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Oct 1, 2023 · Various food-relevant visual cues, including the colour of food/drinks, of food and beverage packaging, of the glassware/cup, of the plateware, of the cutlery, and of the environment, all appear capable of affecting flavour perception, at least under a subset of conditions (Spence, 2015a).
- Multisensory Flavor Perception
The latest research by psychologists and cognitive...
- Multisensory Flavor Perception
Mar 26, 2015 · The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses.
- Charles Spence
- 2015
From a sensory perspective, cues intrinsic to the perceptual experience of consuming the food, or bottom-up cues, including all five senses—vision, olfaction, audition, haptic, and ultimately gustation (or taste) of the food—impact taste eval-uations directly.
Sep 20, 2023 · Our research indicates that shape can affect taste perception during consumption and suggests that 3D food printers offer an opportunity to design specific shapes that influence taste...
Apr 22, 2015 · Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food and drink.
- Charles Spence
- charles.spence@psy.ox.ac.uk
- 2015
Sep 20, 2023 · We discuss potential moderators (the salience/attentional capture of visual cues, the strength of association between visual cues and taste/flavour, the perceived diagnosticity of visual...
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Jan 1, 2014 · To conclude, visual cues from food can decrease neophobia in children, improve perceived flavors, change estimations of food quantity, prepare the body for digestion, modify the microstructure of eating, and affect energy intake.
