, we found that this novel association was still present two months after the experimental learning paradigm. None of the other mappings, emotional or transitive, gave rise to any significant associations between sound and taste. These findings provide evidence that new crossmodal correspondences between sounds and tastes can be created by leveraging the affective connection between both dimensions, helping elucidate the mechanisms underlying these associations. Moreover, these findings reveal that these associations can last for several weeks after the experimental session through which they were induced.

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Section: Discussionmentioning

confidence: 99%

Section: Apparatus and Materialsmentioning

confidence: 99%

Section: Theoretical Backgroundmentioning

confidence: 99%

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Inducing Novel Sound–Taste Correspondences via an Associative Learning Task

Barbosa Escobar,

Wang

2024

Cognitive Science

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“…Implicit evaluation methods are diverse [ 4 ], encompassing heart rate variability [ 5 , 6 , 7 ], skin temperature [ 8 ], skin blood flow [ 9 , 10 ], skin conductance response [ 11 ], facial expressions [ 3 , 6 , 12 , 13 ], and brain activity [ 14 , 15 , 16 , 17 ]. Among these, facial expression analysis stands out as a relatively straightforward and practical approach, utilizing readily available automatic classifiers for facial affect recognition [ 18 ].…”

Section: Introductionmentioning

confidence: 99%

Predicting Perceived Hedonic Ratings through Facial Expressions of Different Drinks

Matsufuji,

Ueji,

Yamamoto

2023

Foods

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Previous studies have established the utility of facial expressions as an objective assessment approach for determining the hedonics (overall pleasure) of food and beverages. This study endeavors to validate the conclusions drawn from preceding research, illustrating that facial expressions prompted by tastants possess the capacity to forecast the perceived hedonic ratings of these tastants. Facial expressions of 29 female participants, aged 18–55 years, were captured using a digital camera during their consumption of diverse concentrations of solutions representative of five basic tastes. Employing the widely employed facial expression analysis application FaceReader, the facial expressions were meticulously assessed, identifying seven emotions (surprise, happiness, scare, neutral, disgust, sadness, and anger) characterized by scores ranging from 0 to 1—a numerical manifestation of emotional intensity. Simultaneously, participants rated the hedonics of each solution, utilizing a scale spanning from −5 (extremely unpleasant) to +5 (extremely pleasant). Employing a multiple linear regression analysis, a predictive model for perceived hedonic ratings was devised. The model’s efficacy was scrutinized by assessing emotion scores from 11 additional taste solutions, sampled from 20 other participants. The anticipated hedonic ratings demonstrated robust alignment and agreement with the observed ratings, underpinning the validity of earlier findings even when incorporating diverse software and taste stimuli across a varied participant base. We discuss some limitations and practical implications of our technique in predicting food and beverage hedonics using facial expressions.

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