A comparison of lexical-gustatory and grapheme-colour synaesthesia
A comparison of lexical-gustatory and grapheme-colour synaesthesia
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DOI：
10.1080/02643290442000022
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发表时间：
2005-02-01
影响因子：
3.4
通讯作者：
Auyeung, V
中科院分区：
文献类型：
--
作者：
Ward, J;Simner, J;Auyeung, V
本研究比较了两种不同的通感。一组（N = 7）体验通感颜色，另一组（N = 7）体验味觉。两组人在被要求产生类似联想时，随着时间的推移，他们的一致性明显高于对照组。对于颜色联觉者来说，几乎每个单词都有一种颜色的感觉，并且单词产生的颜色和单词中的字素产生的颜色之间存在系统的关系（因此是“字素-颜色”联觉）。相比之下，对于味觉联觉者来说，有些单词根本不会引起联觉，而在那些引起联觉的单词中，归因于单词的味觉和归因于组成字素的味觉之间没有任何关系。词频和词汇性（词与非词）似乎是决定这组通感（因此“词汇-味觉”通感）存在的关键。此外，还有很强的语音联系（例如，Cinema tastes of“cinnamon rolls”），这表明联觉联想受到来自食物语义范畴的词汇知识的影响。有观点认为，不同的认知机制负责在每个组中的通感，这可能反映，至少部分地，不同的地理位置的受影响的知觉中心在大脑中。
This study compares two different profiles of synaesthesia. One group (N = 7) experiences synaesthetic colour and the other (N = 7) experiences taste. Both groups are significantly more consistent over time than control subjects asked to generate analogous associations. For the colour synaesthetes, almost every word elicits a colour photism and there are systematic relationships between the colours generated by words and those generated by graphemes within the word (hence "grapheme-colour" synaesthesia). For the taste synaesthetes, by contrast, some words elicit no synaesthesia at all, and in those words that do, there is no relationship between the taste attributed to the word and the taste attributed to component graphemes. Word frequency and lexicality (word vs. nonword) appear to be critical in determining the presence of synaesthesia in this group (hence "lexical-gustatory" synaesthesia). Moreover, there are strong phonological links (e.g., cinema tastes of "cinnamon rolls") suggesting that the synaesthetic associations have been influenced by vocabulary knowledge from the semantic category of food. It is argued that different cognitive mechanisms are responsible for the synaesthesia in each group, which may reflect, at least in part, the different geographical locations of the affected perceptual centres in the brain.