Multisensory Flavor Priming
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
Flavor is multisensory; several interacting sensory systems-taste, smell, and mouthfeel-together comprise "flavor," making it a cognitively constructed percept rather than a bottom-up sensory one. In this chapter, some of the complications this entails for flavor priming are introduced, along with a taxonomy of different priming situations. In food-related applications of flavor, both bottom-up (sensory) as well as top-down (expectations) processes are at play. Most of the complex interactions that this leads to take place outside the awareness of the perceiving subject. A model is presented where many, past and current, aspects (sensory, surroundings, social, somatic, sentimental) of a (flavor) perception, together result in the perception of a flavor, its liking. or its choice. This model borrows on ideas from priming, situated/embodied cognition, and (food-related) perception.
Originalsprog | Engelsk |
---|---|
Titel | Multisensory Flavor Perception : From Fundamental Neuroscience Through to the Marketplace |
Redaktører | Betina Piqueras-Fiszman, Charles Spence |
Antal sider | 21 |
Forlag | Woodhead Publishing |
Publikationsdato | 2016 |
Sider | 133-153 |
Kapitel | 7 |
ISBN (Trykt) | 9780081003503 |
ISBN (Elektronisk) | 9780081003510 |
DOI | |
Status | Udgivet - 2016 |
Navn | Woodhead Publishing Series in Food Science, Technology and Nutrition |
---|
ID: 178839916