Please enable JavaScript.
Coggle requires JavaScript to display documents.
The Multisensory perception of
Flavour
by Charles Spence and Betina…
The Multisensory perception of
Flavour
by Charles Spence and Betina Piqueras-Fiszman
Olfactory section 2
Smell and taste are in fact but in a single sense, whose laboratory is in the mouth and whose chimney is in the nose (Jean Anthelme Brillat-Savarin 1835)
Smell = far more important than taste cues
some researchers estimating that smell contributes with 80% to what people report as flavour (Martin 2004, Ge 2012, etc)
We may be all synaesthetic when it comes to flavours (Stevenson and Boakes 2004)
= neurological condition - stimulates of one sensory or cognitive pathway leads to an automatic, involuntary experience in a second sensory or cognitive pathway. (Cytowic 2002) = present confusion of the senses
-
Preferences for specific flavours acquired while still in the womb.
Newborns seem to express similar preference and
odour based on foods consumed by their mothers
during pregnancy (Schaal et al 2000, Ganchrow and Mennella 2003)
-
thinking about the timing and sequencing
of flavour sensations is something that is becoming more important to many chefs.
thermal taster = oral-somatosensation
thermal taste illusion - warm coke - sweeter (Cruz and Green 2000)
simply by raising or lowering the temperature at various points of the tongue it is possible to elicit sensations of sweetness, sourness, saltiness, and bitterness.
Sound impacts on flavour
popping candy gives a
more audible experience
Sound = an ingredient available
to chefs (Heston Blumenthal)
Higher pitch = crispy
crunchy = lower pitch
(Duizier 2001)
sound of food contribute to 15%
of their perception of crunchiness
or crispyness
visual flavour - adding colour to foods
mixed results
Multisensory flavour perception: adding yellow increased sensitivity to sweetness
adding green reduced the perceived sweetness
however no effect to perceived bitterness (Maga study 1974)
same colour can give different flavour expectations to diners depending on what they are used to.
British people expect strwaberry juice if they see red juice and Taiwanese would expect cranberry and mint
cognitive neuroscience
Oralsomatosensory stimuli in the mouth goes to the trigeminal nerve. touch and texture
-
-
-