The DOI matches its Crossref record.
The Psychology of Flavour
Abstract
1. Introduction Flavour and its function in omnivores Themes and organization of the book The flavour stimulus - food and drink Oral anatomy, mastication and swallowing The interoceptive flavour senses - olfaction, gustation and somatosensation 2. Types of flavour interaction 3. Causes of flavour interaction 4. Wholes and parts Is flavour a unitary experience? Wholes into parts 5. Flavour hedonics 6. Theory Functional approach to flavour Issues arising 7. Implications Future directions
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“Flavour perception, then, can be considered as a system that controls ingestion, with the goal of picking up all available information about the food that is about to enter the body in order to secure an adequate supply of nutrients and avoid poisons [135].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [135]
Citations
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Sorted by citations
Piqueras-Fiszman, B., & Spence, C. (2015) · Food Quality and Preference · doi:10.1016/j.foodqual.2014.09.013 · Cited by 855
Multisensory Flavor Perception
Spence, C. (2015) · Cell · doi:10.1016/j.cell.2015.03.007 · Cited by 579
Does food color influence taste and flavor perception in humans?
Spence, C., Levitan, C. A., Shankar, M. U., & Zampini, M. (2010) · Chemosensory Perception · doi:10.1007/s12078-010-9067-z · Cited by 540
Spence, C. J. (2015) · Flavour · doi:10.1186/2044-7248-4-3 · Cited by 221
“Stevenson RJ: The Psychology of Flavour.”
BackgroundJust 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 205
“sniffing), retronasal olfaction, or the combined influence of the two senses of smell (see [1, 45])? The former certainly plays an important role in the setting of taste and flavour expectations [48, 49], and hence plays only a modulatory role, while the latter is thought to be constitutive of flavour experiences.”
Background
Metadata
- Authors
- Stevenson, R.
- Corresponding author
- Stevenson, Richard
- ORCID
- Stevenson, Richard
- Venue
- Oxford University Press eBooks
- Publisher
- Oxford University Press
- Published
- 2009-04-30
- OpenAlex
- W657420669
- Cited by
- 134
- References
- 0
- Citations by year
- 2026: 6 · 2025: 3 · 2024: 3 · 2023: 6 · 2022: 3 · 2021: 5 · 2020: 6 · 2019: 5 · 2018: 8 · 2017: 9 · 2016: 13 · 2015: 14 · 2014: 14 · 2013: 9 · 2012: 10
- FWCI
- 14.37
- Type
- book
- Language
- en
- Open access
- closed
- Locations
- Oxford University Press eBooks (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Keywords
- flavor, olfaction, taste perception, somatosensory perception, mastication, swallowing, oral anatomy, food and drink
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