174 Result(s)
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Article
Open AccessThe perceptual categorisation of blended and single malt Scotch whiskies
Although most Scotch whisky is blended from different casks, a firm distinction exists in the minds of consumers and in the marketing of Scotch between single malts and blended whiskies. Consumers are offered ...
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Article
Open AccessPairing flavours and the temporal order of tasting
There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger that all the attention to how a dish looks (or pho...
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Article
Open AccessHospital food
This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service. Some of the unique challenges facing those serving food in this situation are i...
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Article
Open AccessAssessing the effect of shape on the evaluation of expected and actual chocolate flavour
Shape can play an important role in our perception of food. In this study, the consequences of crossmodal correspondences between shape and taste on the expected and actual experience of eating chocolate were ...
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Article
Open AccessDevelopment and application of assay for determining β-glucosidase activity in human saliva
β-glucosidase is an enzyme important to flavour enhancement. It hydrolyzes glucosides to release aglycones—aroma precursors that are bound to a sugar molecule—thereby making them available to contribute to the...
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Open AccessGastrodiplomacy: Assessing the role of food in decision-making
This review addresses a number of questions around the relation between food and decision-making/social behaviour, including the following: Can food be used as a tool of political persuasion? What role, if any...
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Article
Open AccessConstructing flavour perception: from destruction to creation and back again
We review the evidence suggesting that the bistable/multistable percepts that exist in the so-called higher senses of vision, audition, and touch do not seem to occur in the chemical senses (e.g. taste, aroma,...
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Article
Open AccessVariation in orosensation and liking of sampled foods with thermal tasting phenotype
Flavour is a key driver of liking, purchase behaviour and consumption of food and beverages. Determining how individuals differ in their perception of flavour is important to fully understanding dietary choice...
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Open AccessDeliciousness of food and a proper balance in fatty acid composition as means to improve human health and regulate food intake
Diet and lifestyle are not only related to wellbeing but also have dramatic effects on the burdens of ill health and non-communicable diseases. Drawing upon anthropological evidence for human evolution and the...
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Article
Open AccessBeyond flavour to the gut and back
This paper describes how food is sensed in both the mouth where it produces food reward and pleasantness that guides food intake and is sensed in the gut where it produces satiety and conditioned effects inclu...
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Article
Open AccessWine and music (III): so what if music influences the taste of the wine?
A growing body of evidence, both anecdotal and scientifically rigorous, now points to the fact that what people taste when evaluating a wine, not to mention how much they enjoy the experience, can be influence...
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Article
Open AccessSensory expectations elicited by the sounds of opening the packaging and pouring a beverage
The majority of the literature on sensory expectations has focused solely on those that are set by the eye, that is, by what we see. However, although we rarely think about it, the sounds we hear prior to tast...
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Article
Open AccessWine and music (I): on the crossmodal matching of wine and music
For years now, wine writers have been tempted to describe certain wines in terms of musical metaphors and analogies. Until recently, however, it has never been altogether clear how widely shared, and hence mea...
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Open AccessWine and music (II): can you taste the music? Modulating the experience of wine through music and sound
A growing body of scientific evidence now shows that what people taste when evaluating a wine, and how much they enjoy the experience, can be influenced by the music that happens to be playing at the same time...
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Article
Open AccessOlfactory dining: designing for the dominant sense
The majority of researchers agree that olfactory cues play a dominant role in our perception and enjoyment of the taste (or rather flavour) of food and drink. It is no surprise then that in recent years, a var...
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Article
Open AccessLeading the consumer by the nose: on the commercialization of olfactory design for the food and beverage sector
Many researchers distinguish between two senses of smell—orthonasal (when we inhale or sniff) and retronasal (when volatiles are pulsed out from the back of the nose during eating). Orthonasal olfactory cues a...
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Article
Open AccessJust how much of what we taste derives from the sense of smell?
It is frequently asserted that somewhere between 75 and 95 % of what we commonly think of as taste actually comes from the sense of smell. However, empirical evidence in support of such a precise-sounding quan...
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Open AccessWhere are all the synaesthetic chefs?
With high-end chefs being increasingly considered as artists, gastronomy offers a new domain for our understanding of creativity. As several claims have been made about the link between synaesthesia and creati...
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Article
Open AccessAssimilation of healthy and indulgent impressions from labelling influences fullness but not intake or sensory experience
Recent evidence suggests that products believed to be healthy may be over-consumed relative to believed indulgent or highly caloric products. The extent to which these effects relate to expectations from label...
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Open AccessAesthetic plating: a preference for oblique lines ascending to the right
We report three online experiments designed to investigate how the visual presentation of a dish influences people’s rating of exactly the same ingredients. For this, participants were visually presented with ...
