The impact of perceptual interactions on perceived flavor

By J. Delwiche. 2004

501 citations recorded by the source corpus.

Subfields: Food Science, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/718913163f7fe43a00fa0fe3b2d37d33a816b215

How researchers see this paper

The researchers whose trusted networks rank it highest, strongest advocate first. Every researcher gets a different order.

In Food Science

1. Charles Spence
2. A. Tárrega
3. S. Bayarri
4. S. Jang
5. J. Prescott
6. A. Kinchla
7. E. Costell
8. M. Fiorentini

In Nutrition and Dietetics

1. Charles Spence
2. Maya U. Shankar
3. S. Jang
4. J. Prescott
5. A. Kinchla
6. E. Costell
7. Carmel A. Levitan
8. H. Hopfer

In Sensory Systems

1. Charles Spence
2. Maya U. Shankar
3. S. Jang
4. J. Prescott
5. E. Costell
6. Carmel A. Levitan
7. Young Namkung
8. Yi-Chuan Chen

Citations in the corpus

• The Influence of Color and Label Information on Flavor Perception (2009, result): “The results of the present study, therefore, confirm previous studies in showing that both color and label information can modulate ratings of flavor (see Clydesdale 1993; Delwiche 2003; Duncker 1939; Lee et al. 2006).”
• The color of emotion: A metric for implicit color associations (2016, background): “These implicit color expectations may alter how consumers respond to actual beverages, given that the objective color of food or beverage influences flavor perception (see Clydesdale, 1993, and Delwiche, 2004, for reviews).”
• Food Acceptance: The Role of Consumer Perception and Attitudes (2010, background): “Delwiche (2004) have reviewed how all these sensations interact, both at 58 the perceptual and the physical level, and discuss the impact that each one of 59 them has on flavour rating.”
• Role of Sensory Evaluation in Consumer Acceptance of Plant-Based Meat Analogs and Meat Extenders: A Scoping Review (2020, background): “A disconfirmation of expectations occurs when the perceived liking after consumption is below the expected liking, which may occur when the visual cues misrepresent the taste, odor, and flavor of the product [39].”
• Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, background): “As such, the consumer’s perception of the oral-somatosensory and textural properties of a foodstuff will be treated as a component part of their flavour experience (though see [11], for a different position).”
• Dose-Response Relationships for Vanilla Flavor and Sucrose in Skim Milk: Evidence of Synergy (2018, background): “Flavor perception is the result of chemical and physical food properties, and how they interact with our senses [1].”