On the relationship(s) between colour and taste/flavour

On the relationship(s) between colour and taste/flavour

Experimental psychologists, psychophysicists, food/sensory scientists, and marketers have long been interested in, and/or speculated about, what exactly the relationship, if any, might be between color and taste/flavor. While several influential early commentators argued against there being any rel...

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Bibliografiske detaljer
Hovedforfatter:	Spence, C
Format:	Journal article
Udgivet:	Hogrefe Publishing 2019

Lignende værker

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

See, feel, taste: The influence of receptacle colour and weight on the evaluation of flavoured carbonated beverages
af: Mielby, L, et al.
Udgivet: (2018)

The taste of colours
af: Velasco, C, et al.
Udgivet: (2023)

Pairing flavours and the temporal order of tasting
af: Spence, C, et al.
Udgivet: (2017)

See, Feel, Taste: The Influence of Receptacle Colour and Weight on the Evaluation of Flavoured Carbonated Beverages
af: Line Ahm Mielby, et al.
Udgivet: (2018-07-01)

On tasty colours and colourful tastes? Assessing, explaining, and utilizing crossmodal correspondences between colours and basic tastes
af: Spence, C, et al.
Udgivet: (2015)

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

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

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

Effects of varying the standard deviation of the luminance on the appearance of food, flavour expectations, and taste/flavour perception
af: Ueda, J, et al.
Udgivet: (2020)

Assessing the shape symbolism of the taste, flavour, and texture of foods and beverages
af: Spence, C, et al.
Udgivet: (2012)

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

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

‘Tasting imagination’: what role chemosensory mental imagery in multisensory flavour perception?
af: Spence, C
Udgivet: (2022)

Are pineapples really delicious? The history of the pineapple's taste/flavour and the role of varietal and terroir
af: Spence, C
Udgivet: (2023)

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

Does the shape of the drinking receptacle influence taste/flavour perception? A review
af: Spence, C, et al.
Udgivet: (2017)

When visual cues influence taste/flavour perception: a systematic review
af: Motoki, K, et al.
Udgivet: (2023)

Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices
af: Wang, Q, et al.
Udgivet: (2019)

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
af: Harrar, V, et al.
Udgivet: (2013)

Does the Shape of the Drinking Receptacle Influence Taste/Flavour Perception? A Review
af: Charles Spence, et al.
Udgivet: (2017-07-01)

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

Food Perception: Taste, Smell and Flavour
af: Yanping Chen, et al.
Udgivet: (2023-09-01)

Tasting flavoured Majorana dark matter
af: Harun Acaroğlu, et al.
Udgivet: (2022-05-01)

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

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

Investigating the Relationship between Colour Code, Odour, and Flavour Analytics in Swiss Tilsit Cheeses
af: Pascal Fuchsmann, et al.
Udgivet: (2016-02-01)

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

Is classical music sweeter than jazz? crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences
af: Motoki, K, et al.
Udgivet: (2021)

S-Substituted cysteine derivatives in production of flavour and colour
af: J. Velíšek, et al.
Udgivet: (2004-12-01)

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

Taste-olfactory convergence, and the representation of the pleasantness of flavour, in the human brain.
af: de Araujo, I, et al.
Udgivet: (2003)

What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception?
af: Spence, C
Udgivet: (2021)

Multisensory flavour perception.
af: Spence, C
Udgivet: (2013)

Multisensory flavour perception
af: Spence, C
Udgivet: (2016)

The multisensory perception of flavour
af: Spence, C
Udgivet: (2010)

Effects of Congruent and Incongruent Stimulus Colour on Flavour Discriminations
af: Leonie Wieneke, et al.
Udgivet: (2018-02-01)

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

When the shape of the glass influences the flavour associated with a coloured beverage: Evidence from consumers in three countries
af: Wan, X, et al.
Udgivet: (2015)

Mapping taste and flavour traits to genetic markers in lettuce Lactuca sativa
af: Martin Chadwick, et al.
Udgivet: (2024-12-01)