ORCID

https://orcid.org/0009-0000-7391-5795

Date of Award

Fall 2025

Language

English

Embargo Period

11-20-2025

Document Type

Master's Thesis

Degree Name

Master of Arts (MA)

College/School/Department

Department of Psychology

Program

Psychology (Master's)

First Advisor

Ronald S. Friedman, Ph.D.

Committee Members

Ronald S. Friedman, Gregory Cox

Keywords

consonance/dissonance, pitch register, processing fluency, music preference

Subject Categories

Cognition and Perception | Musicology | Social Psychology

Abstract

Seror and Neill (2015) found that consonant dyads are processed more fluently than dissonant dyads. Their finding suggested that this advantage in fluency accounts for the generalized preference for these chords. Recently, Eerola and Lahdelma (2021) found that the pitch register of the chord also affects consonance judgements of musical chords. This may suggest that chords in higher registers are processed less fluently than chords in the middle register. The present study combines these two studies by investigating processing fluency for musical dyads that vary in harmonic quality and pitch register. Participants were tasked with identifying whether an initially presented probe note was part of a musical dyad that followed. Accuracy in correctly identifying the presence of the probe note and RT for correct responses were used to measure the fluency of processing these stimuli. Additionally, this study used the standard diffusion model to further understand how well sensory evidence is accumulated between experimental conditions. In two studies, we replicated Seror and Neill’s (2015) harmonic quality effects on fluency; however, contrary to what was predicted, we found that high register dyads were processed more fluently. We conclude that this processing advantage may be due to the increased perceived loudness of frequencies in the high register. However, this suggests a more complex association between fluency and preferences for aesthetic stimuli than originally predicted.

License

Creative Commons Attribution 4.0 International License
This work is licensed under a Creative Commons Attribution 4.0 International License.

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