Crossmodal effect of music and odor pleasantness on olfactory quality perception

Frontiers in Psychology

Volumn 5, Issue NOV, 2014, Pages

  Velasco, Carlos ^a   Balboa, Diana ^a   Marmolejo Ramos, Fernando ^b   Spence, Charles ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

^b UNIVERSITY OF ADELAIDE   (Australia)

Author keywords

Audition; Crossmodal correspondences; Olfaction; Pleasantness; White noise

Indexed keywords

EID: 84920283484     PISSN: None     EISSN: 16641078     Source Type: Journal    
DOI: 10.3389/fpsyg.2014.01352     Document Type: Article

References (55)

1. Aglioti, S. M., and Pazzaglia, M. (2011). Sounds and scents in (social) action. Trends Cogn. Sci. 15, 47-55. doi: 10.1016/j.tics.2010.12.003
2. Bejamini, Y., and Hochberg, Y. (1995). Controlling the false discovery rate: a practical and powerful approach to multiple testing. J. R. Stat. Soc. Ser. B Stat. Methodol. 57, 289-300.
3. Belkin, K., Martin, R., Kemp, S. E., and Gilbert, A. N. (1997). Auditory pitch as a perceptual analogue to odor quality. Psychol. Sci. 8, 340-342. doi: 10.1111/j.1467-9280.1997.tb00450.x
4. Blood, A. J., Zatorre, R. J., Bermudez, P., and Evans, A. C. (1999). Emotional responses to pleasant and unpleasant music correlate with activity in paralimbic brain regions. Nat. Neurosci. 2, 382-287. doi: 10.1038/7299
5. Boyle, Y., Bentley, D. E., Watson, A., and Jones, A. K. P. (2006). Acoustic noise in functional magnetic resonance imaging reduces pain unpleasantness ratings. Neuroimage 31, 1278-1283. doi: 10.1016/j.neuroimage.2006.01.025
6. Calvert, G., Spence, C., and Stein, B. E. (eds). (2004). The Handbook of Multisensory Processing. Cambridge, MA: MIT Press.
7. Cohen, L., Rothschild, G., and Mizrahi, A. (2011). Multisensory integration of natural odors and sounds in the auditory cortex. Neuron 72, 357-369. doi: 10.1016/j.neuron.2011.08.019
8. Cohen, N. E. (1934). Equivalence of brightnesses across modalities. Am. J. Psychol. 46, 117-119. doi: 10.2307/1416240
9. Crisinel, A.-S., Jacquier, C., Deroy, O., and Spence, C. (2013). Composing with cross-modal correspondences: music and odors in concert. Chemosens. Percept. 6, 45-52. doi: 10.1007/s12078-012-9138-4
10. Crisinel, A.-S., and Spence, C. (2012). A fruity note: crossmodal associations between odors and musical notes. Chem. Senses 37, 151-158. doi: 10.1093/chemse/bjr085
11. Demattè, M. L., Sanabria, D., and Spence, C. (2006a). Cross-modal associations between odors and colors. Chem. Senses 31, 531-538. doi: 10.1093/chemse/bjj057
12. Demattè, M. L., Sanabria, D., Sugarman, R., and Spence, C. (2006b). Cross-modal interactions between olfaction and touch. Chem. Senses 31, 291-300. doi: 10.1093/chemse/bjj031
13. Deroy, O., Crisinel, A.-S., and Spence, C. (2013). Crossmodal correspondences between odors and contingent features: odors, musical notes, and geometrical shapes. Psychon. Bull. Rev. 20, 878-896. doi: 10.3758/s13423-013-0397-0
14. Distel, H., Ayabe-Kanamura, S., Martínez-Gómez, M., Schicker, I., Kobayakawa, T., Saito, S., et al. (1999). Perception of everyday odors: correlation between intensity, familiarity and strength of hedonic judgement. Chem. Senses 24, 191-199. doi: 10.1093/chemse/24.2.191
15. Dravnieks, A., Masurat, T., and Lamm, R. A. (1984). Hedonics of odors and odor descriptors. J. Air Pollut. Control Assoc. 34, 752-755. doi: 10.1080/00022470.1984.10465810
16. Efron, B. (1987). Better bootstrap confidence intervals [with discussion]. J. Am. Stat. Assoc. 82, 171-200. doi: 10.1080/01621459.1987.10478410
17. Ferber, C., and Cabanac, M. (1987). Influence of noise on gustatory affective ratings and preference for sweet or salt. Appetite 8, 229-235. doi: 10.1016/0195-6663(87)90022-5
18. Hanson-Vaux, G., Crisinel, A. S., and Spence, C. (2013). Smelling shapes: crossmodal correspondences between odors and shapes. Chem. Senses 38, 161-166. doi: 10.1093/chemse/bjs087
19. Henion, K. E. (1971). Odor pleasantness and intensity: a single dimension? J. Exp. Psychol. 90, 275-279. doi: 10.1037/h0031549
20. Kaeppler, K., and Mueller, F. (2013). Odor classification: a review of factors influencing perception-based odor arrangements. Chem. Senses 38, 189-209. doi: 10.1093/chemse/bjs141
21. Kappes, S. M., Schmidt, S. J., and Lee, S.-Y. (2006). Color halo/horns and halo-attribute dumping effects within descriptive analysis of carbonated beverages. J. Food Sci. 71, S590-S595. doi: 10.1111/j.1750-3841.2006.00161.x
22. Kemp, S. E., and Gilbert, A. N. (1994). The cross-modal relationship between vision and olfaction is dimensional: color value varies inversely with odor intensity. Chem. Senses 19, 495.
23. Kemp, S. E., and Gilbert, A. N. (1997). Odor intensity and color lightness are correlated sensory dimensions. Am. J. Psychol. 110, 35-46. doi: 10.2307/1423699
24. Kenneth, J. H. (1923). Mental reactions to smell stimuli. Psychol. Rev. 30, 77-79. doi: 10.1037/h0068405
25. Koulakov, A. A., Kolterman, B. E., Enikolopov, A. G., and Rinberg, D. (2011). In search of the structure of human olfactory space. Front. Syst. Neurosci. 5:65. doi: 10.3389/fnsys.2011.00065
26. Maric, Y., and Jacquot, M. (2013). Contribution to understanding odour-colour associations. Food Qual. Prefer. 27, 191-195. doi: 10.1016/j.foodqual.2012.05.001
27. Marks, L. E. (1978). The Unity of the Senses: Interrelations Among the Modalities. New York, NY: Academic Press.
28. Martino, G., and Marks, L. E. (2001). Synesthesia: strong and weak. Curr. Dir. Psychol. Sci. 10, 61-65. doi: 10.1111/1467-8721.00116
29. Masuda, M., Yamaguchi, Y., Arai, K., and Okajima, K. (2008). Effect of auditory information on food recognition. IEICE Tech. Rep. 108, 123-126.
30. Noguchi, K., Gel, Y. R., Brunner, E., and Konietschke, F. (2012). nparLD: an R software package for the nonparametric analysis of longitudinal data in factorial experiments. J. Stat. Softw. 50, 1-23.
31. Nordin, S., Brämerson, A., Murphy, C., and Bende, M. (2003). A Scandinavian adaptation of the multi-clinic smell and taste questionnaire: evaluation of questions about olfaction. Acta Otolaryngol. 123, 536-542. doi: 10.1080/00016480310001411
32. Piesse, C. H. (1891). Piesse's Art of Perfumery, 5th Edn. London: Piesse and Lubin. Available at: http://www.gutenberg.org/files/16378/16378-h/16378-h.htm
33. Rouby, C., Pouliot, S., and Bensafi, M. (2009). Odor hedonics and their modulators. Food Qual. Prefer. 20, 545-549. doi: 10.1016/j.foodqual.2009.05.004
34. Sammler, D., Grigutsch, M., Fritz, T., and Koelsch, S. (2007). Music and emotion: electrophysiological correlates of the processing of pleasant and unpleasant music. Psychophysiology 44, 293-304. doi: 10.1111/j.1469-8986.2007.00497.x
35. Schifferstein, H. N. J., and Tanudjaja, I. (2004). Visualizing fragrances through colors: the mediating role of emotions. Perception 33, 1249-1266. doi: 10.1068/p5132
36. Seo, H.-S., Arshamian, A., Schemmer, K., Scheer, I., Sander, T., Ritter, G., et al. (2010). Cross-modal integration between odors and abstract symbols. Neurosci. Lett. 175-178. doi: 10.1016/j.neulet.2010.05.011
37. Seo, H.-S., and Hummel, T. (2011). Auditory-olfactory integration: congruent or pleasant sounds amplify odor pleasantness. Chem. Senses 39, 215-228. doi: 10.1093/chemse/bjt070
38. Seo, H.-S., Lohse, F., Luckett, C. R., and Hummel, T. (2014). Congruent sound can modulate odor pleasantness. Chem. Senses 39, 215-228. doi: 10.1093/chemse/bjt070
39. Shams, L., and Seitz, A. R. (2008). Benefits of multisensory learning. Trends Cogn. Sci. 12, 411-417. doi: 10.1016/j.tics.2008.07.006
40. Spence, C. (2011). Crossmodal correspondences: a tutorial review. Atten. Percept. Psychophys. 73, 971-995. doi: 10.3758/s13414-010-0073-7
41. Spence, C. (2014). Noise and its impact on the perception of food and drink. Flavour 3:9. doi: 10.1186/2044-7248-3-9
42. Spence, C., Michel, C., and Smith, B. (2014). Airplane noise and the taste of umami. Flavour 3, 2. doi: 10.1186/2044-7248-3-2
43. Spence, C., and Piqueras-Fiszman, B. (2014). The Perfect Meal: The Multisensory Science of Food and Dining. Chichester: John Wiley & Sons.
44. Spence, C., and Shankar, M. U. (2010). The influence of auditory cues on the perception of, and responses to, food and drink. J. Sens. Stud. 25, 406-430. doi: 10.1111/j.1745-459X.2009.00267.x
45. Stein, B. E. (ed.). (2012). The New Handbook of Multisensory Processes. Cambridge, MA: MIT Press.
46. Stevenson, R. J., and Boakes, R. A. (2004). "Sweet and sour smells: learned synaesthesia between the senses of taste and smell," The Handbook of Multisensory Processing, eds G. A. Calvert, C. Spence, and B. E. Stein (Cambridge, MA: MIT Press), 69-83.
47. Stevenson, R. J., Rich, A., and Russell, A. (2012). The nature and origin of cross-modal associations to odors. Perception 41, 606-619. doi: 10.1068/p7223
48. Thorndike, E. L. (1920). A constant error in psychological ratings. J. Appl. Psychol. 4, 25-29. doi: 10.1037/h0071663
49. Urdapilleta, I., Giboreau, A., Manetta, C., Houix, O., and Richard, J. F. (2006). The mental context for the description of odors: a semantic space. Eur. Rev. Appl. Psychol. 56, 261-271. doi: 10.1016/j.erap.2005.09.013
50. Vélez, J. I., and Correa, J. C. (2014). Should we think of a different median estimator? Comun. Estad. 7, 11-17.
51. Ventry, I. M., and Weinstein, B. E. (1983). Identification of elderly people with hearing problems. ASHA 25, 37-42.
52. von Hornbostel, E. M. (1931). über Geruchshelligkeit [On odor/smell brightness]. Pflugers Arch. Gesamte Physiol. Menschen Tiere 227, 517-538. doi: 10.1007/BF01755351
53. Wesson, D. W., and Wilson, D. A. (2010). Smelling sounds: olfactory-auditory sensory convergence in the olfactory tubercle. J. Neurosci. 30, 3013-3021. doi: 10.1523/JNEUROSCI.6003-09.2010
54. Woods, A. T., Poliakoff, E., Lloyd, D. M., Kuenzel, J., Hodson, R., Gonda, H., et al. (2011). Effect of background noise on food perception. Food Qual. Prefer. 22, 42-47. doi: 10.1016/j.foodqual.2010.07.003
55. Zarzo, M., and Stanton, D. T. (2009). Understanding the underlying dimensions in perfumers' odor perception space as a basis for developing meaningful odor maps. Atten. Percept. Psychophys. 71, 225-247. doi: 10.3758/APP.71.2.225