Prochain Séminaire de Recherche en Science Cognitive sur la "Perception Alimentaire Multisensorielle"

Jérémy Roque, PhD student-Cognitive Science, and Pr. Massimiliano Zampini, head of the Multisensory Research Group at CIMeC.

Jérémy Roque, PhD student-Cognitive Science, and Pr. Massimiliano Zampini, head of the Multisensory Research Group at CIMeC.

Le 17 mai 2018

Les séminaires recherche de l’Institut Paul Bocuse ont pour objectif de favoriser l’échange et le partage des connaissances. Ces réunions de travail permettent de réunir, à Ecully, des spécialistes du monde entier, issus de différentes disciplines pour ouvrir les champs de connaissance et nourrir les réflexions méthodologiques. L’occasion également pour les chercheurs invités ou ceux de l’Institut Paul Bocuse de présenter, aux doctorants, partenaires (universités, laboratoires de recherche, etc.) et enseignants, leurs travaux récents ou de mettre en perspective les conclusions de diverses études.

Jérémy Roque, PhD student-Cognitive Science, and Pr. Massimiliano Zampini, head of the Multisensory Research Group at CIMeC will lead this research seminar.

Les sujets abordés seront : 


Implicit associations between bubbles’ size and pouring sounds’ pitch in carbonated beverages

The literature on crossmodal correspondences has reported an implicit association between auditory pitch and the size of visually-presented circles. However, whether more ecological and complex audiovisual stimuli allow highlighting pitch-size correspondence effects remains to be investigated. Based on recent studies, two features of carbonated beverages have been selected as the ecological counterparts of the above-mentioned pitch and circles. These two features were bubbles’ size (small vs. big) and the pitch of a pouring sound of a carbonated beverage (high-pitched vs. low-pitched). To reveal a potential crossmodal correspondence between these attributes, a modified version of the Implicit Association Test (IAT) was used. The participants had to respond to four unimodal stimuli that were either visual or auditory, which were paired either congruently (small bubbles and high-pitched sound; big bubbles and low-pitched sounds) or incongruently (the reverse associations). The analysis of the latency and accuracy of the participants’ responses confirmed the existence of a pitch-size correspondence between these different attributes. A Go/No-go Association Task (GNAT) has subsequently been used to evaluate the relative strengths of these associations, through the analysis of the sensitivity in the participants' responses. Our results highlight the existence of crossmodal correspondences between perceptual features involved in the multisensory experience of carbonated beverages. Since these sensory cues have been reported to influence the perception of freshness, we conclude that these correspondences could be triggered to ease consumers’ categorization of a given product as being fresh. Such perceptual mechanisms represent promising levers on the attractiveness and appreciation of beverages.

Multisensory food perception

The consumption of food and drink are among the most multisensory of life’s experiences. Our evaluation of food comes not only from the unified oral sensation of taste and smell in the mouth, but also from what the food looks, feels (i.e., oral texture, temperature, viscosity etc), and sounds like (particularly for noisy foods such as crisps, celery or carrots) when we eat or drink it. Recent studies have demonstrated that the rules of multisensory integration play a crucial role in our perception and enjoyment of food and drink. Expectancy effects, cultural factors, and learnt associations also play an important role as well. Moreover, sensory dominance effects have now both been shown to modulate people’s evaluation of a variety of different foodstuffs.
In this lecture, I will discuss the profound impact of different sensory cues on our perception of a variety of food and drink items taking into account individual differences in term of personality traits and sensitivities.

Pour plus d'information: Programme



Type :
Recherche

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Institut Paul Bocuse

Château du Vivier - Ecully
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