The DOI matches its Crossref record; 7 of the 7 references it cites were found in a registry or an index.
Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods
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Citations
Cites
‘‘Taste-smell confusions” and the duality of the olfactory sense
Rozin, P. (1982) · Perception & Psychophysics · doi:10.3758/bf03202667 · Cited by 627 · cited 2×
“Rozin (1982) has suggested that, in serving this role, olfaction can be seen as two functionally distinct senses: one sense for identifying objects at a distance (orthonasal perception), and another sense that contributes to ¯avour and hence food identi®cation in the mouth (retronasal perception).”
BackgroundGustatory, olfactory, and visual convergence within the primate orbitofrontal cortex
Rolls, E., & Baylis, L. (1994) · The Journal of Neuroscience · doi:10.1523/jneurosci.14-09-05437.1994 · Cited by 587
Taste-smell interactions are tastant and odorant dependent
Frank, R. A., & Byram, J. (1988) · Chemical Senses · doi:10.1093/chemse/13.3.445 · Cited by 359 · cited 4×
“A number of studies have shown that certain odours, when added to tastes, can modify the taste intensity (Frank & Byram, 1988; Frank, Ducheny, & Mize, 1989; Frank, van der Klaauw, & Schi erstein, 1993; Cli & Nobel, 1990; Bingham, Birch, de Graaf, Behan, & Perring, 1990; Clark & Lawless, 1994).”
BackgroundInfluentialThe role of congruency and pleasantness in odor-induced taste enhancement
Schifferstein, H. N. J., & Verlegh, P. W. J. (1996) · Acta Psychologica · doi:10.1016/0001-6918(95)00040-2 · Cited by 293
Taste and olfaction: Independence vs interaction
Murphy, C., & Cain, W. S. (1980) · Physiology & Behavior · doi:10.1016/0031-9384(80)90257-7 · Cited by 270
Strawberry odor, but not red color, enhances the sweetness of sucrose solutions
Frank, R. A., Ducheny, K., & Mize, S. J. S. (1989) · Chemical Senses · doi:10.1093/chemse/14.3.371 · Cited by 171
Scaling component intensities of complex stimuli: The influence of response alternatives
van der Klaauw, N. J., & Frank, R. A. (1996) · Environment International · doi:10.1016/0160-4120(95)00100-x · Cited by 79
Cited by
Odor/taste integration and the perception of flavor
Small, D. M., & Prescott, J. (2005) · Experimental Brain Research · doi:10.1007/s00221-005-2376-9 · Cited by 712
Self-citationThe multisensory perception of flavor
Auvray, M., & Spence, C. (2008) · Consciousness and Cognition · doi:10.1016/j.concog.2007.06.005 · Cited by 685
The impact of perceptual interactions on perceived flavor
Delwiche, J. (2004) · Food Quality and Preference · doi:10.1016/s0950-3293(03)00041-7 · Cited by 563
Effect of ambience on food intake and food choice
Stroebele, N., & De Castro, J. M. (2004) · Nutrition · doi:10.1016/j.nut.2004.05.012 · Cited by 553
Experience-dependent neural integration of taste and smell in the human brain
Small, D. M., Voss, J., Mak, Y. E., Simmons, K. B., Parrish, T., & Gitelman, D. (2004) · Journal of Neurophysiology · doi:10.1152/jn.00050.2004 · Cited by 398
Metadata
- Authors
- Prescott, J.
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 1999-07
- Volume
- 10
- Issue
- 4-5
- Pages
- 349-356
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W1978182283
- Cited by
- 242
- References
- 7
- FWCI
- 4.43
- Type
- journal article
- Language
- en
- Open access
- closed
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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.
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- CoChat. (2026). Citation check: Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. https://app.cochat.ai/papers/10.1016/s0950-3293(98)00048-2
- The paper
- Prescott, J. (1999). Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. Food Quality and Preference. https://doi.org/10.1016/s0950-3293(98)00048-2
Data sources
Bibliographic data: Semantic Scholar, OpenAlex, Crossref.
Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
