The Taste of Emotion: Metaphoric Association Between Taste Words and Emotion/Emotion-Laden Words

No evidence for the influence of head-heart conceptual metaphor on moral decision making and personality

In English, head is associated with rationality and logic, whereas heart is related to feeling and emotionality. In Chinese, these head- and heart-related metaphors also exist. Could these head- and heart-related conceptual metaphors influence people's moral decision-making and personality? This seems so based on the previous findings that (a) simply pointing an index finger to heart (versus head) position caused participants to produce more emotional responses in a moral decision task, and (b) participants who believed themselves to be heart locators, relative to those who regarded themselves as head locators, scored higher in affect intensity, femininity, and intimacy related activities. The current study attempted to replicate these findings, following the same design and procedure of previous work, with Chinese participants from Hong Kong and Chinese mainland. In Experiments 1a and 1b, 203 participants performed the moral decision task on dilemmas with their index fingers pointing to head or heart. In Experiments 2a and 2b, 304 participants completed the scales of self-location, affective intensity, femininity, and intimacy related activities. In these high-powered experiments, we failed to replicate the findings of previous work. Bayesian analyses further showed that no head- and heart-related conceptual metaphor effect was likely to occur. Potential reasons for our inconsistent results with those of previous studies and the implications of our current findings were discussed.

Sensory translation between audition and vision

Across the millennia, and across a range of disciplines, there has been a widespread desire to connect, or translate between, the senses in a manner that is meaningful, rather than arbitrary. Early examples were often inspired by the vivid, yet mostly idiosyncratic, crossmodal matches expressed by synaesthetes, often exploited for aesthetic purposes by writers, artists, and composers. A separate approach comes from those academic commentators who have attempted to translate between structurally similar dimensions of perceptual experience (such as pitch and colour). However, neither approach has succeeded in delivering consensually agreed crossmodal matches. As such, an alternative approach to sensory translation is needed. In this narrative historical review, focusing on the translation between audition and vision, we attempt to shed light on the topic by addressing the following three questions: (1) How is the topic of sensory translation related to synaesthesia, multisensory integration, and crossmodal associations? (2) Are there common processing mechanisms across the senses that can help to guarantee the success of sensory translation, or, rather, is mapping among the senses mediated by allegedly universal (e.g., amodal) stimulus dimensions? (3) Is the term 'translation' in the context of cross-sensory mappings used metaphorically or literally? Given the general mechanisms and concepts discussed throughout the review, the answers we come to regarding the nature of audio-visual translation are likely to apply to the translation between other perhaps less-frequently studied modality pairings as well.

Spice up the moment: The influence of spicy taste on people's metaphorical perspectives on time

Embodied cognition contends that sensorimotor experiences undergird cognitive processes. Three embodied cross-domain metaphorical mappings constitute quintessential illustrations: spatial navigation and orientation underpin the conceptualization of time and emotion and gustatory sensation underlies the formulation of emotion. Threading together these strands of insights, the present research consisted of three studies explored the potential influence of spicy taste on people's metaphorical perspectives on time. The results revealed a positive correlation between spicy taste and the ego-moving metaphor for time such that individuals who enjoyed spicy taste (Study 1) and who consumed spicy (vs. salty) snack (Study 2) exhibited a predilection for the ego-moving perspective when cognizing a temporally ambiguous event. Because both spicy taste and the ego-moving metaphor are associated with anger and approach motivation, the latter two were postulated to be related to the novel taste-time relationship. Corroborative evidence for the hypothesis was found, which indicated that spicy (vs. salty) intake elicited significantly stronger anger toward and significantly greater approach-motivated perception of a rescheduled temporal event (Study 3). Taken together, the current findings demonstrate that spicy taste may play a role in people's perspectives on the movement of events in time and highlight the involved embodied interrelation between language, emotion, and cognition.

The role of emotion in eating behavior and decisions

The present paper aims to provide the latest perspectives and future directions on the association between emotions and eating behavior. We discussed individual differences in the impact of negative emotions on eating, emotional eating as disinhibited eating decisions with heightened reward values of and sensitivity to palatable foods in response to negative emotions and social isolation, in addition to emotional eating as maladaptive coping strategies under negative emotion and stress, hedonic (pleasure-oriented) eating decisions mediated by the brain reward system, and self-controlled (health-oriented) eating decisions mediated by the brain control system. Perspectives on future directions were addressed, including the development of early eating phenotypes in infancy, shared neural mechanisms mediated by the ventromedial prefrontal cortex and the dorsolateral prefrontal cortex in emotion and eating decision regulation, possible roles of interoception incorporating hunger and satiety signals, gut microbiome, the insula and the orbitofrontal cortex, and emotional processing capacities in hedonic eating and weight gain.

Emotional Prototypicality Ratings for 636 Chinese Words: A Database of Chinese Words with Affective Information

Exemplars of concepts vary in their degree of prototypicality. This is also true for emotion concepts. This study presents prototypicality ratings for a large set of Chinese words. The database contains 636 potential Chinese emotion words (i.e., words that directly express particular emotions, like " happy" and " sad"), from different grammatical categories. Native Chinese speakers rated the words in terms of emotional prototypicality. The database also contains values for valence, arousal, and emotionality. The analyses of the ratings revealed that 502 out of 636 words had a high prototypicality value (value equal to or above three on a 1-to-5 scale), the most prototypical words being negative and high-arousal words. The analyses also indicated that the emotional prototypicality of a word was positively related to both arousal and emotionality, and negatively related to valence. Among these variables, arousal was the most important contributor. Similar results have been found in studies conducted in other languages. This will be a useful resource for researchers interested in studying emotion words in the Chinese language and for those interested in cross-linguistic comparisons.

The effects of anxiety on taste perception: The role of awareness

Prior research indicate that emotional states can alter taste perception, but the underlying mechanisms remain unclear. This study explores whether taste perception changes due to the mere evocation of emotions or the cognitive awareness of emotions. The first experiment investigated how anxiety affects taste perception when individuals are aware of their anxiety. Participants watched videos inducing relaxation or anxiety, then were divided into groups focusing on their emotions and those who did not, and the taste perception was measure. The second experiment investigated the influence of awareness directed toward emotions on taste evaluation, without manipulating emotional states. This focused on cognitive processing of taste through evaluations of visual stimuli. Results showed that sweetness perception is suppressed by the evocation of anxiety, whereas bitterness perception is enhanced only by anxiety with awareness. These findings indicate that the mechanisms by which emotional states affect taste perception may differ depending on taste quality.

Sourness impacts envy and jealousy in Chinese culture

In the present study, five experiments (N = 233) were designed to explore whether sourness as a sensory experience could implicitly impact social emotions of envy and jealousy in Chinese culture. Experiment 1 (n = 63) explored the implicit conceptual association between sourness words (vs. bitterness words) and envy/jealousy words. Experiment 2 (n = 70) and 3 (n = 20) examined the priming effects of imagined and tasted sourness (vs. bitterness and sweetness) on self-rated emotional intensity in envy- and jealousy-arousing situations, respectively. Experiment 4 (n = 40) and 5 (n = 40) further testified the priming effects of imagined and tasted sourness (vs. bitterness and sweetness) on self-rated emotional intensity in four types of social situations (i.e., envy, jealousy, sad and happy events), respectively. In the results, sourness was found as the only taste that not only conceptually associated with envy/jealousy, but also significantly primed envy/jealousy feelings. The possible mechanism underlying the association of sourness-envy/jealousy was discussed.

Taste Metaphors Ground Emotion Concepts Through the Shared Attribute of Valence

“Parting is such sweet sorrow.” Taste metaphors provide a rich vocabulary for describing emotional experience, potentially serving as an adaptive mechanism for conveying abstract emotional concepts using concrete verbal references to our shared experience. We theorized that the popularity of these expressions results from the close association with hedonic valence shared by these two domains of experience. To explore the possibility that this affective quality underlies the semantic similarity of these domains, we used a behavioral “odd-one-out” task in an online sample of 1059 participants in order to examine the semantic similarity of concepts related to emotion, taste, and color, another rich source of sensory metaphors. We found that the semantic similarity of emotion and taste concepts was greater than that of emotion and color concepts. Importantly, the similarity of taste and emotion concepts was strongly related to their similarity in hedonic valence, a relationship which was also significantly greater than that present between color and emotion. These results suggest that the common core of valence between taste and emotion concepts allows us to bridge the conceptual divide between our shared sensory environment and our internal emotional experience.

Can Masked Emotion-Laden Words Prime Emotion-Label Words? An ERP Test on the Mediated Account

The present event-related potential (ERP) study explored whether masked emotion-laden words could facilitate the processing of both emotion-label words and emotion-laden words in a valence judgment task. The results revealed that emotion-laden words as primes failed to influence target emotion-label word processing, whereas emotion-laden words facilitated target emotion-laden words in the congruent condition. Specifically, decreased late positivity complex (LPC) was elicited by emotion-laden words primed by emotion-laden words of the same valence than those primed by emotion-laden words of different valence. Nevertheless, no difference was observed for emotion-label words as targets. These findings supported the mediated account that claimed emotion-laden words engendered emotion via the mediation of emotion-label words and hypothesized that emotion-laden words could not prime emotion-label words in the masked priming paradigm. Moreover, this study provided additional evidence showing the distinction between emotion-laden words and emotion-label words.

Multisensory Connections of Novel Linguistic Stimuli in Japanese as a Native Language and Referential Tastes

Previous findings have shown essential connections between linguistic and gustatory stimuli for people with autism or lexical gustatory synesthesia. We examined the associative learning of novel linguistic forms in Japanese as a native language and tastes (candies and chocolates) for healthy people. Healthy subjects performed four phases: (a) evaluation phase of gustatory features; (b) learning phases of novel linguistic form and gustatory stimulus pairs (G) or novel word forms (W); (c) recognition memory phases linked with G and W; and (d) free recall phase for G and W. In the recognition memory phases, the performance scores of W were higher than those of G, while there was no significant difference between response times of G and W. Additionally, no difference between recall performances in G and W was also shown. A subjective evaluation of gustatory features (sweetness) negatively correlated with the recall score for linguistic forms connected to the gustatory feature, whereas the accuracy rates of the recognition memory phase in G positively correlated with those of the free recall phase in G. Although learning of novel linguistic forms is more efficient than learning of the relationships between novel linguistic forms and tastes, gustatory features influence the free recall performances of linguistic forms linked with the tastes. These results may contribute to future applications to word learning not just for patients, but also healthy people.