Multisensory Flavor Perception
eBook - ePub

Multisensory Flavor Perception

From Fundamental Neuroscience Through to the Marketplace

  1. 376 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Multisensory Flavor Perception

From Fundamental Neuroscience Through to the Marketplace

About this book

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

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Yes, you can access Multisensory Flavor Perception by Betina Piqueras-Fiszman,Charles Spence in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Table of contents

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