The multisensory perception of flavor

Cited by (690)

Items 101–200 of 690

1. Coactivation of Gustatory and Olfactory Signals in Flavor Perception
   Maria Geraldine Veldhuizen, Timothy G. Shepard, Miao-Fen Wang, Lawrence E. Marks · 2009 · Chemical Senses
2. Metabolomics Approach to Assess the Relative Contributions of the Volatile and Non-volatile Composition to Expert Quality Ratings of Pinot Noir Wine Quality
   Emma Sherman, Margaret Coe, Claire Grose, Damian Martin, David R. Greenwood · 2020 · Journal of Agricultural and Food Chemistry
3. Recent advances in postharvest technology of the wine grape to improve the wine aroma
   Fabio Mencarelli, Andrea Bellincontro · 2018 · Journal of the Science of Food and Agriculture
4. Influence of virtual color on taste: Multisensory integration between virtual and real worlds
   Fuxing Huang, Jianping Huang, Xiaoang Irene Wan · 2019 · Computers in Human Behavior
5. Individual Differences in Sweetness Ratings and Cross-Modal Aroma-Taste Interactions
   Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, Derek V. Byrne, Ulla Kidmose · 2020 · Foods
6. On the shapes of flavours: A review of four hypotheses
   Spence, Charles, Deroy, Ophelia · 2014 · Theoria et Historia Scientiarum
7. Hedonic Escalation: When Food Just Tastes Better and Better
   Cammy Crolic, Chris A. Janiszewski · 2016 · Journal of Consumer Research
8. Tasting spoons: Assessing how the material of a spoon affects the taste of the food
   Piqueras-Fiszman, Betina, Laughlin, Zoe, Miodownik, Mark, Spence, Charles · 2012 · Food Quality and Preference
9. Crossmodal interactions between audition and taste: A systematic review and narrative synthesis
   David Guedes, Margarida Vaz Garrido, Elsa Lamy, Bernardo Pereira Cavalheiro, Marília Prada · 2023 · Food Quality and Preference
10. Sweetness Enhancement by Aromas: Measured by Descriptive Sensory Analysis and Relative to Reference Scaling
    Anne Sjoerup Bertelsen, Line Ahm Mielby, Niki Alexi, Derek V. Byrne, Ulla Kidmose · 2020 · Chemical Senses
11. Sensory basis of refreshing perception: Role of psychophysiological factors and food experience
    D. Labbe, Eva Almiron‐Roig, Julie Hudry, P. D. Leathwood, Hendrik N.J. Schifferstein, Nathalie Martin · 2009 · Physiology & Behavior
12. Pseudo-gustatory display system based on cross-modal integration of vision, olfaction and gustation
    Takuji Narumi, Takashi Kajinami, Shinya Nishizaka, Tomohiro Tanikawa, Michitaka Hirose · 2011 · IEEE Conference on Virtual Reality and 3D User Interfaces (VR)
13. New Thermal Taste Actuation Technology for Future Multisensory Virtual Reality and Internet
    Kasun Thejitha Karunanayaka, Nurafiqah Johari, Surina Hariri, Hanis Camelia, Kevin Stanley Bielawski, Adrian David Cheok · 2018 · IEEE Transactions on Visualization and Computer Graphics
14. Computational Commensality: From Theories to Computational Models for Social Food Preparation and Consumption in HCI
    Radosław Niewiadomski, Eleonora Ceccaldi, Gijs Huisman, Gualtiero Volpe, Maurizio Mancini · 2019 · Frontiers in Robotics and AI
15. Demystifying wine tasting: Cognitive psychology's contribution
    Wendy Veronica Parr · 2018 · Food Research International
16. Sensory Adjectives in the Discourse of Food
    Catherine Diederich · 2015 · Converging evidence in language and communication research
17. Assessing the Role of Sound in the Perception of Food and Drink
    Massimiliano Zampini, Charles J. Spence · 2010 · Chemosensory Perception
18. The role of attention in flavour perception
    Richard James Stevenson · 2012 · Flavour
19. A Proposed Model of a Flavor Modality
    Dana Melanie Small, Barry G. Green · 2011 · Frontiers in neuroscience
20. Odour-modulation of taste ratings by chefs
    Boakes, Robert A., Hemberger, Helga · 2012 · Food Quality and Preference
21. Dynamic and static sensory methods to study the role of aroma on taste and texture: A multisensory approach to apple perception
    Charles, Mathilde, Endrizzi, Isabella, Aprea, Eugenio, Zambanini, Jessica, Betta, Emanuela, Gasperi, Flavia · 2017 · Food Quality and Preference
22. Simulating the sensation of taste for immersive experiences
    Nimesha Ranasinghe, Adrian David Cheok, Ryohei Nakatsu, Ellen Yi–Luen · 2013 · ACM International Workshop on Immersive Media Experiences (ImmersiveMe)
23. Consumer sensory perception of cheese depends on context: A study using comment analysis and linear mixed models
    Jacob Lahne, Amy Trubek, Marcia Levin Pelchat · 2013 · Food Quality and Preference
24. The language of smell: Connecting linguistic and psychophysical properties of odor descriptors
    Georgios Iatropoulos, Pawel Andrzej Herman, Anders Lansner, Jussi Karlgren C, Maria U. Larsson, Jonas Olofsson · 2018 · Cognition
25. Effects of brew strength, brew yield, and roast on the sensory quality of drip brewed coffee
    Frost, Scott C., Ristenpart, William D., Guinard, Jean‐Xavier · 2020 · Journal of Food Science
26. Flavor binding: Its nature and cause
    Stevenson, Richard J. · 2014 · Psychological Bulletin
27. In Vivo Aroma Release and Dynamic Sensory Perception of Composite Foods
    Arianne van Eck, Michele Pedrotti, Rutger Brouwer, Arpavee Supapong, Vincenzo Fogliano, Elke Scholten, Franco Biasioli A, Markus Stieger · 2021 · Journal of Agricultural and Food Chemistry
28. Food, Eating, and the Gastrointestinal Tract
    Dan Meir Livovsky, Teorora Pribic, Fernando Azpiroz · 2020 · Nutrients
29. Contextual Influences on Consumer Responses to Food Products
    Armand V. Cardello, Herbert L. Meiselman · 2018 · Elsevier eBooks
30. Multisensory feature integration in (and out) of the focus of spatial attention
    Charles J. Spence, Christian Frings · 2019 · Attention Perception & Psychophysics
31. Sweeter together? Assessing the combined influence of product‐related and contextual factors on perceived sweetness of fruit beverages
    Wang, Qian Janice, Mielby, Line Ahm, Thybo, Anette Kistrup, Bertelsen, Anne Sjørup, Kidmose, Ulla, Spence, Charles, Byrne, Derek Victor · 2019 · Journal of Sensory Studies
32. Affecting tumbler
    Chie Suzuki, Takuji Narumi, Tomohiro Tanikawa, Michitaka Hirose · 2014 · International Conference on Advances in Computer Entertainment Technology (ACE)
33. Flavor Expectation: The Effect of Assuming Homogeneity on Drink Perception
    Andy T. Woods, Ellen Poliakoff, Donna M. Lloyd, Garmt Dijksterhuis, Anna Kalathil Thomas · 2010 · Chemosensory Perception
34. Tactual perception: a review of experimental variables and procedures
    Alexandra Fernandes, Pedro B. Albuquerque · 2012 · Cognitive Processing
35. Mouthfeel of Food and Beverages: A Comprehensive Review of Physiology, Biochemistry, and Key Sensory Compounds
    Katarzyna Wolińska-Kennard, Christina Schönberger, Adam Fenton, Aylin W. Sahin · 2025 · Comprehensive Reviews in Food Science and Food Safety
36. Taste-aroma interaction in model wines: Effect of training and expertise
    Gaëlle Arvisenet, Élisabeth Guichard, Jordi Ballester · 2016 · Food Quality and Preference
37. Uncovering the language of wine experts
    Ilja Croijmans, Iris Hendrickx, Els Lefever, Asifa Majid, Antal P. J. van den Bosch · 2019 · Natural Language Engineering
38. Sensory Linguistics: Language, perception and metaphor
    Bodo Winter · 2019
39. Multi-sensorial virtual reality and augmented human food interaction
    Takuji Narumi · 2016
40. Flavor and the Formation of Category-Specific Processing in Olfaction
    Dana Melanie Small · 2008 · Chemosensory Perception
41. An fMRI study on the influence of sommeliers' expertise on the integration of flavor
    Lionel Pazart, Alexandre Comte, Éloi Magnin, Jean‐Louis Millot, Thierry Moulin · 2014 · Frontiers in Behavioral Neuroscience
42. Altered multisensory temporal integration in obesity
    Federica Scarpina, Daniele Migliorati, Paolo Marzullo, Alessandro Mauro, Massimo Scacchi, Marcello Costantini · 2016 · Scientific Reports
43. LeviSense: A platform for the multisensory integration in levitating food and insights into its effect on flavour perception
    Chi Thanh Vi, Asier Marzo, Gianluca Memoli, Emanuela Maggioni, Damien Ablart, Martin Richard Yeomans, Marianna Obrist · 2020 · International Journal of Human-Computer Studies
44. Exploring the Design Space for Human-Food-Technology Interaction: An Approach from the Lens of Eating Experiences
    Tom Gayler, Corina Sas, Vaiva Kalnikaitė · 2022 · ACM Transactions on Computer-Human Interaction
45. Sensory marketing in light of new technologies
    Olivia Petit, Adrian David Cheok, Charles J. Spence, Carlos Velasco, Kasun Thejitha Karunanayaka · 2015 · International Conference on Advances in Computer Entertainment Technology (ACE)
46. Meal context and food preferences in cancer patients: results from a French self-report survey
    Estelle Guerdoux, Robert D. Kilgour, Chloé Janiszewski, Marta Jarlier, Jocelyne Meuric, B. Poirée, Solange Buzzo, Grégory Ninot, Julie Courraud, Wendy Victoria Wismer et al. · 2016 · SpringerPlus
47. How to Be Sure: Sensory Exploration and Empirical Certainty*
    Mohan Matthen · 2012 · Philosophy and Phenomenological Research
48. Pain, Smell, and Taste in Adults: A Narrative Review of Multisensory Perception and Interaction
    Angela Sandri, Maria Paola Cecchini, Marianna Riello, Alice Zanini, Riccardo Nocini, Mirta Fiorio, Michèle Tinazzi · 2021 · Pain and Therapy
49. Taste and Acquaintance
    Aaron Meskin, Jon Robson · 2015 · Journal of Aesthetics and Art Criticism
50. A multisensory approach for the design of food and drink enhancing sonic systems
    Carlos Velasco, Felipe Reinoso‐Carvalho, Olivia Petit, Anton Nijholt · 2016
51. The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements
    Smaro Kokkinidou, Devin G. Peterson, Tama D. Bloch, Ashley Lynn Bronston · 2018 · Nutrients
52. See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages
    Line Ahm Mielby, Qian Janice Wang, Sidsel Jensen, Anne Sjoerup Bertelsen, Ulla Kidmose, Charles J. Spence, Derek V. Byrne · 2018 · Foods
53. Chefs and researchers: Culinary practitioners' views on interaction between gastronomy and sciences
    Erik Cyrus Fooladi, Anu Hopia, Daniel Lasa, Juan‐Carlos Arboleya · 2018 · International Journal of Gastronomy and Food Science
54. Evaluation of Asian salted noodles in the presence of Amaranthus betacyanin pigments
    Fan Zhu, Yi‐Zhong Cai, Harold Corke · 2009 · Food Chemistry
55. The taste of colours
    Carlos Velasco, Francisco Barbosa Escobar, Charles J. Spence, Juan Sebastián Olier · 2023 · Food Quality and Preference
56. Sensory science, the food industry, and the objectification of taste
    Jacob Lahne · 2016 · Anthropology of food
57. A smooth wine? Haptic influences on wine evaluation
    Wang, Qian Janice, Spence, Charles · 2018 · International Journal of Gastronomy and Food Science
58. Properties of food and principles of processing
    P.J. Fellows · 2017 · Elsevier eBooks
59. History repeats itself: Role of characterizing flavors on nicotine use and abuse
    Theresa Patten, Mariella De Biasi · 2020 · Neuropharmacology
60. The Effects of Odor Quality and Temporal Asynchrony on Modulation of Taste Intensity by Retronasal Odor
    Tomoyuki Isogai, Paul M. Wise · 2016 · Chemical Senses
61. Altered eating: a definition and framework for assessment and intervention
    Duika Burges Watson, S. Lewis, Val Bryant, Joanne M Patterson, Chris Kelly, R. Edwards-Stuart, Madeleine J. Murtagh, Vincent Deary · 2018 · BMC Nutrition
62. Wine aroma vectors and sensory attributes
    Vicente Ferreira, Arancha de-la-Fuente-Blanco, María‐Pilar Sáenz‐Navajas · 2021 · Elsevier eBooks
63. Do men and women really live in different taste worlds?
    Charles J. Spence · 2018 · Food Quality and Preference
64. Electronic Noses and Tongues in the Food Industry
    Krishna C. Persaud · 2016 · Elsevier eBooks
65. The Effect of a Virtual-Reality Full-Body Illusion on Body Representation in Obesity
    Federica Scarpina, Silvia Serino, Anouk Keizer, Alice Chirico, Massimo Scacchi, Gianluca Castelnuovo, Alessandro Mauro, Giuseppe Riva · 2019 · Journal of Clinical Medicine
66. Synaesthesia: The multisensory dining experience
    Charles J. Spence, Jozef Youssef · 2019 · International Journal of Gastronomy and Food Science
67. Perception of quality and complexity in wine and their links to varietal typicality: An investigation involving Pinot noir wine and professional tasters
    Wendy Veronica Parr, Claire Grose, DUNCAN I. HEDDERLEY, Marcela Medel‐Marabolí, Oliver Masters, Leandro Dias Araújo, Dominique Valentin · 2020 · Food Research International
68. Dysgeusia
    Davis C. Thomas, Deepti Chablani, Srishti V. Parekh, Reshmy Chellam Pichammal, Karpagavalli Shanmugasundaram, Priyanka Kodaganallur Pitchumani · 2021 · The Journal of the American Dental Association
69. Crossmodal correspondences: Assessing shape symbolism for cheese
    Spence, Charles, Ngo, Mary Kim, Percival, Bronwen, Smith, Barry · 2013 · Food Quality and Preference
70. Olfactory function in acute traumatic brain injury
    Johannes Frasnelli, Maude Laguë-Beauvais, Joanne LeBlanc, Abdulrahman Yaqub Alturki, Marie-Claude Champoux, Céline Couturier, K. Anderson, Julie Lamoureux, Judith Marcoux, Simon Tinawi et al. · 2015 · Clinical Neurology and Neurosurgery
71. Modification of perceived beer bitterness intensity, character and temporal profile by hop aroma extract
    Olayide Oladokun, Amparo Tárrega, Sue James, Trevor Cowley, Frieda Dehrmann, Katherine A. Smart, David J. Cook, Joanne Hort · 2016 · Food Research International
72. Ternary Cross-Modal Interactions between Sweetness, Aroma, and Viscosity in Different Beverage Matrices
    Anne Sjoerup Bertelsen, Line Ahm Mielby, Derek V. Byrne, Ulla Kidmose · 2020 · Foods
73. Crossmodal associations between flavoured milk solutions and musical notes
    Anne-Sylvie Crisinel, Charles J. Spence · 2011 · Acta Psychologica
74. Prediction of Fruity Aroma Intensity and Defect Presence in Virgin Olive Oil Using an Electronic Nose
    Pablo Cano Marchal, Chiara Sanmartin, Silvia Satorres Martínez, Juan Gómez Ortega, Fabio Mencarelli, Javier Gámez García · 2021 · Sensors
75. Comprehensive investigation of coffee acidity on eight different brewing methods through chemical analyses, sensory evaluation and statistical elaboration
    Agnese Santanatoglia, Simone Angeloni, Giovanni Caprioli, Lauro Fioretti, Massimo Ricciutelli, Sauro Vittori, Laura Alessandroni · 2024 · Food Chemistry
76. Dual processing streams in chemosensory perception
    Johannes Frasnelli, Johan N. Lundström, Veronika Schöpf, Simona Negoias, Thomas R. Hummel, Franco Leporé · 2012 · Frontiers in Human Neuroscience
77. Assessing the Role of Visual and Auditory Cues in Multisensory Perception of Flavor
    Massimiliano Zampini, Charles J. Spence · 2011 · Frontiers in neuroscience
78. Enacting Gustatory Pleasure on Behalf of Another: The Multimodal Coordination of Infant Tasting Practices
    Sally Wiggins, Leelo Keevallik · 2020 · Symbolic Interaction
79. E-Nose and Olfactory Assessment: Teamwork or a Challenge to the Last Data? The Case of Virgin Olive Oil Stability and Shelf Life
    Margherita Modesti, Isabella Taglieri, Alessandro Bianchi, Alessandro Tonacci, Francesco Sansone, Andrea Bellincontro, Francesca Venturi, Chiara Sanmartin · 2021 · Applied Sciences
80. Characteristics of chicken nuggets as affected by added fat and variable salt contents
    K. Yogesh, Tanveer Ahmad, G Manpreet, K Mangesh, P. Das · 2012 · Journal of Food Science and Technology
81. Digital Flavor
    Nimesha Ranasinghe, Gajan Suthokumar, Kuan-Yi Lee, Ellen Yi–Luen · 2015 · INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION
82. The effect of sucralose on flavor sweetness in electronic cigarettes varies between delivery devices
    Kathryn Rosbrook, Hanno C. Erythropel, Tamara M. de Winter, Mark M. Falinski, Stephanie S. O’Malley, Suchitra Krishnan‐Sarin, Paul T. Anastas, Julie Beth Zimmerman, Barry G. Green · 2017 · PLoS ONE
83. Multisensory Processing and Perceptual Consciousness: Part I
    ROBERT EAMON BRISCOE · 2016 · Philosophy Compass
84. Olfactory and Gustatory Mental Imagery: Modulation by Sensory Experience and Comparison to Auditory Mental Imagery
    Moustafa Bensafi, Barbara Tillmann, Johan Poncelet, Lauranne Przybylski, Catherine Rouby · 2012 · Springer eBooks
85. Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise
    Pascal Schlich, Marcela Medel‐Marabolí, Christine Urbano, Wendy Veronica Parr · 2015 · Australian Journal of Grape and Wine Research
86. The role of taste and oral somatosensation in olfactory localization
    Richard James Stevenson, Megan Oaten, Mehmet Kibris Mahmut · 2010 · Quarterly Journal of Experimental Psychology
87. Cocoa smoky off-flavor: Chemical characterization and objective evaluation for quality control
    Pamela Perotti, Chiara Emilia Irma Cordero, Cristian Bortolini, Patrizia Rubiolo, Carlo P. Bicchi, Erica Liberto · 2019 · Food Chemistry
88. Olfactory priming on consumer categorization, recall, and choice
    Ramona De Luca, Delane Botelho · 2020 · Psychology and Marketing
89. Wine Experiences: A Review from a Multisensory Perspective
    Raffaele Campo, Felipe Reinoso‐Carvalho, Pierfelice Rosato · 2021 · Applied Sciences
90. Discriminations of the A–Not A difference test improved when “A” was familiarized using a brand image
    Min-A Kim, Ji‐Eun Chae, Danielle van Hout, Hye-Seong Lee · 2011 · Food Quality and Preference
91. Object Concepts in the Chemical Senses
    Richard James Stevenson · 2014 · Cognitive Science
92. Taste of phytocompounds: A better predictor for ethnopharmacological activities of medicinal plants than the phytochemical class?
    Dorin Dragoș, Marilena Gîlcă · 2018 · Journal of Ethnopharmacology
93. The influence of musical song and package labeling on the acceptance and purchase intention of craft and industrial beers: A case study
    Solciaray Cardoso Soares Estefan de Paula, Lucas Zuim, Matheus Custódio de Paula, Michelle Florenzano Mota, Tarcísio Lima Filho, Suzana Maria Della Lúcia · 2020 · Food Quality and Preference
94. A Moving Feast
    Gijs Huisman, Merijn Bruijnes, Dirk Heylen · 2016 · International Conference on Advances in Computer Entertainment Technology (ACE)
95. Attending to the Chemical Senses
    Charles J. Spence · 2019 · Multisensory Research
96. Chromatographic Fingerprinting Strategy to Delineate Chemical Patterns Correlated to Coffee Odor and Taste Attributes
    Davide Bressanello, Arianna Marengo, Chiara Emilia Irma Cordero, Giulia Strocchi, Patrizia Rubiolo, Gloria Pellegrino, Manuela Rosanna Ruosi, Carlo P. Bicchi, Erica Liberto · 2021 · Journal of Agricultural and Food Chemistry
97. Soft matter approaches to structured foods: from "cook-and-look" to rational food design?
    J. Ubbink · 2012 · Faraday discussions
98. Application of Sensory and Instrumental Volatile Analyses to Dairy Products
    A.E. Croissant, Damien Watson, M.A. Drake · 2011 · Annual Review of Food Science and Technology
99. Multisensory processing and perceptual consciousness: Part II
    ROBERT EAMON BRISCOE · 2017 · Philosophy Compass
100. Classification of puffed snacks freshness based on crispiness-related mechanical and acoustical properties
     Solange Sanahuja, Manuel Fédou, Heiko Briesen · 2017 · Journal of Food Engineering