Cross-Modal Correspondences Between Temperature and Taste Attributes.

ABSTRACT: Temperature is an important characteristic of food and drink. In addition to food-intrinsic temperature (i.e., serving temperature), consumers often experience food-extrinsic temperature (e.g., physical warmth). Emerging research on cross-modal correspondence has revealed that people reliably associate temperature with other sensory features. Building on the literature on cross-modal correspondence and sensation transference theory, the present study aimed to reveal mental representations of temperature-taste correspondence and cross-modal mental representations influencing corresponding sensory/hedonic perceptions of beverages, with a focus on manipulating food-extrinsic warmth. To reveal mental representations of temperature-taste correspondence, Experiment 1 investigated whether tempera

SUBMITTER: Motoki K 

PROVIDER: S-EPMC7546214 | biostudies-literature | 2020

REPOSITORIES: biostudies-literature