發(fā)布時(shí)間：2018-05-02 03:05

  本文選題：味覺 + 情緒　； 參考：《云南師范大學(xué)》2014年碩士論文

【摘要】：我們知道情緒在人們的生活中扮演著極其重要的角色，我們幾乎每時(shí)每刻都在體驗(yàn)著情緒。人在積極的情緒狀態(tài)下往往事半功倍，在消極的情緒狀態(tài)下也許什么都做不了。隨著具身認(rèn)知的興起，情緒研究者們提出了具身的情緒觀——身體在情緒體驗(yàn)、情緒知覺方面發(fā)揮著重要的作用。已有的研究者們探討了誘發(fā)的身體感覺（如嗅、視、聽等）對情緒的影響，但是，國內(nèi)關(guān)于味覺與情緒關(guān)系方面的研究還很少，因此，本研究就味覺體驗(yàn)對情緒的影響進(jìn)行探討。 本研究的實(shí)驗(yàn)以云南師范大學(xué)學(xué)生作為被試。研究共分為兩個(gè)部分，其中，實(shí)驗(yàn)一探討的是味覺對情緒是否會產(chǎn)生影響，以及分析被試對不同味覺的喜愛度情況；而實(shí)驗(yàn)二探討的是在負(fù)性情緒狀態(tài)下，通過味覺處理，被試的情緒是否能夠得到改善，從而使情緒圖片評分趨近自然狀態(tài)。 通過研究，我們主要得出以下結(jié)論： 1、被試對不同味覺（酸、甜、苦、咸）的喜愛程度和感受度有顯著差異，甜味覺組被試的喜愛程度和感受度顯著高于其他組，酸、苦、咸組被試在喜愛度和感受度上沒有顯著差異。被試的味覺喜愛度與積極情感顯著正相關(guān)（r=0.56，p0.01），與消極情感相關(guān)未達(dá)到顯著水平。高、低味覺喜愛度組在積極情感和味覺感受度上有顯著差異，高味覺喜愛度組的積極情感和味覺感受度評分顯著高于低味覺喜愛度組。高、低味覺喜愛度組在消極情感上沒有顯著差異。 2、酸、甜、苦、咸、控制組被試在積極情感上存在顯著差異，甜味覺組被試在積極情感上顯著高于其他組被試；各組被試在消極情感上存在顯著差異，控制組被試消極情感顯著高于其他組被試，甜覺組被試消極情感顯著高于酸覺組被試。 3、誘發(fā)負(fù)性情緒前后被試對味覺的喜愛度和感受度有顯著差異，誘發(fā)負(fù)性情緒前被試對味覺的喜愛度和感受度顯著高于誘發(fā)負(fù)性情緒后。 4、不同組被試在圖片評定上有顯著差異，，酸覺組、甜覺組被試圖片評分顯著高于控制組被試，苦覺組、咸覺組被試圖片評分與控制組沒有顯著差異。各組被試圖片評分與標(biāo)準(zhǔn)參數(shù)有顯著差異，其中酸覺組、甜覺組被試圖片評分與標(biāo)準(zhǔn)參數(shù)沒有顯著差異；苦覺組、咸覺組、控制組被試圖片評分顯著低于標(biāo)準(zhǔn)參數(shù)。
[Abstract]:We know that emotions play an extremely important role in people's lives, and we experience them almost every moment. People in a positive emotional state often achieve twice as much with half the effort, in a negative emotional state may not do anything. With the rise of physical cognition, emotional researchers have put forward the idea that body plays an important role in emotional experience and emotional perception. Researchers have explored the effects of evoked physical sensations (such as smell, sight, hearing, etc.) on emotions. However, there are few studies on the relationship between taste and emotion in China. This study explores the effect of taste experience on emotion. In this study, Yunnan normal University students as subjects. The study is divided into two parts. Experiment one discusses whether taste affects emotion, and analyzes subjects' preference for different taste, while experiment two discusses how to deal with it through taste under negative emotion. Whether the mood of the subjects can be improved, so that the emotional picture score approach to the natural state. Through the research, we draw the following conclusions: 1.There were significant differences in the degree and receptivity of different taste senses (acid, sweet, bitter, salty), and the degree and receptivity of sweet taste group were significantly higher than those of other groups, acid, bitter, bitter, bitter, bitter, bitter, bitter, sour, bitter, bitter, sour, bitter, and bitter. There was no significant difference in preference and receptivity in salty group. There was significant positive correlation between taste preference and positive emotion, but no significant correlation with negative emotion. There were significant differences in positive emotion and taste receptivity between high and low taste preference groups, and the scores of positive emotion and taste receptivity in high taste preference group were significantly higher than those in low taste preference group. There was no significant difference in negative emotion between high and low taste preference groups. 2, acid, sweet, bitter, salty, control group had significant difference in positive emotion, sweet taste group had significantly higher positive emotion than other group, each group had significant difference in negative emotion. The negative emotion in the control group was significantly higher than that in the other groups, and the negative emotion in the sweet group was significantly higher than that in the acid group. 3. There were significant differences in taste preference and receptivity between subjects before and after negative emotion induction, and the taste preference and receptivity of subjects before and after inducing negative emotion were significantly higher than those after induced negative emotion. 4. There was significant difference in image evaluation among different groups. The score of images in acid-sense group and sweet group was significantly higher than that in control group, but there was no significant difference between the control group and the control group. There was significant difference between the image score and the standard parameters of each group, among which the acid-sense group, the sweet group and the standard parameter had no significant difference, while the bitter group, the salty group, the control group were significantly lower than the standard parameter.
【學(xué)位授予單位】：云南師范大學(xué)
【學(xué)位級別】：碩士
【學(xué)位授予年份】：2014
【分類號】：B842

【參考文獻(xiàn)】

相關(guān)期刊論文 前10條

1 龐廣昌;;中華飲食文化和食品科學(xué)探源[J];食品科學(xué);2009年03期

2 劉濤生;羅躍嘉;馬慧;黃宇霞;;本土化情緒聲音庫的編制和評定[J];心理科學(xué);2006年02期

3 劉俊升;桑標(biāo);;情緒調(diào)節(jié)內(nèi)隱態(tài)度對個(gè)體情緒調(diào)節(jié)的影響[J];心理科學(xué);2009年03期

4 李榮榮;麻彥坤;葉浩生;;具身的情緒:情緒研究的新范式[J];心理科學(xué);2012年03期

5 葉浩生;;具身認(rèn)知:認(rèn)知心理學(xué)的新取向[J];心理科學(xué)進(jìn)展;2010年05期

6 劉亞;王振宏;孔風(fēng);;情緒具身觀:情緒研究的新視角[J];心理科學(xué)進(jìn)展;2011年01期

7 鄭璞;劉聰慧;俞國良;;情緒誘發(fā)方法述評[J];心理科學(xué)進(jìn)展;2012年01期

8 齊平,梁承謀;誘發(fā)正負(fù)情緒對外顯記憶和內(nèi)隱記憶的影響[J];西南師范大學(xué)學(xué)報(bào)(自然科學(xué)版);2003年01期

9 蔣軍;陳雪飛;陳安濤;;情緒誘發(fā)方法及其新進(jìn)展[J];西南師范大學(xué)學(xué)報(bào)(自然科學(xué)版);2011年01期

10 李建平;張平;代景華;王麗芳;閻克樂;;五種基本情緒心臟自主神經(jīng)傳出活動模式[J];中國行為醫(yī)學(xué)科學(xué);2006年01期

本文編號：1832112