Multisensory Flavor Perception

From Fundamental Neuroscience Through to the Marketplace

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences
Cover of the book Multisensory Flavor Perception by , Elsevier Science
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Author: ISBN: 9780081003510
Publisher: Elsevier Science Publication: April 14, 2016
Imprint: Woodhead Publishing Language: English
Author:
ISBN: 9780081003510
Publisher: Elsevier Science
Publication: April 14, 2016
Imprint: Woodhead Publishing
Language: English

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink.

The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience.

  • Authored by top academics and world leaders in the field
  • Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers
  • Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink.

The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience.

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