Multisensory Flavour Perception: Blending, Mixing, Fusion, and Pairing within and between the Senses

Food and beverage flavour pairing: A critical review of the literature

(2020) Charles Spence   FOOD RESEARCH INTERNATIONAL

“Bitter Touch”: Cross-modal associations between hand-feel touch and gustatory cues in the context of coffee consumption experience

(2020) Ragita C. Pramudya et al.   FOOD QUALITY AND PREFERENCE

Is complexity worth paying for? Investigating the perception of wine complexity for single varietal and blended wines in consumers and experts

(2019) Q.J. Wang et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Does food-drink pairings affect appetitive processing of food cues with different rewarding properties? Evidence from subjective, behavioral, and neural measures

(2019) Giulia Buodo et al.   FOOD QUALITY AND PREFERENCE

The coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice

(2019) Charles Spence et al.   FOOD QUALITY AND PREFERENCE

An overture to overeating: The cross-modal effects of acoustic pitch on food preferences and serving behavior

(2018) Michael Lowe et al.   APPETITE

On the meaning(s) of perceived complexity in the chemical senses

(2018) Charles Spence et al.   CHEMICAL SENSES

Cross-Modal Associations Between Real Tastes and Colors

(2018) Supreet Saluja et al.   CHEMICAL SENSES

Wine complexity: An empirical investigation

(2018) Qian Janice Wang et al.   FOOD QUALITY AND PREFERENCE

The role of aromatic similarity in food and beverage pairing

(2018) A. Eschevins et al.   FOOD QUALITY AND PREFERENCE

Does predictive coding have a future?

(2018) Karl Friston   NATURE NEUROSCIENCE

Multisensory experiential wine marketing

(2018) Charles Spence   FOOD QUALITY AND PREFERENCE

Learned color taste associations in a repeated brief exposure paradigm

(2018) Molly J. Higgins et al.   FOOD QUALITY AND PREFERENCE

Connecting flavors in social media: A cross cultural study with beer pairing

(2018) Araceli Arellano-Covarrubias et al.   FOOD RESEARCH INTERNATIONAL

Sounds spicy: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack

(2017) Qian (Janice) Wang et al.   FOOD QUALITY AND PREFERENCE

Ethnic congruence of music and food affects food selection but not liking

(2017) Debra Zellner et al.   FOOD QUALITY AND PREFERENCE

Odor identity coding by distributed ensembles of neurons in the mouse olfactory cortex

(2017) Benjamin Roland et al.   eLife

The Role of Pitch and Tempo in Sound-Temperature Crossmodal Correspondences

(2017) Qian (Janice) Wang et al.   Multisensory Research

Assessing the influence of music on wine perception among wine professionals

(2017) Qian Janice Wang et al.   Food Science & Nutrition

Dilution of whisky – the molecular perspective

(2017) Björn C. G. Karlsson et al.   Scientific Reports

Eating with our eyes: From visual hunger to digital satiation

(2016) Charles Spence et al.   BRAIN AND COGNITION

“Turn Up the Taste”: Assessing the Role of Taste Intensity and Emotion in Mediating Crossmodal Correspondences between Basic Tastes and Pitch

(2016) Qian Janice Wang et al.   CHEMICAL SENSES

Haptic exploration of plateware alters the perceived texture and taste of food

(2016) Lulie Biggs et al.   FOOD QUALITY AND PREFERENCE

‘Striking a Sour Note’: Assessing the Influence of Consonant and Dissonant Music on Taste Perception

(2016) Qian (Janice) Wang et al.   Multisensory Research

Perceived complexity in Sauvignon Blanc wines: influence of domain-specific expertise

(2015) P. Schlich et al.   AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH

Sensory expectations based on product-extrinsic food cues: An interdisciplinary review of the empirical evidence and theoretical accounts

(2015) Betina Piqueras-Fiszman et al.   FOOD QUALITY AND PREFERENCE

Analysis of Food Pairing in Regional Cuisines of India

(2015) Anupam Jain et al.   PLoS One

Analysis and Synthesis in Olfaction

(2014) Dan Rokni et al.   ACS Chemical Neuroscience

An investigation on the appropriateness of chocolate to match tea and coffee

(2014) G. Donadini et al.   FOOD RESEARCH INTERNATIONAL

Scenting Waldo: analyzing olfactory scenes

(2014) Timothy E Holy   NATURE NEUROSCIENCE

An olfactory cocktail party: figure-ground segregation of odorants in rodents

(2014) Dan Rokni et al.   NATURE NEUROSCIENCE

Composing with Cross-modal Correspondences: Music and Odors in Concert

(2013) Anne-Sylvie Crisinel et al.   Chemosensory Perception

Crossmodal correspondences: A tutorial review

(2011) Charles Spence   Attention Perception & Psychophysics

Representation of complexity in wine: Influence of expertise

(2011) W.V. Parr et al.   FOOD QUALITY AND PREFERENCE

A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background

(2011) Anne-Sylvie Crisinel et al.   FOOD QUALITY AND PREFERENCE

Flavor network and the principles of food pairing

(2011) Yong-Yeol Ahn et al.   Scientific Reports

Molecular complexity determines the number of olfactory notes and the pleasantness of smells

(2011) Kermen F. et al.   Scientific Reports

As bitter as a trombone: Synesthetic correspondences in nonsynesthetes between tastes/flavors and musical notes

(2010) A.-S. Crisinel et al.   Attention Perception & Psychophysics

Pattern Separation and Completion in Olfaction

(2009) Donald A. Wilson   Annals of the New York Academy of Sciences

Iron Is an Essential Cause of Fishy Aftertaste Formation in Wine and Seafood Pairing

(2009) Takayuki Tamura et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Prediction Models for the Pleasantness of Binary Mixtures in Olfaction

(2008) H. Lapid et al.   CHEMICAL SENSES