Cool colors: color-induced nasal thermal sensations

Physicochemical features partially explain olfactory crossmodal correspondences

During the olfactory perception process, our olfactory receptors are thought to recognize specific chemical features. These features may contribute towards explaining our crossmodal perception. The physicochemical features of odors can be extracted using an array of gas sensors, also known as an electronic nose. The present study investigates the role that the physicochemical features of olfactory stimuli play in explaining the nature and origin of olfactory crossmodal correspondences, which is a consistently overlooked aspect of prior work. Here, we answer the question of whether the physicochemical features of odors contribute towards explaining olfactory crossmodal correspondences and by how much. We found a similarity of 49% between the perceptual and the physicochemical spaces of our odors. All of our explored crossmodal correspondences namely, the angularity of shapes, smoothness of textures, perceived pleasantness, pitch, and colors have significant predictors for various physicochemical features, including aspects of intensity and odor quality. While it is generally recognized that olfactory perception is strongly shaped by context, experience, and learning, our findings show that a link, albeit small (6-23%), exists between olfactory crossmodal correspondences and their underlying physicochemical features.

The effects of manipulating the visual environment on thermal perception: A structured narrative review

When exposed to ambient temperatures that cause thermal discomfort, a human's behavioral responses are more effective than autonomic ones at compensating for thermal imbalance. These behavioral thermal responses are typically directed by an individual's perception of the thermal environment. Perception of the environment is a holistic amalgamation of human senses, and in some circumstances, humans prioritize visual information. Existing research has considered this in the specific case of thermal perception, and this review investigates the state of the literature examining this effect. We identify the frameworks, research rationales, and potential mechanisms that underpin the evidence base in this area. Our review identified 31 experiments, comprising 1392 participants that met the inclusion criteria. Methodological heterogeneity was observed in the assessment of thermal perception, and a variety of methods were employed to manipulate the visual environment. However, the majority of the included experiments (80%) reported a difference in thermal perception after the visual environment was manipulated. There was limited research exploring any effects on physiological variables (e.g. skin and core temperature). This review has wide-ranging implications for the broad discipline of (thermo)physiology, psychology, psychophysiology, neuroscience, ergonomics, and behavior.

Odor descriptive ratings can predict some odor-color associations in different color features of hue or lightness

Background

Olfactory information can be associated with color information. Researchers have investigated the role of descriptive ratings of odors on odor-color associations. Research into these associations should also focus on the differences in odor types. We aimed to identify the odor descriptive ratings that can predict odor-color corresponding formation, and predict features of the associated colors from the ratings taking into consideration the differences in the odor types.

Methods

We assessed 13 types of odors and their associated colors in participants with a Japanese cultural background. The associated colors from odors in the CIE L*a*b* space were subjectively evaluated to prevent the priming effect from selecting color patches. We analyzed the data using Bayesian multilevel modeling, which included the random effects of each odor, for investigating the effect of descriptive ratings on associated colors. We investigated the effects of five descriptive ratings, namely Edibility, Arousal, Familiarity, Pleasantness, and Strength on the associated colors.

Results

The Bayesian multilevel model indicated that the odor description of Edibility was related to the reddish hues of associated colors in three odors. Edibility was related to the yellow hues of colors in the remaining five odors. The Arousal description was related to the yellowish hues in two odors. The Strength of the tested odors was generally related to the color lightness. The present analysis could contribute in investigating the influence of the olfactory descriptive rating that anticipates the associated color for each odor.

Cross-Modal Correspondences Between Temperature and Taste Attributes

Temperature is an important characteristic of food and drink. In addition to food-intrinsic temperature (i.e., serving temperature), consumers often experience food-extrinsic temperature (e.g., physical warmth). Emerging research on cross-modal correspondence has revealed that people reliably associate temperature with other sensory features. Building on the literature on cross-modal correspondence and sensation transference theory, the present study aimed to reveal mental representations of temperature–taste correspondence and cross-modal mental representations influencing corresponding sensory/hedonic perceptions of beverages, with a focus on manipulating food-extrinsic warmth. To reveal mental representations of temperature–taste correspondence, Experiment 1 investigated whether temperature words (warm, cool) are associated with sensory/hedonic attributes (e.g., sweet, sour, salty, bitter). The results of Experiment 1 demonstrated that warm (vs. cool) was matched more with saltiness, tastiness, healthfulness, and preference (intention to buy), whereas cool (vs. warm) was matched more with sourness and freshness. Experiment 2 assessed whether cross-modal mental representations influence corresponding sensory/hedonic perceptions of beverages. The participants wore hot and cold pads and rated sensory/hedonic attributes of Japanese tea (Experiment 2a) or black coffee (Experiment 2b) before and after tasting it. The results of Experiment 2a demonstrated that physical warmth (vs. coldness) increased healthfulness and the intention to buy Japanese tea. The results of Experiment 2b did not reveal any effects of physical warmth on sensory/hedonic ratings. These findings provide evidence of taste–temperature correspondence and provide preliminary support for the influence of food-extrinsic warmth on taste attributes related to positivity.

Temperature-Based Crossmodal Correspondences: Causes and Consequences

The last few years have seen an explosive growth of research interest in the crossmodal correspondences, the sometimes surprising associations that people experience between stimuli, attributes, or perceptual dimensions, such as between auditory pitch and visual size, or elevation. To date, the majority of this research has tended to focus on audiovisual correspondences. However, a variety of crossmodal correspondences have also been demonstrated with tactile stimuli, involving everything from felt shape to texture, and from weight through to temperature. In this review, I take a closer look at temperature-based correspondences. The empirical research not only supports the existence of robust crossmodal correspondences between temperature and colour (as captured by everyday phrases such as 'red hot') but also between temperature and auditory pitch. Importantly, such correspondences have (on occasion) been shown to influence everything from our thermal comfort in coloured environments through to our response to the thermal and chemical warmth associated with stimulation of the chemical senses, as when eating, drinking, and sniffing olfactory stimuli. Temperature-based correspondences are considered in terms of the four main classes of correspondence that have been identified to date, namely statistical, structural, semantic, and affective. The hope is that gaining a better understanding of temperature-based crossmodal correspondences may one day also potentially help in the design of more intuitive sensory-substitution devices, and support the delivery of immersive virtual and augmented reality experiences.

Combining colour and temperature: A blue object is more likely to be judged as warm than a red object

It is commonly believed that reddish colour induces warm feelings while bluish colour induces cold feelings. We, however, demonstrate an opposite effect when the temperature information is acquired by direct touch. Experiment 1 found that a red object, relative to a blue object, raises the lowest temperature required for an object to feel warm, indicating that a blue object is more likely to be judged as warm than a red object of the same physical temperature. Experiment 2 showed that hand colour also affects temperature judgment, with the direction of the effect opposite to object colours. This study provides the first demonstration that colour can modulate temperature judgments when the temperature information is acquired by direct touch. The effects apparently oppose the common conception of red-hot/blue-cold association. We interpret this phenomenon in terms of “Anti-Bayesian” integration, which suggests that the brain integrates direct temperature input with prior expectations about temperature relationship between object and hand in a way that emphasizes the contrast between the two.

Colour-temperature correspondences: when reactions to thermal stimuli are influenced by colour

In our daily lives, information concerning temperature is often provided by means of colour cues, with red typically being associated with warm/hot, and blue with cold. While such correspondences have been known about for many years, they have primarily been studied using subjective report measures. Here we examined this correspondence using two more objective response measures. First, we used the Implicit Association Test (IAT), a test designed to assess the strength of automatic associations between different concepts in a given individual. Second, we used a priming task that involved speeded target discrimination in order to assess whether priming colour or thermal information could invoke the crossmodal association. The results of the IAT confirmed that the association exists at the level of response selection, thus indicating that a participant's responses to colour or thermal stimuli are influenced by the colour-temperature correspondence. The results of the priming experiment revealed that priming a colour affected thermal discrimination reaction times (RTs), but thermal cues did not influence colour discrimination responses. These results may therefore provide important clues as to the level of processing at which such colour-temperature correspondences are represented.

Interhemispheric balance sets nostril differences in color-induced nasal thermal judgments

Sniffing out of sight always the same colorless and odorless solution containing no thermal agents while viewing a bottle with colored water increases sensitivity of the left nostril/right hemisphere (RH) for warming sensations and sensitivity of the right nostril/left hemisphere (LH) for cooling sensations. It is likely that engagement in a temperature judgment task and the development of specific expectancies due to the presence of color cues alter and enhance processing in brain areas involved in thermosensory processing. The lateralized patterns thus intimate hemispheric specialization for thermosensory processing probably originating in reciprocal inhibition that confers balance between the hemispheres. If the inhibition-balance hypothesis were correct then the more the left nostril proves sensitive to warming the more the right nostril would prove sensitive to cooling. One hundred and ninety one healthy volunteers were tested here. The left nostril dominance for warming and the right dominance for cooling were replicated once more. The dominance of the left nostril for warming (left minus right nostril) correlated highly with the dominance of the left nostril to cooling (right minus left nostril) and the individual patterns of results were distributed along an axis starting from the expected left nostril/warming - right nostril/cooling pattern and ending at the opposite left nostril/cooling - right nostril/warming pattern. Furthermore, the point where the left nostril dominance for warming responses dropped and inverted perfectly coincided with the point where the right nostril dominance for cooling responses inverted too. Such a good continuum between the expected and the opposite patterns supports the inhibition-balance hypothesis. Finally, 66% of subjects exhibited the expected left-warming/right-cooling pattern suggesting, therefore, that, despite this continuum, there is a dominant lateral specialization for temperature processing.

Transnasal cooling: a Pandora's box of transnasal patho-physiology

The innovative concept of transnasal evaporative cooling for therapeutic hypothermia in cardio-pulmonary-cerebro-resuscitation has therapeutic implications with evidence of rapid and selective brain cooling; however, this author wants to elicit that this concept may hold answers for many physiological phenomena which have not been explored or completely understood up till now. To affirm the physiological role of transnasal cooling, the innovative non-invasive brain temperature monitoring can help the investigators to explore and understand the following transnasal pathophysiological phenomena: (1) understanding correlation of brain temperature and sinus headache secondary to nasal blockade, (2) exploring the therapeutic role of nasal oxygen for prevention of delirium in intubated patients, (3) realizing the impact of controlled enclosed environments on the mood and affect of the inhabitants, (4) understanding the etio-pathogenesis of claustrophobia after excluding the confounding factors of morbid obesity, severe cardiopulmonary disease and incapacitating musculoskeletal diseases, (5) exploring the anthropological role of male pattern of moustache, beard and hair loss, and (6) possible development of a coolant moustache as proposed by the author. In summary, transnasal pathophysiology offers many promising lines of fruitful research to explore the non-olfactory physiological functions of nose in human beings.

A role for the insula in color-induced nasal thermal sensations

This article is the first step towards understanding the mechanisms underlying the intriguing, recently discovered lateralized color-induced nasal thermal sensations. In the presence of color cues and complete absence of thermal stimulus, larger sensitivity of the left nostril/right hemisphere (RH) for warming sensations and larger right nostril/left hemisphere (LH) for cooling sensations were replicated several times. It was suggested that engagement in a temperature judgment task and the development of specific expectancies due to the presence of color cues could alter and enhance processing in brain areas involved in thermosensory processing, such as the middle/posterior insula. The lateralized patterns could thus intimate hemispheric specialization for thermosensory processing. However, such lateralization may be due to either exclusive specialization of each hemisphere or specialization-through-reciprocal inhibition between the hemispheres. The two hypotheses predict different results following a unilateral insular stroke. Here, we present the results of a sample of healthy volunteers and patient MB, a young woman suffering from unilateral left-side damage of the posterior insula, in a task involving color-induced nasal thermal judgment. The expected lateralized pattern was found in the performance of the controls. In line with our previous suggestions that the LH is more involved in the processing of cooling sensations, patient MB exhibited changes only in the judgment of cooling sensations. Her results also clearly support the specialization-through-reciprocal inhibition account since she exhibited decreased cooling judgments contralaterally but increased cooling judgments ipsilaterally. Accordingly, we conclude that (a) the lateralized patterns arise because of hemispheric specialization; (b) the LH is seemingly more involved in the processing of cooling sensations; (c) this specialization is underlain by reciprocal interhemispheric inhibition; and (d) even in the absence of thermal stimulus, the development of expectancies suffices to activate modality-specific brain areas involved in the current task in such a way that damage to these areas disturbs the corresponding specific processes.