Perceived unpleasantness and facial reactions to auditory stimuli

This study examined whether facial electromyographic (EMG) reactions differentiate between identical tone stimuli which subjects perceive as differently unpleasant. Subjects were repeatedly exposed to a 1000 Hz 75 dB tone stimulus while their facial EMG from the corrugator and zygomatic muscle regions were measured. Skin conductance and heart rate responses were also measured. The subjects rated the unpleasantness of the stimulus and based on these ratings they were divided into two groups, High and Low in perceived unpleasantness. As predicted the facial EMG activity reflected the perceived unpleasantness. That is, the High group but not the Low group reacted with an increased corrugator response. The autonomic data, on the other hand, did not differ between groups. The results are consistent with the proposition that the facial muscles function as a readout system for emotional reactions and that facial muscle activity is intimately related to the experiential level of the emotional response system.     

The effectiveness of different sweeteners in suppressing citric acid sourness

The exact mechanism that causes taste suppression in a perceptually heterogeneous mixture, and the locus of that mechanism, are as yet unknown. The present study was designed to explore the idea that mixture suppression is a perceptual phenomenon and not the result of physical, chemical, or receptor-substance interactions. An investigation was carried out as to whether perceptually similar taste stimuli give rise to the same sensory interactions when mixed with a substance of a different taste quality. In the first study, five different sweeteners (sucrose, fructose, aspartame, saccharin, and sorbitol) were matched in perceived sweetness intensity, in order to obtain five perceptually similar stimuli. Every equisweet sweetener concentration was mixed with each of four citric acid concentrations. In a second study, the sourness-suppressing effects of two sweeteners, sucrose and aspartame, were compared at four different concentration levels. Sourness scale values of unmixed citric acid, the unmixed sweeteners, and the citric acid/sweetener mixtures were assessed with a functional measurement approach in combination with a two-stimulus procedure. The equisweet sweeteners were equally effective in suppressing the perceived sourness intensity of citric acid over the concentration range used. The side tastes of the sweeteners, if present, did not have a substantial effect on the degree of sourness suppression.     

Age-Invariance in the Asymmetry of Stimulus-Evoked Emotional Facial Muscle Activity

This study examined possible effects of aging on the lateralization of stimulus-evoked emotional facial muscle activity. Older participants (mean age 68.4 years) and younger participants (mean age 26.4 years) viewed slides of positive, neutral, or negative emotional content. While participants viewed the slides, bilateral electromyographic (EMG) recordings were obtained from the skin surface over zygomatic and corrugator facial muscles. The participants also made ratings of experienced emotional valence and arousal. Expected patterns of subjective experience and asymmetrical EMG activity were found in response to target stimuli. Greater corrugator muscle activity occurred during presentation of negative stimuli, whereas greater zygomatic muscle activity occurred during presentation of positive stimuli. Consistent with right-hemisphere specialization theories of emotion, left-sided facial EMG activity was consistently greater than that of the right side during presentation of emotional stimuli. However, neither subjective ratings nor EMG patterns showed a significant effect of age group. Such similar patterns of emotional response for the two groups suggest, that the aging process does not produce marked changes in stimulus-evoked emotional experience or in the pattern, magnitude, or lateralization of facial muscle activity associated with emotional states.     

Social fear and expressive reactions to social stimuli

This study explored whether subjects high as compared to low in social fear react with a more negative emotional response, measured as facial electromyographic (EMG) activity, when exposed to social stimuli (pictures of angry and happy facial expressions). It was found that subjects who rated themselves as relatively high in public speaking fear gave larger negative facial EMG responses (Corrugator supercilii muscle activity) to angry faces than did the low fear subjects. Low fear subjects, on the other hand, gave larger positive facial EMG responses (Zygomatic major muscle activity) to happy faces than did the high fear subjects. It was further found that happy stimuli were rated as more hostile and less friendly and happy by the high fear group. Consistent with earlier findings, it was concluded that the facial EMG technique is sensitive to detecting different reactions among subjects relatively high and low in social fear.     

Facial reactions to emotional stimuli: Automatically controlled emotional responses

Based on a model in which the facial muscles can be both automatically/involuntarily controlled and voluntarily controlled by conscious processes, we explore whether spontaneously evoked facial reactions can be evaluated in terms of criteria for what characterises an automatic process. In three experiments subjects were instructed to not react with their facial muscles, or to react as quickly as possible by wrinkling the eyebrows (frowning) or elevating the cheeks (smiling) when exposed to pictures of negative or positive emotional stimuli, while EMG activity was measured from the corrugator supercilii and zygomatic major muscle regions. Consistent with the proposition that facial reactions are automatically controlled, the results showed that the corrugator muscle reaction was facilitated to negative stimuli and the zygomatic muscle reaction was facilitated to positive stimuli. The results further showed that, despite the fact that subjects were required to not react with their facial muscles at all, they could not avoid producing a facial reaction that corresponded to the negative and positive stimuli.     

Quality-specific effects of aging on the human taste system

Elderly persons are known to have elevated taste thresholds, with those for bitter more affected by age, for example, than those for sweet. Do analogous quality-specific effects occur at suprathreshold levels? Young (mean age = 20.3 years, SD = 2.99) and elderly (mean age = 72.5 years, SD = 4.58) subjects made magnitude estimates of sweetness, bitterness, sourness, and saltiness for the unmixed components sucrose, caffeine, citric acid, and NaCl at three concentration levels for each. They also made magnitude estimates of the separate taste qualities in two-component mixtures of sucrose with each of the other three qualities, at various levels of the two components in each mixture. Magnitude estimates of taste intensity were interweaved with magnitude estimates of the heaviness of six weights, which subjects were to judge on the same subjective intensity scale: This is the calibration feature of the method of magnitude matching, and permits the comparison of elderly and young subjects on the absolute intensity of tastes. When unmixed components were judged, elderly subjects found the characteristic tastes of caffeine and citric acid less intense than, but those of sucrose and NaCl as intense as, younger subjects did. In judging mixtures, the elderly found bitterness, but not the other three qualities, less intense than did the young subjects.     

Fear of snakes and facial reactions: A case of rapid emotional responding

The aim of the present study was to explore how rapid emotional responses are manifested as facial electromyographic (EMG) reactions when people with explicit fear of snakes are exposed to their fear relevant stimuli. Fifty-six subjects, high or low in fear of snakes, were exposed to pictures of snakes and flowers while facial EMG activity from the corrugator supercilii and the zygomatic major muscle regions was recorded. Measures of autonomic activity and ratings of the stimuli were also collected. Pictures of snakes evoked a rapid corrugator supercilii muscle reaction which was larger in the High fear group as early as 500ms after stimulus onset. The High fear group also rated snakes as more unpleasant and displayed larger skin conductance responses (SCRs) and increased heart rate (HR) when exposed to snakes. Pictures of flowers tended to evoke increased zygomatic major muscle activity which did not differ among the groups. The present results demonstrate that the facial EMG technique is sensitive enough to detect rapidly evoked negative emotional reactions. The results support the hypothesis that people high in fear of snakes are disposed to react very rapidly with a negative emotional response to their fear relevant stimuli.     

Detection and apparent taste intensity of salt—acid mixtures in two media

Gustatory responses to mixtures of sodium chloride and citric acid were measured in two media of dispersion, distilled water and green bean puree, by fifteen experienced Ss. The two psychophysical methods employed, detection thresholds and apparent taste intensity, showed good agreement. Salt sharply depressed apparent sourness in both media, as well as interfering with detection of sourness. Citric acid influenced apparent saltiness in a complex manner, dependent upon concentration, media, method, and tile individual S. In water, lower concentrations of acid generally enhanced and higher concentrations depressed saltiness. Within both media, half the Ss indicated an enhancement of saltiness with increasing acidity and half indicated the reverse. Higher acid levels interfered with detection of saltiness. This biphasic response to binary taste stimuli are discussed and compared with pertinent findings from previous literature.     

Enhanced embodied response following ambiguous emotional processing

It has generally been assumed that high-level cognitive and emotional processes are based on amodal conceptual information. In contrast, however, "embodied simulation" theory states that the perception of an emotional signal can trigger a simulation of the related state in the motor, somatosensory, and affective systems. To study the effect of social context on the mimicry effect predicted by the "embodied simulation" theory, we recorded the electromyographic (EMG) activity of participants when looking at emotional facial expressions. We observed an increase in embodied responses when the participants were exposed to a context involving social valence before seeing the emotional facial expressions. An examination of the dynamic EMG activity induced by two socially relevant emotional expressions (namely joy and anger) revealed enhanced EMG responses of the facial muscles associated with the related social prime (either positive or negative). These results are discussed within the general framework of embodiment theory.     

Enhanced embodied response following ambiguous emotional processing

It has generally been assumed that high-level cognitive and emotional processes are based on amodal conceptual information. In contrast, however, “embodied simulation” theory states that the perception of an emotional signal can trigger a simulation of the related state in the motor, somatosensory, and affective systems. To study the effect of social context on the mimicry effect predicted by the “embodied simulation” theory, we recorded the electromyographic (EMG) activity of participants when looking at emotional facial expressions. We observed an increase in embodied responses when the participants were exposed to a context involving social valence before seeing the emotional facial expressions. An examination of the dynamic EMG activity induced by two socially relevant emotional expressions (namely joy and anger) revealed enhanced EMG responses of the facial muscles associated with the related social prime (either positive or negative). These results are discussed within the general framework of embodiment theory.     

Facial EMG reactions to facial expressions: A case of facial emotional contagion?

The purpose of this study is to explore whether subjects exposed to stimuli of facial expressions respond with facial electromyographic (EMG) reactions consistent with the hypothesis that facial expressions are contagious. This study further examines whether males and females differ in facial EMG intensity. Two experiments demonstrated that subjects responded with facial EMG activity over the corrugator supercilii, the zygomatic major , the lateral frontalis , the depressor supercilii , and the levator labii muscle regions to stimuli of sad, angry, fearful, surprised, disgusted and happy faces, that, to large extent, were consistent with the hypothesis that facial expressions are contagious. Aspects of gender differences reported in earlier studies were found, indicating a tendency for females to respond with more pronounced facial EMG intensity.     

Assessing affective experience of in-situ environmental walk via wearable biosensors for evidence-based design

In environmental psychology research, the most commonly used methods are phenomenological interviews and psychometric scales. Recently, with the development of wearable bio-sensing devices, a new approach based on bio-sensing data is becoming possible. In this study, we examined the feasibility of using wearable biosensors to document affective experience during in-situ walk. An eight-channelled Procomp multi-bio-sensing devices (EKG, EEG, skin conductance, temperature, facial EMG, respiration) were used, in addition with a GPS tracker, to measure the in situ physiological affective responses to environmental stimuli. This pilot experiment revealed consistent results between bio-sensing measures and two traditional methods, i.e. phenomenological interviews and psychological Likert scale rating, which indicated that mobile bio-sensing could be a promising method in measuring in-situ affective responses to environmental stimuli as well as diagnosing potential environmental stressor. This new bio-sensory method, as exemplified in this paper, could help identifying negative stressful stimuli and providing evidence-based diagnosis to support design strategies.     

Electromyographic activity over facial muscle regions can differentiate the valence and intensity of affective reactions

Physiological measures have traditionally been viewed in social psychology as useful only in assessing general arousal and therefore as incapable of distinguishing between positive and negative affective states. This view is challenged in the present report. Sixteen subjects in a pilot study were exposed briefly to slides and tones that were mildly to moderately evocative of positive and negative affect. Facial electromyographic (EMG) activity differentiated both the valence and intensity of the affective reaction. Moreover, independent judges were unable to determine from viewing videotapes of the subjects' facial displays whether a positive or negative stimulus had been presented or whether a mildly or moderately intense stimulus had been presented. In the full experiment, 28 subjects briefly viewed slides of scenes that were mildly to moderately evocative of positive and negative affect. Again, EMG activity over the brow (corrugator supercilia), eye (orbicularis oculi), and cheek (zygomatic major) muscle regions differentiated the pleasantness and intensity of individuals' affective reactions to the visual stimuli even though visual inspection of the videotapes again indicated that expressions of emotion were not apparent. These results suggest that gradients of EMG activity over the muscles of facial expression can provide objective and continuous probes of affective processes that are too subtle or fleeting to evoke expressions observable under normal conditions of social interaction.     

Palatability shift of a salt-associated incentive during sodium depletion

Previous studies of natural palatability-sensitive reactions, elicited from rats by tastes, have indicated that the taste of concentrated NaCl becomes more palatable during states of body sodium depletion. A training procedure based upon “sensory preconditioning” or “irrelevant incentive” designs was used here to establish gustatory conditioned labels (quinine or citric acid) for either NaCl or fructose while rats were in a normal physiological state. Experiment 1 replicated demonstrations by others that gustatory conditioned labels for salt can attract and act as independent incentives during the salt appetite induced by sodium depletion. Experiment 2 used the taste reactivity measure to show that the enhanced palatability of the taste of NaCl transfers to produce enhanced palatability of the taste of the isolated conditioned label for salt in a state-dependent fashion. These results offer further support for the proposition that conditioned incentives not only predict hedonic events to follow, but themselves become attributed with the hedonic properties of their reinforcers.     

study of taste perception

Taste stimulus identification was studied in order to more thoroughly examine human taste perception. Ten replicates of an array of 10 taste stimuli—NaCl, KCl, Na glutamate, quinine.HCl, citric acid, sucrose, aspartame, and NaCl-sucrose, acid-sucrose, and quinine-sucrose mixtures—were presented to normal subjects for identification from a list of corresponding stimulus names. Because perceptually similar substances are confused in identification tasks, the result was ataste confusion matrix. Consistency of identification for the 10 stimuli (T ₁₀) and for each stimulus pair (T ₂) was quantified with measures derived from information theory. Forty-two untrained subjects made an average of 57.4% correct identifications. An averageT ₁₀ of 2.25 of the maximum 3.32 bits and an averageT ₂ of 0.84 of a maximum 1.0 bit of information were transmitted. In a second experiment, 40 trained subjects per-formed better than 20 untrained subjects. The results suggested that the identification procedure may best be used to assess taste function following 1–2 training replicates. The patterns of taste confusion indicate that the 10 stimuli resemble one another to varying extents, yet each can be considered perceptually unique.     

Unconscious facial reactions to emotional facial expressions

Studies reveal that when people are exposed to emotional facial expressions, they spontaneously react with distinct facial electromyographic (EMG) reactions in emotion-relevant facial muscles. These reactions reflect, in part, a tendency to mimic the facial stimuli. We investigated whether corresponding facial reactions can be elicited when people are unconsciously exposed to happy and angry facial expressions. Through use of the backward-masking technique, the subjects were prevented from consciously perceiving 30-ms exposures of happy, neutral, and angry target faces, which immediately were followed and masked by neutral faces. Despite the fact that exposure to happy and angry faces was unconscious, the subjects reacted with distinct facial muscle reactions that corresponded to the happy and angry stimulus faces. Our results show that both positive and negative emotional reactions can be unconsciously evoked, and particularly that important aspects of emotional face-to-face communication can occur on an unconscious level.     

Perceptual changes in taste mixtures

Three studies were conducted to quantify perceptual changes that occur when sapid chemicals are tasted in mixture solutions. The primary effect when mixing sweetness (glucose or fructose) with salt (NaCl), sour (citric acid), or bitter (quinine sulfate) was to reduce the intensity of each taste in the mixture. The reduction was not equal for the two components, although the overall (total) taste intensity of the mixture appeared to be approximately 50% of the sum of the intensities of the unmixed components. Mixtures of sweet and salt developed an “unblended” or “clashing” taste, in which the components alternated in attempting to dominate the taste percept. Sweet mixed with either sour or bitter blended in almost all proportions. The “flavor” of sweetness in mixtures differed from that of simple sugar sweetness, suggesting that the presence of a second taste modified the qualitative aspect of sweetness. The magnitude of change in sweetness quality depended upon the sugar being rated, and upon the quality and intensity of the second, or modifying, taste.     

Facial expressions of emotion: a cognitive neuroscience perspective

Facial expressions are one example of emotional behavior that illustrate the importance of emotions to both basic survival and social interaction. Basic facial responses to stimuli such as sweet and bitter taste are important for species fitness and governed by simple rules. Even at this basic level, facial responses have communicative value to other species members. During evolution simple facial responses were extended for use in more complex nonverbal communications; the responses are labile. The perception and production of facial expressions are cognitive processes and numerous subcortical and cortical areas contribute to these operations. We suggest that no specific emotion center exists over and above cognitive systems in the brain, and that emotion should not be divorced from cognition.     

Racial discrimination by low-prejudiced whites. Facial movements as implicit measures of attitudes related to behavior

We investigated the relationship of implicit racial prejudice to discriminatory behavior. White university students chose the best of three applicants (two were White and one was Black) for a prestigious teaching fellowship. They then completed the Implicit Association Test (IAT), a measure of implicit racial bias. Three weeks later, participants completed a second implicit measure of racial bias by viewing photos of Whites and Blacks while facial electromyography (EMG) was recorded from sites corresponding to the muscles used in smiling and frowning. Analyses revealed that bias in cheek EMG activity was related to the race of the chosen applicant, whereas bias on the IAT was not. Motivations to control prejudiced reactions were not related to EMG activity or the race of the applicant chosen, but were related to IAT bias. The findings indicate that facial EMG can be used as an implicit measure of prejudice related to discrimination.     

Psychophysics of taste lateralization on anterior tongue

There have been very few investigations of the spatial properties of taste stimuli localized to specific areas of the oral cavity. This is surprising, since the spatial localization of taste sensations may contribute to the overall taste percept, much as do quality, intensity, and the temporal characteristics of tastes. The difficulty in eliminating the confounding factor of a tactile sensation may partially account for the paucity of such studies, since a gustatory stimulus cannot be presented as a liquid without a tactile component. As a step toward understanding the localizability of gustatory sensations, we designed a yoked stimulator and an experimental procedure to control for tactile cues. Lateral discrimination was evaluated at the tip of the tongue with four taste stimuli (sodium saccharin, sodium chloride, citric acid, and quinine hydrochloride) by presenting a taste and a blank solution simultaneously at two locations on the tongue. We found that subjects could lateralize all four taste stimuli in the absence of any discriminative tactile cues. Subjects' ability to lateralize varied as a psychometric function of the stimulus concentration. Detection thresholds, measured in a forced-choice two-interval staircase procedure with the same yoked stimulator that was used in the lateralization task, were always lower than lateralization thresholds, and both lateralization and detection thresholds were correlated within subjects. Subjects were unable to lateralize taste cues on a nongustatory surface under the upper lip at the highest tested concentrations, at which performance was 100% on a gustatory surface (dorsal anterior tongue). These results show that (1) taste compounds can be lateralized in the absence of any discriminative mechanical cue (but only on the gustatory epithelium) and (2) although the localization of a compound does not logically require conscious detection of the taste (cf. blind sight), subjects always detected a taste when they were able to lateralize.