Enhancing the experience of food and drink via neuroscience-inspired olfactory design
Olfactory cues, both orthonasal (when we inhale) and retronasal (when we swallow/breathe out from the back of the nose), play a crucial role in the experience, and enjoyment, of food and drink. However, the design of product packaging glassware, and even plateware has typically not been optimized to...
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| フォーマット: | Journal article |
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Taylor and Francis
2017
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