Color is a ubiquitous perceptual stimulus that is often considered in terms of aesthetics. Here
we review theoretical and empirical work that looks beyond color aesthetics to the link …

Organic acids could improve the food flavor, maintain the nutritional value, and extend the
shelf life of food. This review summarizes the detection methods and concentrations of …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

Colour is the single most important product-intrinsic sensory cue when it comes to setting
people's expectations regarding the likely taste and flavour of food and drink. To date, a …

In this paper, we review the empirical literature concerning the important question of whether
or not food color influences taste and flavor perception in humans. Although a superficial …

It has become accepted in the neuroscience community that perception and performance
are quintessentially multisensory by nature. Using the full palette of modern brain imaging …

There has been a noticeable increase of interest in research on multisensory flavour
perception in recent years. Humans are visually dominant creatures and a growing body of …

Despite 2 centuries of research, the question of whether attending to a sensory modality
speeds the perception of stimuli in that modality has yet to be resolved. The authors highlight …

To establish a rapid and accurate method for detecting volatile components of corn, which
will guide the production of corn products beloved by consumers. The fingerprints of corns …

When it comes to eating and drinking, multiple factors from diverse sensory modalities have
been shown to influence multisensory flavour perception and liking. These factors have …