Journal article

Enhancing the experience through smell

Abstract:: Prof. 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.

Publication status:: Published

Peer review status:: Reviewed (other)

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APA Style

Spence, C. (2016). Enhancing the experience through smell. Food Science and Technology, 30(2), 32–35.

MLA Style

Spence, C. “Enhancing the Experience through Smell.” Food Science and Technology, vol. 30, no. 2, Institute of Food Science and Technology, 2016, pp. 32–35.

Chicago Style

Spence, C. 2016. “Enhancing the Experience through Smell.” Food Science and Technology 30 (2): 32–35.
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Files:: Olfactory augmentation.pdf

(Preview, Accepted manuscript, pdf, 319.3KB, Terms of use)

Authors

+ Spence, C More by this author

Institution:: University of Oxford
Division:: MSD
Department:: Experimental Psychology
Role:: Author

Publisher:: Institute of Food Science and Technology
Journal:: Food Science and Technology More from this journal
Volume:: 30
Issue:: 2
Pages:: 32-35
Publication date:: 2016-06-01
ISSN:: 1475-3324

Keywords:: multisensory

olfaction

design

gastrophysics

experential
Pubs id:: pubs:637330
UUID:: uuid:4f6149cb-03d7-47b2-935c-bde7672416de
Local pid:: pubs:637330
Source identifiers:: 637330
Deposit date:: 2016-09-08

Terms of use

Copyright holder:: FS&T
Copyright date:: 2016
Notes:: This is the accepted manuscript version of the article which has been made available with the publisher's permission. The final version is available online from Institute of Food Science and Technology at: http://www.fstjournal.org/features/30-2/olfactory-augmentation

Licence:: Terms and Conditions of Use for Oxford University Research Archive

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