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Multisensory flavor perception : from fundamental neuroscience through to the marketplace /
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 tas...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Duxford :
Woodhead Publishing Limited,
[2016]
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| Colección: | Woodhead Publishing in food science, technology, and nutrition ;
no. 298. |
| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Front Cover; Multisensory Flavor Perception; Copyright Page; Contents; List of contributors; Foreword; Woodhead Publishing Series in Food Science, Technology and Nutrition; 1 Introduction; 1 The senses and multisensory integration; 2 Expectations; 3 On the hedonics and memorability of flavor; 4 Living in different taste worlds; 5 A closer look into our brain and bodily reactions; 6 The impact of the senses in context: from the supermarket to disposal; References; 2 Attention and Flavor Binding; 1 Introduction; 2 Flavor binding; 2.1 Retronasal olfaction, taste, and oral somatosensation.
- 2.1.1 The modality/content dissociation in retronasal olfaction2.1.2 Interactions between the senses; 2.1.3 Perceived location; 2.1.4 Temporal properties; 2.1.5 Capacity to perceive parts and wholes; 2.2 The broader perspective; 2.3 Discussion; 3 How might flavor binding occur?; 3.1 Preattentive accounts of flavor binding; 3.2 Attentional accounts of flavor binding; 3.2.1 Attentional capture; 3.2.2 A common attentional channel; 3.3 The other senses; 3.4 Discussion; 4 Conclusions; References; 3 Oral Referral; 1 Introduction; 2 Conceptual background; 2.1 Flavor modalities; 2.1.1 Gustation.
- 2.1.2 Olfaction2.1.3 Somesthesis; 2.2 Pathways and convergence of sensory inputs; 2.3 Perceptual evidence of multisensory interaction and integration; 2.3.1 Multisensory interactions; 2.3.2 Multisensory integration; 3 Oral referral; 3.1 Illustrations of oral referral; 3.1.1 Taste referral; 3.1.2 Retronasal odor referral; 3.2 Underlying conditions for oral referral; 3.2.1 Congruency; 3.2.2 Temporal and spatial synchrony; 3.3 The sensory and neural mechanisms; 4 Conclusions; References; 4 Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drink.
- 1 Introduction2 Multisensory flavor perception; 3 Oral-somatosensation; 3.1 Mouthfeel; 3.2 Oral stereognosis; 3.3 Viscosity and its interaction with taste/odor perception; 3.4 Oral-somatosensation: Temperature; 3.5 The sound of texture; 4 Oral-somatosensation: Neural substrates; 5 The role of oral-somatosensation in determining our food likes/dislikes; 6 The role of oral-somatosensation in expected and experienced satiety; 7 On the contribution of somatosensory stimulation outside the mouth; 8 Conclusions; References; 5 Sound: The Forgotten Flavor Sense; 1 Introduction.
- 2 The sounds of food and beverage preparation2.1 Interim summary; 3 The sounds of packaging; 4 The sound of food and drink and our interaction with them; 4.1 The sound of crispness; 4.2 The sounds of carbonation; 4.3 Interim summary; 5 Background noise; 5.1 Interim summary; 6 Background music; 6.1 Interim summary; 7 Sonic seasoning; 8 Conclusions; References; 6 Food Color and Its Impact on Taste/Flavor Perception; 1 Introduction; 2 Psychological effects of food color: setting sensory expectations; 2.1 Flavor identity; 2.2 Taste/flavor intensity; 2.3 Interim summary.