Cited by 97Multisensory perception and integrationTactile and Sensory InteractionsOlfactory and Sensory Function Studies

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 access

Slocombe, B.G., Carmichael, D.A., Simner, J.·2016·Neuropsychologia

DOI 10.1016/j.neuropsychologia.2015.07.011PMC PMC5072487

Open this paper in CoChat — free account

Abstract

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.

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Integrity signals

Registry

Crossref · 10.1016/j.neuropsychologia.2015.07.011

Cites

63 of 63 references verified0 citation errors · 0 not checkable

Statistics

Claims the paper makes

The claims and statistics of this paper haven’t been checked yet.

Run the check — free, no account needed. It reads the open-access text and checks the sources it cites.

Claims other papers make about this one

Each is checked against this paper’s own text: does it say what the citing paper says it does?

Self-check

Percentages, sums and reported differences re-computed from the paper’s own numbers.

The self-check needs the paper’s full text.

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
The cell biology of taste
Chaudhari, N., & Roper, S. D. (2010) · The Journal of Cell Biology · doi:10.1083/jcb.201003144 · Cited by 892
The Color of Odors
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-citation
Mechanisms 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

Show all 64 references

Sorted by citations

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
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
“[132] examined the influence of both food-intrinsic and extrinsic surface texture on sweetness, bitterness, and sourness of citrus-flavoured fondant sugar.”
Background
Multisensory 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
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
Assessing the Influence of Visual-Taste Congruency on Perceived Sweetness and Product Liking in Immersive VR
Chen, Y., Huang, A. X., Faber, I., Makransky, G., & Pérez-Cueto, F. J. A. (2020) · Foods · doi:10.3390/foods9040465 · Cited by 87
Temperature-Based Crossmodal Correspondences: Causes and Consequences
Spence, C. J. (2020) · Multisensory Research · doi:10.1163/22134808-20191494 · Cited by 87
Hand-Feel Touch Cues and Their Influences on Consumer Perception and Behavior with Respect to Food Products: A Review
Pramudya, R. C., & Seo, H. (2019) · Foods · doi:10.3390/foods8070259 · Cited by 88
Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack
Wang, Q. (., Keller, S., & Spence, C. (2017) · Food Quality and Preference · doi:10.1016/j.foodqual.2016.12.014 · Cited by 72
Understanding the oral processing of solid foods: Insights from food structure
Guo, Q. Q. (2021) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.12745 · Cited by 67
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 64
Explaining Visual Shape–Taste Crossmodal Correspondences
Spence, C. J. (2023) · Multisensory Research · doi:10.1163/22134808-bja10096 · Cited by 56
The color–flavor incongruency effect in product evaluation and brand perception
Huang, J., & Wan, X. I. (2019) · Journal of Consumer Behaviour · doi:10.1002/cb.1787 · Cited by 54
Cross-modal influence of colour from product and packaging alters perceived flavour of cider
Sugrue, M., & Dando, R. (2018) · Journal of the Institute of Brewing · doi:10.1002/jib.489 · Cited by 56
Altered multisensory temporal integration in obesity
Scarpina, F., Migliorati, D., Marzullo, P., Mauro, A., Scacchi, M., & Costantini, M. (2016) · Scientific Reports · doi:10.1038/srep28382 · Cited by 48
A smooth wine? Haptic influences on wine evaluation
Wang, Q. J., & Spence, C. (2018) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2018.08.002 · Cited by 40
Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review
Spence, C. J., & Doorn, G. H. V. (2017) · Beverages · doi:10.3390/beverages3030033 · Cited by 38
The Effect of a Virtual-Reality Full-Body Illusion on Body Representation in Obesity
Scarpina, F., Serino, S., Keizer, A., Chirico, A., Scacchi, M., Castelnuovo, G., Mauro, A., & Riva, G. (2019) · Journal of Clinical Medicine · doi:10.3390/jcm8091330 · Cited by 43
“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 42
Intra‐oral trigeminal‐mediated sensations influencing taste perception: A systematic review
Braud, A., & Boucher, Y. (2019) · Journal of Oral Rehabilitation · doi:10.1111/joor.12889 · Cited by 38
Wine Experiences: A Review from a Multisensory Perspective
Campo, R., Reinoso‐Carvalho, F., & Rosato, P. (2021) · Applied Sciences · doi:10.3390/app11104488 · Cited by 40
Overview of mouthfeel from the perspective of sensory scientists in industry
Ditschun, T. L., Riddell, E., Qin, W., Graves, K., Jegede, O., Sharafbafi, N., Pendergast, T., Chidichimo, D., & Wilson, S. F. (2025) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70126 · Cited by 31
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
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
Application of curcumin-mediated antibacterial photodynamic technology for preservation of fresh Tremella Fuciformis
Lin, Y., Lai, D., Wang, D., Zhou, F. Y., Tan, B. K., Zhang, Z., Hu, J., & Lin, S. (2021) · LWT · doi:10.1016/j.lwt.2021.111657 · Cited by 30
Colour/shape-taste correspondences across three languages in ChatGPT
Motoki, K., Spence, C. J., & Velasco, C. (2024) · Cognition · doi:10.1016/j.cognition.2024.105936 · Cited by 28
The third dimension of flavor: A chemesthetic approach to healthier eating (a review)
Spencer, M., & Dalton, P. (2019) · Journal of Sensory Studies · doi:10.1111/joss.12551 · Cited by 27
Trigeminal Sensations to enhance and enrich flavor perception - Sensory Approaches
Cayeux, I., Saint‐Léger, C., & Starkenmann, C. (2022) · Clinical Nutrition Open Science · doi:10.1016/j.nutos.2022.11.007 · Cited by 26
The Taste of Visual Textures
Escobar, F. B., Wang, Q. J., Corredor, A., & Velasco, C. (2022) · Food Quality and Preference · doi:10.1016/j.foodqual.2022.104602 · Cited by 23
Crossmodal correspondences and interactions between texture and taste perception
Pistolas, E., & Wagemans, J. P. (2023) · i-Perception · doi:10.1177/20416695231163473 · Cited by 24
What makes the hedonic experience of a meal in a top restaurant special and retrievable in the long term? Meal-related, social and personality factors
Muñoz, F., Hildebrandt, A., Schacht, A., Stürmer, B., Bröcker, F., Martín‐Loeches, M., & Sommer, W. (2018) · Appetite · doi:10.1016/j.appet.2018.02.024 · Cited by 24
If I touch it, I will like it! The role of tactile inputs on gustatory perceptions of food items
Pantoja, F., Borges, A. A., Jr., Rossi, P., & Yamim, A. P. (2019) · Journal of Retailing and Consumer Services · doi:10.1016/j.jretconser.2019.101958 · Cited by 24
A taste for beauty: On the expected taste, hardness, texture, and temperature of geometric shapes
Juravle, G., Olari, E.-L., & Spence, C. J. (2022) · i-Perception · doi:10.1177/20416695221120948 · Cited by 23
Using Eye Tracking and Heart-Rate Activity to Examine Crossmodal Correspondences QoE in Mulsemedia
Mesfin, G., Hussain, N., Covaci, A., & Ghinea, G. (2019) · ACM Transactions on Multimedia Computing Communications and Applications · doi:10.1145/3303080 · Cited by 23
Restaurant Dining Environment, Restaurant Formality and Dining Involvement in the Context of Memorable Dining Experiences (Mdes)
Yuan, J. J., Bauman, M. J., Ferns, B. H., Ebrahimzadeh, M., & Alshiha, A. A. (2022) · Journal of Quality Assurance in Hospitality & Tourism · doi:10.1080/1528008x.2022.2094848 · Cited by 19
To see is to hold: Using food surface textures to communicate product healthiness
Jansson-Boyd, C. V., & Kobeščak, M. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.103866 · Cited by 19
Food Choices of Contemporary Cuisine and Traditional Foods: Effects on Family Ties
Yasmeen, B., & Fischer, F. (2024) · Nutrients · doi:10.3390/nu16234126 · Cited by 18
Oral health–related food selectivity among French independently living elders
Maître, I., Lourtioux, F., Picouet, P., & Braud, A. (2020) · Journal of Oral Rehabilitation · doi:10.1111/joor.12931 · Cited by 18
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
Duyuların Gelişimi ve Duyu Bütünleme
Özyazıcı, K., BOĞA, E., ALAGÖZ, N., VARLIKLIÖZ, K., ARSLAN, Z., Semra, A. K. T. O., & SAĞLAM, M. (2021) · Gelişim ve Psikoloji Dergisi · doi:10.51503/gpd.879070 · Cited by 16
Reality bites: highlighting the potential discrepancies between multisensory taste perception in extended and physical reality
Dawes, C., Beganovic, S., Schwalk, M., Mai, M., Pawlizak, S., Zhang, J., Nelles, G., Krasteva, N., & Obrist, M. (2023) · Frontiers in Computer Science · doi:10.3389/fcomp.2023.1268849 · Cited by 16
Sweet and bitter near-threshold solutions activate cross-modal correspondence between taste and shapes of cups
Solé, J. P., Chuquichambi, E. G., Blay, N. T., Corradi, G. B., & Munar, E. (2020) · Food Quality and Preference · doi:10.1016/j.foodqual.2020.103891 · Cited by 16
Sensory characteristic of sugar reduced yoghurt drink based on check-all-that-apply
Thun, Y. J., Yan, S. W., Tan, C. P., & Effendi, C. (2022) · Food Chemistry Advances · doi:10.1016/j.focha.2022.100110 · Cited by 15
Tasty vibes: Uncovering crossmodal correspondences between tactile vibrations and basic tastes
Escobar, F. B., & Wang, Q. J. (2023) · Food Research International · doi:10.1016/j.foodres.2023.113613 · Cited by 15
The influence of Bouba- and Kiki-like shape on perceived taste of chocolate pieces
Ogata, K., Gakumi, R., Hashimoto, A., Ushiku, Y., & Yoshida, S. (2023) · Frontiers in Psychology · doi:10.3389/fpsyg.2023.1170674 · Cited by 15
Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma
Yang, Y., Kim, S., & Dando, R. (2024) · Food Quality and Preference · doi:10.1016/j.foodqual.2024.105133 · Cited by 14
Is texture the new taste? The effect of sensory food descriptors on restaurant menus on visit intentions
Garaus, M., Weismayer, C., & Steiner, E. (2023) · British Food Journal · doi:10.1108/bfj-08-2022-0693 · Cited by 12
Rough is durable, smooth is user-friendly: Effects of surface visual roughness on consumers’ perception and product preference
Chen, J., Wu, P., Jiang, Y., & Lv, L. (2024) · Journal of Retailing and Consumer Services · doi:10.1016/j.jretconser.2024.104196 · Cited by 11
The COVID-19 may help enlightening how emotional food is
Coppin, G. (2020) · npj Science of Food · doi:10.1038/s41538-020-00071-2 · Cited by 11
Designing and development of food structure with high acceptance based on the consumer perception
Isaías, R., Frias, A., Rocha, C., de Moura, A. P., & Cunha, L. M. (2022) · Elsevier eBooks · doi:10.1016/b978-0-323-85513-6.00013-x · Cited by 11
Gustatory perception and its influence on emotional and psychological responses under outdoor thermal stress
Wang, X., Deng, P., Zhang, X., Zhai, M., Shang, G., & Hong, B. (2025) · Urban Climate · doi:10.1016/j.uclim.2025.102416 · Cited by 10
Taste the music: Modality-general representation of affective states derived from auditory and gustatory stimuli
Park, C., & Kim, J. (2024) · Cognition · doi:10.1016/j.cognition.2024.105830 · Cited by 11
(Not to be taken) with a grain of salt: Enhancing perceived saltiness by 3D-printed surface textures
van Rompay, T. J. L., van Ooijen, I., Groothedde, S., & Saakes, D. P. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104279 · Cited by 10
Inulin or xylooligosaccharide addition to dulce de leche affects consumers' sensory experience and emotional response.
Tavares Filho, E. R., Pimentel, T. C., Silva, R., Praxedes, C. I. S., Oliveira, J. M. S., Prudêncio, E. S., Felix, P. H. C., Neta, M. T. S. L., Silva, P. H. F., Mársico, E. T., et al. (2025) · Food Research International · doi:10.1016/j.foodres.2024.115492 · Cited by 9
Sensory expectations from aesthetic perceptions of coffee beverages presented in different mugs
Corona, V., Cruz, I., Lujan-Moreno, G. A., Garrigós, J. A., García‐Segovia, P., & Rojas, O. (2020) · Journal of Culinary Science & Technology · doi:10.1080/15428052.2020.1824834 · Cited by 9
A Study on Persistence of GAN-Based Vision-Induced Gustatory Manipulation
Nakano, K., Horita, D., Kawai, N., Isoyama, N., Sakata, N., Kiyokawa, K., Yanai‬, ‪., & Narumi, T. (2021) · Electronics · doi:10.3390/electronics10101157 · Cited by 9
Multisensory Human-Food Interaction
Nijholt, A., Karunanayaka, K., & Velasco, C. (2018) · Frontiers research topics · doi:10.3389/978-2-88945-518-8 · Cited by 9
Impacts of sensory multimodality congruence and familiarity with short use on cosmetic product evaluation
Bourdier, A., Abriat, A., & Jiang, T. (2023) · International Journal of Cosmetic Science · doi:10.1111/ics.12863 · Cited by 8
Bridging the gap: Synaesthesia and multisensory processes
van Leeuwen, T. M., Trautmann-Lengsfeld, S. A., Wallace, M. T., Engel, A. K., & Murray, M. M. (2016) · Neuropsychologia · doi:10.1016/j.neuropsychologia.2016.06.007 · Cited by 8
Tasting ancient Greek modes: Does culinary arts education make a difference?
Özilgen, S. (2021) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2021.100419 · Cited by 6
An investigation of dynamic crossmodal instantiation in TUIs
Feng, F., & Stockman, T. (2017) · INTERNATIONAL CONFERENCE ON MULTIMODAL INTERACTION · doi:10.1145/3136755.3136782 · Cited by 6
Molecular information and sensomics based identification of bitter peptides in lager beer and their multidimensional sensory impacts on beer body
Wu, Y., Huang, M., Zhao, D., Xie, J., Chen, Y., Sun, J., Huang, M., & Sun, B. (2025) · Food Bioscience · doi:10.1016/j.fbio.2025.108200 · Cited by 5
The cross‐modal effect of color and roughness on the perception of spiciness
Wang, H., Yang, G., & Zheng, C. (2022) · Journal of Sensory Studies · doi:10.1111/joss.12791 · Cited by 5
The evolution of linguistic iconicity and the cross-modal cognitive suite
Cuskley, C. F., & Sommer, K. (2026) · Oxford University Press eBooks · doi:10.1093/oxfordhb/9780192849489.013.0044 · Cited by 5
The unity of sense and mind: A review of cross-domain mapping
Liu, Q., & Lupyan, G. (2026) · Psychonomic Bulletin & Review · doi:10.3758/s13423-025-02805-3 · Cited by 4
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 5
Sensory characterization of compounds with a trigeminal effect for taste modulation purposes
Cayeux, I., & Starkenmann, C. (2016) · Flavour · doi:10.1002/9781118929384.ch8 · Cited by 4
Cross-modal representation of chewing food in posterior parietal and visual cortex
Ishii, T., Narita, N., Iwaki, S., Kamiya, K., Shimosaka, M., Yamaguchi, H., Uchida, T., Kantake, I., & Shibutani, K. (2024) · PLoS ONE · doi:10.1371/journal.pone.0310513 · Cited by 3
Context effects at the level of the sip and bite
Cardello, A. V. (2019) · Elsevier eBooks · doi:10.1016/b978-0-12-814495-4.00003-9 · Cited by 3
3‐D printed texture spoons for food flavor and satiety
Smith, M. I., & Dando, R. (2021) · Journal of Sensory Studies · doi:10.1111/joss.12650 · Cited by 3
Material Dependency of Crossmodal Correspondences in Shitsukan (with a Focus on Food)
Nakatani, M., & Spence, C. J. (2026) · Multisensory Research · doi:10.1163/22134808-bja10196 · Cited by 2
Acceptance and Preference of Chinese Meals with Boba: Influence of Meal Characteristics and the Consumer’s Personal Experience
Yu-Tsai, F. A. N., Minqian, Y. A. N. G., & Rau, P. P. (2023) · International Journal of Affective Engineering · doi:10.5057/ijae.ijae-d-22-00028 · Cited by 2
Use of Buzz Buttons to Illustrate Taste Perception Principles in a Sensation and Perception Laboratory Exercise
Jeye, B. M. (2024) · Journal of Undergraduate Neuroscience Education · doi:10.59390/bclx3929 · Cited by 2
Food properties modulate activities in posterior parietal and visual cortex during chewing
Narita, N., Iwaki, S., Ishii, T., Kamiya, K., Shimosaka, M., Yamaguchi, H., Uchida, T., Kantake, I., & Shibutani, K. (2025) · Physiology & Behavior · doi:10.1016/j.physbeh.2025.114816 · Cited by 2
Applying the Evidence: Taste Manipulation as a Dysphagia Management Strategy
Westemeyer, R. M., Dietsch, A. M., & Mulheren, R. W. (2024) · Perspectives of the ASHA Special Interest Groups · doi:10.1044/2024_persp-23-00255 · Cited by 2
Biotechnology in Quality Analysis and Sensory Evaluation
Cosme, F., Vilela, A., & Gonçalves, B. C. (2025) · Springer eBooks · doi:10.1007/978-3-031-96526-5_14 · Cited by 2
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
Food Color, Taste, Smell, Culinary Plate, Flavor, Locale, and their Impact on Nutrition: Present and Future Multisensory Food Augmentation and Noncommunicable Disease Prevention: An Overview
Wilson, D. W., Meester, F. D., Takahashi, T., Singh, R. B., & Buttar, H. S. (2024) · BENTHAM SCIENCE PUBLISHERS eBooks · doi:10.2174/9789815238273124020004 · Cited by 1
The Sensory Properties of Foods and Their Assessment by Trained Individuals
Monteiro, M. J., & Costa, A. I. A. (2024) · Royal Society of Chemistry eBooks · doi:10.1039/bk9781839166655-00053 · Cited by 1
The Science of Deliciousness
McClements, D. J. (2019) · Springer eBooks · doi:10.1007/978-3-030-12995-8_3 · Cited by 1
Wpływ kontekstowego bodźca dotykowego na percepcję smaku czekolady
Szubielska, M. (2018) · Rocznik Kognitywistyczny · doi:10.4467/20843895rk.18.004.9758 · Cited by 1
Influences of Spiciness and Visual Color Cue On Salty Taste Intensity Perception In Reduced-Sodium Cheese Dips
Silva, V. R. (2018) · Louisiana State University · doi:10.31390/gradschool_theses.4763 · Cited by 1
Understanding Luxury Food for the Asian Markets Through an Intellectual Capital Lens
Roos, G. (2018) · Advances in environmental engineering and green technologies book series · doi:10.4018/978-1-5225-5577-3.ch007
Sensory perception and psychological aspects of eating behavior: factors influencing fat hedonics in Malaysia
Tan, Y. F., Goh, S. K., & Yan, S. W. (2020) · International Journal of Food Studies · doi:10.7455/ijfs/9.2.2020.a4
Would boba and food characteristics impact the tasting experience? A Kansei Engineering study towards food mixed with boba
Yuan, T., & Rau, P. P. (2024) · International Symposium on Affective Science and Engineering · doi:10.5057/isase.2024-c000044
Anatomical and Physiological Bases of Food Perception
Lamy, E., Simões, C. R. B., Caeiro, I., Guedes, D., & Silva, F. C. E. (2024) · Royal Society of Chemistry eBooks · doi:10.1039/bk9781839166655-00001
Present and future multisensory food augmentation and reduction of non-communicable diseases: An overview
Wilson, D. W., Meester, F. D., Takahashi, T., Rb, S., & Buttar, H. S. (2025) · Elsevier eBooks · doi:10.1016/b978-0-443-22300-6.00041-3
FIGURE 4 in Fennera holthuisi sp. nov., a new coral-associated pontoniine shrimp (Decapoda: Palaemonidae: Pontoniinae) from Moorea, French Polynesia
Marin, I. (2011) · INFM-OAR (INFN Catania) · doi:10.5281/zenodo.201486
Japanese label typography and taste-related impressions in traditional condiments
Itano, J., & Hangui, S.-I. (2025) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2025.101348
Impact of gastrophysics in food advertising on marketing strategies
Bozok, D., & KAYAALP, B. Z. U. (2025) · British Food Journal · doi:10.1108/bfj-01-2025-0113
Feeling the Flavour: Exploring Children's Touch–Taste Correspondences and Willingness to Try Unknown Foods for Child–Food Interaction Design
Lo, P., Roberts-Morgan, T. J., Horton, M., Read, J. C., & Metatla, O. (2026) · CHI Conference on Human Factors in Computing Systems · doi:10.1145/3772318.3790894
A PLS-SEM Analysis of Perceived Authenticity as a Mediator between Taste, Health, and Price Value and Tourist Attitude toward Local Food
Kahar, A., Ryswaldi, R., Insan, R. R., Hermansyah, Saladin, K., Pratama, V. M., Lisna, Y. P., Pranata, F. S., Susanti, R., & Heriani (2026) · International Journal of Analysis and Applications · doi:10.28924/2291-8639-24-2026-158
Sound Guides Object Size Choices in African Penguins Through Pitch–Size Association
Terranova, F., D’Orazio, F., Pilenga, C., Baciadonna, L., Reby, D., & Favaro, L. (2026) · Annals of the New York Academy of Sciences · doi:10.1111/nyas.70313
A cuisine-adaptive explainable AI framework for restaurant-specific meal recommendation: a Thai restaurant case study
Intarasothonchun, S., Sathatip, P., Mahasuweerachai, P., & Piewthongngam, K. (2026) · Discover Artificial Intelligence · doi:10.1007/s44163-026-02660-8
Decoding texture perception during oral processing of model solid foods (biscuits) using electromyography and electroencephalography recordings
Zhu, J., Liu, W., McClements, D. J., Chen, J., & Chen, Y. (2026) · Food & Function · doi:10.1039/d6fo02110g
Study of Sensory Compensatory Design for People with Taste and Smell Disorders
Ding, H., Zhang, X., Shi, T., Chen, Y., Chen, X., & Jin, X. (2026) · International Conference on Intelligent Engineering and Next-Gen Healthcare Systems (IEHNS) · doi:10.1109/iehns68708.2026.11607031

Authors: Slocombe, B. G., Carmichael, D. A., & Simner, J.
Affiliations: University of Edinburgh (GB)
University of Sussex (GB)
Corresponding author: Carmichael, D.A.
ORCID: Carmichael, D.A.
Simner, J.
Venue: Neuropsychologia
Publisher: Elsevier BV
Published: 2016-07
Volume: 88
Pages: 58-64
ISSN: 0028-3932 (ISSN-L)
DOI: 10.1016/j.neuropsychologia.2015.07.011
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
Licence: www.elsevier.com/tdm/userlicense/1.0/ (tdm)
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

About these checks

Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.

Statistics and arithmetic are recomputed, not judged.

Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.

What counts as a claim ›How we measure confidence ›How we check this ›

Are you an author, or do you see a problem with this page? Request a review

Cross-modal tactile-taste interactions in food evaluations

Abstract

Overview

Integrity signals

Verification

Claims the paper makes

Claims other papers make about this one

Self-check

Citations

Cites

Cited by

Related

Metadata

Record

About these checks