味觉与情绪面孔识别的跨通道研究

Cross-Modal Research on Taste and Emotion Face Recognition

摘要: 对面孔情绪的识别是人们日常社交活动的一项重要能力。联觉是感觉传递理论中的一种，即一种刺激在引起该通道感觉的同时引起了另一种通道的感觉。在大众的意识中，大脑对面部的识别是基于面部的视觉信息，但其实来自味觉、嗅觉、听觉等的信息也可能对面孔情绪识别产生影响。前人研究结果表明，气味可以影响面孔信息的加工和情绪的识别，如好闻的气味与积极情绪相连，难闻的气味与消极情绪相连。相较于其他感觉的跨通道研究，对味觉的研究起步较晚，但结果有限，主要集中在行为学和脑成像方面，因此对味觉的跨通道研究需进一步深入。文章从视觉、嗅觉、听觉与面孔情绪识别的联系到味觉影响情绪面孔识别来论证分析，最后再提出已知研究的不足和未来展望。

Abstract: Face emotion recognition is an important ability in people’s daily social interactions. Synesthesia, a concept in sensory transmission theory, refers to the phenomenon where one stimulus not only triggers a sensation in the corresponding sensory modality but also evokes sensations in other modalities. While the recognition of faces is commonly believed to be based on visual information, sensory inputs from taste, smell, and hearing may also influence face emotion recognition. Previous studies have shown that odors can affect the processing of facial information and emotion recognition, with pleasant smells being associated with positive emotions and unpleasant smells with negative emotions. Compared to research on other sensory cross-modal interactions, studies on taste are relatively new and limited, primarily focusing on behavioral and brain imaging aspects. Therefore, further research is needed to explore cross-modal interactions involving taste. This paper discusses the connection between visual, olfactory, auditory, and taste information in face emotion recognition, and then examines the influence of taste on emotion face recognition, followed by a discussion of the limitations of current research and future directions.