Colour is perhaps the single most important element as far as the design of multisensory
product packaging is concerned. It plays a key role in capturing the attention of the shopper …

This review summarizes the various outcomes that may occur when two or more elements
are paired in the context of flavour perception. In the first part, I review the literature …

Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have
long been interested in, and/or speculated about, what exactly the relationship, if any, might …

For centuries, if not millennia, people have associated the basic tastes (eg, sweet, bitter,
salty, and sour) with specific colours. While the range of tastes may have changed, and the …

A multitude of crossmodal correspondences have now been documented between taste
(gustation) and visual features (such as hue). In the present study, new analytical methods …

This paper questions whether manufacturers can utilize visual packaging cues, in particular
colours and shapes, to communicate the intrinsic attributes of cheeses. While the existence …

The present study was designed to investigate the effect of the colour of the cup on sensory
and hedonic judgments of specialty coffee by consumers. Altogether, 457 participants took …

Two experiments designed to investigate how the shape and colour of packaging, and
product category, conjointly impact consumers' product and packaging expectations are …

What we taste is affected by what we see, and that includes the colour, opacity, and shape of
the food we consume. We report two experiments designed to investigate how the standard …

The last few years have seen an explosive growth of research interest in the crossmodal
correspondences, the sometimes surprising associations that people experience between …