C Spence - Experimental psychology, 2019 - econtent.hogrefe.com
Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have long been interested in, and/or speculated about, what exactly the relationship, if any, might …
FM Clydesdale - Critical reviews in food science and nutrition, 1993 - Taylor & Francis
From birth, nature teaches us to make judgements on our environment based in large measure on color. As such, it plays a key role in food choice by influencing taste thresholds …
MU Shankar, CA Levitan, C Spence - Consciousness and cognition, 2010 - Elsevier
Color conveys critical information about the flavor of food and drink by providing clues as to edibility, flavor identity, and flavor intensity. Despite the fact that more than 100 published …
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 …
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 …
Previous research that has manipulated either the color of, or labeling information associated with, foods and beverages has shown that each of these factors can significantly …
Color cues impact the chemosensory perception of foods and beverages. Evidence suggests that color exerts these effects through a link with emotion. In this study, color …
We report 2 experiments designed to investigate the effect of people's prior beliefs concerning specific color-flavor associations on their ability to discriminate the flavor of …
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 …