Multisensory processes in flavour perception and their influence on food choice

Current Opinion in Food Science

Volumn 3, Issue , 2015, Pages 47-52

  Prescott, John ^a  

^a TasteMatters Research and Consulting   (Australia)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 84924341786     PISSN: 22147993     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.cofs.2015.02.007     Document Type: Review

References (53)

1. Spence C., Piqueras-Fiszman B. The Perfect Meal. The Multisensory Science of Food and Dining 2014, John Wiley & Sons, Chichester.
2. Prescott J. Taste Matters. Why We Like the Foods We Do 2012, Reaktion Books, London.
3. Brillat-Savarin J.-A. The Physiology of Taste, 1994 Ed. 1825, Penguin Books, London.
4. Prescott J. Psychological processes in flavour perception. Flavour Perception 2004, 256-277. Blackwell Publishing, London. A.J. Taylor, D. Roberts (Eds.).
5. Prescott J., Stevenson R.J. Chemosensory integration and the perception of flavor. Handbook of Olfaction & Gustation: Modern Perspectives 2015, 1008-1028. R.L. Doty (Ed.).
6. Rolls E.T., Bayliss L.L. Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex. J Neurosci 1994, 14:5437-5452.
7. Small D.M., et al. Experience-dependent neural integration of taste and smell in the human brain. J Neurophysiol 2004, 92:1892-1903.
8. Stevenson R.J., Prescott J., Boakes R.A. The acquisition of taste properties by odors. Learn Motiv 1995, 26:1-23.
9. Mennella J.A., Jagnow C.P., Beauchamp G.K. Prenatal and postnatal flavor learning by human infants. Pediatrics 2001, 107:E88.
10. Zellner D.A., et al. Conditioned enhancement of human's liking for flavor by pairing with sweetness. Learn Motiv 1983, 14:338-350.
11. Yeomans M.R., et al. Hedonic and sensory characteristics of odors conditioned by pairing with tastants in humans. J Exp Psychol: Anim Behav Proc 2006, 32:215-228.
12. De Houwer J., Thomas S., Baeyens F. Associative learning of likes and dislikes: a review of 25 years of research on human evaluative conditioning. Psychol Bull 2001, 127:853-869.
13. Mobini S., Chambers L.C., Yeomans M.R. Effects of hunger state on flavour pleasantness conditioning at home: flavour-nutrient learning vs. flavour-flavour learning. Appetite 2007, 48:20-28.
14. Stevenson R.J., Prescott J., Boakes R.A. Confusing tastes and smells: how odors can influence the perception of sweet and sour tastes. Chem Senses 1999, 24:627-635.
15. Sundquist N., Stevenson R.J., Bishop I.R.J. Can odours acquire fat-like properties?. Appetite 2006, 47:91-99.
16. Stevenson R.J., Mahmut M.K. Experience dependent changes in odour-viscosity perception. Acta Psychol 2011, 136:60-66.
17. Rozin E., Rozin P. Culinary themes and variations. Nat Hist 1981, 90:6-14.
18. Prescott J., Wilkie J. Pain tolerance selectively increased by a sweet-smelling odor. Psychol Sci 2007, 18:308-311.
19. Lawless H., Engen T. Associations to odors: interference, mnemonics, and verbal labeling. J Exp Psychol: Hum Learn Mem 1977, 3:52-59.
20. Nasri N., et al. Cross-modal interactions between taste and smell: odour-induced saltiness enhancement depends on salt level. Food Qual Pref 2011, 22:678-682.
21. Stevenson R.J., Boakes R.A. Sweet and sour smells: the acquisition of taste-like qualities by odors. Handbook of Multisensory Processes 2004, 69-83. MIT Press, Cambridge. G. Calvert, C.B. Spence, B. Stein (Eds.).
22. Labbe D., et al. Modulation of perceived taste by olfaction in familiar and unfamiliar beverages. Food Qual Pref 2006, 17:582-589.
23. Lawrence G., et al. Odour-taste interactions: a way to enhance saltiness in low-salt content solutions. Food Qual Pref 2009, 20:241-248.
24. Nasri N., et al. Enhancing salty taste through odour-taste-taste interactions: influence of odour intensity and salty tastants' nature. Food Qual Pref 2013, 28:134-140.
25. Batenburg M., van der Velden R. Saltiness enhancement by savory aroma compounds. J Food Sci 2011, 76:S280-S288.
26. Girgis S., et al. A one-quarter reduction in the salt content of bread can be made without detection. Eur J Clin Nutr 2003, 57:616-620.
27. Yeomans M.R., et al. Acquired flavor acceptance and intake facilitated by monosodium glutamate in humans. Physiol Behav 2008, 93:958-966.
28. Castro D.C., Berridge K.C. Advances in the neurobiological bases for food 'liking' versus 'wanting'. Physiol Behav 2014, 136:22-30.
29. Garcia-Burgos D., Zamora M.C. Exploring the hedonic and incentive properties in preferences for bitter foods via self-reports, facial expressions and instrumental behaviours. Food Qual Pref 2015, 39:73-81.
30. Ferriday D., Brunstrom J.M. How does food-cue exposure lead to larger meal sizes?. Br J Nutr 2008, 100:1325-1332.
31. Prescott J. Multimodal chemosensory interactions and perception of flavor. Frontiers in the Neural Bases of Multisensory Processes 2012, 691-704. CRC Press. M.M. Murray, M.T. Wallace (Eds.).
32. Rozin P. "Taste-smell confusions" and the duality of the olfactory sense. Percept Psychophys 1982, 31:397-401.
33. Lim J., Green B.G. Tactile interaction with taste localization: influence of gustatory quality and intensity. Chem Senses 2008, 33:137-143.
34. Todrank J., Bartoshuk L.M. A taste illusion: taste sensation localised by touch. Physiol Behav 1991, 50:1027-1031.
35. Small D.M., et al. Differential neural responses evoked by orthonasal versus retronasal odorant perception in humans. Neuron 2005, 47:593-605.
36. Prescott J. Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. Food Qual Pref 1999, 10:349-356.
37. Frank R.A., van der Klaauw N.J., Schifferstein H.N.J. Both perceptual and conceptual factors influence taste-odor and taste-taste interactions. Percept Psychophys 1993, 54:343-354.
38. van der Klaauw N.J., Frank R.A. Scaling component intensities of complex stimuli: the influence of response alternatives. Environ Int 1996, 22:21-31.
39. Prescott J., Murphy S. Inhibition of evaluative and perceptual odour-taste learning by attention to the stimulus elements. Q J Exp Psychol 2009, 62:2133-2140.
40. Prescott J., Johnstone V., Francis J. Odor/taste interactions: effects of different attentional strategies during exposure. Chem Senses 2004, 29:331-340.
41. Prescott J., Lee S.M., Kim K.O. Analytic approaches to evaluation modify hedonic responses. Food Qual Pref 2011, 22:391-393.
42. Nordgren L.F., Dijksterhuis A.P. The devil is in the deliberation: thinking too much reduces preference consistency. J Consum Res 2009, 36:39-46.
43. Gibson J.J. The Senses Considered as Perceptual Systems 1966, Houghton Mifflin Company, Boston.
44. Small D.M., Prescott J. Odor/taste integration and the perception of flavor. Exp Brain Res 2005, 166:345-357.
45. Zellner D.A. Color-odor interactions: a review and model. Chemosens Percept 2013, 6:155-169.
46. Mojet J., Koster E.P. Onderzoek naar de waardering van drie laag-alcoholische bieren 1986, Psychological Laboratory Report, Utrecht University.
47. Boutrolle I., et al. Use of a test of perceived authenticity to trigger affective responses when testing food. Food Qual Pref 2009, 20:418-426.
48. Frandsen L.W., et al. Feelings as a basis for discrimination: comparison of a modified authenticity test with the same-different test for slightly different types of milk. Food Qual Pref 2007, 18:97-105.
49. Chae J.E., Lee Y.-M., Lee H.-S. Affective same-different discrimination tests for assessing consumer discriminability between milks with subtle differences. Food Qual Pref 2010, 21:427-438.
50. Halberstadt J., Hooton K. The affect disruption hypothesis: the effect of analytic thought on the fluency and appeal of art. Cogn Emot 2008, 22:964-976.
51. Duffy V., et al. Retronasal olfactory intensity: associations with taste. Association for Chemoreception Sciences. Sarasota, FL, USA 2003.
52. Davidson J.M., et al. The effect of sucrose on the perceived flavour intensity of chewing gum. J Agric Food Chem 1999, 47:4336-4340.
53. Yeomans M.R., Prescott J., Gould N.J. Acquired hedonic and sensory characteristics of odours: influence of sweet liker and propylthiouracil taster status. Q J Exp Psychol 2009, 62:1648-1664.