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Jun 22, 2024 · Standing at the intersection of food, science, and human perception, it delves into the multisensory experience of eating, examining how extrinsic factors such as aroma, texture, color, and...
However, many interactions, including aroma–taste, aroma–texture, and taste–texture interactions, between a food and its food ingredients affect the final perception. Moreover, the composition of proteins, lipids, carbohydrates, and other components affect the release or retention of flavor compounds.
Apr 22, 2015 · Food colours can have rather different meanings and hence give rise to differing expectations, in different age groups, not to mention in different cultures. Genetic differences, such as in a person’s taster status, can also modulate the psychological impact of food colour on flavour perception.
- Charles Spence
- charles.spence@psy.ox.ac.uk
- 2015
- Background
- Results
- Conclusions
Research has demonstrated that factors external to the food source can influence consumers’ perceptions of food. Contextual factors including cutlery or tableware (for example, size and composition), the atmosphere (for example, noise levels and odours), and packaging (for example, shape and colour) have all been shown to influence the perceptual e...
Judgments made on simple elemental properties (sweetness and flavour intensity) and higher level compound property judgments (food quality or food liking) were shown to be differentially influenced by the interaction of plate colour and plate shape. Both elemental and compound property judgments were heightened by white round plates while compound ...
The results suggest that plate colour and shape influence taste perception but not in a straight-forward manner and instead the influence depends on the interaction of the two variables. Depending on which attribute of the perceptual experience is more important, knowledge of this interaction could be used advantageously by the culinary community.
- Peter C Stewart, Erica Goss
- 2013
Jan 1, 2016 · Expertise has been shown to modulate the psychological effect of food coloring on flavor perception. Some of the most impressive studies in this area have come from the world of wine (see Pangborn, Berg, & Hansen, 1963, for early research; and Spence, 2010, for a review).
- Charles Spence, Betina Piqueras-Fiszman
- 2016
Aug 2, 2018 · The perception of the flavour of foods is perhaps the quintessential multisensory experience, and in this chapter we will detail how flavour depends not only on coding taste in the mouth, but also on olfaction, vision, somatosensation, and even hearing.
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Mar 7, 2017 · Layering has also become interesting to the food industry as a way of asymmetrically distributing certain ingredients (e.g. salt) in order to enhance the perception of this quality in the food. For instance, most chocolate McVitie’s biscuits have the chocolate on the “bottom” of the biscuit.
