Context effects on tempo and pleasantness judgments for Beatles songs

Context effects on tempo and pleasantness judgments of different tempos were demonstrated in three experiments using Beatles songs. In Experiments 1 and 2, we explored how listening to versions of the same song that were played at different tempos affected tempo and pleasantness ratings. In both experiments, contrast effects were found on judgments of tempo, with target tempos rated faster when context tempos were slow than when they were fast. In both experiments, we also showed that the peak of the pleasantness rating function shifted toward the values of the context tempos, reflecting disordinal context effects on pleasantness relationships. Familiarity with the songs did not moderate these effects, and shifts in tempo ratings did not correlate with shifts in most pleasant target tempos when context was manipulated within subjects. In Experiment 3, we examined how manipulations of context tempos for one song affected judgments of the same song as compared with judgments of other more or less similar songs. For tempo ratings, contrast effects transferred to ratings of a similar song, but for pleasantness ratings, assimilative shifts of ideals were found only for the same song and not for similar songs. This pattern of results was supportive of independent bases for the two context effects.     

Intrapersonal and social comparison determinants of happiness: a range-frequency analysis

Examined whether intrapersonal comparisons and social comparisons operate in similar ways to determine ratings of happiness. Events were varied to create positively and negatively skewed distributions. The events in each distribution were ascribed to either a single person or a group of people; Ss rated how happy they would feel if they experienced specific events within the distribution. Ratings for both intrapersonal and social comparisons were fit well by Parducci's (1984) range-frequency theory. Individual events received higher ratings when presented within the positively skewed context. Overall happiness, as measured by both the mean of the happiness ratings as well as direct ratings, was highest for the negatively skewed distributions. The effects of skewing were more pronounced for intrapersonal comparisons, but ratings were more closely defined by the range of experimental stimuli for social comparisons.     

There's more to taste in a coloured bowl

The flavour and pleasantness of food and drinks are affected by their colour, their texture or crunch, and even by the shape and weight of the plate or glass. But, can the colour of the bowl also affect the taste of the food it contains? To answer this question we served popcorn in four different coloured bowls, and participants rated sweetness, saltiness, and overall liking. The sweet popcorn, in addition to being sweet, was perceived as saltier when eaten out of a coloured (as compared to a white) bowl, and vice versa for the salty popcorn. These results demonstrate that colour in bowl design can be used to elicit perceptions of sweetness and saltiness in real foods.     

Both perceptual and conceptual factors influence taste-odor and taste-taste interactions

Observers are often asked to make intensity judgments for a sensory attribute of a stimulus that is embedded in a background of “irrelevant” stimulusdimensions. Under some circumstances, these background dimensions of the stimulus can influence intensity judgments for the target attribute. For example, judgments of sweetness can be influenced by the other taste or-odor qualities of a solution (Frank & Byram, 1988; Kamen et al., 1961). Experiments 1 and 2 assessed the influence of stimulus context, instructional set, and reference stimuli on cross-quality interactions in mixtures of chemosensory stimuli. Experiment 1 demonstrated that odor-induced changes in sweetness judgments were dramatically influenced when subjects rated multiple attributes of the stimulus as compared with when they judged sweetness alone. Several odorants enhanced sweetness when sweetness alone was judged, while sweetness was suppressed for these same stimuli when total-intensity ratings were broken down into ratings for the sweetness, saltiness, sourness, bitterness, and fruitiness of each solution. Experiment 2 demonstrated a similar pattern of results when bitterness was the target taste. In addition, Experiment 2 showed that the instructional effects applied to both taste-odorand taste-taste mixtures. It was concluded that the taste enhancement and suppression observed for taste-odor and taste-taste mixtures are influenced by (1) instructional sets which influence subjects’ concepts of attribute categories, and (2) the perceptual similarities among the quality dimensions of the stimulus.     

Caffeine deprivation state modulates expression of acquired liking for caffeine-paired flavours

Previous studies found that caffeine consumers acquired a liking for the flavour of novel caffeinated drinks when these drinks were consumed repeatedly in a caffeine-deprived, but not nondeprived, state. Expression of this acquired liking appeared acutely sensitive to current caffeine deprivation state, but the use of between-subjects designs confounded interpretation of those studies. The present study evaluated these findings further using a within-subject design, with one flavour paired with caffeine (CS + ) and the second with the absence of caffeine (CS–). During four CS + and four CS– training days, 32 moderate caffeine consumers alternatively consumed a novel flavoured drink a CS + paired with caffeine and a CS– flavour paired with placebo. Participants evaluated both drinks before and after training in two motivational states: caffeine deprived and nondeprived. As predicted, pleasantness ratings for the caffeine-paired flavour increased overall. However, this acquired liking was only significant when tested in a caffeine-deprived state. These data are consistent with a conditioned-flavour preference model and imply that expression of acquired liking for a novel caffeinated flavour depends on the need for the effects of caffeine at the time when the drink is evaluated.     

Caffeine deprivation state modulates expression of acquired liking for caffeine-paired flavours

Previous studies found that caffeine consumers acquired a liking for the flavour of novel caffeinated drinks when these drinks were consumed repeatedly in a caffeine-deprived, but not nondeprived, state. Expression of this acquired liking appeared acutely sensitive to current caffeine deprivation state, but the use of between-subjects designs confounded interpretation of those studies. The present study evaluated these findings further using a within-subject design, with one flavour paired with caffeine (CS + ) and the second with the absence of caffeine (CS-). During four CS + and four CS- training days, 32 moderate caffeine consumers alternatively consumed a novel flavoured drink a CS + paired with caffeine and a CS- flavour paired with placebo. Participants evaluated both drinks before and after training in two motivational states: caffeine deprived and nondeprived. As predicted, pleasantness ratings for the caffeine-paired flavour increased overall. However, this acquired liking was only significant when tested in a caffeine-deprived state. These data are consistent with a conditioned-flavour preference model and imply that expression of acquired liking for a novel caffeinated flavour depends on the need for the effects of caffeine at the time when the drink is evaluated.     

Flavour liking and preference conditioned by caffeine in humans

When caffeine consumers repeatedly experience a novel flavoured drink containing caffeine, the rated pleasantness of the drink flavour increases progressively. These results could be interpreted in terms of the flavour acting as a Pavlovian conditioned stimulus (CS) predicting the consequences of caffeine ingestion. However, all studies of this phenomenon to date have used between-subjects designs, and one criticism of this is that changes in pleasantness might have arisen from nonspecific effects. A more rigorous test is to examine changes in pleasantness for two drinks, a CS+ flavour paired with caffeine and CS- paired with placebo. Accordingly, 20 moderate caffeine consumers consumed both CS+ and CS- drinks in counterbalanced order over eight conditioning trials at breakfast, with hedonic and sensory characteristics evaluated on each trial. As predicted, the rated pleasantness of the CS+ drink increased whereas pleasantness of the CS- drink did not change. Despite this, participants did not have an overall preference for the CS+ flavour posttraining. However, both those who chose the CS+ and those who chose the CS- at the end showed the same direction and rate of change in pleasantness for the two drinks during training, but spurious differences in baseline preference obscured this effect in terms of an overall change in preference. Overall these data suggest that changes in pleasantness of drinks paired with caffeine delivery are best explained in terms of Pavlovian associations between drink flavour and the postingestive effects of caffeine.     

Words high and low in pleasantness as rated by male and female college students

No catalog of words currently available contains normative data for large numbers of words rated low or high in affect. A preliminary sample of 1,545 words was rated for pleasantness by 26–33 college students. Of these words, 274 were selected on the basis of their high or low ratings. These words, along with 125 others (Rubin, 1981), were then rated by additional groups of 62–76 college students on 5-point rating scales for the dimensions of pleasantness, imagery, and familiarity. The resulting mean ratings were highly correlated with the ratings obtained by other investigators using some of the same words. However, systematic differences in the ratings were found for male versus female raters. Females tended to use more extreme ratings than did males when rating words on the pleasantness scale. Also, females tended to rate words higher on the imagery and familiarity scales. Whether these sex differences in ratings represent cognitive differences between the sexes or merely differences in response style is a question that can be determined only by further research.     

NONVERBAL AND RELATIONAL COMMUNICATION ASSOCIATED WITH RETICENCE

Two experiments examined nonverbal behavior patterns and relational communication perceptions associated with communication reticence. In the first, pairs of friends (N = 90) and pairs of strangers (N = 90) engaged in 9-minute discussions. Ratings by partners and trained observers showed that as level of communication reticence increased, subjects nodded less, showed less facial pleasantness and animation, displayed more anxiety and tension, leaned away more, and communicated greater disinterest. Strangers rated reticents'relational messages as expressing less intimacy/similarity, more detachment, more submissive-ness, and more emotional negativity, and rated reticents as less credible. Friends gave reticents mixed but frequently more positive ratings. In the second experiment, 55 subjects interacted with a male or female confederate interviewer who alternately asked innocuous or highly personal questions. The same patterns of nonverbal behavior emerged as in Study One, with increases in stress (due to privacy-invading questioning) eliciting more pronounced responses. Results are discussed in terms of the cross-situational consistency of reticence syndromes in eliciting dysfunctional communication patterns.     

Hedonic and sensory characteristics of odors conditioned by pairing with tastants in humans

Animals readily acquire positive odor-taste hedonic associations, but evidence for this in humans remains weak and was explored further. Retronasal pairing of odors with sucrose or salty stimuli (Experiment 1) increased the rated sweetness of sucrose-paired odors without altering liking, although changes in odor pleasantness correlated with sucrose liking. Experience of odors with sucrose or quinine by sweet likers (Experiment 2) found increased pleasantness and sweetness for sucrose-paired odors, whereas quinine-paired odors became less liked and more bitter. Odor-sucrose pairings in sweet likers and dislikers (Experiment 3) found increased sweetness in both groups but increased odor liking only in likers. These data suggest that evaluative and sensory learning are dissociable and that evaluative changes are sensitive to individual differences in sweet liking.     

Acquired hedonic and sensory characteristics of odours: Influence of sweet liker and propylthiouracil taster status

Repeated pairings of novel food-related odours with sweet tastes can result in enduring changes in sweetness of the odour alone, but have less consistent effects on odour liking. Variation in ability to taste propylthiouracil (PROP) might account for this, since PROP supertasters (ST) have been reported both to experience stronger sweetness intensity and to be more likely to dislike sweetness than do PROP nontasters (NT). Alternatively, individual differences in liking for sweetness may transfer to sweet-paired odours independently of PROP sensitivity. To explore this, evaluations of sucrose, saccharin, and PROP solutions were used to classify 92 volunteers as either sweet likers or dislikers and as PROP ST, NT, or medium tasters (MT). Changes in pleasantness of odours that had been paired with the taste of saccharin increased in sweet likers but decreased in dislikers. Odour sweetness increased regardless of PROP taster or sweet liker status. PROP ST rated saccharin as more bitter than did other taster groups and also showed greater increases in acquired bitterness of the saccharin-paired odour. Overall, these data suggest that individual differences in evaluation of saccharin reliably predict subsequent changes in evaluation of saccharin-paired odours, with hedonic changes corresponding with liking for sweet tastes and sensory changes reflecting differences in sensory quality between PROP taster groups.     

Odors and the perception of hygiene

Although certain odors, such as lemon, are commonly associated with cleanliness and positive hygiene, empirical assessment of such associations for other odors and attributes is generally lacking. Moreover, differences between men and women in such associations have not been established. In this study of lemon, onion, pine, and smoke odors, ratings were obtained from 142 men and 336 women (M age= 30.1 yr., SD = 12.3) for odor intensity, gender association (masculine/feminine), and the success, sociability, intelligence, cleanliness, and attractiveness of a hypothetical person whose clothes smell like the odor in question. Ratings of the pleasantness or unpleasantness one would attribute to each odor in various rooms of the home were obtained, as well as a specification of whether such ratings are influenced by laundry habits, e.g., whether laundry is smelled before or after washing. Numerous associations were found. For example, a hypothetical person whose clothes smell of pine was rated as relatively more successful, intelligent, sociable, sanitary, and attractive than one whose clothes smelled of lemon, onion, or smoke. Sex differences, as well as differences between people who reported smelling their own laundry, were also found.     

Crossmodal associations between flavoured milk solutions and musical notes

A number of crossmodal associations have now been described in the context of food evaluation, such as between tastes or flavours and musical notes (Crisinel & Spence, 2010b). Here we extend these findings by presenting flavoured milk solutions of varying fat contents. The participants in the present study matched a series of milk samples to musical notes. They chose both the pitch and the class of instrument that they felt was most appropriate for each sample. Participants also rated various features of the samples, such as their pleasantness, bitterness, or familiarity. Consistent associations between flavours and both pitch and instruments were confirmed. However, fat content did not influence either the pitch or instrument chosen, although it did have an effect on pleasantness and intensity ratings. These results demonstrate that flavour–sound associations are not restricted to basic tastes and flavours presented individually, but are still present in the context of more complex food stimuli. The present study opens the way for further investigations into the nature and characteristics of crossmodal associations (or correspondences) between more complex stimuli, both in the auditory and gustatory/olfactory modalities. This novel approach could lead to new insights into the representation of chemosensory stimuli in humans.     

Effects of temporal and spatial separation on velocity and strength of illusory line motion

The effects of line length and of spatial or temporal distance on illusory line motion (i.e., on the perception that a stationary line unfolds or expands away from a previously presented stationary cue) were examined in five experiments. Ratings of relative velocity decreased with increases in stimulus onset asynchrony between appearance of the cue and appearance of the line (from 50 to 450 ms), whereas the extremity of ratings of direction (i.e., strength of the ratings of illusory line motion) increased with increases in stimulus onset asynchrony (from 50 to either 250 or 450 ms). Ratings of relative velocity increased with increases in line length, whereas ratings of direction were not influenced by increases in line length. Ratings of relative velocity and direction were not influenced by increases in the distance of the near or the far end of the line from the cue. Implications of these data for attentional theories and apparent-motion theories of illusory line motion are discussed.     

Ratings of Perceived Exertion by Women with Internal or External Locus of Control

Ratings of perceived exertion are frequently used to estimate the strain and effort experienced subjectively by individuals during various forms of physical activity. A number of factors, both physiological and psychological in origin, have been suggested to work as modifiers of the exertion perceived by the individual. It has been reported in non-sport-related research that individuals with an internal locus of control seem to pay more attention to relevant information and use the available information more adequately than individuals with an external locus of control. The reputed inferior information-processing abilities of externals compared with internals could possibly also influence the ratings of perceived exertion, with externals being less accurate in their ratings. Whether locus of control might be such a factor was investigated. Fifty women worked on an ergometer cycle at four different work loads. The results showed statistically significant differences in subjective ratings of perceived exertion between externals and internals, especially at heavier work loads. Such differences might be because of unequal information-processing abilities, as the observed discrepancies occurred at higher work intensities, when more cues are available for processing.     

Testing the absolute-tempo hypothesis: Context effects for familiar and unfamiliar songs

In two experiments, we investigated context effects on tempo judgments for familiar and unfamiliar songs performed by popular artists. In Experiment 1, participants made comparative tempo judgments to a remembered standard for song clips drawn from either a slow or a fast context, created by manipulating the tempos of the same songs. Although both familiar and unfamiliar songs showed significant shifts in their points of subjective equality toward the tempo context values, more-familiar songs showed significantly reduced contextual bias. In Experiment 2, tempo pleasantness ratings showed significant context effects in which the ordering of tempos on the pleasantness scale differed across contexts, with the most pleasant tempo shifting toward the contextual values, an assimilation of ideal points. Once again, these effects were significant but reduced for the more-familiar songs. The moderating effects of song familiarity support a weak version of the absolute-tempo hypothesis, in which long-term memory for tempo reduces but does not eliminate contextual effects. Thus, although both relative and absolute tempo information appear to be encoded in memory, the absolute representation may be subject to rapid revision by recently experienced tempo-altered versions of the same song.     

Scent and mood state following an anxiety-provoking task

The purpose of this study was to assess the effects of water, lavender, or rosemary scent on physiology and mood state following an anxiety-provoking task. The nonsmoking participants, ages 18-30 years, included 42 women and 31 men who reported demographic information and measures of external temperature and heart rate were taken prior to introduction of an anxiety-eliciting task and exposure to lavender, rosemary, or water scents. Following the task, participants completed the Profile of Mood States to assess mood, and temperature and heart rate were reassessed. Participants rated the pleasantness of the scent received. When pleasantness ratings of scent were covaried, physiological changes in temperature and heart rate did not differ based on scent exposure, but mood ratings differed by scent condition. Participants in the rosemary condition scored higher on measures of tension-anxiety and confusion-bewilderment relative to the lavender and control conditions. The lavender and control conditions showed higher mean vigor-activity ratings relative to the rosemary group, while both rosemary and lavender scents were associated with lower mean ratings on the fatigue-inertia subscale, relative to the control group. These results suggest that, when individual perception of scent pleasantness is controlled, scent has the potential to moderate different aspects of mood following an anxiety-provoking task.