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
Overview
Integrity signals
Registry
Cites
Statistics
Verification
Claims the paper makes
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?
In the citing paper
“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
Cited by
Sorted by citations
Items 101–131 of 131
Maeda, T., Nisimura, T., Habe, S., Uebi, T., & Ozaki, M. (2020) · Zoological Letters · doi:10.1186/s40851-020-00167-3 · Cited by 3
Is sensory-specific satiety for a bitter-sweet infusion modulated by context?
García‐Burgos, D., Secchiari, F., & Calviño, A. M. (2014) · Physiology & Behavior · doi:10.1016/j.physbeh.2014.12.035 · Cited by 3
Introducing sensory and cognitive influences on satiation and satiety
Yeomans, M. R. (2017) · Wiley eBooks · doi:10.1002/9781119044970.ch1 · Cited by 4
Holistic perception and memorization of flavor
Stevenson, R. J. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100295-7.00008-6 · Cited by 3
Self-citationUsing Surprise and Sensory Incongruity in a Meal
Spence, C. J., & Piqueras‐Fiszman, B. (2014) · Wiley eBooks · doi:10.1002/9781118491003.ch7 · Cited by 2
The Influence of Perceived Spiciness on Actual Taste Experience: An Experimental StudyPreprint
Cheok, A. D., Cai, J., & Yan, Y. (2023) · Qeios · doi:10.32388/w806m1 · Cited by 2
The Epistemological Power of Taste
Richardson, L. (2021) · Journal of the American Philosophical Association · doi:10.1017/apa.2020.37 · Cited by 1
Challenges and Perspectives (Strategies)
Fang, C., & Xu, Y. (2023) · Springer eBooks · doi:10.1007/978-981-19-2195-7_16 · Cited by 2
Carmer, A. (2020) · Digital Scholarship - UNLV (University of Nevada Reno) · doi:10.34917/2452098
Spence, C. J., & Piqueras‐Fiszman, B. (2014) · Wiley eBooks · doi:10.1002/9781118491003.ch1
The Politics of the Palate: Taste and Knowledge in Early Modern England
Mandelkern, I. A. (2015) · eScholarship (California Digital Library)
Colour, flavour and haptic influences on satiety
Fiszman, B. P. (2017) · Wiley eBooks · doi:10.1002/9781119044970.ch8
Gustatory Areas Within the Insular Cortex
Stevenson, R. J., Francis, H., & Ragg, C. J. (2018) · Springer eBooks · doi:10.1007/978-3-319-75468-0_14
Self-citationKong, M.-S. (2019) · Contemporary Buddhism · doi:10.1080/14639947.2019.1599568
“(Stevenson 2009, 160–168).”
Review of Winter (2019): Sensory Linguistics: Language, Perception and Metaphor
Zawisławska, M. A. (2022) · Metaphor and the Social World · doi:10.1075/msw.22005.zaw
Burnham, D., & Skilleås, O. M. (2012) · doi:10.1002/9781118323878.refs
The Human Resource Body of Knowledge
Reed, S. M., & HRCI (2017) · Wiley eBooks · doi:10.1002/9781119374930.ch1
Hunger in the Chemical andNon-Chemical Senses
Stevenson, R. J. (2024) · Springer eBooks · doi:10.1007/978-3-031-41375-9_1
Self-citationSamakradhamrongthai, R. S. (2024) · Springer eBooks · doi:10.1007/978-3-031-62612-8_2
Evolutionary, Natural Protections of the Human Species Against Inbreeding and Inbreeding Depression
Wojtyła, A., Wojtyła-Buciora, P., Kapka‐Skrzypczak, L., Królak, A., & Szymborski, J. (2023) · Biuletyn Głównej Biblioteki Lekarskiej · doi:10.2478/bgbl-2023-0019
Neural Stimulation of Prefrontal Cortex Improves Food‐Related Memory Suppression
Li, J., Gao, Y., Chen, J., Zhang, Y., Yang, Y., & Gao, X. (2025) · Obesity · doi:10.1002/oby.70052
Cheng, K., Cao, S., & Chen, Y. (2025) · SAGE Open · doi:10.1177/21582440251407744
“This result is consistent with neuroanatomical and perceptual evidence: despite their distinct receptor locations, taste and smell share common neural pathways that facilitate integration (Stevenson, 2009).”
Osmotexia and the somatosensory dimension of smell: toward a fourth axis in chemosensory evaluation
Lamaison, N., Correa, E. J., Conti, D. M., et al. (2026) · Acta Oto-Laryngologica · doi:10.1080/00016489.2026.2628334
“Studies in multisensory perception show that olfactory stimuli can activate brain maps that produce involuntary tactile or visual responses [18].”
La musique électro-Somesthésique : approches spatiales, théorisation et expérimentations créatives
Crawshaw, A. S. (2022) · theses.fr (ABES) · doi:10.70675/3b79ea65z690dz442bz801bz1f9235916fa4
Making Meaning: How Advertisers Use Appeals in Food and Beverage Television Advertising
Saha, N. (2026) · Emerald Group Publishing Limited eBooks · doi:10.1108/978-1-80455-694-820261005
Umamification across cultures: Japanese culinary science adapted in Denmark and Brazil
Ono, M., & Mouritsen, O. G. (2026) · International Journal of Gastronomy and Food Science · doi:10.1016/j.ijgfs.2026.101528
Multimodality of Flavor Contents
Skrzypulec, B. (2026) · Canadian Journal of Philosophy · doi:10.1017/can.2026.10102
Doronzo, S. M. P., Ciccarese, V., Balaanz, D., Giménez‐Llort, L., & Invitto, S. (2026) · Journal of Sensory Studies · doi:10.1111/joss.70180
Can Color Reduce Sugar? A Narrative Review of Color and Sweetness Perception in Food and Beverage
Baker, A. (2026) · Journal of Sensory Studies · doi:10.1111/joss.70192
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
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
