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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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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Journal ArticleDOI
Multisensory Flavor Perception
TL;DR: This Perspective explores the contributions of distinct senses to the authors' perception of food and the growing realization that the same rules of multisensory integration that have been thoroughly explored in interactions between audition, vision, and touch may also explain the combination of the (admittedly harder to study) flavor senses.
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On the psychological impact of food colour
TL;DR: In this article, a large body of laboratory research has demonstrated that changing the hue or intensity/saturation of the colour of food and beverage items can exert a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, of consumers.
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Digitizing the chemical senses
TL;DR: This review, with the focus squarely on the domain of Human-Computer Interaction (HCI), summarizes the state-of-the-art in the area and suggests that mixed reality solutions are currently the most plausible as far as delivering flavour experiences digitally is concerned.
Journal ArticleDOI
Extrinsic Auditory Contributions to Food Perception & Consumer Behaviour: an Interdisciplinary Review.
TL;DR: The latest evidence concerning the various ways in which what the authors hear can influence what they taste leads to the growing realization that the crossmodal influences of music and noise on food perception and consumer behaviour may have some important if, as yet, unrecognized implications for public health.
Journal ArticleDOI
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review.
Qian Janice Wang,Line Ahm Mielby,Jonas Yde Junge,Anne Sjoerup Bertelsen,Ulla Kidmose,Charles Spence,Derek V. Byrne +6 more
TL;DR: A new framework of multisensory flavour integration is proposed focusing not on the food-intrinsic/extrinsics divide, but rather on whether the sensory information is perceived to originate from within or outside the body.
References
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Noise and its impact on the perception of food and drink
TL;DR: In this article, the authors highlight the growing problem of noise in restaurants and bars and look at the possible causes of the problem, concluding that noise selectively impairs the ability to detect tastes such as sweet and sour while leaving certain other taste and flavour experiences relatively unaffected.
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Effects of the sound of the bite on apple perceived crispness and hardness
M. Luisa Demattè,Nicola Pojer,Isabella Endrizzi,Maria Laura Corollaro,Emanuela Betta,Eugenio Aprea,Mathilde Charles,Franco Biasioli,Massimiliano Zampini,Flavia Gasperi +9 more
TL;DR: In this article, the effects of manipulation of the sound produced while biting into apple samples, a non-dry food, was investigated and it was shown that sound information plays an important role even for the evaluation of hardness, a property believed to be primarily oral/mechanical.
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Crispness in foods-a review
Zata M Vickers,Malcolm C. Bourne +1 more
TL;DR: A review of the available literature on crispness appears to be general agreement on the layman's use of the word crisp, however, the term has not been adequately defined as discussed by the authors.
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Physical and sensory evaluation of cornflakes crispness
TL;DR: In this article, three compression systems were used to study the mechanical behavior of cereal flakes of 13 commercial cornflakes brands that were also evaluated by sensory analysis, and the results validated the developed system, which may be used for quality evaluation of particle solid foam foods.
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Technology at the dining table
TL;DR: In this article, the authors highlight some of the various ways in which digital technologies may increasingly come to influence, and possibly even transform, our fine dining experiences (not to mention our everyday interactions with food and drink).