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Insight into Sight, Touch, Taste and Smell byMultiple Discriminations from Norm

机译：通过规范的多种区分来洞察视觉，触觉，味觉和气味

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摘要

The paper presents an innovative theory of perception of multiple features across and within modalities. Each step is illustrated by an aspect of data from diverse experiments. The theory is that a template or norm of previously configurated features is used to perceive an object in a situation, such as consuming an item of food or drink. A mouthful usually stimulates sight first and then touch, taste and smell, with thermal, irri-tative, kinaesthetic and auditory patterns often also involved. The visual information also typically includes meanings of words, numbers and pictures. Attended sensory and symbolic features of the situation are inte-grated by the individual into a multidimensional distance from the norm. Dimensions are calibrated in units of the response's discrimination between levels of each stimulus feature. This approach to perceptual per-formance is expounded for sensed and/or conceived visual features of drinks and foods, and their tasted or smelt constituents, or felt and heard cracking during a bite. In addition, the conceptual process that informs an analytical judgment can influence another judgment. Applying the concept to a stimulus forms a descrip-tive process. A concept may also be applied to another concept or to a description, giving greater depth of meaning to an integrative judgment. Furthermore, a description can be applied to an environmental source of stimulation, creating a percept that presumably is conscious, whereas unconceptualised stimulation may he subconscious.
机译：本文提出了一种创新的感知模式的理论，该感知是跨模式或跨模式的。每个步骤都由来自不同实验的数据说明。从理论上讲，先前配置的特征的模板或规范用于感知情况下的对象，例如消费食物或饮料。一口通常会首先刺激视力，然后刺激触觉，味觉和嗅觉，还常常涉及到热，刺激性，动觉和听觉模式。视觉信息通常还包括单词，数字和图片的含义。个体所感知的感官和象征特征被整合到距规范的多维距离中。尺寸是根据每个刺激特征级别之间响应的区分度进行校准的。针对感觉和/或构想的饮料和食品的视觉特征，它们的味道或熔炼成分，或咬合时感觉到的和听到的开裂，阐述了这种感知性能的方法。另外，提供分析判断依据的概念过程可能会影响其他判断。将这一概念应用于刺激会形成一个描述性过程。一个概念也可以应用于另一个概念或描述，从而为综合判断赋予更大的含义深度。此外，可以将描述应用于刺激的环境源，从而创建大概是有意识的感知，而未概念化的刺激则可能是潜意识的。

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