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Chemical Senses Advance Access published online on February 16, 2007
Chemical Senses, doi:10.1093/chemse/bjm001
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© The Author 2007. Published by Oxford University Press. All rights reserved. For permissions, please e-mail: journals.permissions@oxfordjournals.org

Chemosensory Cross-Modal Stroop Effects: Congruent Odors Facilitate Taste Identification

Theresa L. White1,2 and John Prescott3

1 Department of Psychology, Le Moyne College, Syracuse, NY 13214, USA 2 Department of Neuroscience and Physiology, State University of New York Upstate Medical University at Syracuse, NY 13210, USA 3 Department of Psychology, James Cook University, Cairns 4870, Australia

Correspondence to be sent to: Theresa L. White, Le Moyne College, 1419 Salt Springs Road, Syracuse, NY 13214, USA. e-mail: whitetl{at}lemoyne.edu


  Abstract

In order to explore the cross-modal cognitive associations between smell and taste, a chemosensory analogue of the Stroop task (Stroop 1935) was developed. Fourteen participants were presented with an odorant and a tastant and asked to identify the tastant as "sweet" or "sour" by pressing 1 of 2 buttons as quickly as possible. Participants were faster to name the taste when it was presented with an odor that was congruent (e.g., strawberry/sweet) than with an incongruent odor (e.g., strawberry/sour). These results support the concept of a high level of cognitive integration between the senses of smell and taste and illustrates occasions of interference between information arising from different sensory systems.

Key words: cognitive interference, flavor, orthonasal olfaction, smell

Accepted 16 January 2007


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