The Psychology of Flavour

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Just how much of what we taste derives from the sense of smell? (2015, background): “sniffing), retronasal olfaction, or the combined influence of the two senses of smell (see [1, 45])? The former certainly plays an important role in the setting of taste and flavour expectations [48, 49], and hence plays only a modulatory role, while the latter is thought to be constitutive of flavo”
A taste of Kandinsky: assessing the influence of the artistic visual presentation of food on the dining experience (2014, background): “People perceive and appreciate food in a manner that is multisensory [2-4]; that is, information from the different senses is integrated at both the perceptual and semantic levels in order to give rise to specific multisensory experiences.”
Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, background): “Stevenson RJ: The Psychology of Flavour.”
Assessing the impact of the tableware and other contextual variables on multisensory flavour perception (2012, unknown): “, olfactory, gustatory, somatosensory, auditory, visual, and trigeminal) to multisensory flavour perception have been examined for a wide variety of different food and beverage items (see [1,2] for reviews).”