Modifying the multisensory perception of a carbonated beverage using auditory cues

By M. Zampini, Charles Spence. 2005

128 citations recorded by the source corpus.

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

View Paper: https://www.semanticscholar.org/paper/7255442366b72ff37caac4766dbba9fd7d94f66c

How researchers see this paper

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

In Experimental and Cognitive Psychology

1. Charles Spence
2. Betina Piqueras-Fiszman
3. Aradhna Krishna
4. M. Zampini
5. Daniel Sanabria
6. Yi-Chuan Chen
7. Carlos Velasco
8. V. Harrar

In Nutrition and Dietetics

1. Charles Spence
2. Aradhna Krishna
3. Betina Piqueras-Fiszman
4. M. Zampini

In Sensory Systems

1. Charles Spence
2. Betina Piqueras-Fiszman
3. Aradhna Krishna
4. M. Zampini
5. Yi-Chuan Chen
6. Mirjam Keetels
7. Carlos Velasco
8. Andy Woods

Citations in the corpus

• The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses (2007, background): “For instance, our perception of the pleasantness of a food is influenced not only by its look, smell, and taste, but also by its oral texture and by the sound that it makes in the mouth when we eat it (e.g., Amerine, Pangborn, & Roessler, 1965; Vickers, 1983; Zampini & Spence, 2004, 2005 ).”
• Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, background): “It should also be noted here that Zampini and Spence’s auditory feedback manipulations were certainly not subtle [78,84].”
• The Influence of the Color of the Cup on Consumers' Perception of a Hot Beverage (2012, background): “It could be argued that something hot in the mouth is simply more attention-capturing (cf. Zampini and Spence 2005), as there is a potential danger of burning/oral damage.”
• Noise and its impact on the perception of food and drink (2014, background): “The masking account Another possible explanation here for why background noise influences taste/flavour is simply that it suppresses (or masks) the auditory (and possibly also oral somatosensory) cues that are normally heard when we eat various crisp and crunchy products, not to mention constituting”
• An integrative review of sensory marketing: Engaging the senses to affect perception, judgment and behavior (2012, background): “Zampini and Spence (2005) showed that the sound the food makes when bitten plays a key role in taste perceptions for certain food items (e.g., potato chips, celery, crackers), impacting perceived freshness as well as quality.”