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Indirectly dominant
- As visually dominant creatures (Hutmacher, 2019, Posner et al., 1976), vision appears to be indirectly dominant in multisensory flavour perception, due to its role in helping to set taste/flavour expectations that then subsequently anchor the ensuing taste experience (Spence, 2015b).
www.sciencedirect.com/science/article/abs/pii/S0950329323001908
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Oct 1, 2023 · The salience/attentional capture of visual cues might be a possible moderator of their influence on multisensory flavour perception. When the visual cues are salient and/or attention-capturing, the cues may be more likely to influence taste/flavour perception.
- Multisensory Flavor Perception - ScienceDirect
The latest research by psychologists and cognitive...
- Multisensory Flavor Perception - ScienceDirect
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
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...
Oct 1, 2023 · As visually dominant creatures (Hutmacher, 2019, Posner et al., 1976), vision appears to be indirectly dominant in multisensory flavour perception, due to its role in helping to set taste/flavour expectations that then subsequently anchor the ensuing taste experience (Spence, 2015b).
Vision has an impact on taste from both a bottom-up, intrinsic sensory property of the food, and top-down, extrinsic cues. Given the dominance of vision in driving sensory experiences, there are still myriad avenues to explore the role of vision on taste. 2.4.
Mar 26, 2015 · The latest research by psychologists and neuroscientists reveals how distinct senses contribute to our perception of food and the growing realization that the same rules of multisensory integration governing interactions between audition, vision, and touch may also explain how we sense flavor.
The latest evidence suggests that what we hear when we bite into a noisy (e.g. dry) food can also influence our in-mouth experience. In this chapter, we will also highlight the profound influence that visual cues have on our multisensory perception of flavour.
