Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences

Flavour

Charles Spence¹ 

[1] Crossmodal Research Laboratory, Department of Experimental Psychology, Oxford University, Oxford OX1 3UD, UK

关键词: Crackly;    Crispy;    Crunchy;    Flavour;    Sound;   

Others  :  1150988
DOI  :  10.1186/2044-7248-4-3

 received in 2014-09-19, accepted in 2014-10-29,  发布年份 2015

【 摘 要 】

Sound is the forgotten flavour sense. You can tell a lot about the texture of a food—think crispy, crunchy, and crackly—from the mastication sounds heard while biting and chewing. The latest techniques from the field of cognitive neuroscience are revolutionizing our understanding of just how important what we hear is to our experience and enjoyment of food and drink. A growing body of research now shows that by synchronizing eating sounds with the act of consumption, one can change a person’s experience of what they think that they are eating.

【 授权许可】

   
2015 Spence; licensee BioMed Central.

【 图 表 】

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