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 …

The perception of wine flavor and aroma is the result of a multitude of interactions between a
large number of chemical compounds and sensory receptors. Compounds interact 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 …

The stimulus complexity of naturally occurring odours presents unique challenges for central
nervous systems that are aiming to internalize the external olfactory landscape. One …

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 …

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 …

Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is
defined as a perception that includes gustatory, oral-somatosensory, and retronasal …

Wine Tasting: A Professional Handbook, Fourth Edition presents the latest information
behind tasting, including insights on physiological, psychological and physicochemical …

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 …