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Senses That Work Together
When we think about how our senses work, we usually imagine them operating separately: you sniff a flower, and the smell is delivered uninterrupted from nose to brain. However, it's more complex than that. Most evidence for cross-modal perception (知觉) comes from studies into sound and vision (视觉). But research that shows other senses crossing over is coming out all the time, and it seems that even sound and smell sometimes form an unlikely pairing.
When New York researchers, Daniel Wesson and Donald Wilson, tried to find out the truth about a “mysterious” area of the brain called the olfactory tubercle (嗅结节)，they had to deal with this fact. Originally, they only intended to measure how olfactory tubercle cells in mice responded to smell. But during testing, Wesson noticed that every time he put his coffee cup down with a clunk (哐啷声)，the mouse cells jumped in activity. In fact, the olfactory tubercle is well-placed to receive both smell and sound information from the outside world. Later they found that among separate cells, most responded to a smell but a significant number were also active when a sound was made. Some cells even behaved differently when smell and sound were presented together, by increasing or decreasing their activity.
Of course, mice aren't people, so research team has been carrying out further experiments. They pulled together a group of people and gave them various drinks to smell. Participants were asked to sniff the drinks, and then match them to appropriate musical instruments and produce the notes at different levels. The results were interesting: piano was regularly paired with fruity fragrances; strong smells sounded like the instruments that are made of metal.
Further research found that listening to different sounds can change your perceptions. Studying taste this time, the team ordered some special toffee (太妃糖)and put together “soundscapes” corresponding to bitterness and sweetness. Participants tasted similar pieces of toffee while listening to each soundscape, and found the toffee more bitter or sweeter, depending on which soundtrack they were listening to.
Studies like this are helping scientists correctly describe our understanding of the senses, and how the brain combines them with its advantage. The consequences are worth considering. Could we see musicians work together with chefs to produce sound-improved food and drink? Will you be ordering a coffee with a soundtrack to bring out your favorite smell? Come to think of it, that could be one thing you hope coffee shop chains don't get round to.
