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Professor Charles Spence, Head of the Crossmodal Research Laboratory at Oxford University?s Department of Experimental Psychology, explains how olfactory augmentation in food and beverage design can enhance our enjoyment of the taste of food. Many of the world?s top modernist chefs and molecular mixologists are currently thinking about how to deliver enhanced multisensory dining and drinking experiences through the more intelligent delivery of aroma and scent. Chef Andoni from Mugaritz in San Sebastian, has been using the Scentee, a scent-enabled plug-in for mobile devices, to allow diners, who have made a booking at his 2 Michelin-starred restaurant, to experience the actions, aromas and sounds that accompany one of the dishes on the tasting menu by downloading the appropriate app.

Type

Journal article

Journal

Food Science and Technology (London)

Publication Date

01/06/2016

Volume

30

Pages

32 - 35