Crossmodal correspondences: Assessing shape symbolism for cheese

Food Quality and Preference

Volumn 28, Issue 1, 2013, Pages 206-212

  Spence, Charles ^a   Ngo, Mary Kim ^a,b   Percival, Bronwen ^c   Smith, Barry ^d  

^a UNIVERSITY OF OXFORD   (United Kingdom)

^b CALIFORNIA STATE UNIVERSITY   (United States)

^c Neal's Yard Dairy ^*  (United Kingdom)

^d UNIVERSITY OF LONDON   (United Kingdom)

Author keywords

Cheese; Crossmodal correspondence; Gustation; Olfaction; Sensory marketing; Shape symbolism

Indexed keywords

EID: 84867792514     PISSN: 09503293     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodqual.2012.08.002     Document Type: Article

References (43)

1. Arvola A., Lähteenmäki L., Turoila H. Predicting the intent to purchase unfamiliar and familiar cheeses: The effects of attitudes, expected liking and food neophobia. Appetite 1999, 32:113-126.
2. Auvray M., Spence C. The multisensory perception of flavor. Consciousness and Cognition 2008, 17:1016-1031.
3. Bartoshuk L.M. Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception. Chemical Senses 2000, 25:447-460.
4. Bertolli P. Cooking by hand 2003, Clarkson Potter, New York.
5. Cytowic R.E. Synaesthesia: A union of the senses 1989, Springer, New York.
6. Cytowic R.E., Eagleman D.M. Wednesday is indigo blue: Discovering the brain of synesthesia 2009, MIT Press, Cambridge, MA.
7. Cytowic R.E., Wood F.B. Synaesthesia II: Psychophysical relations in the synaesthesia of geometrically shaped taste and colored hearing. Brain Cognition 1982, 1:36-49.
8. Deliza R., Macfie H.J.H. The generation of sensory expectation by external cues and its effect on sensory perception and hedonic ratings: A review. Journal of Sensory Studies 1997, 2:103-128.
9. Deroy O., Valentin D. Tasting shapes: Investigating cross-modal correspondences. Chemosensory Perception 2011, 4:80-90.
10. Dichter, E. (1971). The strategy of selling with packaging. Package Engineering Magazine, July, 16a-16c.
11. Drake M.A., Mcingvale S.C., Gerard P.D., Cadwallader K.R., Civille G.V. Development of a descriptive language for cheddar cheese. Journal of Food Science 2001, 66:1422-1427.
12. Engel E., Nicklaus S., Salles C., Le Quéré J.-L. Relevance of omission tests to determine flavor-active compounds in food: Application to cheese taste. Food Quality and Preference 2002, 13:505-513.
13. Gal, D., Wheeler, S. C., & Shiv, B. (2007, unpublished manuscript). Cross-modal influences on gustatory perception. Available at SSRN: http://ssrn.com/abstract=1030197.
14. Gallace A., Boschin E., Spence C. On the taste of " Bouba" and " Kiki": An exploration of word-food associations in neurologically normal participants. Cognitive Neuroscience 2011, 2:34-46.
15. Guinard J.X., Ross L., De Gutierrez M. Qualitative evaluation of taste stimuli by cross-modality matching with a color system: An exploratory study. Journal of Sensory Studies 1996, 11:317-333.
16. Harrison J. Synaesthesia: The strangest thing 2001, Oxford University Press, Oxford.
17. Sound symbolism 1994, Cambridge University Press, Cambridge. L. Hinton, J. Nichols, J.J. Ohala (Eds.).
18. Holt-Hansen K. Taste and pitch. Perceptual and Motor Skills 1968, 27:59-68.
19. Holt-Hansen K. Extraordinary experiences during cross-modal perception. Perceptual and Motor Skills 1976, 43:1023-1027.
20. House K.A., Acree T.E. Sensory impact of free fatty acids on the aroma of a model Cheddar cheese. Food Quality and Preference 2002, 13:481-488.
21. Köhler W. Gestalt psychology 1929, Liveright, New York.
22. Köhler W. Gestalt psychology: An introduction to new concepts in modern psychology 1947, Liveright Publication, New York.
23. Lehrer A. Wine & conversation 2009, Oxford University Press, Oxford. 2nd ed.
24. Levy, S. L. (1959). Symbols for sale. Harvard Business Review, 37 (July-August), 117-124.
25. Marks L.E. Metaphor and the unity of the senses. Sensory science theory and applications in foods 1991, 185-205. Marcel Dekker, New York. H.T. Lawless, B.P. Klein (Eds.).
26. Meilgaard M., Civille G.V., Carr B.T. Sensory evaluation techniques 1997, CRC Press, Inc, Boca Raton. 3rd ed.
27. Ngo M., Misra R., Spence C. Assessing the shapes and speech sounds that people associate with chocolate samples varying in cocoa content. Food Quality and Preference 2011, 22:567-572.
28. Osgood C.E., Suci G.J., Tannenbaum P.H. The measurement of meaning 1957, University of Illinois Press, Urbana.
29. Overbeeke C.J., Peters M.E. The taste of desserts' packages. Perceptual and Motor Skills 1991, 73:575-580.
30. Peynaud, E. (1987). The taste of wine: The art and science of wine appreciation (Trans. M. Schuster). London: Macdonald & Co.
31. Popova T. Réalisation d'une cartographie olfacto-gustative de fromages par une méthode non verbale basée sur la couleur 2004, Procédés Biotechnologiques et Alimentaires.
32. Robson, D. (2011). Language's missing link. New Scientist, 16 July, 30-33.
33. Sapir E. A study in phonetic symbolism. Journal of Experimental Psychology 1929, 12:225-239.
34. Schifferstein H.N.J. Effects of product beliefs on product perception and liking. Food, people and society: A European perspective of consumers' food choices 2001, 73-96. Springer Verlag, Berlin. L. Frewer, E. Risvik, H. Schifferstein (Eds.).
35. Spence C. Crossmodal correspondences: A tutorial review. Attention, Perception, & Psychophysics 2011, 73:971-995.
36. Spence C. Managing sensory expectations concerning products and brands: Capitalizing on the potential of sound and shape symbolism. Journal of Consumer Psychology 2012, 22:37-54.
37. Spence C., Gallace A. Tasting shapes and words. Food Quality and Preference 2011, 22:290-295.
38. Spence, C., & Piqueras-Fiszman, B. (in press). The multisensory packaging of beverages. To appear. In: M. G. Kontominas (Ed.), Food packaging: Procedures, management and trends. Hauppauge NY: Nova Publishers.
39. Stutts, C. A., & Torres, A. (2012). Taste interacts with sound symbolism. North American Journal of Psychology, 14, 1. Downloaded from . http://www.freepatentsonline.com/article/North-American-Journal-Psychology/281111805.html.
40. Westerman S.J., Gardner P.H., Sutherland E.J., White T., Jordan K., Watts D., Wells S. Product design: Preference for angular versus rounded design elements. Psychology and Marketing 2012, 29:595-605.
41. Westerman, S. J., Sutherland, E. J., Gardner, P. H., Baig, N., Critchley, C., Hickey, S. et al. (in press). The design of consumer packaging: Effects of manipulations of shape, orientation, and alignment of graphical forms on consumers' assessments. Food Quality & Preference.
42. Williams J.M. Synesthetic adjectives: A possible law of semantic change. Language 1976, 52:461-478.
43. Yeomans M., Chambers L., Blumenthal H., Blake A. The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream. Food Quality and Preference 2008, 19:565-573.