Affective Face Processing Modified by Different Tastes

Frontiers in Psychology

article

Pei Liang¹  Jiayu Jiang³  Jie Chen¹  Liuqing Wei¹ 

[1] Department of Psychology, Faculty of Education, Hubei University;Brain and Cognition Research Center (BCRC), Faculty of Education, Hubei University;Research Center of Brain and Cognitive Neuroscience, Liaoning Normal University;School of Fundamental Sciences, China Medical University

关键词: emotional face;    taste;    cross-modal;    ERP;    face search task;   

DOI  :  10.3389/fpsyg.2021.644704

学科分类：社会科学、人文和艺术（综合）

来源: Frontiers

【 摘 要 】

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.

【 授权许可】

CC BY