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 …

The last few years have seen a rapid growth of interest amongst researchers in the
crossmodal correspondences. One of the correspondences that has long intrigued artists is …

How is it that thoroughly physical material beings such as ourselves can think, dream, feel,
create and understand ideas, theories and concepts? How does mere matter give rise to all …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

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 …

Purpose–There is empirical evidence that the image of organic products has a stronger
effect on consumer perception than the intrinsic characteristics. Against this background, the …

Background We report on what may well be the world's largest multisensory tasting
experiment. Over a period of 4 days in May 2014, almost 3,000 people sampled a glass of …

The distinctive New Zealand wine style “Marlborough Sauvignon blanc” was investigated by
sensory characterisation, by judgments of typicality, and by chemical analysis of selected …

Drinking, unlike eating, always involves direct contact with the container in which a drink
happens to be held. In our everyday lives, we typically consume beverages from glasses …

While there has long been public concern over the use of artificial/synthetic food colors, it
should be remembered that food and drink products (eg, red wine) have been purposefully …