Sensation in a tasting of chocolate
The present study investigated how blindfolded participants (N =100) integrated information across the sensory domains of hearing, taste, and touch, in three different cross-modal matching tasks. The findings were in line with our predictions and replicated what was found in a previous unpublished s...
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| Format: | Final Year Project (FYP) |
| Language: | English |
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2018
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| Online Access: | http://hdl.handle.net/10356/74151 |
| _version_ | 1811679429336760320 |
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| author | Cui Wen, Tan |
| author2 | Suzy Styles |
| author_facet | Suzy Styles Cui Wen, Tan |
| author_sort | Cui Wen, Tan |
| collection | NTU |
| description | The present study investigated how blindfolded participants (N =100) integrated information across the sensory domains of hearing, taste, and touch, in three different cross-modal matching tasks. The findings were in line with our predictions and replicated what was found in a previous unpublished study. In the taste-sound task, participants listened to four different vowels (/i/, /y/, /u/, and /a/) and paired each vowel with a type of chocolate (more bitter with 90% cocoa or less bitter with 50% cocoa). The largest differences were between vowel pairs /i/ (more bitter) and /a/ (less bitter), and /y/ (more bitter) and /a/ (less bitter). In the taste-touch task, participants matched each type of chocolate with a physical shape by using a seven-point physical scale; the more bitter chocolate was paired with more complex shapes, and the less bitter chocolate was paired with rounder shapes. In the touch-sound task, participants were asked to pair each vowel (/i/, /y/, /u/, and /a/) with a physical shape by using the same seven-point physical scale; significantly different shape choices were found between these vowel pairs: /i/ and /a/, /i/ and /u/, /i/ and /y/, /y/ and /u/. Within these pairs, vowels /i/ and /y/ were paired with more complex shapes, while /a/ and /u/ were paired with rounder shapes. Lastly, participants also showed greater liking and familiarity of the less bitter chocolate as opposed to the more bitter chocolate, and rated the 50% cocoa chocolate as less bitter when compared to the 90% cocoa chocolate. |
| first_indexed | 2024-10-01T03:09:01Z |
| format | Final Year Project (FYP) |
| id | ntu-10356/74151 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T03:09:01Z |
| publishDate | 2018 |
| record_format | dspace |
| spelling | ntu-10356/741512019-12-10T14:37:13Z Sensation in a tasting of chocolate Cui Wen, Tan Suzy Styles School of Humanities and Social Sciences DRNTU::Social sciences The present study investigated how blindfolded participants (N =100) integrated information across the sensory domains of hearing, taste, and touch, in three different cross-modal matching tasks. The findings were in line with our predictions and replicated what was found in a previous unpublished study. In the taste-sound task, participants listened to four different vowels (/i/, /y/, /u/, and /a/) and paired each vowel with a type of chocolate (more bitter with 90% cocoa or less bitter with 50% cocoa). The largest differences were between vowel pairs /i/ (more bitter) and /a/ (less bitter), and /y/ (more bitter) and /a/ (less bitter). In the taste-touch task, participants matched each type of chocolate with a physical shape by using a seven-point physical scale; the more bitter chocolate was paired with more complex shapes, and the less bitter chocolate was paired with rounder shapes. In the touch-sound task, participants were asked to pair each vowel (/i/, /y/, /u/, and /a/) with a physical shape by using the same seven-point physical scale; significantly different shape choices were found between these vowel pairs: /i/ and /a/, /i/ and /u/, /i/ and /y/, /y/ and /u/. Within these pairs, vowels /i/ and /y/ were paired with more complex shapes, while /a/ and /u/ were paired with rounder shapes. Lastly, participants also showed greater liking and familiarity of the less bitter chocolate as opposed to the more bitter chocolate, and rated the 50% cocoa chocolate as less bitter when compared to the 90% cocoa chocolate. Bachelor of Arts 2018-05-01T04:46:16Z 2018-05-01T04:46:16Z 2018 Final Year Project (FYP) http://hdl.handle.net/10356/74151 en Nanyang Technological University 76 p. application/pdf |
| spellingShingle | DRNTU::Social sciences Cui Wen, Tan Sensation in a tasting of chocolate |
| title | Sensation in a tasting of chocolate |
| title_full | Sensation in a tasting of chocolate |
| title_fullStr | Sensation in a tasting of chocolate |
| title_full_unstemmed | Sensation in a tasting of chocolate |
| title_short | Sensation in a tasting of chocolate |
| title_sort | sensation in a tasting of chocolate |
| topic | DRNTU::Social sciences |
| url | http://hdl.handle.net/10356/74151 |
| work_keys_str_mv | AT cuiwentan sensationinatastingofchocolate |