Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences
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279 citations
Cites background from "Eating with our ears: assessing the..."
...It is almost 60 years since researchers first started thinking about the putative role of audition in the experience of food and drink (see Spence, 2015, for a review)....
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...Hearing always comes at the bottom of the list when people—whether they be professional sensory scientists or regular consumers—are asked to rank the relative importance of each of the senses to flavor perception (see Spence, 2015 on this point)....
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...It is important to remember that disconfirmed expectations can occur in both the sensory-discriminative and hedonic domains (Zellner et al., 2004; see Piqueras-Fiszman and Spence, 2015 for a review)....
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...In the intervening years, a large body of sensory science research has been published, demonstrating that auditory cues do indeed play an important role in the multisensory perception of food attributes such as crispy, crackly, crunchy, carbonated, and even creamy (see Spence, 2015)....
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...…(that hasmost typically been studied in the laboratory), in the real world, cognitive factors such as branding, labeling, packaging, and pricing also play an important role in determining our sensory-discriminative and hedonic expectations (see Piqueras-Fiszman and Spence, 2015 for a review)....
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250 citations
Cites background from "Eating with our ears: assessing the..."
...The smell and aroma of food and drink are clearly important here, as are, on occasion, the sounds of food preparation (see [22], for a review)....
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97 citations
91 citations
75 citations
Cites background from "Eating with our ears: assessing the..."
..., the sounds that we hear when eating) can contribute to our perception of crispness, freshness and pleasantness for foods such as crisps, biscuits and fruit [70–73] (see Reference [74] for a review)....
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References
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"Eating with our ears: assessing the..." refers background in this paper
...The percentages tell their own story: Crocker [9] 0%; Amerine, Pangborn, and Roessler [10] <1%; Delwiche [11] 3%; Verhagen and Engelen [5] <1%; Stevenson [3] 2%; Shepherd [4] 1%; and Stuckey [12] 4% (these percentages were calculated by dividing the number of book pages given over to audition by the total number of book pages....
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...Westport: Avi Publishing; 1961 (cited in Amerine et al., 1965). doi:10.1186/2044-7248-4-3 Cite this article as: Spence: Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences....
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...Amerine MA, Pangborn RM, Roessler EB: Principles of Sensory Evaluation of Food....
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...While many people like the sound nowadays [94], traditionally, it was apparently judged to be rather unattractive (see [10], p....
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1,642 citations
"Eating with our ears: assessing the..." refers background in this paper
...This is an audiotactile version of the phenomenon that we all experience when our brain glues the voice we hear onto the lips we see on the cinema screen despite the fact that the sounds actually originate from elsewhere in the auditorium [107]....
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1,084 citations
"Eating with our ears: assessing the..." refers background in this paper
...when trying to judge how crispy that crisp really is; see also [110])....
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