Multisensory flavour perception

Current Biology

Volumn 23, Issue 9, 2013, Pages

  Spence, Charles ^a  

^a UNIVERSITY OF OXFORD   (United Kingdom)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD ANALYSIS; HUMAN; REVIEW; TASTE;

FOOD ANALYSIS; HUMANS; TASTE; TASTE PERCEPTION;

EID: 84877277103     PISSN: 09609822     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cub.2013.01.028     Document Type: Review

References (8)

1. H. Blumenthal The Big Fat Duck Cookbook 2008 Bloomsbury London
2. P. Dalton, N. Doolittle, H. Nagata, and P.A.S. Breslin The merging of the senses: Integration of subthreshold taste and smell Nat. Neurosci. 3 2000 431 432
3. J. Prescott Taste Matters: Why We Like the Foods We Do 2012 Reaktion Books London
4. C. Spence, C. Levitan, M.U. Shankar, and M. Zampini Does food color influence taste and flavor perception in humans? Chemosens. Percept. 3 2010 68 84
5. C. Spence Multi-sensory integration & the psychophysics of flavour perception J. Chen, L. Engelen, Food Oral Processing - Fundamentals of Eating and Sensory Perception 2012 Blackwell Publishing Oxford 203 219
6. C. Spence, V. Harrar, and B. Piqueras-Fiszman Assessing the impact of the tableware and other contextual variables on multisensory flavour perception Flavour 1 2012 7
7. R.J. Stevenson The Psychology of Flavour 2009 Oxford University Press Oxford
8. J.Z. Young Influence of the mouth on the evolution of the brain P. Person, Biology of the Mouth: A Symposium Presented at the Washington Meeting of the American Association for the Advancement of Science, 29-30 December 1966 1968 American Association for the Advancement of Science Washington, DC 21 35