Multisensory Flavor Perception: From Fundamental Neuroscience Through to the MarketplaceBetina Piqueras-Fiszman, Charles Spence Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge |
Contents
| 1 | |
| 15 | |
| 37 | |
4 OralSomatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink | 59 |
The Forgotten Flavor Sense | 81 |
6 Food Color and Its Impact on TasteFlavor Perception | 107 |
7 Multisensory Flavor Priming | 133 |
8 Flavor Liking | 155 |
11 Pleasure of Food in the Brain | 211 |
12 The Neuroscience of Flavor | 235 |
13 Responses of the Autonomic Nervous System to Flavors | 249 |
14 Assessing the Influence of the Drinking Receptacle on the Perception of the Contents | 269 |
15 The Roles of the Senses in Different Stages of Consumers Interactions With Food Products | 297 |
Using Brand Pack and Product Sensory Characteristics to Deliver a Compelling Brand Message | 313 |
| 337 | |
Back Cover | 345 |
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Common terms and phrases
acid activity amygdala Appetite aroma associated Autonomic nervous system Bartoshuk basic tastes bitter brain brand Chemical Senses cognitive conceptual profile congruency consumer consumption cortex crossmodal cues eating effect emotional outcomes evaluation example expectations experience flavor binding flavor memory food and beverage food coloring Food Quality Food Science functional genetic gustatory heart rate hedonic human impact important influence inputs intake integration intensity interactions Journal Köster Kringelbach learning modalities modulate Mřller mouth mouthfeel Multisensory Flavor Perception multisensory integration neural neuroimaging neurons Neuroscience odor receptor olfaction olfactory oral orbitofrontal cortex orthonasal Oxford packaging participants perceived Physiology & Behavior pleasantness Prescott priming processing Psychology Psychophysics Quality and Preference receptor responses retronasal odor reward role Rozin salty Schifferstein sensations sensory characteristics sensory systems somatosensory sounds specific Stevenson stimuli sucrose supertasters sweet tactile tastants taste and smell temperature texture tion umami visual Wijk Zampini