Journal article icon

Journal article

Enhancing the experience of food and drink via neuroscience-inspired olfactory design

Abstract:

Olfactory cues, both orthonasal (when we inhale) and retronasal (when we swallow/breathe out from the back of the nose), play a crucial role in the experience, and enjoyment, of food and drink. However, the design of product packaging glassware, and even plateware has typically not been optimized to deliver the ideal orthonasal hit. This review highlights a number of recent attempts by packaging manufacturers to improve the orthonasal experience for the consumer. The various ways in which mod...

Expand abstract
Publication status:
Published
Peer review status:
Peer reviewed

Actions


Access Document


Files:
Publisher copy:
10.1080/17458927.2017.1270800

Authors


More by this author
Institution:
University of Oxford
Oxford college:
Somerville College
Role:
Author
Publisher:
Taylor and Francis Publisher's website
Journal:
Senses and Society Journal website
Volume:
12
Issue:
2
Pages:
209-221
Publication date:
2017-06-16
DOI:
EISSN:
1745-8935
ISSN:
1745-8927
Source identifiers:
703122
Keywords:
Pubs id:
pubs:703122
UUID:
uuid:a69e4559-0553-4f33-a6f3-0ad1ff36e349
Local pid:
pubs:703122
Deposit date:
2017-07-15

Terms of use


Views and Downloads






If you are the owner of this record, you can report an update to it here: Report update to this record

TO TOP