Food product-extrinsic sounds (ie, those auditory stimuli that are not linked directly to a food
or beverage product, or its packaging) have been shown to exert a significant influence over …

Taste perception results from integrating all the senses. In the case of audition, research
shows that people can associate certain auditory parameters (eg, pitch) with basic tastes …

For centuries, if not millennia, people have associated the basic tastes (eg, sweet, bitter,
salty, and sour) with specific colours. While the range of tastes may have changed, and the …

When it comes to eating and drinking, multiple factors from diverse sensory modalities have
been shown to influence multisensory flavour perception and liking. These factors have …

There has been a rapid growth of interest amongst researchers in the cross-modal
correspondences in recent years. In part, this has resulted from the emerging realization of …

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

Sugar, as an essential component of beverages, not only provides sweetness in beverages
but also plays a significant role in their flavor, texture, and preservation. In recent years …

A wide variety of crossmodal correspondences, defined as the often surprising connections
that people appear to experience between simple features, attributes, or dimensions of …

The pairing of wine with music goes back a long way, starting out with commentators at first
merely just using musical metaphors in order to describe the wines they were writing about …

This review summarizes the various outcomes that may occur when two or more elements
are paired in the context of flavour perception. In the first part, I review the literature …