Multisensory Flavor Perception: From Fundamental Neuroscience Through To The Marketplace

Hardcover | April 13, 2016

byBetina Piqueras-FiszmanEditorCharles Spence

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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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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 the...

Prof. Betina Piqueras-Fiszman is Assistant Professor in the Marketing and Consumer Behaviour group at Wageningen University. Previously she worked as a Postdoctoral Researcher at the University of Oxford. She specializes in food sensory science and consumer behavior. Her research focuses on the exploration of new ways to understand foo...

other books by Betina Piqueras-Fiszman

The Perfect Meal: The Multisensory Science of Food and Dining
The Perfect Meal: The Multisensory Science of Food and ...

Paperback|Sep 22 2014

$45.40 online$49.95list price(save 9%)
Format:HardcoverDimensions:376 pages, 9.41 × 7.24 × 0.98 inPublished:April 13, 2016Publisher:Woodhead PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:0081003501

ISBN - 13:9780081003503

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Table of Contents

1. Introduction to multisensory flavor perception

Part I: Crossmodal effects on flavor perception 2. Taste-aroma-trigeminal-texture interactions 3. Attention and flavor binding 4. Synthetic nature of flavor 5. Oral referral 6. Oral-somatosensory texture 7. Color and flavor perception 8. Sound and flavor perception 9. Liking and the effect on flavor perception

Part II: Neuroscience of flavor perception 10. Flavor memory 11. Individual differences in multisensory flavor perception 12. Neuroscience of flavor 13. Neuroscience of reward/hedonics 14. Taste genetics on flavor perception 15. Relationship between flavor and internal sensations

Part III: Practical uses of multisensory flavor perception 16. Plateware, cutlery, and glassware 17. Branding flavor: Blind vs. sighted tasting 18. Marketing of multisensory flavor products