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 …

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 …

A rapidly growing body of empirical research has recently started to emerge highlighting the
connotative and/or semiotic meanings that consumers typically associate with specific …

A growing body of experimental research now demonstrates that neurologically normal
individuals associate different taste qualities with design features such as curvature …

Individuals with autism spectrum disorder exhibit atypical taste perception and eating
behaviours. However, little is known about the effect of autistic traits on eating behaviours in …

People consistently associate colors with tastes (eg, pink-sweet, yellow-sour). However, little
has been known on the strength of those color-taste correspondences. The current study …

People generally associate curved and symmetrical shapes with sweetness, while
associating angular and asymmetrical shapes with the other basic tastes (eg, sour, bitter) …

Rounded shapes, which have been shown to enhance sweetness, were compared to the
perfectly symmetrical Platonic solids. In a first online experiment, participants were …

Introduction Adults possess a natural inclination to associate sensory cues derived from
distinct modalities, such as the pairing of sweet with pink. However, studies exploring …

There has been a rapid recent growth in academic attempts to summarise, understand, and
predict the taste profile matching complex images that incorporate multiple visual design …