Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences
Citations
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
78 citations
"Eating with our ears: assessing the..." refers background in this paper
...It would appear that the sour-sensing cells that act as the taste sensors for carbonation [85] and/or the associated oral-somatosensory cues [86] likely dominate the overall experience as soon as we take a beverage into our mouths, which, after all, is what we all want to do when we drink....
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77 citations
77 citations
"Eating with our ears: assessing the..." refers background in this paper
...The pitch of eating sounds changes (specifically it is lowered) by changing from biting to chewing, and, as a result, judgments of crispness tend to be lower ([55,58];...
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...Basically, she found that those foods that are associated with higher-pitched biting sounds are more likely to be described as ‘crispy’ than as ‘crunchy’ ([55,57,58]; see also [59,60])....
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75 citations
"Eating with our ears: assessing the..." refers background in this paper
...Basically, she found that those foods that are associated with higher-pitched biting sounds are more likely to be described as ‘crispy’ than as ‘crunchy’ ([55,57,58]; see also [59,60])....
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74 citations
"Eating with our ears: assessing the..." refers background in this paper
...While some researchers would prefer that the term be restricted to gustation, retronasal olfaction, and possibly also trigeminal inputs (see, for example, [15,16]), others have suggested that the senses of hearing and vision should also be incorporated [4,5,18-20]....
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