The DOI matches its Crossref record; 63 of the 64 references it cites were found in a registry or an index.
Cross-modal tactile-taste interactions in food evaluations
Open accessAbstract
Detecting the taste components within a flavoured substance relies on exposing chemoreceptors within the mouth to the chemical components of ingested food. In our paper, we show that the evaluation of taste components can also be influenced by the tactile quality of the food. We first discuss how multisensory factors might influence taste, flavour and smell for both typical and atypical (synaesthetic) populations and we then present two empirical studies showing tactile-taste interactions in the general population. We asked a group of non-synaesthetic adults to evaluate the taste components of flavoured food substances, whilst we presented simultaneous cross-sensory visuo-tactile cues within the eating environment. Specifically, we presented foodstuffs between subjects that were otherwise identical but had a rough versus smooth surface, or were served on a rough versus smooth serving-plate. We found no effect of the serving-plate, but we found the rough/smoothness of the foodstuff itself significantly influenced perception: food was rated as significantly more sour if it had a rough (versus smooth) surface. In modifying taste perception via ostensibly unrelated dimensions, we demonstrate that the detection of tastes within flavours may be influenced by higher level cross-sensory cues. Finally, we suggest that the direction of our cross-sensory associations may speak to the types of hedonic mapping found both in normal multisensory integration, and in the unusual condition of synaesthesia.
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“the taste and hedonic evaluation of food and beverages can indeed be influenced by the surface texture of packaging materials [59,132], servingware [46,47] and even the food itself [133].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [133]
Experimental — accuracy not yet measuredThe source backs part of the claim, not all of it — or backs it for a different population, condition or comparison.
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“While these researchers observed no influence of plate texture (rough versus smooth) on the taste of these food samples”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [133]
Experimental — accuracy not yet measuredThe cited source says what the claim attributes to it.
In the citing paper
“samples were rated as tasting significantly sourer when it had a rough surface texture as compared to a smooth one.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [133]
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Cites
The receptors and cells for mammalian taste
Chandrashekar, J. V., Hoon, M. A., Ryba, N. J. P., & Zuker, C. S. (2006) · Nature · doi:10.1038/nature05401 · Cited by 1,632
Synaesthesia? A window into perception, thought and language
Ramachandran, V. S., & Hubbard, E. M. (2001) · Cited by 1,570
Chaudhari, N., & Roper, S. D. (2010) · The Journal of Cell Biology · doi:10.1083/jcb.201003144 · Cited by 892
Morrot, G., Brochet, F., & Dubourdieu, D. (2001) · Brain and Language · doi:10.1006/brln.2001.2493 · Cited by 711
Receptors and transduction in taste
Lindemann, B. (2001) · Nature · doi:10.1038/35093032 · Cited by 696
The multisensory perception of flavor
Auvray, M., & Spence, C. (2008) · Consciousness and Cognition · doi:10.1016/j.concog.2007.06.005 · Cited by 685
Synaesthesia: The Prevalence of Atypical Cross-Modal Experiences
Simner, J., Mulvenna, C. M., Sagiv, N., Tsakanikos, E., Witherby, S. A., Fraser, C. M., Scott, K. M., & Ward, J. (2006) · Perception · doi:10.1068/p5469 · Cited by 656
Self-citationMechanisms of synesthesia: cognitive and physiological constraints
Grossenbacher, P. G., & Lovelace, C. T. (2001) · Trends in Cognitive Sciences · doi:10.1016/s1364-6613(00)01571-0 · Cited by 531
Is the bitter rejection response always adaptive?
Glendinning, J. I. (1994) · Physiology & Behavior · doi:10.1016/0031-9384(94)90369-7 · Cited by 512
The role of auditory cues in modulating the perceived crispness and staleness of potato chips
ZAMPINI, M., & SPENCE, C. (2004) · Journal of Sensory Studies · doi:10.1111/j.1745-459x.2004.080403.x · Cited by 463
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1 of the 64 references couldn’t be matched to a known paper.
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Visual Design Cues Impacting Food Choice: A Review and Future Research Agenda
Vermeir, I., & Roose, G. (2020) · Foods · doi:10.3390/foods9101495 · Cited by 195
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
“[132] examined the influence of both food-intrinsic and extrinsic surface texture on sweetness, bitterness, and sourness of citrus-flavoured fondant sugar.”
BackgroundMultisensory Technology for Flavor Augmentation: A Mini Review
Velasco, C., Obrist, M., Petit, O., & Spence, C. J. (2018) · Frontiers in Psychology · doi:10.3389/fpsyg.2018.00026 · Cited by 116
Is Multimedia Multisensorial? - A Review of Mulsemedia Systems
Covaci, A., Zou, L., Tal, I., Muntean, G., & Ghinea, G. (2018) · ACM Computing Surveys · doi:10.1145/3233774 · Cited by 115
“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
Metadata
- Authors
- Slocombe, B. G., Carmichael, D. A., & Simner, J.
- Affiliations
- University of Edinburgh (GB)
- University of Sussex (GB)
- Corresponding author
- Carmichael, D.A.
- Venue
- Neuropsychologia
- Publisher
- Elsevier BV
- Published
- 2016-07
- Volume
- 88
- Pages
- 58-64
- ISSN
- 0028-3932 (ISSN-L)
- PMC
- PMC5072487
- OpenAlex
- W854662791
- Cited by
- 95
- References
- 64
- Citations by year
- 2026: 7 · 2025: 8 · 2024: 14 · 2023: 8 · 2022: 8 · 2021: 9 · 2020: 10 · 2019: 12 · 2018: 9 · 2017: 2 · 2016: 7
- FWCI
- 9.07
- Type
- journal article
- Language
- en
- Open access
- green
- www.ncbi.nlm.nih.gov
- Locations
- Neuropsychologia (publishedVersion)
- PubMed (publishedVersion)
- Europe PMC (PubMed Central) (acceptedVersion)
- PubMed Central (acceptedVersion)
- Sussex Research Online (University of Sussex) (submittedVersion)
- Figshare (submittedVersion, cc-by)
- Edinburgh Napier Research Repository (Edinburgh Napier University) (submittedVersion, cc-by)
- Funders
- Scottish Government
- European Research Council (617678)
- Topics
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Life Sciences › Neuroscience › Cognitive Neuroscience › Tactile and Sensory Interactions
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Keywords
- cross-modal correspondence, multisensory integration, synesthesia, taste perception, food texture, roughness, sour taste, flavor
- MeSH terms
- Synesthesia, Adult, Cues, Female, Food, Humans, Male, Perceptual Disorders, Taste, Touch, Taste Perception, Touch Perception, Young Adult
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