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The Perfect Meal: Multisensory Science of Food and Dining, The
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“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]
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“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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Piqueras-Fiszman, B., & Spence, C. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.09.013 · Cited by 855
Self-citationStore Atmospherics: A Multisensory Perspective
Spence, C. J., Puccinelli, N. M., Grewal, D., & Roggeveen, A. L. (2014) · Psychology and Marketing · doi:10.1002/mar.20709 · Cited by 738
“For example, playing classical music increased average spending in a restaurant setting (North, Shilcock, & Hargreaves, 2003; Spence & Piqueras-Fiszman, 2014; Wilson, 2003) and French music led to more purchases of French wine in a supermarket (North, Hargreaves, & McKendrick, 1997, 1999).”
BackgroundInfluentialSelf-citationMultisensory Flavor Perception
Spence, C. (2015) · Cell · doi:10.1016/j.cell.2015.03.007 · Cited by 579
Self-citationOn the psychological impact of food colour
Spence, C. (2015) · Flavour · doi:10.1186/s13411-015-0031-3 · Cited by 481
Self-citationSpence, C. J., Wan, X. I., Woods, A. T., Velasco, C., Deng, J., Youssef, J., & Deroy, O. D. (2015) · Flavour · doi:10.1186/s13411-015-0033-1 · Cited by 249
Self-citationSpence, C. J. (2015) · Flavour · doi:10.1186/2044-7248-4-3 · Cited by 221
Self-citationJust how much of what we taste derives from the sense of smell?
Spence, C. J. (2015) · Flavour · doi:10.1186/s13411-015-0040-2 · Cited by 205
Self-citationSpence, C., Velasco, C., & Knoeferle, K. (2014) · Flavour · doi:10.1186/2044-7248-3-8 · Cited by 175
Self-citationWang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168
Self-citationSpence, C. J., Reinoso‐Carvalho, F., Velasco, C., & Wang, Q. J. (2019) · Multisensory Research · doi:10.1163/22134808-20191403 · Cited by 176
Self-citationWinter, B. (2019) · Converging evidence in language and communication research · doi:10.1075/celcr.20 · Cited by 182
Digital Commensality: Eating and Drinking in the Company of Technology
Spence, C. J., Mancini, M., & Huisman, G. (2019) · Frontiers in Psychology · doi:10.3389/fpsyg.2019.02252 · Cited by 172
Self-citationMethods for Evaluating Emotions Evoked by Food Experiences: A Literature Review
Kaneko, D., Toet, A., Brouwer, A.-M., Kallen, V., & van Erp, J. B. F. (2018) · Frontiers in Psychology · doi:10.3389/fpsyg.2018.00911 · Cited by 151
Breakfast: the most important meal of the day?
Spence, C. (2017) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2017.01.003 · Cited by 108
Self-citationMultisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses
Spence, C. J. (2020) · Foods · doi:10.3390/foods9040407 · Cited by 116
Self-citationNoise and its impact on the perception of food and drink
Spence, C. J. (2014) · Flavour · doi:10.1186/2044-7248-3-9 · Cited by 107
Self-citationNeuroscience-Inspired Design: From Academic Neuromarketing to Commercially Relevant Research
Spence, C. J. (2016) · Organizational Research Methods · doi:10.1177/1094428116672003 · Cited by 101
Self-citation“Smooth operator”: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate
Reinoso Carvalho, F., Wang, Q. (., van Ee, R., Persoone, D., & Spence, C. (2017) · Appetite · doi:10.1016/j.appet.2016.10.026 · Cited by 101
Self-citationA crossmodal role for audition in taste perception
Yan, K. S., & Dando, R. (2015) · Journal of Experimental Psychology: Human Perception and Performance · doi:10.1037/xhp0000044 · Cited by 97
Haptic exploration of plateware alters the perceived texture and taste of food
Biggs, L., Juravle, G., & Spence, C. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.02.007 · Cited by 94
Self-citationPiqueras-Fiszman, B., Giboreau, A., & Spence, C. (2013) · Flavour · doi:10.1186/2044-7248-2-24 · Cited by 91
Self-citationEtzi, R., Spence, C. J., Zampini, M., & Gallace, A. (2015) · Multisensory Research · doi:10.1163/22134808-00002497 · Cited by 92
Self-citationThe effect of product–context appropriateness on emotion associations in evoked eating occasions
Piqueras‐Fiszman, B., & Jaeger, S. R. (2014) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.08.008 · Cited by 91
Self-citationCup colour influences consumers’ expectations and experience on tasting specialty coffee
Carvalho, F. M., & Spence, C. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.03.001 · Cited by 91
Self-citationThe influence of soundscapes on the perception and evaluation of beers
Reinoso Carvalho, F., Wang, Q. (., Van Ee, R., & Spence, C. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.03.009 · Cited by 88
Does the colour of the mug influence the taste of the coffee?
Van Doorn, G. H., Wuillemin, D., & Spence, C. (2014) · Flavour · doi:10.1186/2044-7248-3-10 · Cited by 84
Sensory expectations elicited by the sounds of opening the packaging and pouring a beverage
Spence, C. J., & Wang, Q. J. (2015) · Flavour · doi:10.1186/s13411-015-0044-y · Cited by 89
Self-citationSpence, C. J., & Wang, Q. J. (2015) · Flavour · doi:10.1186/s13411-015-0043-z · Cited by 87
Self-citationTaylor, A. J., Beauchamp, J. D., Briand, L. V., Heer, M. A., Hummel, T. R., Margot, C., McGrane, S., Pieters, S., Pittia, P., & Spence, C. J. (2020) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12633 · Cited by 82
Self-citationOral referral: On the mislocalization of odours to the mouth
Spence, C. (2016) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.02.006 · Cited by 80
Self-citationCROCUFID: A Cross-Cultural Food Image Database for Research on Food Elicited Affective Responses
Toet, A., Kaneko, D., de Kruijf, I., Ushiama, S., van Schaik, M. G., Brouwer, A.-M., Kallen, V., & van Erp, J. B. F. (2019) · Frontiers in Psychology · doi:10.3389/fpsyg.2019.00058 · Cited by 83
“…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).”
BackgroundFrom tablet to table: How augmented reality influences food desirability
Fritz, W., Hadi, R., & Stephen, A. T. (2022) · Journal of the Academy of Marketing Science · doi:10.1007/s11747-022-00919-x · Cited by 79
Derossi, A., Spence, C. J., Corradini, M. G., Jekle, M., Fahmy, A. R., Caporizzi, R., Devahastin, S., Moses, J. A., Le‐Bail, A., Zhou, W., et al. (2024) · npj Science of Food · doi:10.1038/s41538-024-00296-5 · Cited by 77
Self-citationSpence, C. J. (2015) · Flavour · doi:10.1186/s13411-015-0041-1 · Cited by 80
Self-citation“A sweet smile”: the modulatory role of emotion in how extrinsic factors influence taste evaluation
Wang, Q. J., & Spence, C. J. (2017) · Cognition & Emotion · doi:10.1080/02699931.2017.1386623 · Cited by 73
Self-citationThe Influence of Color on the Consumer’s Experience of Beer
Reinoso‐Carvalho, F., Moors, P., Wagemans, J. P., & Spence, C. J. (2017) · Frontiers in Psychology · doi:10.3389/fpsyg.2017.02205 · Cited by 70
Self-citationCrossmodal effect of music and odor pleasantness on olfactory quality perception
Velasco, C., Balboa, D., Marmolejo‐Ramos, F., & Spence, C. J. (2014) · Frontiers in Psychology · doi:10.3389/fpsyg.2014.01352 · Cited by 74
Self-citationAging and the (Chemical) Senses: Implications for Food Behaviour Amongst Elderly Consumers
Spence, C. J., & Youssef, J. (2021) · Foods · doi:10.3390/foods10010168 · Cited by 66
Self-citationMichel, C., Velasco, C., & Spence, C. J. (2015) · Flavour · doi:10.1186/s13411-015-0036-y · Cited by 64
Self-citationThe Influence of Food Aromas on Restaurant Consumer Emotions, Perceptions, and Purchases
Ouyang, Y., Behnke, C., Almanza, B. A., & Ghiselli, R. F. (2017) · Journal of Hospitality Marketing & Management · doi:10.1080/19368623.2017.1374225 · Cited by 62
Fenko, A., de Vries, R., & van Rompay, T. J. L. (2018) · Frontiers in Psychology · doi:10.3389/fpsyg.2018.00053 · Cited by 65
Assessing the effect of shape on the evaluation of expected and actual chocolate flavour
Wang, Q. J., Reinoso Carvalho, F., Persoone, D., & Spence, C. (2017) · Flavour · doi:10.1186/s13411-017-0052-1 · Cited by 57
Self-citationPairing flavours and the temporal order of tasting
Spence, C. J., Wang, Q. J., & Youssef, J. (2017) · Flavour · doi:10.1186/s13411-017-0053-0 · Cited by 60
Self-citationNiewiadomski, R., Ceccaldi, E., Huisman, G., Volpe, G., & Mancini, M. (2019) · Frontiers in Robotics and AI · doi:10.3389/frobt.2019.00119 · Cited by 57
An Introductory Guide to Organizational Neuroscience
Murray, M. M., & Antonakis, J. (2018) · Organizational Research Methods · doi:10.1177/1094428118802621 · Cited by 51
Music Influences Hedonic and Taste Ratings in Beer
Reinoso‐Carvalho, F., Velasco, C., van Ee, R., Leboeuf, Y., & Spence, C. J. (2016) · Frontiers in Psychology · doi:10.3389/fpsyg.2016.00636 · Cited by 49
Self-citationClean eating and Instagram: purity, defilement, and the idealization of food
Walsh, M., & Baker, S. A. (2020) · Food Culture & Society · doi:10.1080/15528014.2020.1806636 · Cited by 57
Shitsukan — the Multisensory Perception of Quality
Spence, C. J. (2020) · Multisensory Research · doi:10.1163/22134808-bja10003 · Cited by 47
Self-citationThe taste machine: Sense, subjectivity, and statistics in the California wine world
Phillips, C. J. (2016) · Social Studies of Science · doi:10.1177/0306312716651504 · Cited by 41
Customer responses towards disabled frontline employees
Rosenbaum, M. S., Baniya, R., & Seger-Guttmann, T. (2017) · International Journal of Retail & Distribution Management · doi:10.1108/ijrdm-08-2016-0133 · Cited by 40
Głuchowski, A., Czarniecka‐Skubina, E., Kostyra, E., Wasiak‐Zys, G., & Bylinka, K. (2021) · Foods · doi:10.3390/foods10010133 · Cited by 40
On the manipulation, and meaning(s), of color in food: A historical perspective
Spence, C. J. (2022) · Journal of Food Science · doi:10.1111/1750-3841.16439 · Cited by 48
Self-citationMielby, L. H., Andersen, B. V., Jensen, S., Kildegaard, H., Kuznetsova, A., Eggers, N., Brockhoff, P. B., & Byrne, D. V. (2016) · Food Research International · doi:10.1016/j.foodres.2016.01.010 · Cited by 39
Aesthetic plating: a preference for oblique lines ascending to the right
Youssef, J., Juravle, G., Youssef, L., Woods, A. T., & Spence, C. J. (2015) · Flavour · doi:10.1186/s13411-015-0037-x · Cited by 44
Self-citationPielak, M., Czarniecka‐Skubina, E., & Głuchowski, A. (2020) · Foods · doi:10.3390/foods9030293 · Cited by 38
Constructing flavour perception: from destruction to creation and back again
Spence, C. J., & Youssef, J. (2016) · Flavour · doi:10.1186/s13411-016-0051-7 · Cited by 37
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 38
Self-citationDamaziak, K., Stelmasiak, A., Riedel, J., et al. (2019) · PLoS ONE · doi:10.1371/journal.pone.0210722 · Cited by 35
Wine psychology: basic & applied
Spence, C. J. (2020) · Cognitive Research Principles and Implications · doi:10.1186/s41235-020-00225-6 · Cited by 45
“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).”
BackgroundSelf-citationSpence, C. J. (2021) · i-Perception · doi:10.1177/20416695211038747 · Cited by 39
Self-citationOlfactory dining: designing for the dominant sense
Spence, C. J., & Youssef, J. (2015) · Flavour · doi:10.1186/s13411-015-0042-0 · Cited by 32
Self-citationTune That Beer! Listening for the Pitch of Beer
Reinoso‐Carvalho, F., Wang, Q. J., Causmaecker, B. D., Steenhaut, K., van Ee, R., & Spence, C. J. (2016) · Beverages · doi:10.3390/beverages2040031 · Cited by 34
Self-citationWhat's the Story With Blue Steak? On the Unexpected Popularity of Blue Foods
Spence, C. J. (2021) · Frontiers in Psychology · doi:10.3389/fpsyg.2021.638703 · Cited by 33
Self-citationCotton candy: A gastrophysical investigation
Spence, C., Corujo, A., & Youssef, J. (2019) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2019.100146 · Cited by 31
Self-citationDelivering the Multisensory Experience of Dining-Out, for Those Dining-In, During the Covid Pandemic
Spence, C. J., Youssef, J., & Levitan, C. (2021) · Frontiers in Psychology · doi:10.3389/fpsyg.2021.683569 · Cited by 37
Self-citationSonic Seasoning and Other Multisensory Influences on the Coffee Drinking Experience
Spence, C. J. (2021) · Frontiers in Computer Science · doi:10.3389/fcomp.2021.644054 · Cited by 33
“…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).”
BackgroundInfluentialSelf-citationWine and music (III): so what if music influences the taste of the wine?
Spence, C. J., & Wang, Q. J. (2015) · Flavour · doi:10.1186/s13411-015-0046-9 · Cited by 27
Self-citationComplexity on the Menu and in the Meal
Spence, C. J. (2018) · Foods · doi:10.3390/foods7100158 · Cited by 26
Self-citationSensehacking the guest’s multisensory hotel experience
Spence, C. J. (2022) · Frontiers in Psychology · doi:10.3389/fpsyg.2022.1014818 · Cited by 37
Self-citationBruijnes, M., Huisman, G., & Heylen, D. (2016) · doi:10.1145/3007577.3007581 · Cited by 26
Odd versus even: a scientific study of the ‘rules’ of plating
Woods, A. T., Michel, C., & Spence, C. J. (2016) · PeerJ · doi:10.7717/peerj.1526 · Cited by 26
Self-citationRisso, P., Covarrubias, M., Bordegoni, M., & Gallace, A. (2018) · Frontiers in Digital Humanities · doi:10.3389/fdigh.2018.00007 · Cited by 23
Assessing the Influence of the Multisensory Atmosphere on the Taste of Vodka
Wang, Q. J., & Spence, C. J. (2015) · Beverages · doi:10.3390/beverages1030204 · Cited by 24
Self-citationUnderstanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages
Roque, J., Auvray, M., & Lafraire, J. (2018) · Frontiers in Psychology · doi:10.3389/fpsyg.2017.02360 · Cited by 24
Slavich, M. A., Dwyer, B., & Rufer, L. S. (2017) · Journal of Global Sport Management · doi:10.1080/24704067.2017.1411162 · Cited by 28
Multisensory flavour perception
Spence, C. J. (2016) · Flavour · doi:10.1002/9781118929384.ch16 · Cited by 22
Self-citationScent in the Context of Live Performance
Spence, C. J. (2021) · i-Perception · doi:10.1177/2041669520985537 · Cited by 21
Self-citationSlower tempo makes worse performance? The effect of musical tempo on cognitive processing speed
Lin, H., Kuo, S., & Mai, T. P. (2023) · Frontiers in Psychology · doi:10.3389/fpsyg.2023.998460 · Cited by 21
Spence, C. J. (2015) · Flavour · doi:10.1186/s13411-015-0035-z · Cited by 20
Self-citationRelationship between tactile stimuli and basic tastes: CATA with consumers with visual disability
Riofrio‐Grijalva, R., Lago, M., Fabregat‐Amich, P., Guerrero, J., Cuesta, A., & Vázquez‐Araújo, L. (2019) · Journal of Sensory Studies · doi:10.1111/joss.12549 · Cited by 20
Applying Creativity Research to Cooking
Beghetto, R. A., Kaufman, J. C., & Hatcher, R. C. (2015) · The Journal of Creative Behavior · doi:10.1002/jocb.124 · Cited by 18
New Consumer Research Technology for Food Behaviour: Overview and Validity
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Magic on the Menu: Where Are All the Magical Food and Beverage Experiences?
Spence, C. J., Youssef, J., & Kuhn, G. (2020) · Foods · doi:10.3390/foods9030257 · Cited by 17
Self-citationEggs, sugar, grated bones: colour-based food preferences in autism, eating disorders, and beyond
Strand, M. (2020) · Medical Humanities · doi:10.1136/medhum-2019-011811 · Cited by 19
Beck, M., Poulsen, I., Martinsen, B., et al. (2017) · Scandinavian Journal of Caring Sciences · doi:10.1111/scs.12464 · Cited by 17
The Effect of the Tactile Attributes of a Container on Mineral Water Perception
Risso, P., Maggioni, E., Etzi, R., & Gallace, A. (2019) · Beverages · doi:10.3390/beverages5010023 · Cited by 17
Xu, H., Zhao, J., Jin, C., Zhu, N., & Chai, Y. (2025) · Buildings · doi:10.3390/buildings15081393 · Cited by 17
Rozin, P. N., & Rozin, A. (2018) · Perspectives on Psychological Science · doi:10.1177/1745691618762339 · Cited by 16
Leder, H., Hakala, J., Peltoketo, V.-T., Valuch, C., & Pelowski, M. J. (2022) · Frontiers in Psychology · doi:10.3389/fpsyg.2022.786977 · Cited by 17
Rating with the senses: How sensory encounters are reflected on online review ratings?
Hallikainen, H., Halinen, M., Tervonen, H., Ruusunen, N., & Wang, Y. (2024) · Psychology and Marketing · doi:10.1002/mar.22119 · Cited by 15
Spence, C. J. (2015) · doi:10.1145/2817721.2817924 · Cited by 15
Self-citationProblemas éticos en la investigación con neuromarketing: una revisión de la literatura
Lyu, D., & Mañas-Viniegra, L. (2021) · Vivat Academia · doi:10.15178/va.2021.154.e1351 · Cited by 14
Virtual Flavor: High-Fidelity Simulation of Real Flavor Experiences
Chalmers, A. G., Ushkempirova, D., Arun, T., et al. (2023) · IEEE Computer Graphics and Applications · doi:10.1109/mcg.2023.3242316 · Cited by 14
Atmospheric Effects on Eating and Drinking: A Review
Spence, C. J. (2020) · Springer eBooks · doi:10.1007/978-3-030-14504-0_119 · Cited by 24
Self-citationEnhancing the experience of food and drink via neuroscience-inspired olfactory design
Spence, C. J. (2017) · The Senses and Society · doi:10.1080/17458927.2017.1270800 · Cited by 13
“…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).”
BackgroundInfluentialSelf-citationInsights into the Art of Plating in Gastronomy: A Content Analysis of Master Chefs’ Perspectives
Çifçi, H., Gök, İ., Atsız, O., & Çifçi, İ. (2021) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2021.1929634 · Cited by 12
Visual expectation of craft beers in different glass shapes
Ribeiro, M. N., de Carvalho, I. A., de Sousa, M. M. M., Coelho, L. M., de Rezende, D. C., & Pinheiro, A. C. M. (2020) · Journal of Sensory Studies · doi:10.1111/joss.12618 · Cited by 14
Towards Understanding Interactive Sonic Gastronomy with Chefs and Diners
Wang, H., Deng, J., He, L., Overdevest, N., Wee, R., Wang, Y., Dugas, P. O. T., Elvitigala, D. S., & Mueller, F. (2025) · CHI Conference on Human Factors in Computing Systems · doi:10.1145/3706598.3714237 · Cited by 11
Can Eating Make Us More Creative? A Multisensory Perspective
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Using Sound to Enhance Taste Experiences: An Overview
Reinoso‐Carvalho, F., Touhafi, A., Steenhaut, K., van Ee, R., & Velasco, C. (2017) · Lecture notes in computer science · doi:10.1007/978-3-319-67738-5_19 · Cited by 11
Metadata
- 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
- Social Sciences › Business, Management and Accounting › Tourism, Leisure and Hospitality Management › Culinary Culture and Tourism
- Social Sciences › Anthropology › Food, Nutrition, and Cultural Practices
- Health Sciences › Nursing › Nutrition and Dietetics › Nutrition, Health and Food Behavior
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