Relationship between texture perception and oral function: A preliminary study in young, healthy adults.

BACKGROUND: Oral frailty, characterised by reduced oral function, is associated with systemic health issues in older adults. Although the criteria for diminished oral function often focus on motor and secretory abilities, texture perception also plays a crucial role in health due to its impact on food intake and palatability. OBJECTIVE: This study aimed to explore the relationship between thickness discrimination ability (TDA) and oral motor and secretory functions in healthy young individuals. METHODS: Twenty-eight adults were assessed for texture perception using eight concentrations of aqueous xanthan gum solutions to determine TDA scores. Measurements of occlusal force, masticatory performance, tongue pressure, stimulated salivary flow rate and tongue-lip motor function were conducted. Spearman's correlation analysis was used to evaluate the relationship between TDA scores and oral functions. Participants were divided into high-sensitivity and low-sensitivity groups based on their TDA scores to compare oral function test results. RESULTS: The TDA scores varied among the participants, with higher scores correlating with higher masticatory performance (r = 0.41, p < .05). Masticatory performance in the high-sensitivity group was significantly higher than in the low-sensitivity group (211.9 ± 59.2 mg/dL vs. 157.9 ± 43.0 mg/dL, p = .013), with no significant differences in other oral functions. CONCLUSION: Masticatory performance was correlated with TDA, suggesting a link between the selection function of mastication and thickness discrimination. These findings highlight the potential relevance of texture perception in oral function and indicate the need for further exploration, particularly in older adults with declining oral health.

Crossmodal associations between naturally occurring tactile and sound textures.

This study investigates the crossmodal associations between naturally occurring sound textures and tactile textures. Previous research has demonstrated the association between low-level sensory features of sound and touch, as well as higher-level, cognitively mediated associations involving language, emotions, and metaphors. However, stimuli like textures, which are found in both modalities have received less attention. In this study, we conducted two experiments: a free association task and a two alternate forced choice task using everyday tactile textures and sound textures selected from natural sound categories. The results revealed consistent crossmodal associations reported by participants between the textures of the two modalities. They tended to associate more sound textures (e.g., wood shavings and sandpaper) with tactile surfaces that were rated as harder, rougher, and intermediate on the sticky-slippery scale. While some participants based the auditory-tactile association on sensory features, others made the associations based on semantic relationships, co-occurrence in nature, and emotional mediation. Interestingly, the statistical features of the sound textures (mean, variance, kurtosis, power, autocorrelation, and correlation) did not show significant correlations with the crossmodal associations, indicating a higher-level association. This study provides insights into auditory-tactile associations by highlighting the role of sensory and emotional (or cognitive) factors in prompting these associations.

Consumer acceptability and texture analysis of frozen dumplings using different cooking methods.

Four frozen dumplings were prepared using air-frying, microwaving, pan-frying, and steaming for consumer acceptability and texture perception measure. Cluster analysis was performed and two groups resulted. Neutral consumers who generally rated 'like slightly' and 'neither like nor dislike' were influenced by the combinations of dumpling and cooking methods. Dumpling likers who rated higher than 'like moderately' were influenced by cooking methods. When divided into clusters, each effect was significant. For dumplings, consumers preferred three products over one. Regarding cooking methods, neutral consumers preferred pan-frying and air-frying. However, dumpling likers preferred pan-frying. Chewy, soft, crisp, and sticky characteristics positively influenced on acceptability. In addition, dumpling shells and fillings were analyzed to measure crispness and firmness, respectively, using a texture analyzer. Cooking methods influenced skin crispness but dumplings influenced filling firmness. Although correlation was very low between consumer texture perception and analytical measure, using both would be beneficial in further understanding. Supplementary Information: The online version contains supplementary material available at 10.1007/s10068-023-01389-9.

Effect of texture preference on food texture perception: Exploring the role of matching food texture and preference.

This study aimed to investigate the influence of smooth texture preference on smoothness perception. An online questionnaire (Study 1, n = 464) and a sensory evaluation test (Study 2, n = 65) were administered to Japanese elderly participants (65-74 years), with common Japanese confectionery (Daifuku) as test foods. Through the online questionnaire, four distinct texture preference groups were formed based on the factors of preference for smoothness and firmness of the inner bean paste layer. Analysis of the food preference scale for imbalanced diet (FPSID) revealed that smooth-texture likers were more likely to be picky eaters than firm-texture likers. Furthermore, high (HiSm) and low smoothness preference groups (LoSm) were selected for the food sensory evaluation test to compare perceived textures (smoothness and firmness). Only the HiSm group exhibited a positive association between perceived smoothness and overall texture liking, perceiving smoothness significantly more intense than the LoSm group in situations where overall texture liking was high. This finding indicates that smooth texture preference does not act independently but rather interacts with food texture matching to affect perception. Our findings suggest that when food texture aligns with individuals' preferences, it elicits hedonic emotions and dynamically enhances food texture perception. This preference-involved perceptual process may contribute to the development of more explicit texture preferences.

Evidence for vibration coding of sliding tactile textures in auditory cortex.

Introduction: Psychophysical studies suggest texture perception is mediated by spatial and vibration codes (duplex theory). Vibration coding, driven by relative motion between digit and stimulus, is involved in the perception of very fine gratings whereas coarse texture perception depends more on spatial coding, which does not require relative motion. Methods: We examined cortical activation, using functional Magnetic Resonance Imaging associated with fine and coarse tactile spatial gratings applied by sliding or touching (sliding vs. static contact) on the index finger pad. Results: We found regions, contralateral to the stimulated digit, in BA1 in S1, OP1, OP3, and OP4 in S2, and in auditory cortex, which were significantly more activated by sliding gratings but did not find this pattern in visual cortex. Regions in brain areas activated by vibrotactile stimuli (including auditory cortex) were also modulated by whether or not the gratings moved. In a control study we showed that this contrast persisted when the salience of the static condition was increased by using a double touch. Discussion: These findings suggest that vibration from sliding touch invokes multisensory cortical mechanisms in tactile processing of roughness. However, we did not find evidence of a separate visual region activated by static touch nor was there a dissociation between cortical response to fine vs. coarse gratings as might have been expected from duplex theory.

Texture term usage and hedonic ratings in two age-diverse cohorts of Americans.

This study explores the use of food texture terms by adults in the northeastern United States. The purpose of the study was to compare the effect of food texture on food liking and texture term usage among age groups via two complementary online surveys that differed in the specific task given to participants. Survey 1 gathered common food items associated with 25 texture terms using open-ended questions from 345 participants (45% men, 55% women; age range = 20-79 years); it also collected liking scores for foods with these textures. Next, a new group of participants (n = 349, 46% men, 54% women; age range = 20-79 years) completed Survey 2, which asked them to match up to three texture terms to 32 different foods drawn from Survey 1, using a provided list of 35 texture terms. "Tough," "Chalky," and "Rubbery" had a negative impact on food liking scores while "Tender," "Juicy," and "Crispy" were associated with higher mean food liking scores. "Soft," "Crunchy," "Crispy," "Juicy," and "Greasy" were commonly used texture terms regardless of age. Within those aged 50-79 years, "Smooth," "Tender," "Crunchy," "Soft," "Moist," "Crispy," and "Creamy" were used more often while "Chalky," "Rough," "Mealy," "Foamy/Airy," "Gritty" were used less often. Our results identified commonly used texture terms and revealed differential usage in older and younger adults. These data deepen our understanding of the texture of foods in the modern food environment, highlighting how texture perception may vary with age.

Neural correlates of perceptual texture change during active touch.

Introduction: Texture changes occur frequently during real-world haptic explorations, but the neural processes that encode perceptual texture change remain relatively unknown. The present study examines cortical oscillatory changes during transitions between different surface textures during active touch. Methods: Participants explored two differing textures whilst oscillatory brain activity and finger position data were recorded using 129-channel electroencephalography and a purpose-built touch sensor. These data streams were fused to calculate epochs relative to the time when the moving finger crossed the textural boundary on a 3D-printed sample. Changes in oscillatory band power in alpha (8-12 Hz), beta (16-24 Hz) and theta (4-7 Hz) frequency bands were investigated. Results: Alpha-band power reduced over bilateral sensorimotor areas during the transition period relative to ongoing texture processing, indicating that alpha-band activity is modulated by perceptual texture change during complex ongoing tactile exploration. Further, reduced beta-band power was observed in central sensorimotor areas when participants transitioned from rough to smooth relative to transitioning from smooth to rough textures, supporting previous research that beta-band activity is mediated by high-frequency vibrotactile cues. Discussion: The present findings suggest that perceptual texture change is encoded in the brain in alpha-band oscillatory activity whilst completing continuous naturalistic movements across textures.

Visual adaptation to medical images: a comparison of digital mammography and tomosynthesis.

Purpose: Radiologists and other image readers spend prolonged periods inspecting medical images. The visual system can rapidly adapt or adjust sensitivity to the images that an observer is currently viewing, and previous studies have demonstrated that this can lead to pronounced changes in the perception of mammogram images. We compared these adaptation effects for images from different imaging modalities to explore both general and modality-specific consequences of adaptation in medical image perception. Approach: We measured perceptual changes induced by adaptation to images acquired by digital mammography (DM) or digital breast tomosynthesis (DBT), which have both similar and distinct textural properties. Participants (nonradiologists) adapted to images from the same patient acquired from each modality or for different patients with American College of Radiology-Breast Imaging Reporting and Data System (BI-RADS) classification of dense or fatty tissue. The participants then judged the appearance of composite images formed by blending the two adapting images (i.e., DM versus DBT or dense versus fatty in each modality). Results: Adaptation to either modality produced similar significant shifts in the perception of dense and fatty textures, reducing the salience of the adapted component in the test images. In side-by-side judgments, a modality-specific adaptation effect was not observed. However, when the images were directly fixated during adaptation and testing, so that the textural differences between the modalities were more visible, significantly different changes in the sensitivity to the noise in the images were observed. Conclusions: These results confirm that observers can readily adapt to the visual properties or spatial textures of medical images in ways that can bias their perception of the images, and that adaptation can also be selective for the distinctive visual features of images acquired by different modalities.

Understanding the Effects of Tactile Grating Patterns on Perceived Roughness Over Ultrasonic Friction Modulation Surfaces.

OBJECTIVE: Our study aims to investigate the effects of grating patterns of perceived roughness on surfaces with ultrasonic friction modulation, and also to examine user performance of identifying different numbers of grating patterns. BACKGROUND: In designing grating-based tactile textures, the widths of low- and high-friction zones are a crucial factor for generating grating patterns that convey roughness sensation. However, few studies have explored the design space of efficient grating patterns that users can easily distinguish and identify via roughness perception. METHOD: Two experiments were carried out. In the first experiment, we conducted a magnitude estimation of perceived roughness for both low- and high-friction zones, each with widths of 0.13, 0.25, 0.38, 0.5, 1.0, 1.5, 2.0, 3.5, and 5.5 mm. In the second experiment, we required participants to identify 5 pattern groups with 2-6 patterns respectively. RESULTS: Perceived roughness fitted a linear trend for low- or high-friction zones with widths of 0.38 mm or lower. Perceived roughness followed an inverted U-shaped curve for low- or high-friction zones with widths greater than 0.5 mm but less than 2.0 mm. The peak points occurred at the widths of 0.38 mm for both low- and high-friction zones. The statistical analysis indicates that both low- and high-friction zones had similar effects on human perception of surface roughness. In addition, participants could memorize and identify up to four tactile patterns with identification accuracy rates higher than 90% and average reaction time less than 2.2 s. CONCLUSIONS: The relation between perceived roughness and varying widths of grating patterns follows linear or inverted U-shape trends. Participants could efficiently identify 4 or fewer patterns with high accuracy (>90%) and short reaction time (<2.2 s). APPLICATION: Our findings can contribute to tactile interface design such as tactile alphabets and target-approaching indicators.

Neural correlates of texture perception during active touch.

Previous studies have shown attenuation of cortical oscillations over bilateral sensorimotor cortex areas during passive perception of smooth textures applied to the skin. However, humans typically explore surfaces using dynamic hand movements. As movements may both modulate texture-related cortical activity and induce movement-related cortical activation, data from passive texture perception cannot be extrapolated to active texture perception. In the present study, we used electroencephalography to investigate cortical oscillatory changes during texture perception throughout active touch exploration. Three natural textured stimuli were selected: smooth silk, soft brushed cotton, and rough hessian. Texture samples were mounted on a purpose-built touch sensor which measured the load and position of the index finger, whilst electroencephalography from 129 channels recorded oscillatory brain activity. The data were fused to investigate oscillatory changes relating to active touch. Changes in oscillatory band power, event-related desynchronisation/synchronisation (ERD/ERS), were investigated in alpha (8-12 Hz) and beta (16-24 Hz) frequency bands. Active texture exploration revealed bilateral activation patterns over sensorimotor cortical areas. Beta-band ERD increased over contralateral sensorimotor regions for soft and smooth textures, and over ipsilateral sensorimotor areas for the smoothest texture. Analysis of covariance revealed that individual differences in perception of softness and smoothness were related to variations in cortical oscillatory activity. Differences may be due to increased high frequency vibrations for smooth and soft textures compared to rough. For the first time, active touch was quantified and fused with electroencephalography data streams, contributing to the understanding of the neural correlates of texture perception during active touch.

Sensory swap: Modelling the impact of swapping discretionary choices for similar tasting core foods on the energy, nutrients and sensory properties of Australian diets.

Food choice is strongly driven by the sensory characteristics of foods with sweet, salty and fatty mouthfeel considered highly palatable and rewarding. Attempts to improve diet quality have not addressed sensory characteristics of diets before. This report describes a data modelling exercise that could underpin a dietary strategy to help support consumption of higher quality diets without compromising sensory preferences. This study used the Australian National Nutrition and Physical Activity Survey data (in 9341 adults) and the CSIRO sensory-diet database. A method was developed to find core food swaps which had a similar sensory profile as discretionary foods. This study investigated the impact of such swaps on energy and nutrient intake and the impact of the swaps on servings of food groups. The modelling resulted in a similar sensory profile of core foods to that of discretionary foods with hardness, sweetness and fatty mouthfeel all within 1-3% but the saltiness approached a 4% change. There was a small (3.6%) increase in energy intake. This swap strategy decreased the intake of risk nutrients such as saturated fat and added sugars, but not sodium, while increasing the intake of beneficial nutrients like calcium, zinc and vitamin C. Results also show that there was an increase in the intake of servings of core food groups such as fruits, grains, and dairy products but little change in vegetables. In conclusion, similar sensory swaps are possible and could underpin a diet strategy, that could be further refined through food appropriateness, to improve quality.

Perceptual Texture Dimensions Modulate Neuronal Response Dynamics in Visual Cortical Area V4.

Texture is an important visual attribute for surface pattern discrimination and therefore object segmentation, but the neural bases of texture perception are largely unknown. Previously, we demonstrated that the responses of V4 neurons to naturalistic texture patches are sensitive to four key features of human texture perception: coarseness, directionality, regularity, and contrast. To begin to understand how distinct texture perception emerges from the dynamics of neuronal responses, in 2 macaque monkeys (1 male, 1 female), we investigated the relative contribution of the four texture attributes to V4 responses in terms of the strength and timing of response modulation. We found that the different feature dimensions are associated with different temporal dynamics. Specifically, the response modulation associated with directionality and regularity was significantly delayed relative to that associated with coarseness and contrast, suggesting that the latter are fundamentally simpler feature dimensions. The population of texture-selective neurons could be grouped into multiple clusters based on the combination of feature dimensions encoded, and those subpopulations displayed distinct temporal dynamics characterized by the weighted combinations of multiple features. Finally, we applied a population decoding approach to demonstrate that texture category information can be obtained from short temporal windows across time. These results demonstrate that the representation of different perceptually relevant texture features emerge over time in the responses of V4 neurons. The observed temporal organization provides a framework to interpret how the processing of surface features unfolds in early and midlevel cortical stages, and could ultimately inform the interpretation of perceptual texture dynamics.SIGNIFICANCE STATEMENT To delineate how neuronal responses underlie our ability to perceive visual textures, we related four key perceptual dimensions (coarseness, directionality, regularity, and contrast) of naturalistic textures to the strength and timing of modulation of neuronal responses in area V4, an intermediate stage in the form-processing, ventral visual pathway. Our results provide the first characterization of V4 temporal dynamics for texture encoding along perceptually defined axes.

Rat sensitivity to multipoint statistics is predicted by efficient coding of natural scenes.

Efficient processing of sensory data requires adapting the neuronal encoding strategy to the statistics of natural stimuli. Previously, in Hermundstad et al., 2014, we showed that local multipoint correlation patterns that are most variable in natural images are also the most perceptually salient for human observers, in a way that is compatible with the efficient coding principle. Understanding the neuronal mechanisms underlying such adaptation to image statistics will require performing invasive experiments that are impossible in humans. Therefore, it is important to understand whether a similar phenomenon can be detected in animal species that allow for powerful experimental manipulations, such as rodents. Here we selected four image statistics (from single- to four-point correlations) and trained four groups of rats to discriminate between white noise patterns and binary textures containing variable intensity levels of one of such statistics. We interpreted the resulting psychometric data with an ideal observer model, finding a sharp decrease in sensitivity from two- to four-point correlations and a further decrease from four- to three-point. This ranking fully reproduces the trend we previously observed in humans, thus extending a direct demonstration of efficient coding to a species where neuronal and developmental processes can be interrogated and causally manipulated.

Capsaicin burn increases thickness discrimination thresholds independently of chronic chili intake.

The trigeminal nerve transduces both chemical irritation and textural sensations suggesting that perception in one may influence perception in the other. Little is known about how the oral burn of capsaicin may affect texture sensitivity. The aim of this study was to determine the effect of burning sensations on thickness discrimination thresholds in liquid foods assessed by consumers who vary in habitual spicy food intake. Forty-seven Caucasian participants (31 females and 16 males; mean age: 25.0 ± 5.7 yrs; mean BMI: 21.5 ± 2.6 kg/m2) were recruited in the Netherlands. Chili pepper intake frequency and preference for chili peppers and spicy foods were assessed using questionnaires. Perceived burn and disliking/liking of bouillon soups thickened with xanthan gum (concentrations ranging from 0.06 to 0.21 g/mL; viscosity at 50 s-1 (η50s-1) ranging from 11 to 48 mPas) containing varying amounts of capsaicin (0, 1, or 10 ppm) were determined using generalized scales (gLMS and gDOL). Estimates of thickness discrimination thresholds were determined using the 2-Alternative Forced Choice ascending staircase method. Capsaicin was applied in two ways: (i) capsaicin was added directly to the soups or (ii) a pre-rinse of a capsaicin solution was held in mouth before evaluating soups without capsaicin. As expected, frequent chili pepper consumers reported significantly lower burn intensity and higher hedonic ratings compared to infrequent consumers. Thickness discrimination thresholds (i.e., BET expressed as Δη50s-1) increased significantly from 11.3 mPas at 0 ppm to 16.1 mPas at 1 ppm (42% increase) to 21.4 mPas at 10 ppm capsaicin (89% increase) on average across all participants. Similar modification of thickness discrimination thresholds were observed regardless of whether capsaicin was added to the soup or was applied as a pre-rinse. No significant differences in thickness discrimination thresholds were observed between infrequent and frequent chili consumers. We conclude that oral burn caused by capsaicin affects thickness discrimination independently of reported chili pepper intake. Also, we suggest the ability of capsaicin to alter thickness discrimination may be due to increased neural noise, attentional effects or cross-modal interactions.

Analysis and Synthesis of Natural Texture Perception From Visual Evoked Potentials.

The primate visual system analyzes statistical information in natural images and uses it for the immediate perception of scenes, objects, and surface materials. To investigate the dynamical encoding of image statistics in the human brain, we measured visual evoked potentials (VEPs) for 166 natural textures and their synthetic versions, and performed a reverse-correlation analysis of the VEPs and representative texture statistics of the image. The analysis revealed occipital VEP components strongly correlated with particular texture statistics. VEPs correlated with low-level statistics, such as subband SDs, emerged rapidly from 100 to 250 ms in a spatial frequency dependent manner. VEPs correlated with higher-order statistics, such as subband kurtosis and cross-band correlations, were observed at slightly later times. Moreover, these robust correlations enabled us to inversely estimate texture statistics from VEP signals via linear regression and to reconstruct texture images that appear similar to those synthesized with the original statistics. Additionally, we found significant differences in VEPs at 200-300 ms between some natural textures and their Portilla-Simoncelli (PS) synthesized versions, even though they shared almost identical texture statistics. This differential VEP was related to the perceptual "unnaturalness" of PS-synthesized textures. These results suggest that the visual cortex rapidly encodes image statistics hidden in natural textures specifically enough to predict the visual appearance of a texture, while it also represents high-level information beyond image statistics, and that electroencephalography can be used to decode these cortical signals.

A bending fluctuation-based mechanism for particle detection by ciliated structures.

To mimic the mechanical response of passive biological cilia in complex fluids, we study the bending dynamics of an anchored elastic fiber submitted to a dilute granular suspension under shear. We show that the bending fluctuations of the fiber accurately encode minute variations of the granular suspension concentration. Indeed, besides the stationary bending induced by the continuous phase flow, the passage of each single particle induces an additional deflection. We demonstrate that the dominant particle/fiber interaction arises from contacts of the particles with the fiber, and we propose a simple elastohydrodynamics model to predict their amplitude. Our results provide a mechanistic and statistical framework to describe particle detection by biological ciliated systems.

Sensory characteristics of vegetables consumed by Australian children.

OBJECTIVES: Consumption is driven by children's sensory acceptance, but little is known about the sensory characteristics of vegetables that children commonly eat. A greater understanding could help design more effective interventions to help raise intakes, thus realising beneficial health effects. This study sought to: (1) Understand the vegetable consumption patterns in children, with and without potatoes, using the Australian and WHO definitions. (2) Describe the sensory characteristics of vegetables consumed by children by age group, level of intake and variety. (3) Determine the vegetable preferences of children, by age group, level of intake and variety. DESIGN: Analysis of National Nutrition Survey data, combining reported vegetable intake with sensory characteristics described by a trained panel. SETTING: Australia. PARTICIPANTS: A nationally representative sample of Australian children and adolescents aged 2-17·9 years (n 2812). RESULTS: While consumption increased in older age groups, variety remained constant. Greater variety, however, was associated with higher vegetable consumption. Potato intake increased with consumption, contributing over one-third of total vegetable intake for highest vegetable consumption and for older age groups. Children favoured relatively sweet vegetables and reported lower consumption of bitter vegetables. There were no differences in the sensory properties of vegetables consumed by children in different age groups. After potatoes, carrots, sweetcorn, mixtures, fruiting and cruciferous types were preferred vegetables. CONCLUSION: Children tend to prefer vegetables with sensory characteristics consistent with innate taste preferences (sweet and low bitterness). Increasing exposure to a variety of vegetables may help increase the persistently low vegetable consumption patterns of children.

Characterization of the dynamic texture perception and the impact factors on the bolus texture changes during oral processing.

The purpose of this work was to characterize the dynamic texture perception and study the mechanisms occurring in bolus from chewing to swallowing during white bread oral processing. Results indicated that the microstructural and chemical composition properties determined the oral processing behaviors. At the initial stage of oral processing, the roughness, hardness, and dryness perception were the dominant attributes. At the end of oral processing the adhesiveness and softness perception were dominant, which correlated to the higher bolus water content and adhesive properties. The softness and adhesiveness perception were the key factors that trigger swallowing. In vitro artificial mastication experiments confirmed that mucin rapidly increased the adhesive force of bolus at the initial stage of oral processing, whereas α-amylase gradually increased the adhesive force. These results can help to better understand the dynamic texture perception and its change mechanisms during oral processing.

The role of hue in visual search for texture differences: Implications for camouflage design.

The purpose of camouflage is to be inconspicuous against a given background. Colour is an important component of camouflage, and the task of designing a single camouflage pattern for use against multiple different backgrounds is particularly challenging. As it is impossible to match the colour gamut of each background exactly, the question arises which colours from the different backgrounds should be incorporated in a camouflage pattern to achieve optimal concealment. Here, we used a visual search paradigm to address this question. Observers searched multi-coloured continuous textures for target regions defined by either the presence or absence of additional hues. Targets could be either a combination of five hues against a four-hued background ("patches"), or a combination of four hues against a five-hued background ("holes"). In Experiment 1, a search asymmetry was observed for the different targets, as observers were less accurate and slower at detecting holes than patches. Additionally, we observed a linear separability effect: search for a target was more difficult when the hue that defined the target was within the gamut of distractor colours (e.g. orange amongst reds and yellows). In Experiment 2, we further investigated "hole" targets designed for two different backgrounds and found that optimal concealment against both backgrounds was achieved by including intermediate colours that represented a compromise between the common colours and the unique colours of each background. The findings provide insights into how search asymmetries can be extended to complex texture properties and help inform the design process of camouflage for multiple backgrounds.

Efficient coding of natural scene statistics predicts discrimination thresholds for grayscale textures.

Previously, in Hermundstad et al., 2014, we showed that when sampling is limiting, the efficient coding principle leads to a 'variance is salience' hypothesis, and that this hypothesis accounts for visual sensitivity to binary image statistics. Here, using extensive new psychophysical data and image analysis, we show that this hypothesis accounts for visual sensitivity to a large set of grayscale image statistics at a striking level of detail, and also identify the limits of the prediction. We define a 66-dimensional space of local grayscale light-intensity correlations, and measure the relevance of each direction to natural scenes. The 'variance is salience' hypothesis predicts that two-point correlations are most salient, and predicts their relative salience. We tested these predictions in a texture-segregation task using un-natural, synthetic textures. As predicted, correlations beyond second order are not salient, and predicted thresholds for over 300 second-order correlations match psychophysical thresholds closely (median fractional error <0.13).