Journal ArticleDOI
The impact of perceptual interactions on perceived flavor
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This paper reviewed how all these sensations interact, both on a perceptual and a physical level, and discussed the resulting impact each has on flavor ratings, and the practical implications of these interactions for sensory evaluation are discussed.About:
This article is published in Food Quality and Preference.The article was published on 2004-03-01. It has received 418 citations till now. The article focuses on the topics: Perception.read more
Citations
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Does Food Quality Really Matter in Restaurants? Its Impact On Customer Satisfaction and Behavioral Intentions:
TL;DR: In this article, the authors investigate how food quality is perceived in relation to satisfaction and behavioral intentions in mid-to upscale restaurants and identify which attributes among food-related qualities are critical in improving satisfaction and heightening revisit intention.
Journal ArticleDOI
The multisensory perception of flavor.
Malika Auvray,Charles Spence +1 more
TL;DR: It is proposed that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define the authors' senses is simply not appropriate.
Journal ArticleDOI
Determining wine aroma from compositional data
I.L. Francis,J.L. Newton +1 more
TL;DR: In this paper, the authors provide an overview of the current understanding of relationships between wine sensory properties and volatile chemical composition through a discussion of recent studies where accurate, precise chemical data have been obtained for compounds shown by quantitative gas chromatography-olfactometry (GC/O) to be odour active in a sample.
Journal ArticleDOI
Oral processing, texture and mouthfeel: from rheology to tribology and beyond
TL;DR: The oral breakdown trajectory is mapped through 6 stages and a dynamic multi-scale approach is suggested to capture underlying physics to design new food and beverages that are healthy yet acceptable to consumers.
Journal ArticleDOI
Does Food Color Influence Taste and Flavor Perception in Humans
TL;DR: This paper reviewed the empirical literature concerning the important question of whether or not food color influences taste and flavor perception in humans and argued that this is, at least in part, due to the fact that many researchers have failed to distinguish between two qualitatively distinct research questions.
References
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Book
The Merging of the Senses
Barry E. Stein,M. Alex Meredith +1 more
TL;DR: The authors draw on their own experiments to illustrate how sensory inputs converge on individual neurons in different areas of the brain, how these neurons integrate their inputs, the principles by which this integration occurs, and what this may mean for perception and behavior.
Book
Smell and Taste in Health and Disease
TL;DR: The neuronal basis of smell and taste smell and Taste experience - psychophysical integration chemosensory regulation of behavior introduction to clinical problems transport disorders - diagnosis and management sensorineural disorders - diagnoses and management systemic conditions affecting smell and tasted.
Journal ArticleDOI
The color of odors.
TL;DR: Results suggest that the above perceptual illusion occurs during the verbalization phase of odor determination, which is confirmed by a psychophysical experiment and recent psychophysical and neuroimaging data.
Book
The Neural Basis of Oral and Facial Function
TL;DR: The article focuses on the neural basis of orofacial touch, temperature, and pain and gives particular emphasis to the latter, because pain commonly occurs in the skin, teeth, muscles, joint, and other tissues of the oroFacial region and humans can have long-term suffering from several pain states or syndromes in the face and mouth.