Attention to olfaction. A psychophysical investigation. by Spence, C, McGlone, F, Kettenmann, B, Kobal, G

“…Olfaction is unique among the senses in that signals from the peripheral sensory receptors bypass the thalamus on their way to the cortex. …”

Crossmodal associations between olfaction, vision, and touch by Dematte, M, Sanabria, D, Spence, C

Cross-modal interactions between olfaction and touch. by Demattè, M, Sanabria, D, Sugarman, R, Spence, C

“…Taken together, the results of the two experiments reported here support the existence of a cross-modal interaction between olfaction and touch.…”

Crossmodal associations and interactions between olfaction and vision by Dematte, M, Sanabria, D, Spence, C

Just how much of what we taste derives from the sense of smell? by Spence, C

“…Nevertheless, despite the difficulty associated with generating a precise value, or even range of values, most researchers would appear to agree that olfaction plays a “dominant” role in the tasting of food. …”

Digital sensory marketing: integrating new technologies into multisensory online experience by Petit, O, Velasco, C, Spence, C

“…This expansion will likely coincide with an increasing engagement with the consumer’s more emotional senses, namely touch/haptics, and possibly even olfaction. Forward-thinking marketers and researchers will therefore need to appropriate the latest tools/technologies in order to deliver richer online experiences for tomorrow’s consumers. …”

The scent of attraction and the smell of success: crossmodal influences on person perception by Spence, C

“…At the end of this narrative review, a number of the potential (and actual) applications for, and implications of, such crossmodal/multisensory phenomena involving olfaction are outlined briefly.…”

Scent in motion: On the multiple uses of ambient scent in the context of passenger transport by Spence, C

“…As highlighted by this narrative review, somewhat different challenges and opportunities arise just as soon as one starts to consider olfaction in the case of transportation–what might be called “scent in motion.” …”

The impact of pleasantness ratings on crossmodal associations between food samples and musical notes by Crisinel, A, Spence, C

“…Although several crossmodal associations involving taste and olfaction have been reported recently, the mechanism(s) by which they operate are still poorly understood. …”

Multisensory attention and tactile information-processing by Spence, C

“…In this review, I will highlight the results of behavioral studies demonstrating the existence of extensive cross-modal links in selective attention between touch, vision, audition, and even olfaction. In particular, the review is structured around two key research questions: First, “Can attention can be selectively directed to a particular sensory modality?”…”

Scenting the anosmic cube: on the use of ambient scent in the context of the art gallery or museum by Spence, C

“…The various different kinds of congruency between olfaction and vision that have been investigated by researchers and/or incorporated into art/museum displays already are reviewed. …”

What is the relationship between the presence of volatile organic compounds in food and drink products and multisensory flavour perception? by Spence, C

“…Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.…”

Oral referral: On the mislocalization of odours to the mouth by Spence, C

“…In this review, evidence supporting the role of a number of factors that have been suggested to modulate oral referral, including tactile capture of olfaction, the relative timing of olfactory and gustatory stimuli, and gustatory capture (possibly involving prior entry) is critically evaluated. …”

Olfactory-tactile compatibility effects demonstrated using a variation of the Implicit Association Test. by Luisa Demattè, M, Sanabria, D, Spence, C

“…We investigated whether the crossmodal associations between olfaction and touch reported previously in studies involving subjective report measures could also be demonstrated using an indirect measure of crossmodal association. …”

Orthonasal olfactory influences on consumer food behaviour by Zhang, T, Spence, C

“…Ultimately, following a review of empirical studies on food-related olfaction, current approaches in scent marketing are discussed and a research agenda is proposed to help encourage further studies on the effective application of scents in promoting healthy foods.…”

Multisensory attention and tactile information-processing. by Spence, C

“…In this review, I will highlight the results of behavioral studies demonstrating the existence of extensive cross-modal links in selective attention between touch, vision, audition, and even olfaction. In particular, the review is structured around two key research questions: First, "Can attention can be selectively directed to a particular sensory modality?"…”

The mystery of "metal mouth" in chemotherapy by Reith, AJM, Spence, C

“…Finally, we discuss the evidence for retronasal olfaction of lipid oxidation products in the etiology of “metal mouth.” …”

Roughness perception: A multisensory/crossmodal perspective by Di Stefano, N, Spence, C

“…Next, we summarize the ways in which the term roughness has been used in the literature on tactile and visual perception, and in the domain of olfaction and gustation. Then, we move on to the crossmodal context, reviewing the literature on the perception of roughness in the audiovisual, audiotactile, and auditory-gustatory/olfactory domains. …”

A smooth wine? Haptic influences on wine evaluation by Wang, Q, Spence, C

“…The present study was designed to assess the impact of touching markedly different surface textures on the wine-tasting experience, both in terms of orthonasal olfaction as well as for in-mouth sensations. A preliminary study conducted at a science and wine symposium confirmed that touching velvet, as opposed to sandpaper, enhanced the perceived sweetness of an off-dry white wine. …”