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.
Journal ArticleDOI
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.
Journal ArticleDOI
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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Book
The Handbook of Multisensory Processing
TL;DR: This landmark reference work brings together for the first time in one volume the most recent research from different areas of the emerging field of multisensory integration with broad underlying principles that govern this interaction, regardless of the specific senses involved.
Journal ArticleDOI
Projecting sensations to external objects: evidence from skin conductance response
TL;DR: These experiments demonstrate the malleability of body image and the brain's remarkable capacity for detecting statistical correlations in the sensory input.
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Merging of the senses.
Sidney A. Simon,Sidney A. Simon +1 more
TL;DR: The new technique involving the reversible use of light-induced activation or inactivation of neuronal ensembles in a given area will enable researchers to directly determine how the input of one modality affects the other modalitities and to determine whether multisensory information is feedforward and/or arises from top-down influences.
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Odor/taste integration and the perception of flavor
Dana M. Small,John F. Prescott +1 more
TL;DR: It is proposed that flavor perception depends upon neural processes occurring in chemosensory regions of the brain, including the anterior insula, frontal operculum, orbitofrontal cortex and anterior cingulate cortex, as well as upon the interaction of this chemosENSory “flavor network” with other heteromodal regions including the posterior parietal cortex and possibly the ventral lateral prefrontal cortex.
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Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts
TL;DR: A review of the literature on the effects of expectations on the sensory perception of food and drink by humans can be found in this paper, where the authors evaluate the evidence that has emerged from both laboratory studies and real-world research conducted in the setting of the restaurant, canteen and bar.