The multisensory perception of flavor

Auvray, Malika, Spence, Charles·2008·Consciousness and Cognition

Cited by (690)

Items 201–300 of 690

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  4. Multisensory Integration and the Psychophysics of Flavour Perception
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  5. Impact of novel olfactory stimuli at supra and subthreshold concentrations on the perceived sweetness of sucrose after associative learning
    Labbe, D., Martin, N. · 2009 · Chemical Senses
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  7. Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink
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  12. Phenomenal Blending and the Palette Problem
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  13. Sensory and chemical characterization of Chinese bog bilberry wines using Check-all-that-apply method and GC-Quadrupole-MS and GC-Orbitrap-MS analyses
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  14. Does olfactory specific satiety take place in a natural setting?
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  18. The third dimension of flavor: A chemesthetic approach to healthier eating (a review)
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  20. Influence of aroma intensity and nasal pungency on the ‘mood signature’ of common aroma compounds in a mixed ethnic population
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  21. Combinatory effects of texture and aroma modification on taste perception of model gels
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  22. Alcohol acyl transferase genes at a high-flavor intensity locus contribute to ester biosynthesis in kiwifruit
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  23. Neural correlates of taste perception in congenital olfactory impairment
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  25. Recent advance in technological innovations of sugar-reduced products
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  26. Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages
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  28. Identification of characteristic flavor quality of ceramic-pot sealed meat after reheating based on HS-GC-IMS, bionic sensory combined chemometrics
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  29. Multisensory flavor perception
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  31. Eating Without a Nose: Olfactory Dysfunction and Sensory-Specific Satiety
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  32. Development and Testing of a Small-Size Olfactometer for the Perception of Food and Beverages in Humans
    Paola Risso, Mario Covarrubias, Monica Bordegoni, Alberto Gallace · 2018 · Frontiers in Digital Humanities
  33. Modelling of perceived sweetness in biscuits based on sensory analysis as a new tool to evaluate reformulation performance in sugar reduction studies
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  34. Sensory and consumer research in culinary approaches to food
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  35. Searching for perceptual similarity within, and between, the (chemical) senses
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  36. Understanding Quality of Pinot Noir Wine: Can Modelling and Machine Learning Pave the Way?
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  37. The Sensation of Taste in the Future of Immersive Media
    Nimesha Ranasinghe, Kuan-Yi Lee, Gajan Suthokumar, Ellen Yi-Luen Do · 2014 · ACM International Workshop on Immersive Media Experiences (ImmersiveMe)
  38. Oral Receptors
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  39. Multisensory flavour perception
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  40. A survey of machine learning techniques in flavor prediction and analysis
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  41. Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour
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  42. Wine Preference and Wine Aroma Perception
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  43. The Microstructure of Experience
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  44. The Influence of Emotion-Oriented Extrinsic Visual and Auditory Cues on Coffee Perception: A Virtual Reality Experiment
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  45. Taste and smell abnormalities in advanced cancer: Negative impact on subjective food intake
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  46. PHYSICOCHEMICAL PROPERTIES AND SALTED NOODLE-MAKING QUALITY OF PURPLE SWEET POTATO FLOUR AND WHEAT FLOUR BLENDS
    Shan Shan, Ke‐Xue Zhu, Wei Peng, Huiming Zhou · 2012 · Journal of Food Processing and Preservation
  47. The Influence of Stimulus Taste and Chemesthesis on Tongue Movement Timing in Swallowing
    Catriona Margaret Steele, Pascal H. H. M. Van Lieshout, Cathy A. Pelletier · 2011 · Journal of Speech Language and Hearing Research
  48. Sensory modalities and novel features of perceptual experiences
    Douglas C. Wadle · 2020 · Synthese
  49. Flavor evolution in raw Pu-erh tea during manufacturing using different processing types
    Dan Su, Tengsheng Xu, Yali Li, Hongjie Zhou · 2021 · LWT
  50. Scent and synaesthesia: The medical use of spice bags in early China
    Di Lu, Vivienne Lo · 2014 · Journal of Ethnopharmacology
  51. The influence of audiovisual stimuli cuing temperature, carbonation, and color on the categorization of freshness in beverages
    Jérémy Roque, Jérémie Lafraire, Charles J. Spence, Malika Auvray · 2018 · Journal of Sensory Studies
  52. Flavors prime processing of affectively congruent food words and non-food words
    Maria Geraldine Veldhuizen, A.F. Oosterhoff, Jan H.A. Kroeze · 2009 · Appetite
  53. Effects of sensory cues on consumers’ wine taste perceptions and behavior: evidence from a wine-tasting experiment
    Weixi Yuan, Fumei Guo, Mimi Li, Haiyan Song · 2024 · International Journal of Contemporary Hospitality Management
  54. The Challenge of Measuring Sweet Taste in Food Ingredients and Products for Regulatory Compliance: A Scientific Opinion
    Dustin E Starkey, Zhuzhu Wang, Kommer Brunt, Lise Dreyfuss, Philip Andrew Haselberger, Stephen E. Holroyd, Kaushik Janakiraman, Prabhakar Kasturi, Erik J M Konings, David Labbe et al. · 2022 · Journal of AOAC International
  55. INVESTIGATING THE EFFECTS OF HYDROPONIC MEDIA ON QUALITY OF GREENHOUSE GROWN LEAFY GREENS
    Scot D. Ferguson, Raymond P. Saliga, Stanley T. Omaye · 2014 · International Journal of Agricultural Extension
  56. Response Times to Gustatory–Olfactory Flavor Mixtures: Role of Congruence
    Timothy G. Shepard, Maria Geraldine Veldhuizen, Lawrence E. Marks · 2015 · Chemical Senses
  57. Eating in the dark: A dissociation between perceived and actual food consumption
    Britta Renner, Gudrun Sproesser, F. Marijn Stok, Harald Thomas Schupp · 2016 · Food Quality and Preference
  58. Impact of bitter tastant sub-qualities on retronasal coffee aroma perception
    Laurianne Paravisini, Ashley M. Soldavini, Julie Peterson, Christopher T. Simons, Devin G. Peterson · 2019 · PLoS ONE
  59. Multisensory analysis and wine marketing: systematic review and perspectives
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  60. Exploring Crossmodal Associations Between Sound and the Chemical Senses: A Systematic Review Including Interactive Visualizations
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  61. The impact of varying key sensory attributes on consumer perception of beer body
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  62. Recent advances in photoluminescent fluorescent probe technology for food flavor compounds analysis
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  63. Playful taste interaction
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  64. Biogastronomy: Factors that determine the biological response to meal ingestion
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  65. The Effect of the Tactile Attributes of a Container on Mineral Water Perception
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  66. Trigeminal Stimulus Menthol Masks Bitter Off-Flavor of Artificial Sweetener Acesulfame-K
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  67. Understanding urban green spaces through lenses of sensory experience: a case study of neighborhood parks in Dhaka city
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  68. Sharing an olfactory experience: The impact of oral communication
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  69. Augmentation of Perceived Sweetness in Sugar Reduced Cakes by Local Odor Display
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  70. Insight into Sight, Touch, Taste and Smell by Multiple Discriminations from Norm
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  71. Book Review: ‘Neurogastronomy: how the brain creates flavor and why it matters’ by Gordon M. Shepherd
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  72. The Multisensory Perception of Flavour
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  73. Multisensory Integration and Sense Modalism
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  74. A chemical language model for molecular taste prediction
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  75. Potential of Bitter Medicinal Plants: A Review of Flavor Physiology
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  76. The Role of the Senses in Emotion
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  77. Volatile and Nonvolatile Flavor Chemical Evaluation of USDA Orange–Mandarin Hybrids for Comparison to Sweet Orange and Mandarin Fruit
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  78. Natural Flavor Additives Influence the Sensory Perception and Consumer Liking of Australian Chardonnay and Shiraz Wines
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  86. Explaining Multisensory Experience
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  91. Kinetic study of controlled release of flavor compounds from spray-dried encapsulated yeast powder using dynamic vapor sorption–gas chromatography
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  92. Multisensory Flavor Priming
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  95. Multisensory integration of orally‐sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats
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  96. How infant food likes become established as knowledge: Parental food assessments during infant mealtimes in the home
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  97. Potato Flavor
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  98. Audiovisual Crossmodal Correspondence between Bubbles’ Size and Pouring Sounds’ Pitch in Carbonated Beverages
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