Plant-based drinks have garnered significant attention as viable substitutes for traditional
dairy milk, providing options for individuals who are lactose intolerant or allergic to dairy …

The sense of taste is stimulated when nutrients or other chemical compounds activate
specialized receptor cells within the oral cavity. Taste helps us decide what to eat and …

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

In this paper I propose that only part of our experience of events, and products in particular,
should be coined aesthetic. This part, the aesthetic experience, is restricted to the (dis) …

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 …

Eating takes place in a context of environmental stimuli known as ambience. Various
external factors such as social and physical surroundings, including the presence of other …

Following on from ecological theories of perception, such as the one proposed by [Gibson,
JJ (1966). The senses considered as perceptual systems. Boston: Houghton Mifflin] this …

Perceptions of the flavors of foods or beverages reflect information derived from multiple
sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor …

When eating or drinking, the individual experiences a multitude of sensations, including
taste, smell, touch, temperature, sight, sound, and sometimes pain/irritation. This multi …

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 …