Man as Measurement Instrument: Taste, papers

Bartoshuk, L. M. (2000). Comparing sensory experiences across individuals: Recent psychophysical advances illuminate genetic variation in taste perception. Chemical Senses, 25, 447-460.

Crisinel, A. S., & Spence, C. (2009). Implicit association between basic tastes and pitch. Neuroscience Letters, 464, 39-42.

Dalton, P., Doolittle, N., Nagata, H., & Breslin, P. A. S. (2000). The merging of the senses: Integration of subthreshold taste and smell. Nature Neuroscience, 3, 431-432.

Davis, T. (1987). Taste tests: Are the blind leading the blind? Beverage World, 3 (April), 42-44, 50, 85.

Krishna, A., & Morrin, M. (2008). Does touch affect taste? The perceptual transfer of product container haptic cues. Journal of Consumer Research, 34, 807-818.

Shankar, M. U., Levitan, C. A., Prescott, J., & Spence, C. (2009). The influence of color and label information on flavour perception. Chemosensory Perception, 2, 53-58.

Teerling, A. (1992). The colour of taste. Chemical Senses, 17, 886.

Zampini, M., Sanabria, D., Phillips, N., & Spence, C. (2007). The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses. Food Quality & Preference, 18,975-984.

Zampini, M., Wantling, E., Phillips, N., & Spence, C. (2008). Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages. Food Quality & Preference, 19, 335343.


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