Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences
TLDR
A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person's experience of what they think that they are eating.Abstract:
Sound is the forgotten flavour sense. You can tell a lot about the texture of a food—think crispy, crunchy, and crackly—from the mastication sounds heard while biting and chewing. The latest techniques from the field of cognitive neuroscience are revolutionizing our understanding of just how important what we hear is to our experience and enjoyment of food and drink. A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person’s experience of what they think that they are eating.read more
Citations
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Wine and music (III): so what if music influences the taste of the wine?
Charles Spence,Qian Janice Wang +1 more
TL;DR: A growing body of evidence, both anecdotal and scientifically rigorous, now points to the fact that what people taste when evaluating a wine, not to mention how much they enjoy the experience, can be influenced by the specifics of any music that happens to be playing at the same time.
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Shitsukan - the Multisensory Perception of Quality
TL;DR: Understanding the multisensory contributions to the perception of material quality, especially when combined with computational and neural data, is likely to have implications for a number of fields of basic research as well as being applicable to emerging domains such as multi-sensory augmented retail, not to mention mult isensory packaging design.
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Tune That Beer! Listening for the Pitch of Beer
Felipe Reinoso Carvalho,Qian Janice Wang,Brecht De Causmaecker,Kris Steenhaut,Raymond van Ee,Charles Spence +5 more
TL;DR: In this paper, the authors report two experiments designed to assess the key sensory drivers underlying people's association of a specific auditory pitch with Belgian beer, and find that people mostly tend to match beers with bitter-range profiles at significantly lower pitch ranges when compared to the average pitch of a much sweeter beer.
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The science of taste
TL;DR: An interdisciplinary symposium on The Science of Taste was brought together in August 2014 researchers and practitioners who deal with taste from many different perspectives with an aim to provide a composite mosaic of the authors' current understanding of taste.
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Hot or not? Conveying sensory information on food packaging through the spiciness-shape correspondence
Ignacio Gil-Pérez,Rubén Rebollar,Iván Lidón,Javier Montero Martín,Hans C.M. van Trijp,Betina Piqueras-Fiszman +5 more
TL;DR: In this article, the authors used a mediation analysis to assess if the interpretation of a fire icon (spicy vs roasted) can be modulated by manipulating its shape (angular vs rounded) and found that there is a cross-modal correspondence between spiciness and pointy shapes and that this association can be used to modulate sensory expectations.
References
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