Vibromyography of oral processing varies with type of semi-solid food and with sensory judgements

Vibromyography was used to quantify oral activity during the processing of well-characterized semi-solid model foods whilst subjects assessed the intensity of the sensory attributes to thick, creamy, melting, fatty, rough and liking. A series of eleven starch-based vanilla custard desserts was prepared with five different viscosities, three...

Multisensory synchrony guides attention in dynamic cluttered environments

Multimodal interfaces: A framework based on modality appropriateness

Our sensory modalities are specialized in perceiving different attributes of an object or event. This fact is the basis of the approach towards multimodal interfaces we describe in this paper. We rated the match between 20 possible information attributes (common in human computer interaction) and the visual, auditory and tactile sensory systems....

Vibrotactile and visual threat cueing with high g threat intercept in dynamic flight simulation

In a TNO and FOI joint study, nine fighter pilots participated in a threat detection and intercept experiment in the Swedish Dynamic Flight Simulator. Visual threat cueing with a simulated Gripen aircraft head-up display (HUD) symbology was compared with combined visual and vibrotactile threat cueing by means of the HUD symbology and a TNO...

The multi-dimensional nature of encoding tactile and haptic interactions: From psychophysics to design guidelines

Designers are very well aware of the multi-dimensionality of visual stimuli and extensively use dimensions such as color, form and contrast to encode information. An analogous multi-dimensionality applies to haptic and tactile stimuli. Based on the fact that the human visual system only has two receptor types (cones and rods) while the sense of...

A comparison of the effects of added saliva, α-amylase and water on texture perception in semisolids

The effect of adding saliva or a saliva-related fluid (α-amylase solution and water) to custard prior to ingestion on the sensory ratings of odour, flavour and lip-tooth-, mouth- and after-feel sensations was investigated. Saliva had previously been collected from the subjects and each subject received his/her own saliva. Sixteen subjects from a...

Motion, frames of reference, dead horses, and metaphysics (comment on Stoffregen & Bardy, 2001)

Various annoyingly incorrect statements of Stoffregen & Bardy are corrected, for example, that perception researchers commonly use the term "absolute motion" to denote motion without any frame of reference, confuse earth-relative and gravity-relative motion, err with respect to the frame of reference implied by their subject is motion responses,...

Cervically induced ocular torsion: Physiological and clinical aspects

Five healthy subjects were submitted to sinusoidal lateral tilt (amplitude 25° at frequency of 0.2Hz) of the whole body, only the head, or only the trunk about a vertical (subject in upright position) and about a horizontal axis (subject in supine position). The ocular torsioation of the neck by manipulating only the trunk had a negligible...