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Thesis

Assessing the mechanisms behind sound-taste correspondences and their impact on multisensory flavour perception and evaluation

Abstract:

Recent research has shown that food and beverage perception can be influenced by means of aromas, shapes, colours, and even sounds (e.g. Auvray & Spence, 2008; Spence & Piqueras-Fiszman, 2014). Over-and-above any sounds involved in the eating process, various studies have begun to demonstrate the relationship between auditory attributes and taste/flavour perception. This thesis examines crossmodal correspondences – defined as the often-surprising associations between basic attribut...

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Department:
Experimental Psychology

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Role:
Supervisor
Type of award:
DPhil
Level of award:
Doctoral
Awarding institution:
University of Oxford

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