Flavour as a psychological construct: Implications for perceiving and measuring the sensory qualities of foods

Food Quality and Preference

Volumn 10, Issue 4-5, 1999, Pages 349-356

  Prescott, John ^a  

^a UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 0001449717     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/s0950-3293(98)00048-2     Document Type: Article

References (32)

1. Bingham A.F., Birch G.G., de Graaf C., Behan J.M., Perring K.D. Sensory studies with sucrose-maltol mixtures. Chemical Senses. 15:1990;447-456.
2. Burdach K.J., Kroeze J.H.A., Koster E.P. Nasal, retronasal, and gustatory perception: An experimental comparison. Perception & Psychophysics. 36:1984;205-208.
3. Chifala W.M., Polzella D.J. Smell and taste classification of the same stimuli. Journal of General Psychology. 122:1995;387-394.
4. Clark C.C., Lawless H.T. Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect. Chemical Senses. 19:1994;583-594.
5. Cliff M., Nobel A.C. Time-intensity evaluation of sweetness and fruitiness and their interaction in a model solution. Journal of Food Science. 55:1990;450-454.
6. Dravnieks, A. (1985). Atlas of odor character profiles. Philadelphia: ASTM.
7. Francis, J., & Prescott, J. (Submitted for publication). Perceptual strategies during exposure to tastes and odors influence the properties of the resultant flavors.
8. Frank R.A., Byram J. Taste-smell interactions are tastant and odorant dependent. Chemical Senses. 13:1988;445-455.
9. Frank R.A., Ducheny K., Mize S.J. Strawberry odor, but not red color, enhances the sweetness of sucrose solutions. Chemical Senses. 14:1989;371-377.
10. Frank R.A., Shaffer G., Smith D.V. Taste-odor similarities predict taste enhancement and suppression in taste-odor mixtures. Chemical Senses. 16:1991;523.
11. Frank R.A., van der Klaauw N.J., Schifferstein H.N.J. Both perceptual and conceptual factors influence taste-odor and taste-taste interactions. Perception & Psychophysics. 54:1993;343-354.
12. Garcia-Medina M.R. Flavor-odor taste interactions in solutions of acetic acid and coffee. Chemical Senses. 6:1981;13-22.
13. Gibson, J. J. (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin Company.
14. Kuo Y.-L., Pangborn R.M., Noble A.C. Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odourants with selected tastants. International Journal of Food Science and Technology. 28:1993;127-137.
15. Marks, L. E. (1991). Metaphor and the unity of the senses. In: Lawless, H. T., & Klein, B. P. (Eds.), Sensory science theory and applications in foods (pp. 185-205). New York: Marcel Dekker.
16. McBurney, D. H. (1986). Taste, smell, and flavor terminology: Taking the confusion out of fusion. In: Meiselman, H. L., & Rivkin, R. S. (Eds.), Clinical Measurement of Taste and Smell (pp. 117-125). New York: Macmillan.
17. Murphy C., Cain W.S. Taste and olfaction: independence vs interaction. Physiology & Behavior. 24:1980;601-605.
18. Murphy C., Cain W.S., Bartoshuk L.M. Mutual action of taste and olfaction. Sensory Processes. 1:1977;204-211.
19. Pierce J., Halpern B. Orthonasal and retronasal odorant identification based upon vapor phase input from common substances. Chemical Senses. 21:1996;529-543.
20. Prescott J., Stevenson R.J., Boakes R.A. Sweetness as an olfactory quality: relationship to tasted sweetness. Chemical Senses. 21:1996;656.
21. Rescorla R.A. Simultaneous and successive associations in sensory preconditioning. Journal of Experimental Psychology: Animal Behavior Processes. 6:1980;207-216.
22. Rolls E.T. Taste and olfactory processing in the brain and its relation to the control of eating. Critical Reviews in Neurobiology. 11:1997;263-287.
23. Rolls E.T., Bayliss L.L. Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex. Journal of Neuroscience. 14:1994;5437-5452.
24. Rozin P. "Taste-smell confusions" and the duality of the olfactory sense. Perception & Psychophysics. 31:1982;397-401.
25. Schifferstein H.N.J., Verlegh P.W.J. The role of congruency and pleasantness in odor-induced taste enhancement. Acta Psychologica. 94:1996;87-105.
26. Schul R., Slotnick B.M., Dudai Y. Flavor and the frontal cortex. Behavioral Neuroscience. 110:1996;760-765.
27. Small D.M., Jones-Gotman M., Zatorre R.J., Petrides M., Evans A.C. Flavor processing: More than the sum of its parts. NeuroReport. 8:1997;3913-3917.
28. Stevenson R.J., Prescott J., Boakes R.A. The acquisition of taste properties by odors. Learning & Motivation. 26:1995;1-23.
29. Stevenson R.J., Boakes R.A., Prescott J. Changes in odor sweetness resulting from implicit learning of a simultaneous odor-sweetness association: An example of learned synesthesia. Learning & Motivation. 29:1998;113-132.
30. van de Klaauw, N. J. & Frank R. A. (1996). Scaling component intensities of complex stimuli: The influence of respose alternatives. Environment International, 22 (1), 21-31.
31. Voirol E., Daget N. Comparative study of nasal and retronasal olfactory perception. Lebensm.-Wiss. u.-Technol. 19:1986;316-319.
32. von Bekesy G. Olfactory analogue to directional hearing. Journal of Applied Physiology. 19:1964;369-373.