메뉴 건너뛰기




Volumn , Issue , 2011, Pages 739-757

Assessing the role of visual and auditory cues in multisensory perception of flavor

Author keywords

[No Author keywords available]

Indexed keywords


EID: 85059481323     PISSN: None     EISSN: None     Source Type: Book    
DOI: None     Document Type: Chapter
Times cited : (4)

References (129)
  • 1
    • 1242288384 scopus 로고    scopus 로고
    • The ventriloquist effect results from near-optimal bimodal integration
    • Alais, D., and D. Burr. 2004. The ventriloquist effect results from near-optimal bimodal integration. Current Biology 14: 257-262.
    • (2004) Current Biology , vol.14 , pp. 257-262
    • Alais, D.1    Burr, D.2
  • 3
    • 4544273283 scopus 로고    scopus 로고
    • Effect of endogenous attention on detection of weak gustatory and olfac-tory flavors
    • Ashkenazi, A., and L. E. Marks. 2004. Effect of endogenous attention on detection of weak gustatory and olfac-tory flavors. Perception & Psychophysics 66: 596-608.
    • (2004) Perception & Psychophysics , vol.66 , pp. 596-608
    • Ashkenazi, A.1    Marks, L.E.2
  • 4
    • 47149115730 scopus 로고    scopus 로고
    • The multisensory perception of flavor
    • Auvray, M., and C. Spence. 2008. The multisensory perception of flavor. Consciousness & Cognition 17: 1016-1031.
    • (2008) Consciousness & Cognition , vol.17 , pp. 1016-1031
    • Auvray, M.1    Spence, C.2
  • 5
    • 0028126482 scopus 로고
    • PTC/PROP tasting: Anatomy, psychophysics, and sex effects
    • Bartoshuk, L. M., V. B. Duffy, and I. J. Miller. 1994. PTC/PROP tasting: Anatomy, psychophysics, and sex effects. Physiology & Behavior 56: 1165-1171.
    • (1994) Physiology & Behavior , vol.56 , pp. 1165-1171
    • Bartoshuk, L.M.1    Duffy, V.B.2    Miller, I.J.3
  • 9
    • 0141930030 scopus 로고
    • Visual clues and their effects on odour assessment
    • Blackwell, L. 1995. Visual clues and their effects on odour assessment. Nutrition and Food Science 5: 24-28.
    • (1995) Nutrition and Food Science , vol.5 , pp. 24-28
    • Blackwell, L.1
  • 11
    • 13944250257 scopus 로고    scopus 로고
    • The molecular basis of individual differences in phenylthiocarbam-ide and propylthiouracil bitterness perception
    • Bufe, B., P. A. Breslin, C. Kuhn et al. 2005. The molecular basis of individual differences in phenylthiocarbam-ide and propylthiouracil bitterness perception. Current Biology 15: 322-327.
    • (2005) Current Biology , vol.15 , pp. 322-327
    • Bufe, B.1    Breslin, P.A.2    Kuhn, C.3
  • 12
    • 33750970002 scopus 로고    scopus 로고
    • Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert
    • Bult, J. H. F., R. A. de Wijk, and T. Hummel. 2007. Investigations on multimodal sensory integration: Texture, taste, and ortho- and retronasal olfactory stimuli in concert. Neuroscience Letters 411: 6-10.
    • (2007) Neuroscience Letters , vol.411 , pp. 6-10
    • Bult, J.H.F.1    de Wijk, R.A.2    Hummel, T.3
  • 13
    • 0000856577 scopus 로고
    • History of research on smell
    • ed. E. C. Carterette and M. P. Friedman, New York: Academic Press
    • Cain, W. S. 1977. History of research on smell. In Handbook of perception: Vol. 6a: Tasting and smelling, ed. E. C. Carterette and M. P. Friedman, 197-229. New York: Academic Press.
    • (1977) Handbook of perception: Vol. 6a: Tasting and smelling , pp. 197-229
    • Cain, W.S.1
  • 15
    • 0001449294 scopus 로고
    • Consumer expectations and their role in food acceptance
    • ed. H. J. H. MacFie, and D. M. H. Thomson, London: Blackie Academic & Professional
    • Cardello, A. V. 1994. Consumer expectations and their role in food acceptance. In Measurement of food preferences, ed. H. J. H. MacFie, and D. M. H. Thomson, 253-297. London: Blackie Academic & Professional.
    • (1994) Measurement of food preferences , pp. 253-297
    • Cardello, A.V.1
  • 16
    • 0030997859 scopus 로고    scopus 로고
    • The effect of color on perceived flavour intensity and acceptance of foods by young adults and elderly adults
    • Chan, M. M., and C. Kane-Martinelli. 1997. The effect of color on perceived flavour intensity and acceptance of foods by young adults and elderly adults. Journal of the American Dietetic Association 97: 657-659.
    • (1997) Journal of the American Dietetic Association , vol.97 , pp. 657-659
    • Chan, M.M.1    Kane-Martinelli, C.2
  • 18
    • 22544432544 scopus 로고    scopus 로고
    • Acoustic envelope detector for crispness assessment of biscuits
    • Chen, H., C. Karlsson, and M. Povey. 2005. Acoustic envelope detector for crispness assessment of biscuits. Journal of Texture Studies 36: 139-156.
    • (2005) Journal of Texture Studies , vol.36 , pp. 139-156
    • Chen, H.1    Karlsson, C.2    Povey, M.3
  • 19
    • 0019135383 scopus 로고
    • Effects of taste quality and intensity on oral perception of viscosity
    • Christensen, C. M. 1980a. Effects of taste quality and intensity on oral perception of viscosity. Perception & Psychophysics 28: 315-320.
    • (1980) Perception & Psychophysics , vol.28 , pp. 315-320
    • Christensen, C.M.1
  • 20
    • 0019076856 scopus 로고
    • Effects of solution viscosity on perceived saltiness and sweetness
    • Christensen, C. M. 1980b. Effects of solution viscosity on perceived saltiness and sweetness. Perception & Psychophysics 28: 347-353.
    • (1980) Perception & Psychophysics , vol.28 , pp. 347-353
    • Christensen, C.M.1
  • 21
    • 84985287217 scopus 로고
    • Relationship of chewing sounds to judgments of food crispness
    • Christensen, C. M., and Z. M. Vickers. 1981. Relationship of chewing sounds to judgments of food crispness. Journal of Food Science 46: 574-578.
    • (1981) Journal of Food Science , vol.46 , pp. 574-578
    • Christensen, C.M.1    Vickers, Z.M.2
  • 23
    • 0033928570 scopus 로고    scopus 로고
    • The merging of the senses: Integration of sub-threshold taste and smell
    • Dalton, P., N. Doolittle, H. Nagata, and P. A. S. Breslin. 2000. The merging of the senses: Integration of sub-threshold taste and smell. Nature Neuroscience 3: 431-432.
    • (2000) Nature Neuroscience , vol.3 , pp. 431-432
    • Dalton, P.1    Doolittle, N.2    Nagata, H.3    Breslin, P.A.S.4
  • 24
    • 0019586244 scopus 로고
    • The role of nonolfactory context cues in odor identification
    • Davis, R. 1981. The role of nonolfactory context cues in odor identification. Perception & Psychophysics 30: 83-89.
    • (1981) Perception & Psychophysics , vol.30 , pp. 83-89
    • Davis, R.1
  • 26
    • 0030463813 scopus 로고    scopus 로고
    • Effect of colour of drugs: Systematic review of perceived effect of drugs and their effectiveness
    • de Craen, A. J. M., P. J. Roos, A. L. de Vries, and J. Kleijnen. 1996. Effect of colour of drugs: Systematic review of perceived effect of drugs and their effectiveness. British Medical Journal 313: 1624-1626.
    • (1996) British Medical Journal , vol.313 , pp. 1624-1626
    • de Craen, A.J.M.1    Roos, P.J.2    de Vries, A.L.3    Kleijnen, J.4
  • 27
    • 0030509355 scopus 로고    scopus 로고
    • The generation of sensory expectation by external cues and its effect on sen-sory perception and hedonic ratings: A review
    • Deliza, R., and H. MacFie. 1996. The generation of sensory expectation by external cues and its effect on sen-sory perception and hedonic ratings: A review. Journal of Sensory Studies 11: 103-128.
    • (1996) Journal of Sensory Studies , vol.11 , pp. 103-128
    • Deliza, R.1    MacFie, H.2
  • 28
    • 0141989906 scopus 로고    scopus 로고
    • The impact of perceptual interactions on perceived flavour
    • Delwiche, J. 2004. The impact of perceptual interactions on perceived flavour. Food Quality and Preference 15: 137-146.
    • (2004) Food Quality and Preference , vol.15 , pp. 137-146
    • Delwiche, J.1
  • 29
    • 34347395709 scopus 로고    scopus 로고
    • Crossmodal associations and interactions between olfaction and vision
    • Demattè, M. L., D. Sanabria, and C. Spence. 2006. Crossmodal associations and interactions between olfaction and vision. Chemical Senses 31: E50-E51.
    • (2006) Chemical Senses , vol.31 , pp. E50-E51
    • Demattè, M.L.1    Sanabria, D.2    Spence, C.3
  • 30
    • 59349110254 scopus 로고    scopus 로고
    • Olfactory identification: When vision matters?
    • Demattè, M. L., D. Sanabria, and C. Spence. 2009. Olfactory identification: When vision matters? Chemical Senses 34: 103-109.
    • (2009) Chemical Senses , vol.34 , pp. 103-109
    • Demattè, M.L.1    Sanabria, D.2    Spence, C.3
  • 31
    • 84981850139 scopus 로고
    • Food crunching sounds. An introductory study
    • Drake, B. K. 1963. Food crunching sounds. An introductory study. Journal of Food Science 28: 233-241.
    • (1963) Journal of Food Science , vol.28 , pp. 233-241
    • Drake, B.K.1
  • 33
    • 19344369423 scopus 로고    scopus 로고
    • Genetics of human taste perception
    • 2nd ed., ed. R. L. Doty, New York: Marcel Dekker, Inc
    • Drewnowski, A. 2003. Genetics of human taste perception. In Human olfaction and gustation, 2nd ed., ed. R. L. Doty, 847-860. New York: Marcel Dekker, Inc.
    • (2003) Human olfaction and gustation , pp. 847-860
    • Drewnowski, A.1
  • 34
    • 84985257823 scopus 로고
    • Effects of colourants and flavourants on identification, perceived flavour intensity, and hedonic quality of fruit-flavoured beverages and cake
    • DuBose, C. N., A. V. Cardello, and O. Maller. 1980. Effects of colourants and flavourants on identification, perceived flavour intensity, and hedonic quality of fruit-flavoured beverages and cake. Journal of Food Science 45: 1393-1399, 1415.
    • (1980) Journal of Food Science , vol.45
    • DuBose, C.N.1    Cardello, A.V.2    Maller, O.3
  • 35
    • 33846706753 scopus 로고    scopus 로고
    • Variation in oral sensation: Implications for diet and health
    • Duffy, V. B. 2007. Variation in oral sensation: Implications for diet and health. Current Opinion in Gastroenterology 23: 171-177.
    • (2007) Current Opinion in Gastroenterology , vol.23 , pp. 171-177
    • Duffy, V.B.1
  • 36
    • 0011634192 scopus 로고
    • The influence of past experience upon perceptual properties
    • Duncker, K. 1939. The influence of past experience upon perceptual properties. American Journal of Psychology 52: 255-265.
    • (1939) American Journal of Psychology , vol.52 , pp. 255-265
    • Duncker, K.1
  • 37
    • 0015477792 scopus 로고
    • The effect of expectation on judgments of odour
    • Engen, T. 1972. The effect of expectation on judgments of odour. Acta Psychologica 36: 450-458.
    • (1972) Acta Psychologica , vol.36 , pp. 450-458
    • Engen, T.1
  • 38
    • 0037165165 scopus 로고    scopus 로고
    • Humans integrate visual and haptic information in a statistically optimal fashion
    • Ernst, M. O., and M. S. Banks. 2002. Humans integrate visual and haptic information in a statistically optimal fashion. Nature 415: 429-433.
    • (2002) Nature , vol.415 , pp. 429-433
    • Ernst, M.O.1    Banks, M.S.2
  • 39
    • 0345016453 scopus 로고    scopus 로고
    • Lingual tactile acuity, taste perception, and the den-sity and diameter of fungiform papillae in female subjects
    • Essick, G. K., A. Chopra, S. Guest, and F. McGlone. 2003. Lingual tactile acuity, taste perception, and the den-sity and diameter of fungiform papillae in female subjects. Physiology & Behavior 80: 289-302.
    • (2003) Physiology & Behavior , vol.80 , pp. 289-302
    • Essick, G.K.1    Chopra, A.2    Guest, S.3    McGlone, F.4
  • 40
    • 0024361599 scopus 로고
    • Strawberry odor, but not red color, enhances the sweetness of sucrose solutions
    • Frank, R. A., K. Ducheny, and S. J. S. Mize. 1989. Strawberry odor, but not red color, enhances the sweetness of sucrose solutions. Chemical Senses 14: 371-377.
    • (1989) Chemical Senses , vol.14 , pp. 371-377
    • Frank, R.A.1    Ducheny, K.2    Mize, S.J.S.3
  • 41
    • 77649233845 scopus 로고    scopus 로고
    • The mediating effects of the appearance of nondu-nondu-rable consumer goods and their packaging on consumer behavior
    • ed. H. N. J. Schifferstein and P. Hekkert, London: Elsevier
    • Garber Jr., L. L., E. M. Hyatt, and Ü. Ö. Boya. 2008. The mediating effects of the appearance of nondu-nondu-rable consumer goods and their packaging on consumer behavior. In Product experience, ed. H. N. J. Schifferstein and P. Hekkert, 581-602. London: Elsevier.
    • (2008) Product experience , pp. 581-602
    • Garber, L.L.1    Hyatt, E.M.2    Boya, Ü.Ö.3
  • 43
    • 0346404278 scopus 로고    scopus 로고
    • Placing food color experimentation into a valid con-con-sumer context
    • Garber Jr., L. L., E. M. Hyatt, and R. G. Starr Jr. 2001. Placing food color experimentation into a valid con-con-sumer context. Journal of Food Products Marketing 7: 3-24.
    • (2001) Journal of Food Products Marketing , vol.7 , pp. 3-24
    • Garber, L.L.1    Hyatt, E.M.2    Starr, R.G.3
  • 44
    • 1842400913 scopus 로고
    • The psychophysical relationship between colour and sodium chlo-ride concentrations in model systems
    • Gifford, S. R., and F. M. Clydesdale. 1986. The psychophysical relationship between colour and sodium chlo-ride concentrations in model systems. Journal of Food Protection 49: 977-982.
    • (1986) Journal of Food Protection , vol.49 , pp. 977-982
    • Gifford, S.R.1    Clydesdale, F.M.2
  • 45
    • 84977707716 scopus 로고
    • The psychophysical relationship between colour and salt concentration in chicken flavoured broths
    • Gifford, S. R., F. M. Clydesdale, and R. A. Damon Jr. 1987. The psychophysical relationship between colour and salt concentration in chicken flavoured broths. Journal of Sensory Studies 2: 137-147.
    • (1987) Journal of Sensory Studies , vol.2 , pp. 137-147
    • Gifford, S.R.1    Clydesdale, F.M.2    Damon, R.A.3
  • 46
    • 0141758199 scopus 로고    scopus 로고
    • Activation of the human posterior and tempoparietal cortices during audiotactile interaction
    • Gobbelé, R., M. Schürrmann, N. Forss, K. Juottonen, H. Buchner, and R. Hari. 2003. Activation of the human posterior and tempoparietal cortices during audiotactile interaction. Neuroimage 20: 503-511.
    • (2003) Neuroimage , vol.20 , pp. 503-511
    • Gobbelé, R.1    Schürrmann, M.2    Forss, N.3    Juottonen, K.4    Buchner, H.5    Hari, R.6
  • 47
    • 0027759776 scopus 로고
    • Derivation and evaluation of a semantic scale of oral sensation with apparent ratio properties
    • Green, B. G., G. S. Shaffer, and M. M. Gilmore. 1993. Derivation and evaluation of a semantic scale of oral sensation with apparent ratio properties. Chemical Senses 18: 683-702.
    • (1993) Chemical Senses , vol.18 , pp. 683-702
    • Green, B.G.1    Shaffer, G.S.2    Gilmore, M.M.3
  • 48
    • 0036738847 scopus 로고    scopus 로고
    • The effect of viscosity on the perception of flavour
    • Hollowood, T. A., R. S. T. Linforth, and A. J. Taylor. 2002. The effect of viscosity on the perception of flavour. Chemical Senses 27: 583-591.
    • (2002) Chemical Senses , vol.27 , pp. 583-591
    • Hollowood, T.A.1    Linforth, R.S.T.2    Taylor, A.J.3
  • 49
    • 0040460127 scopus 로고
    • The importance of visual appearance of foods to the food processor and the consumer
    • ed. G. G. Birch, J. G. Brennan, and K. J. Parker, London: Applied Science Publishers
    • Hutchings, J. B. 1977. The importance of visual appearance of foods to the food processor and the consumer. In Sensory properties of foods, ed. G. G. Birch, J. G. Brennan, and K. J. Parker, 45-57. London: Applied Science Publishers.
    • (1977) Sensory properties of foods , pp. 45-57
    • Hutchings, J.B.1
  • 50
    • 84986464723 scopus 로고
    • Perceived sweetness and redness in coloured sucrose solutions
    • Johnson, J. L., and F. M. Clydesdale. 1982. Perceived sweetness and redness in coloured sucrose solutions. Journal of Food Science 47: 747-752.
    • (1982) Journal of Food Science , vol.47 , pp. 747-752
    • Johnson, J.L.1    Clydesdale, F.M.2
  • 51
    • 0007177904 scopus 로고
    • Psychophysical relationships between sweetness and redness in strawberry-drinks
    • Johnson, J. L., E. Dzendolet, and F. M. Clydesdale. 1983. Psychophysical relationships between sweetness and redness in strawberry-drinks. Journal of Food Protection 46: 21-25.
    • (1983) Journal of Food Protection , vol.46 , pp. 21-25
    • Johnson, J.L.1    Dzendolet, E.2    Clydesdale, F.M.3
  • 53
    • 33750570262 scopus 로고    scopus 로고
    • Audiotactile multisensory interactions in information processing
    • Kitagawa, N., and C. Spence. 2006. Audiotactile multisensory interactions in information processing. Japanese Psychological Research 48: 158-173.
    • (2006) Japanese Psychological Research , vol.48 , pp. 158-173
    • Kitagawa, N.1    Spence, C.2
  • 54
    • 33846968808 scopus 로고    scopus 로고
    • Placebo theory and its implications for research and clinical practice: A review of the recent literature
    • Koshi, E. B., and C. A. Short. 2007. Placebo theory and its implications for research and clinical practice: A review of the recent literature. Pain Practice 7: 4-20.
    • (2007) Pain Practice , vol.7 , pp. 4-20
    • Koshi, E.B.1    Short, C.A.2
  • 55
    • 27244450976 scopus 로고    scopus 로고
    • Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity
    • Koza, B., A. Cilmi, M. Dolese, and D. Zellner. 2005. Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity. Chemical Senses 30: 643-649.
    • (2005) Chemical Senses , vol.30 , pp. 643-649
    • Koza, B.1    Cilmi, A.2    Dolese, M.3    Zellner, D.4
  • 56
    • 0031877186 scopus 로고    scopus 로고
    • Effects of colour and odor on judgments of sweetness among children and adults
    • Lavin, J., and H. T. Lawless. 1998. Effects of colour and odor on judgments of sweetness among children and adults. Food Quality and Preference 9: 283-289.
    • (1998) Food Quality and Preference , vol.9 , pp. 283-289
    • Lavin, J.1    Lawless, H.T.2
  • 57
    • 0022384327 scopus 로고
    • Effects of oral capsaicin on gustatory, olfactory and irritant sensa-tions and flavor identification in humans who regularly or rarely consume chili pepper
    • Lawless, H., P. Rozin, and J. Shenker. 1985. Effects of oral capsaicin on gustatory, olfactory and irritant sensa-tions and flavor identification in humans who regularly or rarely consume chili pepper. Chemical Senses 10: 579-89.
    • (1985) Chemical Senses , vol.10 , pp. 579-589
    • Lawless, H.1    Rozin, P.2    Shenker, J.3
  • 59
    • 0032537847 scopus 로고    scopus 로고
    • Vibration-induced auditory-cortex activation in a congenitally deaf adult
    • Levänen, S., V. Jousmäki, and R. Hari. 1998. Vibration-induced auditory-cortex activation in a congenitally deaf adult. Current Biology 8: 869-872.
    • (1998) Current Biology , vol.8 , pp. 869-872
    • Levänen, S.1    Jousmäki, V.2    Hari, R.3
  • 60
    • 45549090725 scopus 로고    scopus 로고
    • Assessing the role of colour cues and people's beliefs about colour-flavour associations on the discrimination of the flavour of sugar-coated chocolates
    • Levitan, C. A., M. Zampini, R. Li, and C. Spence. 2008. Assessing the role of colour cues and people's beliefs about colour-flavour associations on the discrimination of the flavour of sugar-coated chocolates. Chemical Senses 33: 415-423.
    • (2008) Chemical Senses , vol.33 , pp. 415-423
    • Levitan, C.A.1    Zampini, M.2    Li, R.3    Spence, C.4
  • 62
    • 77956888410 scopus 로고
    • Influence of colour on taste thresholds
    • Maga, J. A. 1974. Influence of colour on taste thresholds. Chemical Senses and Flavour 1: 115-119.
    • (1974) Chemical Senses and Flavour , vol.1 , pp. 115-119
    • Maga, J.A.1
  • 63
    • 0031941830 scopus 로고    scopus 로고
    • Attention and the detectability of weak-taste stimuli
    • Marks, L. E., and M. E. Wheeler. 1998. Attention and the detectability of weak-taste stimuli. Chemical Senses 23: 19-29.
    • (1998) Chemical Senses , vol.23 , pp. 19-29
    • Marks, L.E.1    Wheeler, M.E.2
  • 64
    • 77950187387 scopus 로고    scopus 로고
    • Effect of auditory information on food recognition
    • Masuda, M., Y. Yamaguchi, K. Arai, and K. Okajima. 2008. Effect of auditory information on food recognition. IEICE Technical Report 108(356): 123-126.
    • (2008) IEICE Technical Report , vol.108 , Issue.356 , pp. 123-126
    • Masuda, M.1    Yamaguchi, Y.2    Arai, K.3    Okajima, K.4
  • 65
    • 0011638115 scopus 로고
    • Some observations on the appreciation of flavour in food stuffs
    • Moir, H. C. 1936. Some observations on the appreciation of flavour in food stuffs. Chemistry and Industry 55: 145-148.
    • (1936) Chemistry and Industry , vol.55 , pp. 145-148
    • Moir, H.C.1
  • 67
    • 0019187624 scopus 로고
    • Taste and olfaction: Independence vs. interaction
    • Murphy, C., and W. S. Cain. 1980. Taste and olfaction: Independence vs. interaction. Physiology and Behavior 24: 601-605.
    • (1980) Physiology and Behavior , vol.24 , pp. 601-605
    • Murphy, C.1    Cain, W.S.2
  • 68
    • 0029300911 scopus 로고
    • The influence of flavour and colour on drink identification by children and adults
    • Oram, N., D. G. Laing, I. Hutchinson et al. 1995. The influence of flavour and colour on drink identification by children and adults. Developmental Psychobiology 28: 239-246.
    • (1995) Developmental Psychobiology , vol.28 , pp. 239-246
    • Oram, N.1    Laing, D.G.2    Hutchinson, I.3
  • 70
    • 0001071249 scopus 로고
    • Influence of colour on the discrimination of sweetness
    • Pangborn, R. M. 1960. Influence of colour on the discrimination of sweetness. American Journal of Psychology 73: 229-238.
    • (1960) American Journal of Psychology , vol.73 , pp. 229-238
    • Pangborn, R.M.1
  • 71
    • 0000414969 scopus 로고
    • The influence of colour on discrimination of sweetness and sourness in pear-nectar
    • Pangborn, R. M., and B. Hansen. 1963. The influence of colour on discrimination of sweetness and sourness in pear-nectar. American Journal of Psychology 76: 315-317.
    • (1963) American Journal of Psychology , vol.76 , pp. 315-317
    • Pangborn, R.M.1    Hansen, B.2
  • 72
    • 84986465539 scopus 로고
    • Consumer age affects response sensory characteristics of a cherry flavoured beverage
    • Philipsen, D. H., F. M. Clydesdale, R. W. Griffin, and P. Stern. 1995. Consumer age affects response sensory characteristics of a cherry flavoured beverage. Journal of Food Science 60: 364-368.
    • (1995) Journal of Food Science , vol.60 , pp. 364-368
    • Philipsen, D.H.1    Clydesdale, F.M.2    Griffin, R.W.3    Stern, P.4
  • 73
    • 0001449717 scopus 로고    scopus 로고
    • Flavour as a psychological construct: Implications for perceiving and measuring the sensory qualities of foods
    • Prescott, J. 1999. Flavour as a psychological construct: Implications for perceiving and measuring the sensory qualities of foods. Food Quality and Preference 10: 349-356.
    • (1999) Food Quality and Preference , vol.10 , pp. 349-356
    • Prescott, J.1
  • 74
    • 27144493013 scopus 로고    scopus 로고
    • Psychological processes in flavour perception
    • ed. A. J. Taylor and D. Roberts, London: Blackwell Publishing
    • Prescott, J. 2004. Psychological processes in flavour perception. In Flavour perception, ed. A. J. Taylor and D. Roberts, 256-278. London: Blackwell Publishing.
    • (2004) Flavour perception , pp. 256-278
    • Prescott, J.1
  • 75
    • 0034782645 scopus 로고    scopus 로고
    • Binary taste mixture interactions in PROP non-tasters, medium-tasters and super-tasters
    • Prescott, J., N. Ripandelli, and I. Wakeling. 2001. Binary taste mixture interactions in PROP non-tasters, medium-tasters and super-tasters. Chemical Senses 26: 993-1003.
    • (2001) Chemical Senses , vol.26 , pp. 993-1003
    • Prescott, J.1    Ripandelli, N.2    Wakeling, I.3
  • 76
    • 85059460607 scopus 로고    scopus 로고
    • Response of PROP taster groups to variations in sen-sory qualities within foods and beverages
    • Prescott, J., J. Soo, H. Campbell, and C. Roberts. 2004. Response of PROP taster groups to variations in sen-sory qualities within foods and beverages. Chemical Senses 26: 993-1003.
    • (2004) Chemical Senses , vol.26 , pp. 993-1003
    • Prescott, J.1    Soo, J.2    Campbell, H.3    Roberts, C.4
  • 77
    • 48249143981 scopus 로고    scopus 로고
    • Birth of a new breed of supertaster
    • Reed, D. R. 2008. Birth of a new breed of supertaster. Chemical Senses 33: 489-491.
    • (2008) Chemical Senses , vol.33 , pp. 489-491
    • Reed, D.R.1
  • 78
    • 9444259265 scopus 로고    scopus 로고
    • Smell, taste, texture, and temperature multimodal representations in the brain, and their rel-evance to the control of appetite
    • Rolls, E. T. 2004. Smell, taste, texture, and temperature multimodal representations in the brain, and their rel-evance to the control of appetite. Nutrition Reiews 62: S193-S204.
    • (2004) Nutrition Reiews , vol.62 , pp. S193-S204
    • Rolls, E.T.1
  • 79
    • 0028124477 scopus 로고
    • Gustatory, olfactory, and visual convergence within the primate orbitofron-tal cortex
    • Rolls, E. T., and L. L. Baylis. 1994. Gustatory, olfactory, and visual convergence within the primate orbitofron-tal cortex. Journal of Neuroscience 14: 5437-5452.
    • (1994) Journal of Neuroscience , vol.14 , pp. 5437-5452
    • Rolls, E.T.1    Baylis, L.L.2
  • 80
    • 84985294275 scopus 로고
    • Psychophysical relationships between perceived sweetness and colour in lemon- and lime-flavoured drinks
    • Roth, H. A., L. J. Radle, S. R. Gifford, and F. M. Clydesdale. 1988. Psychophysical relationships between perceived sweetness and colour in lemon- and lime-flavoured drinks. Journal of Food Science 53: 1116-1119, 1162.
    • (1988) Journal of Food Science , vol.53
    • Roth, H.A.1    Radle, L.J.2    Gifford, S.R.3    Clydesdale, F.M.4
  • 81
    • 0019939884 scopus 로고
    • "Taste-smell confusions" and the duality of the olfactory sense
    • Rozin, P. 1982. "Taste-smell confusions" and the duality of the olfactory sense. Perception & Psychophysics 31: 397-401.
    • (1982) Perception & Psychophysics , vol.31 , pp. 397-401
    • Rozin, P.1
  • 83
    • 84981420181 scopus 로고
    • Crispness and crunchiness of selected low moisture foods
    • Seymour, S. K., and D. D. Hamann. 1988. Crispness and crunchiness of selected low moisture foods. Journal of Texture Studies 19: 79-95.
    • (1988) Journal of Texture Studies , vol.19 , pp. 79-95
    • Seymour, S.K.1    Hamann, D.D.2
  • 85
    • 77649233340 scopus 로고    scopus 로고
    • "Grape expectations": Does higher level knowledge mediates the interpretation of multisensory cues?
    • Shankar, M. U., C. Levitan, and C. Spence. 2010. "Grape expectations": Does higher level knowledge mediates the interpretation of multisensory cues? Consciousness & Cognition 19: 380-390.
    • (2010) Consciousness & Cognition , vol.19 , pp. 380-390
    • Shankar, M.U.1    Levitan, C.2    Spence, C.3
  • 86
    • 0035423980 scopus 로고    scopus 로고
    • Sensory modalities are not separate modalities: Plasticity and interactions
    • Shimojo, S., and L. Shams. 2001. Sensory modalities are not separate modalities: Plasticity and interactions. Current Opinion in Neurobiology 11: 505-509.
    • (2001) Current Opinion in Neurobiology , vol.11 , pp. 505-509
    • Shimojo, S.1    Shams, L.2
  • 87
    • 65549106867 scopus 로고    scopus 로고
    • Match and mismatch of taste, odor, and color is reflected by electrical activity in the human brain
    • Skrandies, W., and N. Reuther. 2008. Match and mismatch of taste, odor, and color is reflected by electrical activity in the human brain. Journal of Psychophysiology 22: 175-184.
    • (2008) Journal of Psychophysiology , vol.22 , pp. 175-184
    • Skrandies, W.1    Reuther, N.2
  • 88
    • 1342321791 scopus 로고    scopus 로고
    • Crossmodal integration-insights from the chemical senses
    • Small, D. M. 2004. Crossmodal integration-insights from the chemical senses. Trends in Neurosciences 27: 120-123.
    • (2004) Trends in Neurosciences , vol.27 , pp. 120-123
    • Small, D.M.1
  • 89
    • 23744442359 scopus 로고    scopus 로고
    • Differential neural responses evoked by orthona-sal versus retronasal odorant perception in humans
    • Small, D. M., J. C. Gerber, Y. E. Mak, and T. Hummel. 2005. Differential neural responses evoked by orthona-sal versus retronasal odorant perception in humans. Neuron 47: 593-605.
    • (2005) Neuron , vol.47 , pp. 593-605
    • Small, D.M.1    Gerber, J.C.2    Mak, Y.E.3    Hummel, T.4
  • 90
    • 27144557210 scopus 로고    scopus 로고
    • Odor/taste integration and the perception of flavour
    • Small, D. M., and J. Prescott 2005. Odor/taste integration and the perception of flavour. Experimental Brain Research 166: 345-357.
    • (2005) Experimental Brain Research , vol.166 , pp. 345-357
    • Small, D.M.1    Prescott, J.2
  • 91
    • 40449131142 scopus 로고    scopus 로고
    • Separable substrates for anticipa-tory and consummatory food chemosensation
    • Small, D. M., M. G. Veldhuizen, J. Felsted, Y. E. Mak, and F. McGlone. 2008. Separable substrates for anticipa-tory and consummatory food chemosensation. Neuron 57: 786-797.
    • (2008) Neuron , vol.57 , pp. 786-797
    • Small, D.M.1    Veldhuizen, M.G.2    Felsted, J.3    Mak, Y.E.4    McGlone, F.5
  • 94
    • 77950189479 scopus 로고    scopus 로고
    • The influence of auditory cues on the perception of, and responses to, food and drink
    • Spence, C., and M. U. Shankar. 2010. The influence of auditory cues on the perception of, and responses to, food and drink. Journal of Sensory Studies 25: 406-430.
    • (2010) Journal of Sensory Studies , vol.25 , pp. 406-430
    • Spence, C.1    Shankar, M.U.2
  • 95
    • 77950189451 scopus 로고    scopus 로고
    • 'Sound bites': Auditory contributions to the percep-tion and consumption of food and drink
    • In press, To appear in, ed. F. Bacci and D. Melcher. Oxford: Oxford Univ. Press
    • Spence, C., M. U. Shankar, and H. Blumenthal. In press. 'Sound bites': Auditory contributions to the percep-tion and consumption of food and drink. To appear in Art and the senses, ed. F. Bacci and D. Melcher. Oxford: Oxford Univ. Press.
    • Art and the senses
    • Spence, C.1    Shankar, M.U.2    Blumenthal, H.3
  • 96
    • 33845915569 scopus 로고    scopus 로고
    • Auditory contributions to multisensory product perception
    • Spence, C., and M. Zampini. 2006. Auditory contributions to multisensory product perception. Acta Acustica united with Acustica 92: 1009-1025.
    • (2006) Acta Acustica united with Acustica , vol.92 , pp. 1009-1025
    • Spence, C.1    Zampini, M.2
  • 97
    • 23744455635 scopus 로고    scopus 로고
    • Sweet and sour smells: Learned synesthesia between the senses of taste and smell
    • ed. G.A. Calvert, C. Spence, and B. E. Stein, Cambridge, MA: MIT Press
    • Stevenson, R. J., and R. A. Boakes. 2004. Sweet and sour smells: Learned synesthesia between the senses of taste and smell. In The handbook of multisensory processes, ed. G.A. Calvert, C. Spence, and B. E. Stein, 69-83. Cambridge, MA: MIT Press.
    • (2004) The handbook of multisensory processes , pp. 69-83
    • Stevenson, R.J.1    Boakes, R.A.2
  • 98
    • 0000745856 scopus 로고    scopus 로고
    • Changes in odor sweetness resulting from implicit learn-ing of a simultaneous odor-sweetness association: An example of learned synesthesia
    • Stevenson, R. J., R. A. Boakes, and J. Prescott. 1998. Changes in odor sweetness resulting from implicit learn-ing of a simultaneous odor-sweetness association: An example of learned synesthesia. Learning and Motivation 29: 113-132.
    • (1998) Learning and Motivation , vol.29 , pp. 113-132
    • Stevenson, R.J.1    Boakes, R.A.2    Prescott, J.3
  • 100
    • 48049087654 scopus 로고    scopus 로고
    • The effect of appropriate and inappropriate stimulus color on odor dis-crimination
    • Stevenson, R. J., and M. Oaten. 2008. The effect of appropriate and inappropriate stimulus color on odor dis-crimination. Perception & Psychophysics 70: 640-646.
    • (2008) Perception & Psychophysics , vol.70 , pp. 640-646
    • Stevenson, R.J.1    Oaten, M.2
  • 101
    • 33847672747 scopus 로고    scopus 로고
    • Olfactory-induced synesthesias: A review and model
    • Stevenson, R. J., and C. Tomiczek. 2007. Olfactory-induced synesthesias: A review and model. Psychological Bulletin 133: 294-309.
    • (2007) Psychological Bulletin , vol.133 , pp. 294-309
    • Stevenson, R.J.1    Tomiczek, C.2
  • 102
    • 0001423624 scopus 로고
    • Colour influences flavour identification in fruit-flavoured beverages
    • Stillman, J. 1993. Colour influences flavour identification in fruit-flavoured beverages. Journal of Food Science 58: 810-812.
    • (1993) Journal of Food Science , vol.58 , pp. 810-812
    • Stillman, J.1
  • 103
    • 0041913006 scopus 로고    scopus 로고
    • Gustation: Intersensory experience par excellence
    • Stillman, J. A. 2002. Gustation: Intersensory experience par excellence. Perception 31: 1491-1500.
    • (2002) Perception , vol.31 , pp. 1491-1500
    • Stillman, J.A.1
  • 104
    • 0031063021 scopus 로고    scopus 로고
    • Colour and its role in sweetness perception
    • Strugnell, C. 1997. Colour and its role in sweetness perception. Appetite 28: 85.
    • (1997) Appetite , vol.28 , pp. 85
    • Strugnell, C.1
  • 105
    • 0027683019 scopus 로고
    • Effect of size, shape and hardness of particles in suspension on oral texture and palatability
    • Tyle, P. 1993. Effect of size, shape and hardness of particles in suspension on oral texture and palatability. Acta Psychologica 84: 111-118.
    • (1993) Acta Psychologica , vol.84 , pp. 111-118
    • Tyle, P.1
  • 106
    • 34248581616 scopus 로고    scopus 로고
    • Crispness assessment of roasted almonds by an integrated approach to texture description: Texture, acoustics, sensory and structure
    • Varela, P., J. Chen, C. Karlsson, and M. Povey. 2006. Crispness assessment of roasted almonds by an integrated approach to texture description: Texture, acoustics, sensory and structure. Journal of Chemometrics 20: 311-320.
    • (2006) Journal of Chemometrics , vol.20 , pp. 311-320
    • Varela, P.1    Chen, J.2    Karlsson, C.3    Povey, M.4
  • 107
    • 33747835308 scopus 로고    scopus 로고
    • The neurocognitive bases of human multimodal food perception: Sensory integration
    • Verhagen, J. V., and L. Engelen. 2006. The neurocognitive bases of human multimodal food perception: Sensory integration. Neuroscience and Biobehavioral Reviews 30: 613-650.
    • (2006) Neuroscience and Biobehavioral Reviews , vol.30 , pp. 613-650
    • Verhagen, J.V.1    Engelen, L.2
  • 108
    • 15944415931 scopus 로고
    • Crispness and crunchiness in foods
    • ed. P. Sherman, London: Academic Press
    • Vickers, Z. M. 1979. Crispness and crunchiness in foods. In Food texture and rheology, ed. P. Sherman, 145-166. London: Academic Press.
    • (1979) Food texture and rheology , pp. 145-166
    • Vickers, Z.M.1
  • 109
    • 84985262190 scopus 로고
    • Relationships of chewing sounds to judgments of crispness, crunchiness and hardness
    • Vickers, Z. M. 1981. Relationships of chewing sounds to judgments of crispness, crunchiness and hardness. Journal of Food Science 47: 121-124.
    • (1981) Journal of Food Science , vol.47 , pp. 121-124
    • Vickers, Z.M.1
  • 110
    • 0001313289 scopus 로고
    • Pleasantness of food sounds
    • Vickers, Z. M. 1983. Pleasantness of food sounds. Journal of Food Science 48: 783-786.
    • (1983) Journal of Food Science , vol.48 , pp. 783-786
    • Vickers, Z.M.1
  • 111
    • 84981407296 scopus 로고
    • Crispness and crunchiness-A difference in pitch?
    • Vickers, Z. M. 1984. Crispness and crunchiness-A difference in pitch? Journal of Texture Studies 15: 157-163.
    • (1984) Journal of Texture Studies , vol.15 , pp. 157-163
    • Vickers, Z.M.1
  • 112
    • 0002378755 scopus 로고
    • Crispness and crunchiness-Textural attributes with auditory components
    • ed. H. R. Moskowitz, New York: Marcel Dekker
    • Vickers, Z. M. 1987. Crispness and crunchiness-Textural attributes with auditory components. In Food tex-ture: Instrumental and sensory measurement, ed. H. R. Moskowitz, 45-66. New York: Marcel Dekker.
    • (1987) Food tex-ture: Instrumental and sensory measurement , pp. 45-66
    • Vickers, Z.M.1
  • 113
    • 84996590624 scopus 로고
    • Sound perception and food quality
    • Vickers, Z. M. 1991. Sound perception and food quality. Journal of Food Quality 14: 87-96.
    • (1991) Journal of Food Quality , vol.14 , pp. 87-96
    • Vickers, Z.M.1
  • 114
    • 84981447514 scopus 로고
    • A psychoacoustical theory of crispness
    • Vickers, Z. M., and M. C. Bourne. 1976. A psychoacoustical theory of crispness. Journal of Food Science 41: 1158-1164.
    • (1976) Journal of Food Science , vol.41 , pp. 1158-1164
    • Vickers, Z.M.1    Bourne, M.C.2
  • 115
    • 84981412026 scopus 로고
    • Sensory qualities of food sounds based on individual perceptions
    • Vickers, Z. M., and S. S. Wasserman. 1979. Sensory qualities of food sounds based on individual perceptions. Journal of Texture Studies 10: 319-332.
    • (1979) Journal of Texture Studies , vol.10 , pp. 319-332
    • Vickers, Z.M.1    Wasserman, S.S.2
  • 116
    • 84957233264 scopus 로고
    • Neural volleys and the similarity between some sensations produced by tones and by skin vibrations
    • von Békésy, G. 1957. Neural volleys and the similarity between some sensations produced by tones and by skin vibrations. Journal of the Acoustical Society of America 29: 1059-1069.
    • (1957) Journal of the Acoustical Society of America , vol.29 , pp. 1059-1069
    • von Békésy, G.1
  • 117
    • 0019085905 scopus 로고
    • Immediate perceptual response to intersensory discrepancy
    • Welch, R. B., and D. H. Warren. 1980. Immediate perceptual response to intersensory discrepancy. Psychological Bulletin 3: 638-667.
    • (1980) Psychological Bulletin , vol.3 , pp. 638-667
    • Welch, R.B.1    Warren, D.H.2
  • 118
    • 0346666109 scopus 로고
    • Putting colour into marketing
    • Wheatley, J. 1973. Putting colour into marketing. Marketing 67: 24-29.
    • (1973) Marketing , vol.67 , pp. 24-29
    • Wheatley, J.1
  • 119
    • 34447125095 scopus 로고    scopus 로고
    • Chemosensory cross-modal Stroop effects: Congruent odors facilitate taste identification
    • White, T. L., and J. Prescott. 2007. Chemosensory cross-modal Stroop effects: Congruent odors facilitate taste identification. Chemical Senses 32: 337-341
    • (2007) Chemical Senses , vol.32 , pp. 337-341
    • White, T.L.1    Prescott, J.2
  • 120
    • 0025880631 scopus 로고
    • The effect of temperature on carbonation perception
    • Yau, N. J. N., and M. R. McDaniel. 1992. The effect of temperature on carbonation perception. Chemical Senses 14: 337-348.
    • (1992) Chemical Senses , vol.14 , pp. 337-348
    • Yau, N.J.N.1    McDaniel, M.R.2
  • 121
    • 44549083713 scopus 로고    scopus 로고
    • The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream
    • Yeomans, M., L. Chambers, H. Blumenthal, and A. Blake. 2008. The role of expectancy in sensory and hedonic evaluation: The case of smoked salmon ice-cream. Food Quality and Preference 19: 565-573.
    • (2008) Food Quality and Preference , vol.19 , pp. 565-573
    • Yeomans, M.1    Chambers, L.2    Blumenthal, H.3    Blake, A.4
  • 122
    • 34347369783 scopus 로고    scopus 로고
    • The multisensory perception of flavour: Assessing the influence of colour cues on flavour discrimination responses
    • Zampini, M., D. Sanabria, N. Phillips, and C. Spence. 2007. The multisensory perception of flavour: Assessing the influence of colour cues on flavour discrimination responses. Food Quality & Preference 18: 975-984.
    • (2007) Food Quality & Preference , vol.18 , pp. 975-984
    • Zampini, M.1    Sanabria, D.2    Phillips, N.3    Spence, C.4
  • 123
    • 15944423212 scopus 로고    scopus 로고
    • The role of auditory cues in modulating the perceived crispness and stale-ness of potato chips
    • Zampini, M., and C. Spence. 2004. The role of auditory cues in modulating the perceived crispness and stale-ness of potato chips. Journal of Sensory Studies 19: 347-363.
    • (2004) Journal of Sensory Studies , vol.19 , pp. 347-363
    • Zampini, M.1    Spence, C.2
  • 124
    • 22144495722 scopus 로고    scopus 로고
    • Modifying the multisensory perception of a carbonated beverage using auditory cues
    • Zampini, M., and C. Spence. 2005. Modifying the multisensory perception of a carbonated beverage using auditory cues. Food Quality and Preference 16: 632-641.
    • (2005) Food Quality and Preference , vol.16 , pp. 632-641
    • Zampini, M.1    Spence, C.2
  • 125
    • 38949139105 scopus 로고    scopus 로고
    • Multisensory flavour perception: Assessing the influence of fruit acids and colour cues on the perception of fruit-flavoured beverages
    • Zampini, M., E. Wantling, N. Phillips, and C. Spence. 2008. Multisensory flavour perception: Assessing the influence of fruit acids and colour cues on the perception of fruit-flavoured beverages. Food Quality & Preference 18: 335-343.
    • (2008) Food Quality & Preference , vol.18 , pp. 335-343
    • Zampini, M.1    Wantling, E.2    Phillips, N.3    Spence, C.4
  • 126
  • 127
    • 1642382949 scopus 로고    scopus 로고
    • Effect of colour on expected and experienced refreshment, intensity, and liking of beverages
    • Zellner, D. A., and P. Durlach. 2003. Effect of colour on expected and experienced refreshment, intensity, and liking of beverages. American Journal of Psychology 116: 633-647.
    • (2003) American Journal of Psychology , vol.116 , pp. 633-647
    • Zellner, D.A.1    Durlach, P.2
  • 129
    • 0033254354 scopus 로고    scopus 로고
    • The effect of colour intensity and appropriateness on color-induced odor enhancement
    • Zellner, D. A., and L. A. Whitten. 1999. The effect of colour intensity and appropriateness on color-induced odor enhancement. American Journal of Psychology 112: 585-604.
    • (1999) American Journal of Psychology , vol.112 , pp. 585-604
    • Zellner, D.A.1    Whitten, L.A.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.