Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 506860
Title Introduction
Author(s) Piqueras-Fiszman, Betina; Spence, Charles
Source In: Multisensory Flavor Perception / Piqueras-Fiszman, Betina, Spence, Charles, Amsterdam : Elsevier Inc. Academic Press (Woodhead Publishing Series in Food Science, Technology and Nutrition 298) - ISBN 9780081003503 - p. 1 - 13.
DOI http://dx.doi.org/10.1016/B978-0-08-100350-3.00001-8
Department(s) Marketing and Consumer Behaviour
WASS
Publication type Chapter in scientific book
Publication year 2016
Keyword(s) Autonomic nervous system - Brain research - Memory - Multisensory integration - Preference - Sensory branding - Sensory perception - Taster status
Abstract

This chapter summarizes a number of different ways in which to look at our multisensory perception of foods and its impact on behavior, liking, and even emotion. From the first moments we encounter a food during our childhood we develop associations and even preferences, with particular sensory characteristics. This complex network of associations keeps expanding throughout our lifetime and marks how we perceive and react toward foods. There is now a vast amount of literature helping to explain basic questions such as why red drinks tend to taste sweet, like red fruits, why some odors bring us back to childhood, why certain foods activate fight-or-flight responses, and why we eat more of certain foods than others.

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