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Multisensory flavor perception : from fundamental neuroscience through to the marketplace / edited by Betina Piqueras-Fiszman, Charles Spence.

Contributor(s): Piqueras-Fiszman, Betina [ed.] | Spence, Charles (Experimental psychologist) [ed.].
Material type: TextTextSeries: Woodhead Publishing series in food science, technology and nutrition; 298. Publisher: Amsterdam : Elsevier ; Boston : Woodhead Pub., 2016Description: xxxii, 344 p. : col. ill., photos., charts ; 24 cm.ISBN: 9780081003503 (print); 9780081003510 (online).Subject(s): Food -- Sensory evaluation | Flavor | Senses and sensation | Intersensory effects | Perrotis College -- Master of science degreeDDC classification: 664.07
Partial contents:
1. Introduction / Betina Piqueras-Fiszman and Charles Spence. - - 2. Attention and flavor binding / Richard J. Stevenson. - - 3. Oral referral / Juyun Lim. - - 4. Oral-somatosensory contributions to flavor perception and the appreciation of food and drink / Charles Spence and Betina Piqueras-Fiszman. - - 5. Sound: the forgotten flavor sense / Charles Spence. - - 6. Food color and its impact on taste/flavor perception / Charles Spence and Betina Piqueras-Fiszman. - - 7. Multisensory flavor priming / Garmt Dijksterhuis. - - 8. Flavor liking / John Prescott. - - 9. Flavor memory / Josh Mojet and Ep Korster. - - 10. Individual differences in multisensory flavor percpetion / Cordelia A. Running and John E. Hayes. - - 11. Pleasure of food in the brain / Alexander Fjaeldstad, Tim J. van Hartevelt and Morten L. Kringelbach. - - 12. The neuroscience of flavor / Charles Spence. - - 13. Responses of the autonomic nervous system to flavors / Rene A. de Wijk and Sanne Boesveldt. - - 14. Assessing the influence of the drinking receptacle on the perception of the contents / Charles Spence and Xiaoang Wan. - - 15. The roles of the senses in different stages of consumers' interactions with food products / Hendrik N. J. Schifferstein. - - 16. Sensory branding: using brand, pack, and product sensory characteristics to deliver a compelling brand message / David M. H. Thomson.
Summary: The book highlights the many different types of crossmodal interactions that take place when we interact with food and drinks and demonstrate their impact on sensory and hedonic perception and on consumption. The various chapters review the existing literature and explain the underlying genetic, neural, and psychological mechanisms that lead to differences in food and drink expectations, experiences, bodily reactions, eating behavior, as well as memories. It is the first book of its kind designed to cover the literature on multisensory flavor perception, incorporating the latest contributions from diverse fields such as human psychophysics, neuroscience, sensory science and nutrition, through to marketing. Explicit links to real-world consumption and food behaviors are drawn. The book includes contributions from a wide selection of internationally renowned researchers on this exciting and growing area of research that some are calling "gastrophysics".
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Book Non Fiction Book Non Fiction "George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

"George and Charlotte Draper" Information & Media Hub

Παράρτημα της Κεντρικής Βιβλιοθήκης στο Κολέγιο Περρωτής.

Perrotis College - Master degree 664.07 Mul (Browse shelf) Available Graduate (Food Structure & Sensory Analysis - Level 7) -- Recommended | Graduate (Advanced Topics in New Product Development in Animal or Plant Origin Products) - level 8 -- Recommended 13021796

Hard cover.

Includes bibliographical references and index.

1. Introduction / Betina Piqueras-Fiszman and Charles Spence. - - 2. Attention and flavor binding / Richard J. Stevenson. - - 3. Oral referral / Juyun Lim. - - 4. Oral-somatosensory contributions to flavor perception and the appreciation of food and drink / Charles Spence and Betina Piqueras-Fiszman. - - 5. Sound: the forgotten flavor sense / Charles Spence. - - 6. Food color and its impact on taste/flavor perception / Charles Spence and Betina Piqueras-Fiszman. - - 7. Multisensory flavor priming / Garmt Dijksterhuis. - - 8. Flavor liking / John Prescott. - - 9. Flavor memory / Josh Mojet and Ep Korster. - - 10. Individual differences in multisensory flavor percpetion / Cordelia A. Running and John E. Hayes. - - 11. Pleasure of food in the brain / Alexander Fjaeldstad, Tim J. van Hartevelt and Morten L. Kringelbach. - - 12. The neuroscience of flavor / Charles Spence. - - 13. Responses of the autonomic nervous system to flavors / Rene A. de Wijk and Sanne Boesveldt. - - 14. Assessing the influence of the drinking receptacle on the perception of the contents / Charles Spence and Xiaoang Wan. - - 15. The roles of the senses in different stages of consumers' interactions with food products / Hendrik N. J. Schifferstein. - - 16. Sensory branding: using brand, pack, and product sensory characteristics to deliver a compelling brand message / David M. H. Thomson.

The book highlights the many different types of crossmodal interactions that take place when we interact with food and drinks and demonstrate their impact on sensory and hedonic perception and on consumption. The various chapters review the existing literature and explain the underlying genetic, neural, and psychological mechanisms that lead to differences in food and drink expectations, experiences, bodily reactions, eating behavior, as well as memories. It is the first book of its kind designed to cover the literature on multisensory flavor perception, incorporating the latest contributions from diverse fields such as human psychophysics, neuroscience, sensory science and nutrition, through to marketing. Explicit links to real-world consumption and food behaviors are drawn. The book includes contributions from a wide selection of internationally renowned researchers on this exciting and growing area of research that some are calling "gastrophysics".

For those working in a new product development and consumer research for food and beverage companies.

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