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multi-modal_food_perception [2010/05/17 09:27]
mconnell
multi-modal_food_perception [2010/05/21 08:24] (current)
mconnell
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 ==== Other Interactions ==== ==== Other Interactions ====
  
-=== Smell ===+Verhagen and Engelen describe a number of studies showing interactions between smell and the other senses. A study by de Wijk et al. demonstrated that subjects'​ reports of the texture (creaminess,​ melting, and thickness) of an ingested sample of custard was affected by smell. Other studies described by Verhagen and Engelen showed that subjects were influenced by the texture of a sample when reporting the intensity of its odor. 
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 +Smell and irritation have also been shown to be related. In a study by Cain and Murphy (1980), researchers were able to suppress irritation in subjects using odour, and vice versa. 
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 +Effects on smell by vision have been reported as well, with studies showing that subjects are more likely to rate odours as more intense if colour intensity is also high. This effect can particularly be seen when it comes to odourless substances - subjects are more likely to rate an odourless substance as having an odour if it is coloured than if it is colourless. 
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 +Effects of temperature on smell and vice versa are also discussed by Verhagen and Engelen, although they say that this may in fact be due to the effects of temperature on odorous compounds, rather than any binding of the senses.
  
-Verhagen and Engelen describe a number of studies showing interactions between smell and the other senses. ​ 
  
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