Cargando…
Affective Face Processing Modified by Different Tastes
Facial emotional recognition is something used often in our daily lives. How does the brain process the face search? Can taste modify such a process? This study employed two tastes (sweet and acidic) to investigate the cross-modal interaction between taste and emotional face recognition. The behavio...
Autores principales: | , , , |
---|---|
Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Frontiers Media S.A.
2021
|
Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8006344/ https://www.ncbi.nlm.nih.gov/pubmed/33790842 http://dx.doi.org/10.3389/fpsyg.2021.644704 |
_version_ | 1783672296639037440 |
---|---|
author | Liang, Pei Jiang, Jiayu Chen, Jie Wei, Liuqing |
author_facet | Liang, Pei Jiang, Jiayu Chen, Jie Wei, Liuqing |
author_sort | Liang, Pei |
collection | PubMed |
description | Facial emotional recognition is something used often in our daily lives. How does the brain process the face search? Can taste modify such a process? This study employed two tastes (sweet and acidic) to investigate the cross-modal interaction between taste and emotional face recognition. The behavior responses (reaction time and correct response ratios) and the event-related potential (ERP) were applied to analyze the interaction between taste and face processing. Behavior data showed that when detecting a negative target face with a positive face as a distractor, the participants perform the task faster with an acidic taste than with sweet. No interaction effect was observed with correct response ratio analysis. The early (P1, N170) and mid-stage [early posterior negativity (EPN)] components have shown that sweet and acidic tastes modified the ERP components with the affective face search process in the ERP results. No interaction effect was observed in the late-stage (LPP) component. Our data have extended the understanding of the cross-modal mechanism and provided electrophysiological evidence that affective facial processing could be influenced by sweet and acidic tastes. |
format | Online Article Text |
id | pubmed-8006344 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Frontiers Media S.A. |
record_format | MEDLINE/PubMed |
spelling | pubmed-80063442021-03-30 Affective Face Processing Modified by Different Tastes Liang, Pei Jiang, Jiayu Chen, Jie Wei, Liuqing Front Psychol Psychology Facial emotional recognition is something used often in our daily lives. How does the brain process the face search? Can taste modify such a process? This study employed two tastes (sweet and acidic) to investigate the cross-modal interaction between taste and emotional face recognition. The behavior responses (reaction time and correct response ratios) and the event-related potential (ERP) were applied to analyze the interaction between taste and face processing. Behavior data showed that when detecting a negative target face with a positive face as a distractor, the participants perform the task faster with an acidic taste than with sweet. No interaction effect was observed with correct response ratio analysis. The early (P1, N170) and mid-stage [early posterior negativity (EPN)] components have shown that sweet and acidic tastes modified the ERP components with the affective face search process in the ERP results. No interaction effect was observed in the late-stage (LPP) component. Our data have extended the understanding of the cross-modal mechanism and provided electrophysiological evidence that affective facial processing could be influenced by sweet and acidic tastes. Frontiers Media S.A. 2021-03-12 /pmc/articles/PMC8006344/ /pubmed/33790842 http://dx.doi.org/10.3389/fpsyg.2021.644704 Text en Copyright © 2021 Liang, Jiang, Chen and Wei. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. |
spellingShingle | Psychology Liang, Pei Jiang, Jiayu Chen, Jie Wei, Liuqing Affective Face Processing Modified by Different Tastes |
title | Affective Face Processing Modified by Different Tastes |
title_full | Affective Face Processing Modified by Different Tastes |
title_fullStr | Affective Face Processing Modified by Different Tastes |
title_full_unstemmed | Affective Face Processing Modified by Different Tastes |
title_short | Affective Face Processing Modified by Different Tastes |
title_sort | affective face processing modified by different tastes |
topic | Psychology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8006344/ https://www.ncbi.nlm.nih.gov/pubmed/33790842 http://dx.doi.org/10.3389/fpsyg.2021.644704 |
work_keys_str_mv | AT liangpei affectivefaceprocessingmodifiedbydifferenttastes AT jiangjiayu affectivefaceprocessingmodifiedbydifferenttastes AT chenjie affectivefaceprocessingmodifiedbydifferenttastes AT weiliuqing affectivefaceprocessingmodifiedbydifferenttastes |