Assessing the mechanisms behind sound-taste correspondences and their impact on multisensory flavour perception and evaluation
Recent research has shown that food and beverage perception can be influenced by means of aromas, shapes, colours, and even sounds (e.g. Auvray & Spence, 2008; Spence & Piqueras-Fiszman, 2014). Over-and-above any sounds involved in the eating process, various studies have begun to demonstrat...
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University of Oxford
2017
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| Online Access: | https://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.736057 |