Journal article
Assessing the influence of the multisensory environment on the whisky drinking experience
- Abstract:
-
Background Flavor perception depends not only on the multisensory integration of the sensory inputs associated with the food or drink itself, but also on the multisensory attributes (or atmosphere) of the environment in which the food/drink is tasted. We report two experiments designed to investigate whether multisensory atmospheric cues could be used to influence the perception of a glass of whisky (that is, a complex but familiar product). The pre-test (experiment 1) was conducted in the l...
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- Publication status:
- Published
- Peer review status:
- Peer reviewed
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Authors
Bibliographic Details
- Publisher:
- BioMed Central Publisher's website
- Journal:
- Flavour Journal website
- Volume:
- 2
- Issue:
- 23
- Pages:
- 11
- Publication date:
- 2013-10-09
- Acceptance date:
- 2013-07-15
- DOI:
- ISSN:
-
2044-7248
Item Description
- Keywords:
- Pubs id:
-
pubs:642310
- UUID:
-
uuid:c475d9de-2408-414f-ba95-4fc3f0d05730
- Local pid:
- pubs:642310
- Deposit date:
- 2016-09-12
Terms of use
- Copyright holder:
- Carlos Velasco et al
- Copyright date:
- 2013
- Notes:
- This article is published under license to BioMed Central Ltd. This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/2.0), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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