Reinoso Carvalho, F. (2016). The Potential added value of sound in Multisensory Tasting Experiences. In Perception Day

@inbook{104114f4687c42e5b429e1efbdbc2ac1,
title = "The Potential added value of sound in Multisensory Tasting Experiences",
abstract = "This presentation is an overview of the recent research conducted by its author, in which the influence of sound on the perception of taste and flavor has been evaluated. These studies assess how people match different tastes and flavors with sounds, and the influence that the latter can have on the perception and enjoyment of food and beverage products. In general, these results revealed that in certain contexts sound can modulate perceived flavor and taste attributes, as well as its associated hedonic experience. The results presented here may as well become a source of inspiration for experience designers within the food industry, in order to add value to food and beverage products, and/or to enhance the multisensory tasting experiences of consumers. In this presentation, we also discuss how this knowledge could be further applied – and perhaps improved – in order to make these experiences more scalable and applicable to the general public. We suggest that future work may also build on cognitive neuroscience. Such an approach may improve our understanding of the underlying brain mechanisms of such auditory/gustatory interactions.",
author = "{Reinoso Carvalho}, Felipe",
year = "2016",
month = dec,
day = "2",
language = "English",
booktitle = "Perception Day",
note = "Perception Day ; Conference date: 02-12-2016 Through 02-12-2016",
url = "http://www.ru.nl/donders/perception-day/",
}