There has been a rapid growth of interest amongst researchers in the cross-modal
correspondences in recent years. In part, this has resulted from the emerging realization of …

Sugar, as an essential component of beverages, not only provides sweetness in beverages
but also plays a significant role in their flavor, texture, and preservation. In recent years …

In this narrative historical review, I want to take a closer look at the concept of perceptual
similarity both as it applies within, and between, the chemical senses (specifically taste and …

Our food choices and consumption behaviours are often influenced by odour hedonics,
especially in the case of those orthonasally experienced aromas (that is, those odours that …

Odor-induced taste enhancement (OITE) is a phenomenon derived from the integrative
processing of odor and taste in the brain. In summarizing the published research articles on …

There is undoubtedly a spatial component to our experience of gustatory stimulus qualities
such as sweet, bitter, salty, sour, and umami, however its importance is currently unknown …

It is often suggested in the popular press that food chains deliberately introduce enticing
product aromas into (and in the immediate vicinity of) their premises in order to attract …

Both the popular press as well as a number of academic researchers have enthusiastically
endorsed the possibility/prediction that (service) robots will come to play an increasingly …

This narrative historical review examines the wide range of approaches that has been
trialled/suggested in order to reduce the consumption of salt. While sodium is an essential …

The colour and other visual appearance properties of food and drink constitute a key factor
determining consumer acceptance and choice behaviour. Not only do consumers associate …