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 …

Sound symbolism refers to an association between phonemes and stimuli containing
particular perceptual and/or semantic elements (eg, objects of a certain size or shape) …

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

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 …

This article provides an overview of the recent literature on the use of internet-based testing
to address important questions in perception research. Our goal is to provide a starting point …

Roughness is a perceptual attribute typically associated with certain stimuli that are
presented in one of the spatial senses. In auditory research, the term is typically used to …

Packaging plays an important role on attracting the consumers' attention and creating
hedonic and sensory expectations, which may affect actual product experience. The present …

Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by
means of colour? If so, how should we understand the relationship between colours and …

A growing body of empirical research now demonstrates that people associate different
basic tastes and taste words with specific packaging shapes. While it may be obvious that …

The visual aspects of packaging design (think here of color and form, or image mold) are
critical to the success or failure of many of the products on the supermarket shelf. While a …