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 …

Our perception of the objects and events that fill the world in which we live depends on the
integration of the sensory inputs that simultaneously reach our various sensory systems (eg …

Two experiments are reported that were designed to investigate the influence of visual color
cues on people's flavor discrimination and flavor intensity ratings for a variety of fruit-flavored …

Currently little is known about how the non-edible items associated with eating and drinking
(tableware items such as the plates, bowls, cutlery, glasses, bottles, condiment containers …

Although not mentioned as a constitutive element of flavour, at least according to the
International Standards Organization definition, there can be little doubt that what we see …

Eating and drinking are among life's most pleasurable activities and among the most
multisensory as well. However, cognitive neuroscientists have only recently come to realise …

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 …

Food has a daily impact on all consumers, requiring frequent evaluations and decisions pre‐
consumption, during, and post‐consumption. Given the number of consumer interactions …

Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have
long been interested in, and/or speculated about, what exactly the relationship, if any, might …

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 …