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Multisensory Flavor Perception
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Book Synopsis Multisensory Flavor Perception by : Betina Piqueras-Fiszman
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-14 with total page 376 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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
Book Synopsis Multisensory Flavor Perception by : Betina Piqueras-Fiszman
Download or read book Multisensory Flavor Perception written by Betina Piqueras-Fiszman and published by Woodhead Publishing. This book was released on 2016-04-13 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis The Neural Bases of Multisensory Processes by : Micah M. Murray
Download or read book The Neural Bases of Multisensory Processes written by Micah M. Murray and published by CRC Press. This book was released on 2011-08-25 with total page 800 pages. Available in PDF, EPUB and Kindle. Book excerpt: It has become accepted in the neuroscience community that perception and performance are quintessentially multisensory by nature. Using the full palette of modern brain imaging and neuroscience methods, The Neural Bases of Multisensory Processes details current understanding in the neural bases for these phenomena as studied across species, stages of development, and clinical statuses. Organized thematically into nine sub-sections, the book is a collection of contributions by leading scientists in the field. Chapters build generally from basic to applied, allowing readers to ascertain how fundamental science informs the clinical and applied sciences. Topics discussed include: Anatomy, essential for understanding the neural substrates of multisensory processing Neurophysiological bases and how multisensory stimuli can dramatically change the encoding processes for sensory information Combinatorial principles and modeling, focusing on efforts to gain a better mechanistic handle on multisensory operations and their network dynamics Development and plasticity Clinical manifestations and how perception and action are affected by altered sensory experience Attention and spatial representations The last sections of the book focus on naturalistic multisensory processes in three separate contexts: motion signals, multisensory contributions to the perception and generation of communication signals, and how the perception of flavor is generated. The text provides a solid introduction for newcomers and a strong overview of the current state of the field for experts.
Book Synopsis The Perfect Meal by : Charles Spence
Download or read book The Perfect Meal written by Charles Spence and published by John Wiley & Sons. This book was released on 2014-09-22 with total page 453 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors of The Perfect Meal examine all of the elements that contribute to the diners experience of a meal (primarily at a restaurant) and investigate how each of the diners senses contributes to their overall multisensory experience. The principal focus of the book is not on flavor perception, but on all of the non-food and beverage factors that have been shown to influence the diners overall experience. Examples are: the colour of the plate (visual) the shape of the glass (visual/tactile) the names used to describe the dishes (cognitive) the background music playing inside the restaurant (aural) Novel approaches to understanding the diners experience in the restaurant setting are explored from the perspectives of decision neuroscience, marketing, design, and psychology. 2015 Popular Science Prose Award Winner.
Book Synopsis Flavor Perception by : Andrew J. Taylor
Download or read book Flavor Perception written by Andrew J. Taylor and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 304 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unlike other human senses, the exact mechanisms that lead to our perception of flavor have not yet been elucidated. It is recognised that the process involves a wide range of stimuli, which are thought likely to interact in a complex way, but, since the chemical compounds and physical structures that activate the flavor sensors change as the food is eaten, measurements of the changes in stimuli with time are essential to an understanding of the relationship between stimuli and perception. It is clear that we need to consider the whole process - the release of flavor chemicals in the mouth, the transport processes to the receptors, the specificity and characteristics of the receptors, the transduction mechanisms and the subsequent processing of signals locally and at higher centres in the brain. This book provides a state-of-the-art review of our current understanding of the key stages of flavor perception for those working in the flavor field, whether in the academic or industrial sector. In particular, it is directed at food scientists and technologists, ingredients suppliers and sensory scientists.
Book Synopsis Multisensory Perception by : K. Sathian
Download or read book Multisensory Perception written by K. Sathian and published by Academic Press. This book was released on 2019-09-15 with total page 488 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Perception: From Laboratory to Clinic surveys the current state of knowledge on multisensory processes, synthesizing information from diverse streams of research and defining hypotheses and questions to direct future work. Reflecting the nature of the field, the book is interdisciplinary, comprising the findings and views of writers with diverse backgrounds and varied methods, including psychophysical, neuroanatomical, neurophysiological and neuroimaging approaches. Sections cover basic principles, specific interactions between the senses, the topic of crossmodal correspondences between particular sensory attributes, the related topic of synesthesia, and the clinic. Offers a comprehensive, up-to-date overview of the current state of knowledge on multisensory processes Coverage includes basic principles, specific interactions between the senses, crossmodal correspondences and the clinical aspects of multisensory processes Includes psychophysical, neuroanatomical, neurophysiological and neuroimaging approaches
Download or read book Gastrophysics written by Charles Spence and published by Penguin. This book was released on 2018-07-03 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: The science behind a good meal: all the sounds, sights, and tastes that make us like what we're eating—and want to eat more. Why do we consume 35 percent more food when eating with one other person, and 75 percent more when dining with three? How do we explain the fact that people who like strong coffee drink more of it under bright lighting? And why does green ketchup just not work? The answer is gastrophysics, the new area of sensory science pioneered by Oxford professor Charles Spence. Now he's stepping out of his lab to lift the lid on the entire eating experience—how the taste, the aroma, and our overall enjoyment of food are influenced by all of our senses, as well as by our mood and expectations. The pleasures of food lie mostly in the mind, not in the mouth. Get that straight and you can start to understand what really makes food enjoyable, stimulating, and, most important, memorable. Spence reveals in amusing detail the importance of all the “off the plate” elements of a meal: the weight of cutlery, the color of the plate, the background music, and much more. Whether we’re dining alone or at a dinner party, on a plane or in front of the TV, he reveals how to understand what we’re tasting and influence what others experience. This is accessible science at its best, fascinating to anyone in possession of an appetite. Crammed with discoveries about our everyday sensory lives, Gastrophysics is a book guaranteed to make you look at your plate in a whole new way.
Book Synopsis The Psychology of Flavour by : Richard Stevenson
Download or read book The Psychology of Flavour written by Richard Stevenson and published by . This book was released on 2009-04-30 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasurable, experience. This book is the first to explore and describe what we know about the psychology and biology of flavour
Book Synopsis Auditory Contributions to Food Perception and Consumer Behaviour by :
Download or read book Auditory Contributions to Food Perception and Consumer Behaviour written by and published by BRILL. This book was released on 2019-10-01 with total page 223 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides a state-of-the-art summary of the emerging field of sonic seasoning research, whereby music/soundscapes are specifically chosen, or else designed/composed, in order to correspond crossmodally to, and hence potentially modify, the associated taste/flavour of food and beverages.
Book Synopsis Neuroenology by : Gordon M. Shepherd
Download or read book Neuroenology written by Gordon M. Shepherd and published by Columbia University Press. This book was released on 2016-11-22 with total page 297 pages. Available in PDF, EPUB and Kindle. Book excerpt: In his new book, Gordon M. Shepherd expands on the startling discovery that the brain creates the taste of wine. This approach to understanding wine's sensory experience draws on findings in neuroscience, biomechanics, human physiology, and traditional enology. Shepherd shows, just as he did in Neurogastronomy: How the Brain Creates Flavor and Why It Matters, that creating the taste of wine engages more of the brain than does any other human behavior. He clearly illustrates the scientific underpinnings of this process, along the way enhancing our enjoyment of wine. Neuroenology is the first book on wine tasting by a neuroscientist. It begins with the movements of wine through the mouth and then consults recent research to explain the function of retronasal smell and its extraordinary power in creating wine taste. Shepherd comprehensively explains how the specific sensory pathways in the cerebral cortex create the memory of wine and how language is used to identify and imprint wine characteristics. Intended for a broad audience of readers—from amateur wine drinkers to sommeliers, from casual foodies to seasoned chefs—Neuroenology shows how the emotion of pleasure is the final judge of the wine experience. It includes practical tips for a scientifically informed wine tasting and closes with a delightful account of Shepherd's experience tasting classic Bordeaux vintages with French winemaker Jean-Claude Berrouet of the Chateau Petrus and Dominus Estate.
Book Synopsis Food Oral Processing by : Jianshe Chen
Download or read book Food Oral Processing written by Jianshe Chen and published by John Wiley & Sons. This book was released on 2012-04-16 with total page 411 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides an overview of the latest research findings on the physics, physiology, and psychology of food oral consumption, as well as the experimental techniques available for food oral studies. Coverage includes the main physical and physiological functionalities of the mouth; the location and functionalities of various oral receptors; the main sequences of eating and drinking, and the concomitant food disintegration and destabilisation. Chapters also explain oral processing and its relation to flavour release and texture perception, and there is an introduction to the principles of food rheology as they relate to eating. Food Oral Processing is directed at food scientists and technologists in industry and academia, especially those involved in sensory science and new product development. It will also be of interest to oral physiologists, oral biologists and dentists. The book will be a useful reference for undergraduate and postgraduate students of these disciplines.
Download or read book Flavour written by Elisabeth Guichard and published by John Wiley & Sons. This book was released on 2016-12-27 with total page 422 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book will cover all aspects of flavour perception, including aroma, taste and the role of the trigeminal nerve, from the general composition of food to the perception at the peri-receptor and central level. This book will answer to a growing need for multidisciplinary approaches to better understand the mechanisms involved in flavour perception. The book presents the bases of anatomy of sensory perception. It will provide the requisite basic knowledge on the molecules responsible for flavour perception, on their release from the food matrix during the eating process in order to reach the chemosensory receptors, and on their retention and release from and transformation by bodily fluids of the oral and nasal cavities. It will also bring current knowledge on the multimodal interactions. This book will also cover the recent evolution in flavour science: characterisation of molecules, interaction with food matrix and more recently, physic-chemical and physiological and events during oral processing increasingly considered.
Book Synopsis Neurogastronomy by : Gordon Shepherd
Download or read book Neurogastronomy written by Gordon Shepherd and published by Columbia University Press. This book was released on 2013-07-16 with total page 286 pages. Available in PDF, EPUB and Kindle. Book excerpt: Leading neuroscientist Gordon M. Shepherd embarks on a paradigm-shifting trip through the "human brain flavor system," laying the foundations for a new scientific field: neurogastronomy. Challenging the belief that the sense of smell diminished during human evolution, Shepherd argues that this sense, which constitutes the main component of flavor, is far more powerful and essential than previously believed. Shepherd begins Neurogastronomy with the mechanics of smell, particularly the way it stimulates the nose from the back of the mouth. As we eat, the brain conceptualizes smells as spatial patterns, and from these and the other senses it constructs the perception of flavor. Shepherd then considers the impact of the flavor system on contemporary social, behavioral, and medical issues. He analyzes flavor's engagement with the brain regions that control emotion, food preferences, and cravings, and he even devotes a section to food's role in drug addiction and, building on Marcel Proust's iconic tale of the madeleine, its ability to evoke deep memories. Shepherd connects his research to trends in nutrition, dieting, and obesity, especially the challenges that many face in eating healthily. He concludes with human perceptions of smell and flavor and their relationship to the neural basis of consciousness. Everyone from casual diners and ardent foodies to wine critics, chefs, scholars, and researchers will delight in Shepherd's fascinating, scientific-gastronomic adventures.
Book Synopsis The New Handbook of Multisensory Processing by : Barry E. Stein
Download or read book The New Handbook of Multisensory Processing written by Barry E. Stein and published by MIT Press. This book was released on 2012-06-01 with total page 841 pages. Available in PDF, EPUB and Kindle. Book excerpt: The major reference work for a rapidly advancing field synthesizes central themes, reports on current findings, and offers a blueprint for future research. Scientists' attempts to understand the physiology underlying our apprehension of the physical world was long dominated by a focus on the individual senses. The 1980s saw the beginning of systematic efforts to examine interactions among different sensory modalities at the level of the single neuron. And by the end of the 1990s, a recognizable and multidisciplinary field of "multisensory processes" had emerged. More recently, studies involving both human and nonhuman subjects have focused on relationships among multisensory neuronal ensembles and their behavioral, perceptual, and cognitive correlates. The New Handbook of Multisensory Processing synthesizes the central themes in this rapidly developing area, reports on current findings, and offers a blueprint for future research. The contributions, all of them written for this volume by leading experts, reflect the evolution and current state of the field. This handbook does more than simply review the field. Each of the volume's eleven sections broadly surveys a major topic, and each begins with a substantive and thought-provoking commentary by the section editor that identifies the major issues being explored, describes their treatment in the chapters that follow, and sets these findings within the context of the existing body of knowledge. Together, the commentaries and chapters provide an invaluable guide to areas of general agreement, unresolved issues, and topics that remain to be explored in this fast-moving field.
Book Synopsis Multisensory Experiences by : Carlos Velasco
Download or read book Multisensory Experiences written by Carlos Velasco and published by Oxford University Press, USA. This book was released on 2020 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Multisensory Experiences: Where the senses meet technology takes you on a journey that goes from the fundamentals of multisensory experiences, through the relationship between the senses and technology, to what the future of those experiences may look like, and our responsibility in it.
Book Synopsis Perception and Its Modalities by : Dustin Stokes
Download or read book Perception and Its Modalities written by Dustin Stokes and published by Oxford University Press, USA. This book was released on 2015 with total page 513 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume is about the many ways we perceive. The chapters explore the nature of the individual senses, how and what they tell about the world, and how they interrelate. They consider how the senses extract perceptual content from receptoral information; what kinds of objects individuals perceive and whether multiple senses ever perceive a single event; how many senses people have, what makes one sense distinct from another, and whether and why distinguishing senses may be useful.
Book Synopsis Flavour Development, Analysis and Perception in Food and Beverages by : J K Parker
Download or read book Flavour Development, Analysis and Perception in Food and Beverages written by J K Parker and published by Elsevier. This book was released on 2014-11-21 with total page 448 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flavour is a critical aspect of food production and processing, requiring careful design, monitoring and testing in order to create an appealing food product. This book looks at flavour generation, flavour analysis and sensory perception of food flavour and how these techniques can be used in the food industry to create new and improve existing products. Part one covers established and emerging methods of characterising and analysing taste and aroma compounds. Part two looks at different factors in the generation of aroma. Finally, part three focuses on sensory analysis of food flavour. Covers the analysis and characterisation of aromas and taste compounds Examines how aromas can be created and predicted Reviews how different flavours are perceived
