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© 2017 by John Wiley & Sons, Ltd. All rights reserved. Traditionally, flavour perception was considered to involve the integration of gustatory, olfactory, and possibly also trigeminal inputs. However, recent findings (reviewed in this chapter) confirm that our perception of flavour is influenced by the information presented to all of the senses. In this chapter, particular attention is given to looking at the role of visual and auditory cues in modulating flavour perception. This chapter also attempts to highlight how cognitive neuroscience insights from the study on the non-chemical senses have started to transform our understanding of multisensory flavour perception.

Original publication

DOI

10.1002/9781118929384.ch16

Type

Chapter

Book title

Flavour: From Food to Perception

Publication Date

28/10/2016

Pages

373 - 394