Roughness is a perceptual attribute typically associated with certain stimuli that are
presented in one of the spatial senses. In auditory research, the term is typically used to …

Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

Humans live in a perceptual world. All of humanity's accomplishments, from agriculture to
space travel, depend on us being able to interact with the world through seeing, feeling …

Many of us “see red,”“feel blue,” or “turn green with envy.” Are such color-emotion
associations fundamental to our shared cognitive architecture, or are they cultural creations …

Food product-extrinsic sounds (ie, those auditory stimuli that are not linked directly to a food
or beverage product, or its packaging) have been shown to exert a significant influence over …

For centuries, if not millennia, people have associated the basic tastes (eg, sweet, bitter,
salty, and sour) with specific colours. While the range of tastes may have changed, and the …

There has been a rapid growth of interest amongst researchers in the cross-modal
correspondences in recent years. In part, this has resulted from the emerging realization of …

Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have
long been interested in, and/or speculated about, what exactly the relationship, if any, might …

Crossmodal correspondences between gustatory (taste), olfactory (smell), and flavour
stimuli on the one hand and visual attributes on the other have been extensively …

We report a cross-cultural study designed to investigate crossmodal correspondences
between a variety of visual features (11 colors, 15 shapes, and 2 textures) and the five basic …