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In Experiment 1, 92 blindfolded Japanese participants in Tokyo evaluated a coffee (Rich Blend capsule, Nestl\u00e9) as less acid when they drank it from a smooth-texture cup compared to when they drank from a rough-texture cup, indicating the sensation transference from tactile to taste. This effect was also observed when the tactile input came from an object independent to the beverage in Experiment 2 (\n                    <jats:inline-formula\/>\n                    ), but absent when the stimuli were not synchronized in Experiment 3 (\n                    <jats:inline-formula\/>\n                    ). The present study tested the limits of sensation transference, and found that the stimuli must happen at the same time but do not have to come from the same object.\n                  <\/jats:p>","DOI":"10.1163\/22134808-bja10198","type":"journal-article","created":{"date-parts":[[2026,6,5]],"date-time":"2026-06-05T03:06:32Z","timestamp":1780628792000},"page":"1-22","source":"Crossref","is-referenced-by-count":1,"title":["The Contextually Tolerant but Temporally Intolerant Sensation Transference from Tactile to Taste in Drinking\u00a0Coffee"],"prefix":"10.1163","author":[{"ORCID":"https:\/\/orcid.org\/0009-0008-2893-4813","authenticated-orcid":true,"given":"Natsumi","family":"Kubo","sequence":"first","affiliation":[{"name":"Department of Psychology, https:\/\/dx.doi.org\/83546Chuo University, Hachioji, Tokyo 192-1393, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-6630-7588","authenticated-orcid":true,"given":"Atsunori","family":"Ariga","sequence":"additional","affiliation":[{"name":"Department of Psychology, https:\/\/dx.doi.org\/83546Chuo University, Hachioji, Tokyo 192-1393, Japan"}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"374","reference":[{"key":"R000001","series-title":"Food Qual. 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