Sweet odours and sweet tastes are conflated in memory

Stevenson, Richard J.; Oaten, Megan

doi:10.1016/j.actpsy.2010.01.001

Cited by 15 publications

(8 citation statements)

References 21 publications

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“…This shows that although taste is important to speakers within certain domains (e.g., Korsmeyer, 1999)-as is smell-it fades in importance compared to vision when taking into consideration language use in a broader context. The finding that taste and smell were both similarly infrequent fits the notion that these perceptual modalities are highly similar (Auvray & Spence, 2008;Rozin, 1982;Spence, Smith, & Auvray, 2015;Stevenson & Oaten, 2010), and that their vocabularies are generally associated in language (Classen, 1993, chap. 3;Louwerse & Connell, 2011;Winter, 2016aWinter, , 2016b.…”

Section: Discussionmentioning

confidence: 53%

Vision dominates in perceptual language: English sensory vocabulary is optimized for usage

2018

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Researchers have suggested that the vocabularies of languages are oriented towards the communicative needs of language users. Here, we provide evidence demonstrating that the higher frequency of visual words in a large variety of English corpora is reflected in greater lexical differentiation-a greater number of unique words-for the visual domain in the English lexicon. In comparison, sensory modalities that are less frequently talked about, particularly taste and smell, show less lexical differentiation. In addition, we show that even though sensory language can be expected to change across historical time and between contexts of use (e.g., spoken language versus fiction), the pattern of visual dominance is a stable property of the English language. Thus, we show that across the board, precisely those semantic domains that are more frequently talked about are also more lexically differentiated, for perceptual experiences. This correlation between type and token frequencies suggests that the sensory lexicon of English is geared towards communicative efficiency.

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Section: Discussionmentioning

confidence: 53%

Vision dominates in perceptual language: English sensory vocabulary is optimized for usage

2018

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“…When a combination is encountered often, such as vanilla and sweet, an associative link will be formed between the two. The unisensory odor and taste qualities in combination with the newly formed multisensory associations will then determine the coherent flavor experience of the food item (Stevenson & Oaten, 2010). Within this framework, the perceived sweetness of vanilla odor is thought to reflect the strength of its association with sweet taste.…”

Section: Introductionmentioning

confidence: 99%

Odor-taste interactions in food perception: Exposure protocol shows no effects of associative learning

Fondberg¹,

Lundström²,

Seubert³

2020

Preprint

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Repeated exposure can change the perceptual and hedonic experience of food flavors. Associative learning during which a flavor’s odor component is affected by co-exposure with taste is thought to play a central role in this process. However, changes can also arise due to mere-exposure to the odor in itself. The aim of this study was to dissociate effects of associative learning from effects of mere-exposure by repeatedly presenting one odor together with a sweet taste and another without. Sixty individuals participated in two testing sessions separated by an exposure phase during which the stimuli were presented as flavorants in chewing gums. The gums were chewed three times per day for five days. Ratings of odor sweetness, odor pleasantness, odor intensity enhancement by taste, and odor referral to the mouth were collected at both sessions. Consistent with the idea of mere-exposure, odor pleasantness increased between the sessions independently of whether the odor had been exposed with or without sucrose. However, contrary to expectation, we found no evidence for associative learning effects on any of the outcomes. In addition, exploratory equivalence tests demonstrated that these effects were either absent or insignificant in magnitude. Taken together, our results suggest that associative learning effects on odor-taste interaction are either smaller than previously thought or highly dependent on the experimental setting. Future studies are needed to dissociate these two possibilities and, if experimental settings can be identified that reliably produce such effects, to pinpoint boundary conditions that prevents associative learning from taking place.

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“…In addition to the visual and incentive aspects of salience, the present study will also measure olfactory or smell salience. It is accepted that the perceptions of many people are influenced by smell (Holland, Hendriks, & Aarts, 2005;Stevenson & Oaten, 2010;Valentin, Chrea, & Nguyen, 2006), and could justifiably be related to consumption within the proximity effect, as the smell of a snack may be stronger and more appealing when positioned close to an individual compared to when at arms-length away. Further measures of perceived effort, food liking, and eating behaviour will also be implemented to determine what may contribute to the proximity effect.…”

Section: Introductionmentioning

confidence: 99%

Exploring incentive salience in relation to pre and post consumption measures within the proximity effect

Knowles¹,

Brown²,

Aldrovandi³

2019

Preprint

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Sweet odours and sweet tastes are conflated in memory

Cited by 15 publications

References 21 publications

Vision dominates in perceptual language: English sensory vocabulary is optimized for usage

Vision dominates in perceptual language: English sensory vocabulary is optimized for usage

Odor-taste interactions in food perception: Exposure protocol shows no effects of associative learning

Exploring incentive salience in relation to pre and post consumption measures within the proximity effect

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