Pitch, harmonicity and concurrent sound segregation: psychoacoustical and neurophysiological findings.
Pitch, harmonicity and concurrent sound segregation: psychoacoustical and neurophysiological findings.
复制标题
DOI：
10.1016/j.heares.2009.09.012
复制
发表时间：
2010-07
期刊：
影响因子：
2.8
通讯作者：
Oxenham, Andrew J.
中科院分区：
文献类型：
--
作者：
Micheyl, Christophe;Oxenham, Andrew J.
关键词：
谐音复调是语音和音乐中特别重要的一类声音。虽然这些声音包含多个频率成分，但它们通常被视为一个连贯的整体，其音高对应于基频（F0）。然而，当两个或多个谐波同时出现时，例如，在鸡尾酒会或交响乐中，听觉系统必须分离谐波并将它们分配到各自的f0，以便形成对不同声源的连贯和真实的表示。在这里，我们回顾了心理物理学和神经生理学（单单元和诱发电位）的发现，这些发现为听觉系统如何以及如何完成这项任务提供了一些见解。本文对设计用于估计多个f0和分离并发源的计算模型进行了调查，随后回顾了关于并发谐波（包括元音）的感知和神经编码的实证文献，以及使用带有“失谐”谐波的单个复杂音调获得的发现。
Harmonic complex tones are a particularly important class of sounds found in both speech and music. Although these sounds contain multiple frequency components, they are usually perceived as a coherent whole, with a pitch corresponding to the fundamental frequency (F0). However, when two or more harmonic sounds occur concurrently, e.g., at a cocktail party or in a symphony, the auditory system must separate harmonics and assign them to their respective F0s so that a coherent and veridical representation of the different sounds sources is formed. Here we review both psychophysical and neurophysiological (single-unit and evoked-potential) findings, which provide some insight into how, and how well, the auditory system accomplishes this task. A survey of computational models designed to estimate multiple F0s and segregate concurrent sources is followed by a review of the empirical literature on the perception and neural coding of concurrent harmonic sounds, including vowels, as well as findings obtained using single complex tones with “mistuned” harmonics.
登录
查看更多内容
影响因子：
2.4
作者：
Alain, C;Schuler, BM;McDonald, KL
通讯作者：
McDonald, KL
DOI：
10.1044/1092-4388(2005/017
发表时间：
2005-02-01
影响因子：
2.6
作者：
Arehart, KH;Rossi-Katz, J;Swensson-Prutsman, J
通讯作者：
Swensson-Prutsman, J
影响因子：
2.4
作者：
Bernstein, Joshua G. W.;Oxenham, Andrew J.
通讯作者：
Oxenham, Andrew J.
影响因子：
2.4
作者：
BEERENDS, JG;HOUTSMA, AJM
通讯作者：
HOUTSMA, AJM
影响因子：
2.4
作者：
BEERENDS, JG;HOUTSMA, AJM
通讯作者：
HOUTSMA, AJM