Multisensory Flavor Perception

From Fundamental Neuroscience Through to the Marketplace

Betina Piqueras-Fiszman, Charles Spence

• Publisher: Woodhead Publishing
• Year: 2016
• Print ISBN:
  9780081003503
• eBook ISBN:
  9780081003510
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge

Table of contents

• Cover image
• Title page
• Table of Contents
• Copyright
• List of contributors
• Foreword
• Woodhead Publishing Series in Food Science, Technology and Nutrition
• 1. Introduction
• 2. Attention and Flavor Binding
• 3. Oral Referral
• 4. Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink
• 5. Sound: The Forgotten Flavor Sense
• 6. Food Color and Its Impact on Taste/Flavor Perception
• 7. Multisensory Flavor Priming
• 8. Flavor Liking
• 9. Flavor Memory
• 10. Individual Differences in Multisensory Flavor Perception
• 11. Pleasure of Food in the Brain
• 12. The Neuroscience of Flavor
• 13. Responses of the Autonomic Nervous System to Flavors
• 14. Assessing the Influence of the Drinking Receptacle on the Perception of the Contents
• 15. The Roles of the Senses in Different Stages of Consumers’ Interactions With Food Products
• 16. Sensory Branding: Using Brand, Pack, and Product Sensory Characteristics to Deliver a Compelling Brand Message
• Index