Multisensory flavor perception : from fundamental neuroscience through to the marketplace / edited by Betina Piqueras-Fiszman, Charles Spence.

• 1. Introduction / Betina Piqueras-Fiszman and Charles Spence -- 2. Attention and Flavor Binding / Richard J. Stevenson -- 3. Oral Referral / Juyun Lim -- 4. Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink / Charles Spence and Betina Piqueras-Fiszman -- 5. Sound : The Forgotten Flavor Sense / Charles Spence -- 6. Food Color and Its Impact on Taste/Flavor Perception / Charles Spence and Betina Piqueras-Fiszman -- 7. Multisensory Flavor Priming / Garmt Dijksterhuis -- 8. Flavor Liking / John Prescott -- 9. Flavor Memory / Jos Mojet and Ep Köster -- 10. Individual Differences in Multisensory Flavor Perception / Cordelia A. Running and John E. Hayes -- 11. Pleasure of Food in the Brain / Alexander Fjaeldstad, Tim J. van Hartevelt and Morten L. Kringelbach -- 12. The Neuroscience of Flavor / Charles Spence -- 13. Responses of the Autonomic Nervous System to Flavors / René A. de Wijk and Sanne Boesveldt -- 14. Assessing the Influence of the Drinking Receptacle on the Perception of the Contents / Charles Spence and Xiaoang Wan -- 15. The Roles of the Senses in Different Stages of Consumers’ Interactions With Food Products / Hendrik N.J. Schifferstein -- 16. Sensory Branding : Using Brand, Pack, and Product Sensory Characteristics to Deliver a Compelling Brand Message / David M.H. Thomson. 

• 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. 

Ämnesord

Smak  (sao)

Sensorisk analys  (sao)

Mat  (sao)

Livsmedel  (sao)

Flavor  (LCSH)

Food  -- Sensory evaluation (LCSH)

TECHNOLOGY & ENGINEERING / Food Science 

Taste  (LCSH)

Food  (LCSH)

Sensory evaluation  (LCSH)

Food  (LCSH)

Indexterm och SAB-rubrik

Pmbb Livsmedel

Klassifikation

664.072 (DDC)

Pmbb (kssb/8)