This article constitutes a state-of-the-art review of the literature on the effects of expectations
on the sensory perception of food and drink by humans. In the 'Introduction', we summarize …

Colour is the single most important product-intrinsic sensory cue when it comes to setting
people's expectations regarding the likely taste and flavour of food and drink. To date, a …

Edible insects have attracted much Western interest in recent years due to their nutritional
and environmental advantages. Consumers, however, remain aversive towards a class of …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

Credence characteristics play an important role in the modern food marketing system.
Consumers' food choices are increasingly influenced by credence cues, as other links of …

Although referred to in passing in several places, there have been few attempts to specify
the functions of the human olfactory system. This article presents an initial effort at identifying …

This book positions imagination as a central concept which increases the understanding of
daily life, personal life choices, and the way in which culture and society changes. Case …

In this paper, we review the empirical literature concerning the important question of whether
or not food color influences taste and flavor perception in humans. Although a superficial …

In this article, the evidence demonstrating the existence of a variety of robust crossmodal
correspondences between both sounds (phonetic speech sounds, tones, and other …

Insects are highly valued as food in many cultures but have only recently gained interest in
the West as a sustainable alternative to reduce the environmental impact of meat production …