Crisinel A-S, Spence C, 2010, "A sweet sound? Food names reveal implicit associations between taste and pitch" Perception 39(3) 417 – 425
Download citation data in RIS format
A sweet sound? Food names reveal implicit associations between taste and pitch
Anne-Sylvie Crisinel, Charles Spence
Received 13 September 2009, in revised form 15 December 2009; published online 2 March 2010
Abstract. Sounds (high- and low-pitched) have been shown to be implicitly associated with basic tastes (sour and bitter—see Crisinel and Spence, 2009 Neuroscience Letters 464 39 – 42). In the present study, a version of the implicit association test was used to assess the strength of the association between high-pitched sounds and names of sweet-tasting foodstuffs, and between low-pitched sounds and names of salty-tasting foodstuffs (experiment 1). A similar task, the go/no-go association task was then used to evaluate the relative strengths of these associations (experiment 2). Analysis of the sensitivity of participants’ responses suggested that both sour- and sweet-tasting (names of) food items were associated with high-pitched sounds. This result highlights the existence of robust cross-modal associations between certain sounds and basic tastes.
Full-text PDF size: 203 Kb
References 34 references, 19 with DOI links ()
Your computer (IP address: 126.96.36.199) has not been recognised as being on a network authorised to view the full text or references of this article. If you are a member of a university library that has a subscription to the journal, please contact your serials librarian (subscriptions information).