On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes

Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by means of colour? If so, how should we understand the relationship between colours and tastes: Is it universal or relative, innate or acquired, unidirectional or bidirectional? Here, we review the growing bo...

书目详细资料
Main Authors:	Spence, C, Wan, X, Woods, A, Velasco, C, Deng, J, Youssef, J, Deroy, O
格式:	Journal article
出版:	BioMed Central 2015

相似书籍

Explaining crossmodal correspondences between colours and tastes
由: Spence, C, et al.
出版: (2021)

Explaining Crossmodal Correspondences Between Colours and Tastes
由: Charles Spence, et al.
出版: (2021-06-01)

The taste of colours
由: Velasco, C, et al.
出版: (2023)

Using single colours and colour pairs to communicate basic tastes
由: Spence, C
出版: (2016)

Colour-taste correspondences: Designing food experiences to meet expectations or to surprise
由: Velasco, C, et al.
出版: (2016)

Explaining visual shape–taste crossmodal correspondences
由: Spence, C
出版: (2023)

On the relationship(s) between colour and taste/flavour
由: Spence, C
出版: (2019)

Tasting prosody: crossmodal correspondences between voice quality and basic tastes
由: Motoki, K, et al.
出版: (2022)

Cross-cultural differences in crossmodal correspondences between basic tastes and visual features.
由: Wan, X, et al.
出版: (2014)

Visualise the tastes from the label: A study on the taste-colour crossmodal association of crisp and dry
由: Mengmeng Wang, et al.
出版: (2022-09-01)

There's more to taste in a coloured bowl.
由: Harrar, V, et al.
出版: (2011)

Exploring implicit and explicit crossmodal colour-flavour correspondences in product packaging
由: Piqueras-Fiszman, B, et al.
出版: (2012)

Olfactory-colour crossmodal correspondences in art, science, and design
由: Spence, CJ
出版: (2020)

Olfactory-colour crossmodal correspondences in art, science, and design
由: Charles Spence
出版: (2020-10-01)

Crossmodal correspondences between sounds and tastes.
由: Knöferle, K, et al.
出版: (2012)

Exploring the links between colours and tastes/flavours
由: Spence, C, et al.
出版: (2022)

Tasting atmospherics: taste associations with colour parameters of coffee shop interiors
由: Motoki, K, et al.
出版: (2021)

"Turn up the taste": assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch
由: Wang, Q, et al.
出版: (2016)

Does the colour of the mug influence the taste of the coffee?
由: Spence, C, et al.
出版: (2014)

Individual differences in sensitivity to taste-shape crossmodal correspondences
由: Chuquichambi, EG, et al.
出版: (2024)

Scented colours: artistic interest in the crossmodal connection between colour and odour
由: Spence, C
出版: (2020)

Cross-cultural differences in crossmodal correspondences between basic tastes and visual features
由: Xiaoang eWan, et al.
出版: (2014-12-01)

Crossmodal correspondences between taste and shape, and their implications for product packaging: a review
由: Velasco, C, et al.
出版: (2016)

Symmetry and its role in the crossmodal correspondence between shape and taste.
由: Turoman, N, et al.
出版: (2017)

On the localization of tastes and tasty products in 2D space
由: Velasco, C, et al.
出版: (2018)

The taste of cutlery: how the taste of food is affected by the weight, size, shape, and colour of the cutlery used to eat it
由: Harrar, V, et al.
出版: (2013)

Coloured hearing, colour music, colour organs, and the search for perceptually meaningful correspondences between colour and sound
由: Spence, C, et al.
出版: (2022)

Synergistic combination of visual features in vision–taste crossmodal correspondences
由: Lee, BP, et al.
出版: (2023)

Cup colour influences consumers’ expectations and experience on tasting specialty coffee
由: Carvalho, F, et al.
出版: (2019)

Crossmodal correspondences of tastes : an investigation with a blind tasting of lemonade
由: Kwang, Pearlyn Kwai Foong
出版: (2015)

Crossmodal correspondences between basic tastes and visual design features: a narrative historical review
由: Lee, BP, et al.
出版: (2022)

Coloured hearing, colour music, colour organs, and the search for perceptually meaningful correspondences between colour and sound
由: Charles Spence, et al.
出版: (2022-06-01)

'The Sweet Taste of Maluma': Crossmodal Associations Between Tastes and Words
由: Crisinel, A, et al.
出版: (2012)

Colour correspondence in cortical colour blindness
由: Cole, G, et al.
出版: (2003)

Crossmodal correspondences between basic tastes and visual design features: A narrative historical review
由: Byron P. Lee, et al.
出版: (2022-09-01)

Colour-temperature correspondences: when reactions to thermal stimuli are influenced by colour
由: Ho, H, et al.
出版: (2014)

The sounds and tastes of colours : hue and saturation in Isluga textiles
由: Penelope Dransart
出版: (2016-07-01)

Does the type of receptacle influence the crossmodal association between colour and flavour? A cross-cultural comparison
由: Spence, C, et al.
出版: (2014)

Crossmodal correspondences and interactions between texture and taste perception
由: Eleftheria Pistolas, et al.
出版: (2023-03-01)

A Critical Analysis of Colour-Shape Correspondences: Examining the Replicability of Colour-Shape Associations
由: Dreksler, N, et al.
出版: (2019)