Sensory methods

Question 1

What are three classical psychological data collection methods?

Answer 1

Method of adjustment
Method of limits
Method of constant stimuli w

Question 2

What is the method of adjustment?

Answer 2

Let the subject adjust the stimulus intensity until the target is just
discernible; Subject has control over the stimulus

Question 3

What is the method of limit?

Answer 3

Present stimulus in one
direction until the subject
achieves reliable
response patterns, Ascending and
descending alternating,Can have different
arrangements

Question 4

What is the method of constant stimuli?

Answer 4

Randomly present each stimulus
∎For auditory research, each stimulus is
presented for >100 times
∎Subject indicate whether it was the target or
not

Question 5

What are some examples of test arrangements?

Answer 5

Yes-No task
∎2-Alternativa forced choice task
∎3 or n-Alternative forced choice task
∎Same-Different task

Question 6

What is the forced choice method?

Answer 6

Participants demonstrate that they do detect the stimulus by identifying some alternative features.
E.g Sound is presented as a stimulus, you have to tell whethere this stimulus comes from left or right.
Can use with signal detection theory to get a stronger objective measurement

Question 7

What are these test arrangements used in combination with?

Answer 7

The Three Classic Methods.

Question 8

Shall we determine the threshold as soon as the participant detects it once?

Answer 8

No, because Perceptual strength of a same stimulus varies following a Gaussian
distribution

Question 9

How is the correctness of a participant’s responses recorded in olfactory studies?

Answer 9

It is recorded at each concentration and converted into a percentage.

Question 10

What is the term for the smallest detectable difference in odor concentration?

Answer 10

The threshold or just noticeable difference (JND

Question 11

What is the definition of JND?

Answer 11

Change in stimulus required to elicit a change in sensation

Question 12

What is the formula for calculating P(c) (probability of correct responses)?

Answer 12

P(c) = Correct trials / Total chances (guesses).

Question 13

If you were given 100 pairs of guesses and guessed correctly in 60 trials, what is P(c)?

Answer 13

P(c) = 60/100 = 0.6.

Question 14

How is sensitivity determined in applied sensory science?

Answer 14

Based on P(c) (probability of correct responses).

Question 15

Where is the criterion for sensitivity usually set?

Answer 15

Halfway between chance and perfect performance.

Question 16

What is Signal Detection Theory (SDT)?

Answer 16

A framework used to quantify how people make decisions under uncertainty.

Question 17

What two factors does SDT distinguish between?

Answer 17

Observer’s sensitivity to a stimulus and their decision-making criteria.

Question 18

In which fields is SDT especially useful?

Answer 18

Psychophysics, perception research, and cognitive psychology.

Question 19

Does Signal Detection Theory (SDT) use thresholds?

Answer 19

No, it uses d’ (dee-prime) as a sensitivity measure.

Question 20

What is the sensitivity measure in SDT?

Answer 20

DEE Prime

Question 21

What is the response criterion?

Answer 21

Subject judges the stimulus using a response criterion

Question 22

Where shall we put our
response criterion?

Answer 22

In the middle

Question 23

Does response criterion
affect d-prime?

Answer 23

No, since the d-prime is sensitivity, and separate thing from response bias.

Question 24

What are the advantages of SDT?

Answer 24

Recognise perceptual variation, pure sensitivity measure, and enable measurements of response bias.

Question 25

What is a cross-modal sensory interaction?

Answer 25

When the function of one sense is changed by stimulation of another sense.

Question 26

What functions can be affected in a cross-modal sensory interaction?

Answer 26

Sensitivity, perceived intensity, or other measures of responsiveness.

Question 27

What did McGurk and MacDonald (1976) demonstrate?

Answer 27

Visual information can strongly influence what we hear in speech perception.

Question 28

Is auditory information the only source for speech perception?

Answer 28

No, visual information also plays a crucial role.

Question 29

What is the term for the interaction between auditory and visual cues in speech perception?

Answer 29

Audiovisual speech perception.

Question 30

what are the three most common cross modal sensory interactions across chemosensory senses?

Answer 30

Taste-odour Colour-flavour(vision and flavour) Chemesthesis – flavour

Question 31

What are the three not cross-modal sensory interactions?

Answer 31

Temperature(Change the vapour pressure and partition coefficients of volatile compounds and therefore their release from a solute. ) Viscosity(Influence partition coefficients of volatile compounds and availability of compounds for perception. ) Fat content(Influences the physical property of a food matrix, so changing its flavour significantly)

Question 32

How can specific taste qualities be affected by odors?

Answer 32

They can be enhanced in the presence of complementary odors.

Question 33

What happens when taste and odor compounds with complementary characteristics are combined?

Answer 33

The perceived intensity of the combination is stronger than when either is presented alone.

Question 34

What is the example of taste-odour interaction?

Answer 34

Sweet, vanilla together could enhance the perception

Question 35

What can happen when a below-threshold tastant and a below-threshold odorant are combined?

Answer 35

They can create an above-threshold flavor perception.

Question 36

What is an example of a below-threshold odor-taste pairing?

Answer 36

Benzaldehyde (almond-like odor) + Saccharin (sweet taste).

Question 37

Does the effect of odor-taste interactions depend on the specific pairing?

Answer 37

Yes, different odor-taste combinations produce different effects.

Question 38

What study explored the effect of sweeteners on fruitiness perception?

Answer 38

Wiseman and McDaniel (1989) studied Aspartame vs. Sucrose on fruitiness.

Question 39

When is an odor-taste interaction more likely to occur?

Answer 39

When the odor and taste have been previously experienced together.

Question 40

How does familiarity affect odor-taste interactions?

Answer 40

Familiar tastant-odorant pairs yield stronger effects.

Question 41

How does congruency influence taste intensity?

Answer 41

Taste intensity is enhanced for congruent mixtures (e.g., sucrose-strawberry, sucrose-lemon) but not for incongruent mixtures (e.g., sucrose-mushroom).

Question 42

Which study examined the role of congruency in taste perception?

Answer 42

Schifferstein and Verlegh (1996).

Question 43

How does color (appearance) affect flavor perception?

Answer 43

Color has a strong influence on how flavors are perceived.

Question 44

What aspects of flavor perception are influenced by color?

Answer 44

Absolute threshold measures, identification, and discrimination of flavor.

Question 45

What is the study studied by Blackwell.L

Answer 45

people are more likely to identify correctly the fruit odours in the appropriate coloured solution than in the inapporiate color

Question 46

What experimental setting was used to study the effect of lighting on taste perception?

Answer 46

A restaurant setting with different lighting conditions.

Question 47

What was the structure of the experiment?

Answer 47

A 4-course dinner with varying taste qualities and textures.

Question 48

How did bright lighting affect taste perception?

Answer 48

It enhanced overall taste intensity.

Question 49

Did lighting affect the pleasantness of food?

Answer 49

No, lighting had no effect on food pleasantness.

Question 50

What is synaesthesia?

Answer 50

A perceptual phenomenon where stimulation of one sensory or cognitive pathway triggers involuntary experiences in another sensory or cognitive pathway.

Question 51

What are some common types of synaesthesia?

Answer 51

Grapheme-color (letters/numbers appear in colors) Taste-shapes (tastes evoke shapes) Word-taste (words trigger specific tastes) Personification (numbers/letters have personalities) Color-sound (sounds trigger color experiences)

Question 52

What is thermal taster status?

Answer 52

A taste phenotype where a thermally-induced taste sensation occurs when the tongue is stimulated by temperature alone, without a gustatory stimulus.

Question 53

When was thermal taster status first reported?

Answer 53

In 2000.

Question 54

What percentage of people are affected by thermal taster status?

Answer 54

At least 25%.

Question 55

What does the researcher suggest from the study of the neural correlates of cross modal binding ?

Answer 55

It happens in the multimodal areas, there is competitive relationship between multimodal and unimodal.

Question 56

What does the researcher suggest from the study of the viewing images of food evokes taste quality specific activity in gustatory insular cortex?

Answer 56

Insular gets activated, unimodal area plays the key role as well