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A fruity note: crossmodal associations between odors and musical notes
Anne-Sylvie Crisinel1, Charles Spence
1Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, UK. anne-sylvie.crisinel@psy.ox.ac.uk
Chemical Senses
|August 20, 2011
Summary
This study reveals that people consistently link wine and food odors to specific musical pitches. Odor pleasantness and complexity, not intensity, influence these crossmodal odor-pitch associations.
Area of Science:
- Psychology
- Sensory Science
- Olfactory Perception
Background:
- Odors are challenging to describe and often evoke crossmodal associations.
- Previous research established links between perfumery odors and musical pitch.
- This study extends odor-pitch associations to food and drink-related odors, specifically wine.
Purpose of the Study:
- To investigate crossmodal associations between food and drink odors and musical pitch.
- To explore the psychological dimensions underlying these odor-pitch links.
- To determine if odor pleasantness, complexity, or intensity influences pitch matching.
Main Methods:
- Participants rated wine-related odors on various dimensions.
- Principal Components Analysis (PCA) was used to analyze odor-pitch associations.
- Odor-instrument associations were also assessed.
Main Results:
- A significant association was found between specific food and drink odors and musical pitches.
- Pleasantness and complexity of odors were key factors in matching pitches.
- A smaller percentage of odors (25%) were matched to specific musical instruments.
Conclusions:
- Psychological dimensions of odor, such as pleasantness and complexity, are consistently matched to auditory features like pitch.
- These findings extend the understanding of crossmodal perception from perfumery to food and beverage contexts.
- Odor-pitch associations are a reliable phenomenon influenced by specific odor characteristics.
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