The Perfect Meal: Multisensory Science of Food and Dining, The
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Exteroceptive senses, vision, audition, and orthonasal olfaction, are typically stimulated prior to and sometimes during consumption, while interoceptive senses, retronasal olfaction, oral-somatosensation and gustation, are stimulated during eating.
“the exteroceptive sense of vision, audition, and orthonasal olfaction are typically stimulated prior to (and sometimes during) the consumption of food, and the interoceptive senses (retronasal olfaction, oral-somatosensation and gustation) are those that are stimulated during eating [172].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [172]
The biggest impact on experiences and behaviours occurs when several sensory attributes are changed at once and complement one another.
“The available cognitive neuroscience research suggests that the biggest impact on our experiences and behaviours occur when several sensory attributes are changed at once, and when they complement one another [172].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [172]
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Spence, C. J. (2015) · Flavour · doi:10.1186/s13411-015-0040-2 · Cited by 205 · see citing works
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Haptic exploration of plateware alters the perceived texture and taste of food
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Sensory expectations elicited by the sounds of opening the packaging and pouring a beverage
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Self-citationDoes the colour of the mug influence the taste of the coffee?
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“…layout (Zampollo et al., 2012; Michel et al., 2015a; Szocs and Lefebvre, 2017), area of the plate covered (Van Ittersum and Wansink, 2012), and color content (Zellner et al., 2010; Zampollo et al., 2012; Piqueras-Fiszman and Spence, 2014; Spence, 2015b; Foroni et al., 2016; König and Renner, 2018).”
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Assessing the effect of shape on the evaluation of expected and actual chocolate flavour
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Music Influences Hedonic and Taste Ratings in Beer
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Customer responses towards disabled frontline employees
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Aesthetic plating: a preference for oblique lines ascending to the right
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Constructing flavour perception: from destruction to creation and back again
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Self-citationWan, X. I., Woods, A. T., Jacquot, M., Knoeferle, K. M., Kikutani, M., & Spence, C. J. (2016) · Journal of Sensory Studies · doi:10.1111/joss.12206 · Cited by 37 · see citing works
Self-citationDamaziak, K., Stelmasiak, A., Riedel, J., et al. (2019) · PLoS ONE · doi:10.1371/journal.pone.0210722 · Cited by 35 · see citing works
Wine psychology: basic & applied
Spence, C. J. (2020) · Cognitive Research Principles and Implications · doi:10.1186/s41235-020-00225-6 · Cited by 36 · see citing works
“Furthermore, wine experts are trained to carefully assess the colour of a wine first when tasting (see Amerine & Roessler, 1976; Gawel, 1997; Jackson, Timberlake, Bridle, & Vallis, 1978; Spence, 2014a; see also Coulon-Leroy, Pouzalgues, Cayla, Symoneaux, & Masson, 2018).”
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“…than, say, the subtle gradations of shadings that one finds in a glass of wine (see Little et al., 1959; Spence, 2010a,b; Dmowski and Dabrowska, 2014).4 Nevertheless, the coffee-drinking experience is one that can most definitely engage all of the senses, as we will see below (see Spence, 2014c).”
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Atmospheric Effects on Eating and Drinking: A Review
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Self-citationEnhancing the experience of food and drink via neuroscience-inspired olfactory design
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“…top modernist chefs and molecular mixologists have also been thinking creatively about how to deliver enhanced multisensory dining and drinking experiences through the more intelligent delivery of aroma and scent (e.g. see Anonymous 2011; Koutsovoulou 2014; Spence and Piqueras-Fiszman 2014).”
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- Authors
- Spence, C., & Piqueras‐Fiszman, B.
- Venue
- Wiley eBooks
- Publisher
- Wiley
- Published
- 2014-07-18
- OpenAlex
- W4243017156
- Cited by
- 221
- References
- 0
- Citations by year
- 2026: 20 · 2025: 27 · 2024: 13 · 2023: 15 · 2022: 16 · 2021: 16 · 2020: 16 · 2019: 37 · 2018: 10 · 2017: 15 · 2016: 11 · 2015: 19 · 2014: 6
- FWCI
- 25.83
- Type
- book
- Language
- en
- Open access
- closed
- Locations
- Wiley eBooks (publishedVersion)
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Culinary Culture and Tourism
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food, Nutrition, and Cultural Practices
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
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Statistics and arithmetic are recomputed, not judged.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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