A smooth wine? Haptic influences on wine evaluation

Two-condition within-participant statistical mediation analysis: A path-analytic framework.

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Comparative expression of hedonic impact: affective reactions to taste by human infants and other primates.

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The multisensory perception of flavor

Auvray, M., & Spence, C. (2008) · Consciousness and Cognition · doi:10.1016/j.concog.2007.06.005 · Cited by 685 · see citing works

Multisensory design: Reaching out to touch the consumer

Spence, C. J., & Gallace, A. (2011) · Psychology and Marketing · doi:10.1002/mar.20392 · Cited by 416 · see citing works

Does Touch Affect Taste? The Perceptual Transfer of Product Container Haptic Cues

Krishna, A., & Morrin, M. (2008) · Journal of Consumer Research · doi:10.1086/523286 · Cited by 392 · see citing works

Just 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 204 · see citing works

In Touch with the Future: The Sense of Touch from Cognitive Neuroscience to Virtual Reality

Lloyd, D. M. (2014) · PRESENCE Virtual and Augmented Reality · doi:10.1162/pres_r_00182 · Cited by 195 · see citing works

The Oxford Companion to Wine

Harding, J. (2015) · Oxford University Press eBooks · doi:10.1093/acref/9780198705383.001.0001 · Cited by 128 · see citing works

The influence of the feel of product packaging on the perception of the oral-somatosensory texture of food

Piqueras‐Fiszman, B., & Spence, C. J. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2012.04.002 · Cited by 125 · see citing works

Perceptual and cognitive aspects of wine expertise

Hughson, A. L., & Boakes, R. A. (2001) · Australian Journal of Psychology · doi:10.1080/00049530108255130 · Cited by 108 · see citing works

Textures that we like to touch: An experimental study of aesthetic preferences for tactile stimuli

Etzi, R., Spence, C. J., & Gallace, A. (2014) · Consciousness and Cognition · doi:10.1016/j.concog.2014.08.011 · Cited by 106 · see citing works

Does the weight of the dish influence our perception of food?

Piqueras‐Fiszman, B., Harrar, V., Alcaide-Marzal, J., & Spence, C. J. (2011) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.05.009 · Cited by 98 · see citing works

Cross-modal tactile-taste interactions in food evaluations

Slocombe, B. G., Carmichael, D. A., & Simner, J. (2016) · Neuropsychologia · doi:10.1016/j.neuropsychologia.2015.07.011 · Cited by 95 · see citing works

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 · see citing works

Psychological and physiological effect in humans of touching plant foliage-using the semantic differential method and cerebral activity as indicators

Koga, K., & Iwasaki, Y. (2013) · Journal of Physiological Anthropology · doi:10.1186/1880-6805-32-7 · Cited by 87 · see citing works

Touching tastes: The haptic perception transfer of liquid food packaging materials

Tu, Y., Yang, Z., & Ma, C. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.07.001 · Cited by 71 · see citing works

Investigating the influence of colour, weight, and fragrance intensity on the perception of liquid bath soap: An experimental study

Gatti, E., Bordegoni, M., & Spence, C. J. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.08.004 · Cited by 70 · see citing works

“See me, feel me”: Effects of 3D-printed surface patterns on beverage evaluation

van Rompay, T. J. L., Finger, F., Saakes, D., & Fenko, A. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.12.002 · Cited by 70 · see citing works

Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay

Kampfer, K., Leischnig, A., Ivens, B. S., & Spence, C. J. (2017) · PLoS ONE · doi:10.1371/journal.pone.0186121 · Cited by 70 · see citing works

Cutlery matters: heavy cutlery enhances diners’ enjoyment of the food served in a realistic dining environment

Michel, C., Velasco, C., & Spence, C. J. (2015) · Flavour · doi:10.1186/s13411-015-0036-y · Cited by 64 · see citing works

Influence of Wine Glass Shape on Perceived Aroma and Colour Intensity in Wines

Cliff, M. A. (2001) · Journal of Wine Research · doi:10.1080/09571260120069741 · Cited by 63 · see citing works

Multisensory Flavor Perception : From Fundamental Neuroscience Through to the Marketplace

Piqueras‐Fiszman, B., & Spence, C. J. (2016) · Socio-Environmental Systems Modeling · doi:10.1016/c2014-0-03761-6 · Cited by 63 · see citing works

Tasting spoons: Assessing how the material of a spoon affects the taste of the food

Piqueras-Fiszman, B., Laughlin, Z., Miodownik, M., & Spence, C. (2012) · Food Quality and Preference · doi:10.1016/j.foodqual.2011.08.005 · Cited by 60 · see citing works

Dynamic characterization of red wine astringency: Case study with Uruguayan Tannat wines

Vidal, L., Antúnez, L., Giménez, A., Medina, K., Boido, E., & Ares, G. (2016) · Food Research International · doi:10.1016/j.foodres.2016.02.002 · Cited by 34 · see citing works

Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink

Spence, C. J., & Piqueras‐Fiszman, B. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100350-3.00004-3 · Cited by 30 · see citing works

The gentle touch.

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Tactile/Haptic Aspects of Multisensory Packaging Design

Spence, C. J. (2018) · Springer eBooks · doi:10.1007/978-3-319-94977-2_6 · Cited by 19 · see citing works

The impact of tablecloth on consumers’ food perception in real-life eating situation

Liu, J., Petit, E., Brit, A.-C., & Giboreau, A. (2018) · Food Quality and Preference · doi:10.1016/j.foodqual.2018.06.011 · Cited by 14 · see citing works

The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review

Wang, 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 · see citing works

The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice

Spence, C. J., & Carvalho, F. M. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.103802 · Cited by 116 · see citing works

Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses

Spence, C. J. (2020) · Foods · doi:10.3390/foods9040407 · Cited by 116 · see citing works

Roughness perception: A multisensory/crossmodal perspective

Stefano, N. D., & Spence, C. J. (2022) · Attention Perception & Psychophysics · doi:10.3758/s13414-022-02550-y · Cited by 97 · see citing works

Temperature-Based Crossmodal Correspondences: Causes and Consequences

Spence, C. J. (2020) · Multisensory Research · doi:10.1163/22134808-20191494 · Cited by 81 · see citing works

Sensory Nudges: The Influences of Environmental Contexts on Consumers’ Sensory Perception, Emotional Responses, and Behaviors toward Foods and Beverages

Seo, H. (2020) · Foods · doi:10.3390/foods9040509 · Cited by 63 · see citing works

Cup texture influences taste and tactile judgments in the evaluation of specialty coffee

Carvalho, F. M., Moksunova, V., & Spence, C. J. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.103841 · Cited by 60 · see citing works

Explaining Visual Shape–Taste Crossmodal Correspondences

Spence, C. J. (2023) · Multisensory Research · doi:10.1163/22134808-bja10096 · Cited by 55 · see citing works

“Bitter Touch”: Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience

Pramudya, R. C., Choudhury, D., Zou, M., & Seo, H. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103914 · Cited by 38 · see citing works

Synaesthesia: The multisensory dining experience

Spence, C. J., & Youssef, J. (2019) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2019.100179 · Cited by 37 · see citing works

Assessing the influence of the coffee cup on the multisensory tasting experience

Spence, C. J., & Carvalho, F. M. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.03.005 · Cited by 37 · see citing works

Analysing the Impact of Music on the Perception of Red Wine via Temporal Dominance of Sensations

Wang, Q. J., Mesz, B. A., Riera, P., Trevisan, M. A., Sigman, M., Guha, A., & Spence, C. J. (2019) · Multisensory Research · doi:10.1163/22134808-20191401 · Cited by 36 · 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

Wine Experiences: A Review from a Multisensory Perspective

Campo, R., Reinoso‐Carvalho, F., & Rosato, P. (2021) · Applied Sciences · doi:10.3390/app11104488 · Cited by 33 · see citing works

Cross-Modal Correspondences Between Temperature and Taste Attributes

Motoki, K., Saito, T. I., Nouchi, R., & Sugiura, M. (2020) · Frontiers in Psychology · doi:10.3389/fpsyg.2020.571852 · Cited by 31 · see citing works

Sonic 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 29 · see citing works

Flavor Experiences Augmentation Strategy for Fermented Dairy Products: Perspective of Multimodal Perception, Starter and Enhancer, and Processing

Zhang, R., Jia, W., Shu, J., Zou, L., & Shi, L. S. (2023) · Food Reviews International · doi:10.1080/87559129.2023.2262031 · Cited by 20 · see citing works

Interacting with food: Tasting with the hands

Spence, C. J. (2022) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2022.100620 · Cited by 20 · see citing works

Multisensory analysis and wine marketing: systematic review and perspectives

Campo, R., Rosato, P., & Battisti, E. (2021) · British Food Journal · doi:10.1108/bfj-03-2021-0222 · Cited by 17 · see citing works

How Semantically Labeled Scent-Gender Associations Influence the Evaluations of Scent and Texture

Iseki, S., Motoki, K., Sakata, R., & Kitagami, S. (2021) · Frontiers in Psychology · doi:10.3389/fpsyg.2021.713329 · Cited by 12 · see citing works

Using crossmodal correspondences as a tool in wine communication

Herdenstam, A. P. F., Spence, C. J., & Pettersson, N. (2023) · Frontiers in Psychology · doi:10.3389/fpsyg.2023.1190364 · Cited by 10 · see citing works

Do we always drink the same coffee? The effect of weight and colour on takeaway coffee perception

Sakarya, A., & Dörtyol, İ. T. (2021) · Young Consumers Insight and Ideas for Responsible Marketers · doi:10.1108/yc-03-2021-1292 · Cited by 10 · see citing works

The Experiential Wine Tourist’s Model: The Case of Gran Canaria Wine Cellar Establishments

Meneses, G. D., & Amador-Marrero, M. (2023) · Sustainability · doi:10.3390/su151914551 · Cited by 8 · see citing works

Enhancing the design of wine labels

Herdenstam, A. P. F., Spence, C. J., Mora, M., & Pettersson, N. (2023) · Frontiers in Psychology · doi:10.3389/fpsyg.2023.1176794 · Cited by 7 · see citing works

Uncorking the delights: deciphering Indian wine consumers’ tastes with a multi-method approach and consumer insights

Sukumaran, L., & Majhi, R. (2024) · International Journal of Wine Business Research · doi:10.1108/ijwbr-10-2023-0057 · Cited by 5 · see citing works

The effect of risk on purchase confidence and subsequent purchase intention: The moderating role of product container haptic sensations

Kergoat, M., Lécuyer, C., & Meyer, T. (2025) · Journal of Retailing and Consumer Services · doi:10.1016/j.jretconser.2025.104354 · Cited by 5 · see citing works

Is the tea or teacup good? The effect of visual and haptic sensory processing of teacups on the perception of tea flavor

Yang, S.-C., & Hsu, L.-C. (2024) · Frontiers in Psychology · doi:10.3389/fpsyg.2024.1427665 · Cited by 5 · see citing works

The nature and origins of crossmodal associations to astringent solutions and basic tastes

Saluja, S., Ciscato, T., Mistry, A., Hummel, T. R., Spence, C. J., & Stevenson, R. J. (2025) · Food Quality and Preference · doi:10.1016/j.foodqual.2025.105518 · Cited by 4 · see citing works

Cute package, sweet taste? The effects of Kindchenschema food packaging on consumers

Bruckdorfer, R. E., & Büttner, O. B. (2025) · International Journal of Research in Marketing · doi:10.1016/j.ijresmar.2025.11.001 · Cited by 4 · see citing works

Perspectives on Multisensory Human-Food Interaction

Velasco, C., Obrist, M., Huisman, G., Nijholt, A., Spence, C., Motoki, K., & Narumi, T. (2022) · Frontiers research topics · doi:10.3389/978-2-88974-233-2 · Cited by 4 · see citing works

Impacts of Utensil Conditions on Consumer Perception and Acceptance of Food Samples Evaluated under In-Home Testing during the COVID-19 Pandemic

Singh, A., & Seo, H. (2023) · Foods · doi:10.3390/foods12050914 · Cited by 3 · see citing works

Calling all wine snobs, shut up and drink the wine!

Lee, K.-S., & Carmer, A. B. (2024) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2024.100926 · Cited by 3 · see citing works

The imitation game – exploring the double-grip analysis for creating analog wines

Herdenstam, A. P. F., & Spence, C. J. (2024) · Journal of Wine Research · doi:10.1080/09571264.2024.2310307 · Cited by 3 · see citing works

Effects of material and softness of the rim of cups on flavor perception

Kamihori, M., Kitanaka, S., Suzuki, K., & Itoh, Y. (2024) · Applied Food Research · doi:10.1016/j.afres.2024.100672 · Cited by 2 · see citing works

Crossmodal Correspondence

Chen, N., Sørensen, T. A., & Spence, C. J. (2024) · Frontiers research topics · doi:10.3389/978-2-8325-4701-4 · Cited by 2 · see citing works

Sensing and Modulating the Feel of a Drink: A Personalized Approach via Laryngeal Thermal Feedback

Kamihori, M., Otsu, K., & Itoh, Y. (2026) · CHI Conference on Human Factors in Computing Systems · doi:10.1145/3772318.3790510 · Cited by 1 · see citing works

The Contextually Tolerant but Temporally Intolerant Sensation Transference from Tactile to Taste in Drinking Coffee

Kubo, N., & Ariga, A. (2026) · Multisensory Research · doi:10.1163/22134808-bja10198 · Cited by 1 · see citing works

Wine quality grade data analysis and prediction based on multiple machine learning algorithms

Zeng, C., Fang, J., Yang, Q., Xiang, C., Zhao, Z., & Lei, Y. (2024) · Applied and Computational Engineering · doi:10.54254/2755-2721/65/20240509

FIGURE 4 in Fennera holthuisi sp. nov., a new coral-associated pontoniine shrimp (Decapoda: Palaemonidae: Pontoniinae) from Moorea, French Polynesia

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Perceptual Psychology Related to Food

Spence, C. J. (2026) · Elsevier eBooks · doi:10.1016/b978-0-443-29139-5.00008-2

The Taste of Chopsticks : The Effect of the Material of Chopsticks on Food Taste

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Evaluación instrumental de las propiedades de textura del vino y su relación con la percepción sensorial

Taladrid, D., Álvarez, M. D., Bartolomé, B., Moreno-Arribas, M. V., & Cruañes, L. L. (2018) · DIGITAL.CSIC (Spanish National Research Council (CSIC))

10. Touch and the Mouthfeel of Wine

Shepherd, G. M. (2016) · Columbia University Press eBooks · doi:10.7312/columbia/9780231177009.003.0011

Componentes vínicos y sensaciones texturales en boca

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New approaches for understanding the formation of mouthfeel properties in wines and grapes

Ferrero-del-Teso, S. (2022) · Dialnet (Universidad de la Rioja)