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2015 | 20 | 2 |
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Rola stylów poznawczych w odbiorze bodźców smakowych

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Summary. Little is known about cognitive mediators of colour-flavour perception when they are atypically combined. We explored the possibility that cognitive style and sensory sensitivity may act as intermediaries and might explain interpersonal differences in making heuristic decision based on visual cues. 55 participants (M = 21.42; SD = 2.12) were ask to complete two questionnaires. Afterwards they were presented with three coloured samples of sweetened milk and asked to select perceived flavour. Almost all participants used visual cue in determining what flavour the beverage was at least in one sample. Neither reflection nor self-awareness did significantly relate to correct recognition of the flavour. Nevertheless negative significant association was found between sensory sensitivity and self-awareness (rho = -0.40; p < 0.01).The results also indicate that women more frequently made heuristic decisions. Findings confirm that the importance of visually acquired information exceeds that from other senses. The results indicate that people either focus on their inside or on the environment. Key words: cognitive style, heuristic, sensory sensitivity, taste, vision
  • DOI: 10.14656/PFP20150207
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