Search results for "cross-modal interactions"
showing 5 items of 5 documents
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
2013
WOS:000315557500017 ; www.elsevier.com/locate/foodqual; International audience; Decreasing the sodium content in food products without changing consumer acceptability has become an important challenge for the food industry, and several strategies are currently under investigation to reach this goal. This study investigated the effectiveness of saltiness enhancement by an odour to maintain the perception of saltiness in reduced salt content solutions. In the first experiment, we tested the hypothesis that odour intensity drives the level of saltiness enhancement. The results showed that odour can increase the salty intensity by 25%, while no clear influence of odour intensity either in taste…
All Eyes on Me : Behaving as Soloist in Duo Performances Leads to Increased Body Movements and Attracts Observers’ Visual Attention
2020
Duo musicians exhibit a broad variety of bodily gestures, but it is unclear how soloists’ and accompanists’ movements differ and to what extent they attract observers’ visual attention. In Experiment 1, seven musical duos’ body movements were tracked while they performed two pieces in two different conditions. In a congruent condition, soloist and accompanist behaved according to their expected musical roles; in an incongruent condition, the soloist behaved as accompanist and vice versa. Results revealed that behaving as soloist, regardless of the condition, led to more, smoother, and faster head and shoulder movements over a larger area than behaving as accompanist. Moreover, accompanists …
Physicochemical and perceptual interactions between composition/texture, taste and aroma: A way to enhance saltiness in foods
2009
Diplôme : Ph. D.; Excessive salt in the human diet is a major risk factor for hypertension and cardiovascular diseases. So, the World Health Organisation (WHO) advocates sodium reduction of foods as a cost-effective strategy to improve public health. Because of important functionalities of salt (NaCl) – salty taste and flavour enhancement, solutions are being sought to lower the salt content of processed foods without altering their taste. In this PhD work, the approach proposed was to use sensory interactions between the senses, especially composition/texture – saltiness interactions (i) and aroma-saltiness interactions (ii). The first part of this work aimed to investigate food compositio…
Cross-modal interactions as a strategy to enhance salty taste and to maintain liking of low-salt food: a review.
2019
Salt reduction in foods is becoming an important challenge to preserve population health from severe diseases as recommended by different health agencies worldwide. Among the reduction strategies already evaluated in order to lower sodium salt content in foods, the use of cross-modal interactions between taste and odour, regardless of saltiness, was revealed to be a very promising method to improve saltiness perception. Cross-modal odour-taste interaction, as means to enhance salty taste in foods, is reviewed. Salt-related odours can enhance salty taste in water solutions containing a low level of sodium chloride through odour-induced changes in taste perception. Odour-induced saltiness per…
The influence of task-irrelevant music on language processing: syntactic and semantic structures.
2011
Recent research has suggested that music and language processing share neural resources, leading to new hypotheses about interference in the simultaneous processing of these two structures. The present study investigated the effect of a musical chord's tonal function on syntactic processing (Experiment 1) and semantic processing (Experiment 2) using a cross-modal paradigm and controlling for acoustic differences. Participants read sentences and performed a lexical decision task on the last word, which was, syntactically or semantically, expected or unexpected. The simultaneously presented (task-irrelevant) musical sequences ended on either an expected tonic or a less-expected subdominant ch…