| Description |
1 online resource |
| Series |
Woodhead Publishing in food science, technology, and nutrition ; number 298 |
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Woodhead Publishing in food science, technology, and nutrition ; no. 298.
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| Contents |
Front Cover; Multisensory Flavor Perception; Copyright Page; Contents; List of contributors; Foreword; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 Introduction; 1 The senses and multisensory integration; 2 Expectations; 3 On the hedonics and memorability of flavor; 4 Living in different taste worlds; 5 A closer look into our brain and bodily reactions; 6 The impact of the senses in context: from the supermarket to disposal; References; 2 Attention and Flavor Binding; 1 Introduction; 2 Flavor binding; 2.1 Retronasal olfaction, taste, and oral somatosensation |
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2.1.1 The modality/content dissociation in retronasal olfaction2.1.2 Interactions between the senses; 2.1.3 Perceived location; 2.1.4 Temporal properties; 2.1.5 Capacity to perceive parts and wholes; 2.2 The broader perspective; 2.3 Discussion; 3 How might flavor binding occur?; 3.1 Preattentive accounts of flavor binding; 3.2 Attentional accounts of flavor binding; 3.2.1 Attentional capture; 3.2.2 A common attentional channel; 3.3 The other senses; 3.4 Discussion; 4 Conclusions; References; 3 Oral Referral; 1 Introduction; 2 Conceptual background; 2.1 Flavor modalities; 2.1.1 Gustation |
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2.1.2 Olfaction2.1.3 Somesthesis; 2.2 Pathways and convergence of sensory inputs; 2.3 Perceptual evidence of multisensory interaction and integration; 2.3.1 Multisensory interactions; 2.3.2 Multisensory integration; 3 Oral referral; 3.1 Illustrations of oral referral; 3.1.1 Taste referral; 3.1.2 Retronasal odor referral; 3.2 Underlying conditions for oral referral; 3.2.1 Congruency; 3.2.2 Temporal and spatial synchrony; 3.3 The sensory and neural mechanisms; 4 Conclusions; References; 4 Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink |
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1 Introduction2 Multisensory flavor perception; 3 Oral-somatosensation; 3.1 Mouthfeel; 3.2 Oral stereognosis; 3.3 Viscosity and its interaction with taste/odor perception; 3.4 Oral-somatosensation: Temperature; 3.5 The sound of texture; 4 Oral-somatosensation: Neural substrates; 5 The role of oral-somatosensation in determining our food likes/dislikes; 6 The role of oral-somatosensation in expected and experienced satiety; 7 On the contribution of somatosensory stimulation outside the mouth; 8 Conclusions; References; 5 Sound: The Forgotten Flavor Sense; 1 Introduction |
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2 The sounds of food and beverage preparation2.1 Interim summary; 3 The sounds of packaging; 4 The sound of food and drink and our interaction with them; 4.1 The sound of crispness; 4.2 The sounds of carbonation; 4.3 Interim summary; 5 Background noise; 5.1 Interim summary; 6 Background music; 6.1 Interim summary; 7 Sonic seasoning; 8 Conclusions; References; 6 Food Color and Its Impact on Taste/Flavor Perception; 1 Introduction; 2 Psychological effects of food color: setting sensory expectations; 2.1 Flavor identity; 2.2 Taste/flavor intensity; 2.3 Interim summary |
| Summary |
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 |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Vendor-supplied metadata |
| Subject |
Food -- Sensory evaluation.
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Flavor
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TECHNOLOGY & ENGINEERING -- Food Science.
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Flavor
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Food -- Sensory evaluation
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| Form |
Electronic book
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| Author |
Piqueras-Fiszman, Betina, editor
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Spence, Charles (Experimental psychologist), editor.
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| ISBN |
9780081003510 |
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008100351X |
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0081003501 |
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9780081003503 |
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