東華大學圖書館 |

The Association Between Taste and Emotion.

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	The Association Between Taste and Emotion./
作者:	Zhou, Yanyun.
出版者:	Ann Arbor : ProQuest Dissertations & Theses, : 2020,
面頁冊數:	100 p.
附註:	Source: Dissertations Abstracts International, Volume: 83-03, Section: B.
Contained By:	Dissertations Abstracts International83-03B.
標題:	Linguistics. -
電子資源:	http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=28736076
ISBN:	9798535515311

The Association Between Taste and Emotion.
Zhou, Yanyun.

The Association Between Taste and Emotion. - Ann Arbor : ProQuest Dissertations & Theses, 2020 - 100 p.

Source: Dissertations Abstracts International, Volume: 83-03, Section: B.

Thesis (Ph.D.)--The Chinese University of Hong Kong (Hong Kong), 2020.

In three studies, we aimed to examine the conceptual metaphoric association between taste and emotion and its directionality. We firstly checked the taste-emotion conceptual metaphor association by emotion/emotion-laden words and taste words, then the taste-emotion conceptual metaphoric association by gustatory experience and emotion experience, as well as the directionality. To be specific, the impact of chocolate taste on emotion, and the influence of induced emotion on taste perception.In the first study, we examined the metaphoric association of taste words and emotional words by having participants come up with a taste when reading emotion and emotion-laden words (Experiment 1- explicit association between emotion/emotion-laden words and taste words), come up with an emotion word when reading taste words (Experiment 2- explicit association between taste words and emotion words), rate the association between taste words and basic or non-basic emotion words (Experiment 3), and rate the association between taste words and a more expanded pool of emotional words (Experiment 4). Results showed that sweet was mostly associated with positive emotion and emotion-laden words, whereas bitter, followed by sour and spicy, was mostly associated with negative emotion and emotion-laden words. And the results provided a preliminary evidence for bidirectionality of taste-valence metaphoric association. In the second study, we examined the taste-to-emotion association on subjective experience level. By two experiments, we have participants rate the chocolate on pleasantness after tasting chocolate (Experiment 5), or measuring the emotional change before and after the taste manipulation (Experiment 6), especially, we used a kind of chocolates with tastes on gradient, and we attempted to control influence of the other extra variables like preference for chocolate, arousal induced by chocolate. Results showed that perceived sweetness was positively correlated with pleasantness (Experiment 5) or positive emotion scores (Experiment 6), and negatively correlated with negative emotion scores. While perceived bitterness was negatively correlated with pleasantness or positive emotion scores, and positively correlated with negative emotion scores. 35% cocoa chocolate could promote positive emotion after controlling the preference for chocolate. Most chocolates (35%, 55%, 64%, 78% cocoa chocolate) increased the positive emotion scores or reduce the negative emotion scores, while only 88% cocoa chocolate was observed to increase negative emotion score. In the third study, we examined the taste-emotion metaphoric association in the other direction. To test the emotion-to-taste metaphoric association, by two experiments, we have participants rate the sweetness and bitterness of chocolate with 64% cocoa after the induction of emotion by film clips (Experiment 7), or by autobiographical memory of emotional events (experiment 8). Depression and state and trait anxiety were also measured and statistically controlled, the results indicated that induced emotion has no significant effect on taste perception. Overall, the dissertation provided some new findings on the unidirectionality of the taste emotion metaphoric association.

ISBN: 9798535515311Subjects--Topical Terms:

524476
Linguistics.
Subjects--Index Terms:

Taste

The Association Between Taste and Emotion.
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300 $a 100 p.
500 $a Source: Dissertations Abstracts International, Volume: 83-03, Section: B.
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520 $a In three studies, we aimed to examine the conceptual metaphoric association between taste and emotion and its directionality. We firstly checked the taste-emotion conceptual metaphor association by emotion/emotion-laden words and taste words, then the taste-emotion conceptual metaphoric association by gustatory experience and emotion experience, as well as the directionality. To be specific, the impact of chocolate taste on emotion, and the influence of induced emotion on taste perception.In the first study, we examined the metaphoric association of taste words and emotional words by having participants come up with a taste when reading emotion and emotion-laden words (Experiment 1- explicit association between emotion/emotion-laden words and taste words), come up with an emotion word when reading taste words (Experiment 2- explicit association between taste words and emotion words), rate the association between taste words and basic or non-basic emotion words (Experiment 3), and rate the association between taste words and a more expanded pool of emotional words (Experiment 4). Results showed that sweet was mostly associated with positive emotion and emotion-laden words, whereas bitter, followed by sour and spicy, was mostly associated with negative emotion and emotion-laden words. And the results provided a preliminary evidence for bidirectionality of taste-valence metaphoric association. In the second study, we examined the taste-to-emotion association on subjective experience level. By two experiments, we have participants rate the chocolate on pleasantness after tasting chocolate (Experiment 5), or measuring the emotional change before and after the taste manipulation (Experiment 6), especially, we used a kind of chocolates with tastes on gradient, and we attempted to control influence of the other extra variables like preference for chocolate, arousal induced by chocolate. Results showed that perceived sweetness was positively correlated with pleasantness (Experiment 5) or positive emotion scores (Experiment 6), and negatively correlated with negative emotion scores. While perceived bitterness was negatively correlated with pleasantness or positive emotion scores, and positively correlated with negative emotion scores. 35% cocoa chocolate could promote positive emotion after controlling the preference for chocolate. Most chocolates (35%, 55%, 64%, 78% cocoa chocolate) increased the positive emotion scores or reduce the negative emotion scores, while only 88% cocoa chocolate was observed to increase negative emotion score. In the third study, we examined the taste-emotion metaphoric association in the other direction. To test the emotion-to-taste metaphoric association, by two experiments, we have participants rate the sweetness and bitterness of chocolate with 64% cocoa after the induction of emotion by film clips (Experiment 7), or by autobiographical memory of emotional events (experiment 8). Depression and state and trait anxiety were also measured and statistically controlled, the results indicated that induced emotion has no significant effect on taste perception. Overall, the dissertation provided some new findings on the unidirectionality of the taste emotion metaphoric association.
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