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Vocal fry is a voice quality that occurs in a healthy voice, but it can also be a sign of a voice disorder. In this study, we investigated the relationship between the parameters of voice production, a dedicated psychoacoustic feature, and the perceptual aspects of vocal fry. Two perceptual experiments were carried out to determine whether the fundamental frequency, the open quotient, and the glottal area pulse skewness affect the perception of vocal fry in synthetic vowels. Thirteen listeners participated in the perceptual experiments to assess the following attributes: binary fry (yes/no) and impulsiveness, tonality, and naturalness (7-point Likert scales). The results suggest that the perception of vocal fry is mainly triggered by a low fundamental frequency, but the open quotient also plays a role, with narrower glottal area pulses slightly increasing the probability of perceived fry. Perceived tonality is inversely related to perceived impulsiveness. Internal reference standards of listeners appear to have fixed elements but may also be affected by anchoring and the short-term (i.e., within-vowel) context of the stimuli. In addition, the prominence of the peaks observed in the loudness curve over time appears to be related to graduations of fry.

We, the authors, wish to make the following corrections to our paper [...]