Konstfacks bibliotek

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*24500$aMultisensory flavor perception :$bfrom fundamental neuroscience through to the marketplace /$cedited by Betina Piqueras-Fiszman, Charles Spence.
*264 1$aOxford :$bWoodhead Publishing,$c2016
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*599  $aImported from: z3950cat.bl.uk:9909/BNB03U (Do not remove)
*650 7$aNeurovetenskap$2sao$0https://id.kb.se/term/sao/Neurovetenskap
*650 7$aSmaksinnet$2sao
*650 7$aMat$2sao$0https://id.kb.se/term/sao/Mat
*650 0$aFlavor.
*650 0$aFood$xSensory evaluation.
*650 0$aNeurosciences
*650 0$aFood
*7001 $aPiqueras-Fiszman, Betina$eeditor.
*7001 $aSpence, Charles$eeditor.
*77608$iebook version :$z9780081003510
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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.

• List of contributorsp. ix
• Forewordp. xi
• Woodhead Publishing Series in Food Science, Technology and Nutritionp. xv
• Introductionp. 1
• The senses and multisensory integrationp. 1
• Expectationsp. 4
• On the hedonics and memorability of flavorp. 5
• Living in different taste worldsp. 6
• A closer look into our brain and bodily reactionsp. 6
• The impact of the senses in context: from the supermarket to disposalp. 7
• Referencesp. 8
• Attention and Flavor Bindingp. 15
• Introductionp. 15
• Flavor bindingp. 16
• How might flavor binding occur?p. 22
• Conclusionsp. 30
• Referencesp. 31
• Oral Referralp. 37
• Introductionp. 37
• Conceptual backgroundp. 37
• Oral referralp. 44
• Conclusionsp. 51
• Referencesp. 52
• Oral-Somatosensory Contributions to Flavor Perception and the Appreciation of Food and Drinkp. 59
• Introductionp. 59
• Multisensory flavor perceptionp. 60
• Oral-somatosensationp. 62
• Oral-somatosensation: Neural substratesp. 67
• The role of oral-somatosensation in determining our food likes/dislikesp. 68
• The role of oral-somatosensation in expected and experienced satietyp. 69
• On the contribution of somatosensory stimulation outside the mouthp. 70
• Conclusionsp. 72
• Referencesp. 73
• Sound: The Forgotten Flavor Sensep. 81
• Introductionp. 81
• The sounds of food and beverage preparationp. 82
• The sounds of packagingp. 84
• The sound of food and drink and our interaction with themp. 85
• Background noisep. 89
• Background musicp. 93
• Sonic seasoningp. 96
• Conclusionsp. 99
• Referencesp. 100
• Food Color and Its Impact on Taste/Flavor Perceptionp. 107
• Introductionp. 107
• Psychological effects of food color: setting sensory expectationsp. 108
• Names, brands, and colorsp. 115
• Psychological effects on food color on behaviorp. 116
• Marketing colorp. 119
• Individual differences in the psychological effects of colorp. 119
• Conclusionsp. 124
• Referencesp. 125
• Multisensory Flavor Primingp. 133
• Introductionp. 133
• A taxonomy of primesp. 140
• Odor and flavor primingp. 143
• Bottom-up and top-down primingp. 145
• A suggestion for a conceptual framework for situated (flavor) perception and behaviorp. 147
• Conclusionsp. 148
• Acknowledgmentsp. 149
• Appendixp. 149
• Referencesp. 151
• Flavor Likingp. 155
• Development of likingp. 155
• Evaluative conditioningp. 157
• Models of evaluative learningp. 160
• Mechanisms of binding of odors and tastesp. 161
• Conclusions: The adaptive significance of flavorsp. 163
• Referencesp. 163
• Flavor Memoryp. 169
• Introductionp. 169
• Different forms of memoryp. 170
• Flavor learning and memory over lifetimep. 175
• Influence of flavor memory on eating behaviorp. 177
• How should real-world flavor memory be studied?p. 178
• Conclusions 180 Referencesp. 180
• Individual Differences in Multisensory Flavor Perceptionp. 185
• Introductionp. 185
• Overview of genetics and molecular biologyp. 185
• Tactile and chemesthetic perceptsp. 188
• Odorp. 190
• Tastep. 192
• Functional outcome: food intakep. 198
• Conclusions and future directionsp. 201
• Acknowledgmentsp. 202
• Referencesp. 202
• Pleasure of Food in the Brainp. 211
• Introductionp. 211
• Brain principles of eatingp. 212
• Computational processing related to eatingp. 213
• Reward processing in the brainp. 223
• Perspectives/challengesp. 227
• Referencesp. 227
• The Neuroscience of Flavorp. 235
• Introductionp. 235
• Flavor expectations and flavor experiencesp. 236
• Neural circuits underlying multisensory flavor perceptionp. 237
• Branding and pricingp. 241
• Conclusionsp. 243
• Referencesp. 244
• Responses of the Autonomic Nervous System to Flavorsp. 249
• The problemp. 249
• The central and autonomic nervous systemsp. 249
• Emotions and specificity of responsesp. 251
• Measures of autonomic nervous system activityp. 253
• Patterns of ANS activityp. 253
• Concluding remarksp. 264
• Referencesp. 265
• Assessing the Influence of the Drinking Receptacle on the Perception of the Contentsp. 269
• The shape of the receptaclep. 270
• Sensation transferencep. 277
• Drinking vessels and consumption behaviorp. 284
• Implications for marketing practicep. 287
• Future research directions and conclusionsp. 288
• Referencesp. 290
• The Roles of the Senses in Different Stages of Consumers' Interactions With Food Productsp. 297
• Introductionp. 297
• Research approaches to the study of dynamic experiencesp. 298
• Findings concerning the role of sensory perception in different interactions with food productsp. 303
• Conclusionsp. 307
• Referencesp. 309
• Sensory Branding: Using Brand, Pack, and Product Sensory Characteristics to Deliver a Compelling Brand Messagep. 313
• Taking a multisensory approach to brandingp. 313
• A quick word about mental constructionsp. 315
• Sensory characteristicsp. 315
• Pleasantness and rewardp. 316
• Conceptual associationsp. 319
• Linking conceptualization to rewardp. 320
• The fundamental nature of brandsp. 323
• Extending sensory branding to pack and productp. 324
• "The Matrix"p. 326
• Sensory signaturesp. 328
• Consonance and "fit-to-brand"p. 329
• Conclusionp. 334
• Referencesp. 334
• Indexp. 337