Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences

By Charles Spence. Flavour, 2015

158 citations recorded by the source corpus.

Sound is the forgotten flavour sense. You can tell a lot about the texture of a food—think crispy, crunchy, and crackly—from the mastication sounds heard while biting and chewing. The latest techniques from the field of cognitive neuroscience are revolutionizing our understanding of just how important what we hear is to our experience and enjoyment of food and drink. A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person’s experience of what they think that they are eating.

Subfields: Experimental and Cognitive Psychology, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/23e7b6523a9788ed2d9c995f3a66c7dc11db7fd6

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In Experimental and Cognitive Psychology

In Nutrition and Dietetics

In Sensory Systems

Citations in the corpus

On the psychological impact of food colour (2015, background): “The smell and aroma of food and drink are clearly important here, as are, on occasion, the sounds of food preparation (see [22], for a review).”
The influence of soundscapes on the perception and evaluation of beers (2016, methodology): “Furthermore, numerous studies have been conducted showing that sound can influence people’s evaluation of the taste/flavor of alcoholic beverages such as wine (North, 2012; Spence et al., 2014; Wang & Spence, 2015a), vodka (Wang & Spence, 2015b), and whisky (Velasco, Jones, King, & Spence 2013).”