Psychophysical isolation of the modality responsible for detecting multimodal stimuli: a chemosensory example

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.

The Role of Pitch and Tempo in Sound-Temperature Crossmodal Correspondences

We explored the putative existence of crossmodal correspondences between sound attributes and beverage temperature. An online pre-study was conducted first, in order to determine whether people would associate the auditory parameters of pitch and tempo with different imagined beverage temperatures. The same melody was manipulated to create a matrix of 25 variants with five different levels of both pitch and tempo. The participants were instructed to imagine consuming hot, room-temperature, or cold water, then to choose the melody that best matched the imagined drinking experience. The results revealed that imagining drinking cold water was associated with a significantly higher pitch than drinking both room-temperature and hot water, and with significantly faster tempo than room-temperature water. Next, the online study was replicated with participants in the lab tasting samples of hot, room-temperature, and cold water while choosing a melody that best matched the actual tasting experience. The results confirmed that, compared to room-temperature and hot water, the experience of cold water was associated with both significantly higher pitch and fast tempo. Possible mechanisms and potential applications of these results are discussed.

Cross-modal and modality-specific expectancy effects between pain and disgust

Pain sensitivity increases when a noxious stimulus is preceded by cues predicting higher intensity. However, it is unclear whether the modulation of nociception by expectancy is sensory-specific ("modality based") or reflects the aversive-affective consequence of the upcoming event ("unpleasantness"), potentially common with other negative events. Here we compared expectancy effects for pain and disgust by using different, but equally unpleasant, nociceptive (thermal) and olfactory stimulations. Indeed both pain and disgust are aversive, associated with threat to the organism, and processed in partly overlapping brain networks. Participants saw cues predicting the unpleasantness (high/low) and the modality (pain/disgust) of upcoming thermal or olfactory stimulations, and rated the associated unpleasantness after stimuli delivery. Results showed that identical thermal stimuli were perceived as more unpleasant when preceded by cues threatening about high (as opposed to low) pain. A similar expectancy effect was found for olfactory disgust. Critically, cross-modal expectancy effects were observed on inconsistent trials when thermal stimuli were preceded by high-disgust cues or olfactory stimuli preceded by high-pain cues. However, these effects were stronger in consistent than inconsistent conditions. Taken together, our results suggest that expectation of an unpleasant event elicits representations of both its modality-specific properties and its aversive consequences.

Choice alters Drosophila oviposition site preference on menthol

Food choice and preference relies on multiple sensory systems that are under the control of genes and sensory experience. Exposure to specific nutrients and nutrient-related molecules can change food preference in vertebrates and invertebrates. For example, larval exposure of several holometabolous insects to menthol can change their adult response to this molecule. However, studies involving Drosophila melanogaster exposure to menthol produced controversial results due maybe to methodological differences. Here, we compared the oviposition-site preference of wild-type D. melanogaster lines freely or forcibly exposed to menthol-rich food. After 12 generations, oviposition-site preference diverged between the two lines. Counterintuitively, menthol 'forced' lines showed a persistent aversion to menthol whereas 'free choice' lines exhibited a decreased aversion to menthol-rich food. This effect was specific to menthol since the 'free choice' lines showed unaltered responses to caffeine and sucrose. This suggests that the genetic factors underlying Drosophila oviposition site preference are more rapidly influenced when flies have a choice between alternative sources compared to flies permanently exposed to the same aversive substance.

The effect of menthol vapor on nasal sensitivity to chemical irritation

INTRODUCTION

Among other effects, menthol added to cigarettes may modulate sensory response to cigarette smoke either by masking "harshness" or contributing to a desirable "impact." However, harshness and impact have been imprecisely defined and assessed using subjective measures. Thus, the current experiments used an objective measure of sensitivity to chemical irritation in the nose to test the hypothesis that menthol vapor modulates sensitivity to chemical irritation in the airways.

METHODS

Nasal irritation thresholds were measured for 2 model compounds (acetic acid and allyl isothiocyanate) using nasal lateralization. In this technique, participants simultaneously sniff clean air in one nostril and chemical vapor in the other and attempt to identify the stimulated nostril. People cannot lateralize based on smell alone but can do so when chemicals are strong enough to feel. In one condition, participants were pretreated by sniffing menthol vapor. In a control condition, participants were pretreated by sniffing an odorless blank (within-subjects design).

RESULTS

Pretreatment with menthol vapor decreased sensitivity to nasal irritation from acetic acid (participants required higher concentrations to lateralize) but increased sensitivity to allyl isothiocyanate (lower concentrations were required).

CONCLUSIONS

The current experiments provide objective evidence that menthol vapor can modulate sensitivity to chemical irritation in the upper airways in humans. Cigarette smoke is a complex mixture of chemicals and particulates, and further work will be needed to determine exactly how menthol modulates smoking sensation. A better understanding could lead to treatments tailored to help menthol smokers quit by replacing the sensation of mentholated cigarettes.