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What Tastes Better Than It Smells? A Culinary Conundrum Solved
Have you ever encountered a food that, frankly, smelled… less than appealing, yet delivered an unexpected burst of deliciousness on the palate? That delightful dissonance between aroma and taste is the fascinating subject of this exploration. We'll delve into the science behind this culinary paradox, uncover specific examples of foods that defy olfactory expectations, and even explore the psychological factors that influence our perception of taste and smell. Prepare to have your preconceived notions challenged and your taste buds intrigued! This post will uncover the surprising world of foods that taste far better than they smell, offering a comprehensive guide for adventurous eaters and curious minds alike.
The Science of Smell and Taste: A Delicate Dance
Before we dive into specific examples, understanding the interplay between our senses of smell and taste is crucial. While often perceived as a single experience, taste and smell are distinct sensory modalities. Taste buds detect five basic tastes: sweet, sour, salty, bitter, and umami. However, smell plays a far more significant role in our perception of flavor. The volatile aroma compounds released from food interact with olfactory receptors in our nasal cavity, significantly enriching and shaping our overall gustatory experience. This explains why a stuffy nose can dramatically diminish the enjoyment of even the most delectable meals.
Many foods possess volatile compounds that might smell pungent, even unpleasant, yet break down or transform during the cooking process, resulting in a far more palatable final product. The Maillard reaction, for example, is a chemical process involving amino acids and reducing sugars that occurs during high-heat cooking. It's responsible for the browning and delicious flavors in roasted meats and baked goods, but the initial stages of the reaction can yield somewhat off-putting aromas.
Foods That Defy the Nose: A Delicious Lineup
Now for the main event – the foods that prove the adage "don't judge a book by its cover" applies equally well to the culinary world.
1. Durian: The infamous durian fruit is a prime example. Its pungent odor, often described as a blend of gym socks, turpentine, and rotting onions, is enough to clear a room. Yet, millions adore its creamy, custard-like texture and surprisingly sweet flavor, often likened to a combination of custard, almonds, and onions. The intense aroma stems from volatile sulfur compounds that are less potent once the fruit is consumed.
2. Natto: This Japanese fermented soybean dish is another contender. Its strong, ammonia-like smell is undeniably off-putting to many Western palates. However, the sticky, slightly sweet, and subtly savory flavor is surprisingly addictive to those who can get past the initial olfactory assault. The fermented bacteria responsible for the aroma also contribute to the unique taste profile.
3. Stinky Tofu: As its name suggests, stinky tofu is a notoriously pungent Chinese street food. The fermentation process responsible for its strong aroma also creates a complex and surprisingly delicious flavor profile, often described as creamy, earthy, and savory. It's a testament to how fermentation can transform the sensory experience.
4. Blue Cheese: The powerful, pungent aroma of blue cheese is often cited as a deal-breaker. However, the creamy, tangy, and salty flavor, with its characteristic piquant notes, is beloved by many. The strong smell comes from the bacteria and mold used in the cheesemaking process, which also contribute to its unique flavor profile.
5. Kimchi: This Korean fermented vegetable dish can have a robust, almost pungent odor. However, the spicy, sour, and umami-rich flavors are undeniably appealing. The fermentation process not only contributes to the aroma but also develops a multifaceted and delicious taste.
6. Liver: Many people find the smell of liver off-putting, often associating it with a somewhat metallic or gamey scent. However, properly prepared liver can be incredibly tender and rich in flavor, offering a unique savory experience. The "off" smell is often mitigated by careful cooking methods.
The Psychological Element: Expectations and Experience
It's not solely about the chemical composition; our expectations and prior experiences significantly impact how we perceive taste and smell. If we've been told something smells bad, we're more likely to perceive its taste negatively, even if it's objectively delicious. Conversely, positive expectations can enhance our enjoyment. This highlights the powerful role of cultural context and personal biases in shaping our gustatory perception.
Conclusion: Beyond the Scent
Ultimately, the "what tastes better than it smells" question highlights the complexity of sensory perception. The discrepancy between aroma and taste underscores the importance of experiencing foods beyond their initial olfactory impression. While some aromas might be initially off-putting, the final taste can be a delightful surprise. So, the next time you encounter a food with a less-than-appealing smell, take a leap of faith and try it – you might just discover a new culinary favorite.
Article Outline: What Tastes Better Than It Smells?
I. Introduction:
Hook: Engaging anecdote about a food with a surprising taste-smell dynamic.
Overview: Promise to explore the science and examples of foods that defy olfactory expectations.
II. The Science of Smell and Taste:
Explain the interplay between taste and smell.
Discuss the role of volatile compounds.
Mention the Maillard reaction and its impact on aroma and flavor.
III. Foods That Defy the Nose:
Detailed descriptions of at least five foods (with images, if possible) that are known for their unpleasant smell but appealing taste. Include the reasons for the smell and how the flavor is different.
IV. The Psychological Element:
Discuss the role of expectations and prior experience.
Explain how cultural context influences perception.
V. Conclusion:
Recap the key takeaways.
Encourage readers to try new foods and challenge preconceived notions.
9 Unique FAQs
1. Why do some foods smell bad but taste good? This is due to a complex interplay of volatile compounds that create the smell and different compounds responsible for the taste. The volatile compounds might be less potent or break down during cooking.
2. Is it safe to eat foods that smell bad? Not necessarily. While some foods with unpleasant smells are safe and delicious, others might indicate spoilage. Use common sense and trust your instincts.
3. What are some other examples of foods that defy olfactory expectations? Beyond those listed, consider fermented fish sauces, certain types of cheeses (like Limburger), and some strong-smelling spices.
4. How can I overcome my aversion to strong-smelling foods? Start with small portions and pair them with complementary flavors. Gradually increase the amount you consume.
5. Does everyone perceive the smell and taste of food the same way? No, individual experiences and cultural backgrounds influence how we perceive both smell and taste.
6. Can smell affect taste even if you have a stuffy nose? Yes, although less effectively. Retro-nasal olfaction (smelling through the back of the nose) is still partially functional.
7. Why do some people enjoy strong-smelling foods while others don't? This is a combination of genetics, cultural exposure, and learned preferences.
8. Are there any health benefits to eating foods with strong smells? Some fermented foods like kimchi and natto are rich in probiotics, which are beneficial to gut health.
9. Can the smell of food affect your appetite? Absolutely. Pleasant aromas stimulate appetite, while unpleasant ones can suppress it.
9 Related Articles
1. The Science of Flavor: How Taste and Smell Work Together: Explores the complex sensory mechanisms involved in flavor perception.
2. Fermentation: The Magic Behind Deliciously Stinky Foods: Discusses the science of fermentation and its impact on aroma and taste in various cuisines.
3. A Culinary Journey Through Southeast Asia's Boldest Flavors: Explores the unique and sometimes pungent flavors found in Southeast Asian cuisine.
4. The Psychology of Taste: Why We Like What We Like: Delves into the psychological factors influencing food preferences and perception.
5. Mastering the Art of Cooking Liver: From Gamey to Gourmet: Provides tips and recipes for preparing liver to maximize its flavor and minimize unpleasant odors.
6. The Best Blue Cheese Recipes: From Simple to Sophisticated: Showcases diverse culinary applications of blue cheese, highlighting its versatile flavor profile.
7. Kimchi: A Deep Dive into Korean Fermentation and Flavor: Explores the diverse world of kimchi, its fermentation process, and its numerous variations.
8. Durian: Love It or Hate It? Understanding the King of Fruits: Examines the unique sensory experience of durian, its cultural significance, and its nutritional value.
9. Exploring the World of Natto: Beyond the Odor, a Nutritional Powerhouse: Discusses the health benefits and culinary uses of this unique Japanese food.
| what taste better than it smells: Escape the Rooms Stephen Mangan, 2021-06-03 A high-energy, laugh-out-loud, fully illustrated adventure story by much-loved actor Stephen Mangan and talented artist Anita Mangan. The last thing Jack expected when he bungee-jumped at the fairground was to go plummeting right through the ground into the weird, wonderful Rooms... There he must face a series of puzzles and traps alongside a mysterious girl called Cally, in order for them to find their way home. Throw in a murderous polar bear, hundreds of tiny yet ferocious lions, some mind-blowing riddles, and get ready for a hilarious, helter-skelter adventure like no other! |
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| what taste better than it smells: Sunday and Monday Demos Gallender, 2008-02 The whimsical tale of Sunday and Monday, two twin mules, born on a breeding farm who seek to discover a world outside their pasture. From a stint in the U.S. Army to life as war heroes, an appearance in the Rose Bowl Parade, and being discovered by Hollywood, these two mules experience life to the fullest. |
| what taste better than it smells: High School Index , 1883 |
| what taste better than it smells: Awesome Experiments with Living Things Thomas Canavan, 2017-07-15 Yeast can burp? Plants can solve mazes? Readers wont believe the amazing results of these fantastic experiments! This book introduces readers to the science behind plants and other living things through fun hands-on activities. Simple language explains complex concepts, and step-by-step instructions with accompanying photographs make experiments accessible. Nifty tips help readers safely reach the best results. Theyll love trying recommended tweaks and additions to experiments for even cooler outcomes. Real-life examples of the same scientific principles at play in each activity will get readers excited about the science at work in their everyday world. |
| what taste better than it smells: Mastering the Art of Enjoying Wine Manuel Malfeito Ferreira, Virgílio Loureiro, 2022-04-21 This book presents a wine tasting method based on knowledge gathered from neurobiology, aroma chemistry, oenology, history, aesthetics, psychology and gastronomy. It is written for the beginner, but wine professionals can benefit from learning about an approach to wine tasting that is grounded in the way in which the human brain processes the pleasure of drinking wine. |
| what taste better than it smells: Aging, Nutrition and Taste Jacqueline B. Marcus, 2019-04-15 Approximately 380 million people worldwide are 60 years of age or older. This number is predicted to triple to more than 1 billion by 2025. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully provides research, facts, theories, practical advice and recipes with full color photographs to feed the rapidly growing aging population healthfully. This book takes an integrated approach, utilizing nutrition, food science and the culinary arts. A significant number of aging adults may have taste and smell or chemosensory disorders and many may also be considered to be undernourished. While this can be partially attributed to the behavioral, physical and social changes that come with aging, the loss or decline in taste and smell may be at the root of other disorders. Aging adults may not know that these disorders exist nor what can be done to compensate. This text seeks to fill the knowledge gap. Aging, Nutrition and Taste: Nutrition, Food Science and Culinary Perspectives for Aging Tastefully examines aging from three perspectives: nutritional changes that affect health and well-being; food science applications that address age-specific chemosensory changes, compromised disease states and health, and culinary arts techniques that help make food more appealing to diminishing senses. Beyond scientific theory, readers will find practical tips and techniques, products, recipes, and menus to increase the desirability, consumption and gratification of healthy foods and beverages as people age. - Presents information on new research and theories including a fresh look at calcium, cholesterol, fibers, omega-3 fatty acids, higher protein requirements, vitamins C, E, D, trace minerals and phytonutrients and others specifically for the aging population - Includes easy to access and usable definitions in each chapter, guidelines, recommendations, tables and usable bytes of information for health professionals, those who work with aging populations and aging people themselves - Synthesizes overall insights in overviews, introductions and digest summaries of each chapter, identifying relevant material from other chapters and clarifying their pertinence |
| what taste better than it smells: Psychological Science Catherine A. Sanderson, Karen R. Huffman, 2023-04-11 Psychological Science: The Curious Mind, by award-winning authors and professors Catherine A. Sanderson and Karen Huffman, introduces 21st-century, digital-native students to the fascinating field of psychology. This new program emphasizes the importance of developing scientific literacy and an understanding of research and research methods. The program uses an inviting why-focused framework that taps into students' natural curiosity, incorporating active learning and real-life application to engage students. Psychological Science: The Curious Mind embraces the guidelines released by the American Psychological Association (APA)'s Introductory Psychology Initiative (IPI) in 2021. It provides an excellent framework for instructors who want to implement those guidelines in their Introductory Psychology courses, and it provides students with the content and motivation to achieve the course's ultimate outcome: an enduring, foundational understanding of psychological science. |
| what taste better than it smells: Backpacker , 1974 Backpacker brings the outdoors straight to the reader's doorstep, inspiring and enabling them to go more places and enjoy nature more often. The authority on active adventure, Backpacker is the world's first GPS-enabled magazine, and the only magazine whose editors personally test the hiking trails, camping gear, and survival tips they publish. Backpacker's Editors' Choice Awards, an industry honor recognizing design, feature and product innovation, has become the gold standard against which all other outdoor-industry awards are measured. |
| what taste better than it smells: Wilfred Hedley: or, How teetotalism came to Ellensmere S. J. Fitzgerald, 1884 |
| what taste better than it smells: Bulletin United States. Bureau of Chemistry, 1908 |
| what taste better than it smells: Nutritional Needs in Cold and High-Altitude Environments Committee on Military Nutrition Research, Institute of Medicine, 1996-05-29 This book reviews the research pertaining to nutrient requirements for working in cold or in high-altitude environments and states recommendations regarding the application of this information to military operational rations. It addresses whether, aside from increased energy demands, cold or high-altitude environments elicit an increased demand or requirement for specific nutrients, and whether performance in cold or high-altitude environments can be enhanced by the provision of increased amounts of specific nutrients. |
| what taste better than it smells: Psychophysical Responses to Animal Feed Smells and Tastes Flavor Corporation of America, 1963 |
| what taste better than it smells: The Vagina Bible Dr. Jen Gunter, 2019-08-20 #1 NATIONAL BESTSELLER From Canadian OB/GYN, women's health advocate and New York Times columnist Dr. Jen Gunter: The Vagina Bible is a comprehensive, accessible antidote to the maelstrom of misinformation around female sexual health, and the ultimate guide to everything a person needs to know about the vagina and vulva. We are well into the twenty-first century and have access to more information than ever before, yet many people don't know that a vagina is self-cleaning, condoms should be used with a lubricant, eating sugar doesn't cause a yeast infection, and sex shouldn't be painful. As a physician with twenty-five years of clinical experience, Dr. Jen Gunter is all too familiar with the fears, fallacies and misinformation that abound about vaginal health. On Twitter, she hilariously exposes unscientific wellness advice and debunks potentially harmful and stunningly unnecessary products from vagina profiteers. Dr. Gunter knows the questions women (and men) have about female sexual health, and in The Vagina Bible, she answers them all. For: the sixteen-year-old trying to figure out tampons; the twenty-six-year-old wondering how to avoid a UTI; the thirty-six-year-old trans woman navigating her new anatomy; the forty-six-year-old worried about the changing appearance of her vulva; the fifty-six-year-old looking into the HPV vaccine for her daughter (and maybe herself); the sixty-six-year-old experiencing painful sex; The Vagina Bible offers a repository of accurate information based on science, and delivered with wit and wisdom. This is the fact-based, inclusive, and empowering guide you deserve to advocate for your own body. |
| what taste better than it smells: Cork Dork Bianca Bosker, 2017-03-28 INSTANT NEW YORK TIMES BESTSELLER AND A NEW YORK TIMES CRITICS' PICK “Thrilling . . . [told] with gonzo élan . . . When the sommelier and blogger Madeline Puckette writes that this book is the Kitchen Confidential of the wine world, she’s not wrong, though Bill Buford’s Heat is probably a shade closer.” —Jennifer Senior, The New York Times Professional journalist and amateur drinker Bianca Bosker didn’t know much about wine—until she discovered an alternate universe where taste reigns supreme, a world of elite sommeliers who dedicate their lives to the pursuit of flavor. Astounded by their fervor and seemingly superhuman sensory powers, she set out to uncover what drove their obsession, and whether she, too, could become a “cork dork.” With boundless curiosity, humor, and a healthy dose of skepticism, Bosker takes the reader inside underground tasting groups, exclusive New York City restaurants, California mass-market wine factories, and even a neuroscientist’s fMRI machine as she attempts to answer the most nagging question of all: what’s the big deal about wine? What she learns will change the way you drink wine—and, perhaps, the way you live—forever. “Think: Eat, Pray, Love meets Somm.” —theSkimm “As informative as it is, well, intoxicating.” —Fortune |
| what taste better than it smells: David Smells! David Shannon, 2005 David explores his world using all of his five senses. |
| what taste better than it smells: Gimme Shelter J. R. Blackwell, Filamena Young, Jared Axelrod, P. J. Schnyder, Christiana Ellis, Peter Woodworth, Tee Morris, Mur Lafferty, David A. Hill, Jr., Philippa Ballantine, Chuck Wendig, 2012-01-15 |
| what taste better than it smells: Bulletin - Bureau of Chemistry United States. Bureau of Chemistry, 1908 |
| what taste better than it smells: Visualizing Psychology Siri Carpenter, Karen R. Huffman, 2013-01-01 This text is an unbound, binder-ready edition. Visualizing Psychology, Third Edition helps students examine their own personal studying and learning styles with several new pedagogical aids--encouraging students to apply what they are learning to their everyday lives while offering ongoing study tips and psychological techniques for mastering the material. Most importantly, students are provided with numerous opportunities to immediately access their understanding. |
| what taste better than it smells: The Art of Flavor Daniel Patterson, Mandy Aftel, 2017-08-01 As seen in Food52, Los Angeles Times, and Bloomberg Two masters of composition—a chef and a perfumer—present a revolutionary new approach to creating delicious food. Michelin two-star chef Daniel Patterson and celebrated natural perfumer Mandy Aftel are experts at orchestrating ingredients. Yet even in a world awash in cooking shows and food blogs, they noticed, home cooks get little guidance in the art of flavor. In this trailblazing guide, they share the secrets to making the most of your ingredients via an indispensable set of tools and principles: • The Four Rules for creating flavor • A Flavor Compass that points the way to transformative combinations • The flavor-heightening effects of cooking methods • “Locking,” “burying,” and other aspects of cooking alchemy • The Seven Dials that let you fine-tune a dish With more than eighty recipes that demonstrate each concept and put it into practice, The Art of Flavor is food for the imagination that will help cooks at any level to become flavor virtuosos. |
| what taste better than it smells: The Science of Wine Jamie Goode, 2005 The Science of Wine does an outstanding job of integrating 'hard' science about wine with the emotional aspects that make wine appealing.--Patrick J. Mahaney, former senior Vice President for wine quality at Robert Mondavi Winery Jamie Goode is a rarity in the wine world: a trained scientist who can explain complicated subjects without dumbing them down or coming over like a pointy head. It also helps that he's a terrific writer with a real passion for his subject.--Tim Atkin MW, The Observer |
| what taste better than it smells: American Bee Journal , 1916 Includes summarized reports of many bee-keeper associations. |
| what taste better than it smells: Boys' Herald , 1877 |
| what taste better than it smells: Brand Sense Martin Lindstrom, 2005 That gratifying new car smell is actually a manufactured 'new car' aroma. The sound of Kellogg's cornflakes crunching in our mouths is created in sound labs. Singapore Airlines has patented the smell in its cabins. This book shows how all of this, among other things, can be done. |
| what taste better than it smells: Human Interest Library: Wonder world , 1922 |
| what taste better than it smells: Introduction to Psychological Science William J. Ray, 2021-07-19 Introduction to Psychological Science provides students with an accessible, comprehensive, and engaging overview of the field of scientific psychology. It expertly incorporates a variety of perspectives ranging from neuroscience to cultural perspectives at an introductory level. Ray brings together cutting-edge research from traditional psychological literature to modern, evolving perspectives, and creates a unified approach by focusing on three core themes: Behavior and Experience: an analysis of behavior and experiences observed across a variety of everyday life situations. Neuroscience: an examination of psychological experiences through neuroscience lens ranging from genetic/epigenetic to cortical networks as related to psychology. Evolutionary/Human Origins: an exploration of broader scientific questions by examining psychological processes from the perspective of human and cultural history. Through these themes, the book delves into topics like social processes, psychopathology, stress and health, motivation and emotion, developmental sequences, and cognitive functions such as memory, learning, problem solving, and language. Throughout it helps students to understand the nature of psychological science by addressing common myths and misconceptions in psychology, showing how psychological science can be applied to everyday life and how new research can be created. Additionally, this student-friendly book is packed with pedagogical features, including concept checks to test reader knowledge, extensions features which show how to apply knowledge, and a comprehensive glossary. Reflecting the latest APA Guidelines concerning the essential elements of an introductory psychology course, this text is core reading for all undergraduate introductory psychology students. |
| what taste better than it smells: Encyclopaedia of Occupational Health and Safety Jeanne Mager Stellman, 1998 Revised and expanded, this edition provides comprehensive coverage of occupational health and safety. A new CD-ROM version is available which provides the benefits of computer-assisted search capabilities |
| what taste better than it smells: George Berkeley Arthur David Ritchie, 1967 |
| what taste better than it smells: The Human Interest Library , 1914 |
| what taste better than it smells: Cheryl Harris Alias Sydnie Feldstein , |
| what taste better than it smells: The Common Scents of Smell Russell C. Erb, 1968 |
| what taste better than it smells: Keys to Good Cooking Harold McGee, 2013-02-19 A requisite countertop companion for all home chefs, Keys to Good Cooking distils the modern scientific understanding of cooking and translates it into immediately useful information. The book provides simple statements of fact and advice, along with brief explanations that help cooks understand why, and apply that understanding to other situations. Not a cookbook, Keys to Good Cooking is, simply put, a book about how to cook well. A work of astounding scholarship and originality, this is a concise and authoritative guide designed to help home cooks navigate the ever-expanding universe of recipes and ingredients and appliances, and arrive at the promised land of a satisfying dish. |
| what taste better than it smells: Avocado Anxiety Louise Gray, 2023-02-16 WINNER OF THE GUILD OF FOOD WRITERS INVESTIGATIVE FOOD WORK AWARD 2024 JAMES BEARD FOUNDATION BOOK AWARDS NOMINEE 2024 SHORTLISTED FOR SCOTLAND'S NATIONAL BOOK AWARDS 2023 A TIMES ENVIRONMENT BOOK OF THE YEAR 2023 'This is fantastic' THE TIMES 'Deeply relatable' SPECTATOR 'Rigorous, incisive, warm and brave' LUCY JONES 'Essential reading for anyone that eats' JAKE FIENNES 'Universally urgent. Everyone should read it.' CAROLINE EDEN - The food stories behind your favourite fruits and vegetables. Have you ever wondered who picked your Fairtrade banana or how far your green beans travelled to reach your plate? We are all part of a complex food system. Trying to make sense of it, environmental journalist Louise Gray tracks the stories of our five-a-day, from farm to fruit bowl, and discovers the impact that growing fruits and vegetables has on the planet. Visiting farms, interviewing scientists and trying to grow her own, she asks important questions to dig up the dirt on familiar items in our shopping baskets. Are plant proteins as good for us as meat proteins? Why can we buy so-called 'seasonal' fruits like strawberries all year round? And is the symbol of clean eating, the avocado, fuelling the climate crisis? As pressure grows to share our healthy, environmentally friendly lives on social media, Avocado Anxiety is also a personal story of motherhood and the realisation that nothing is ever perfect. |
| what taste better than it smells: Healey on Health Gregory J. Healey MD, 2016-11-09 Humor and entertainment, reflection and inspiration, information and advice are all to be found in the column titled Healey on Health as published in the St. Lawrence Plaindealer. In his weekly column, Dr. Greg Healey has served up a mlange of medical news, health information, personal experience, and good sound advice, all from the perspective of a lifelong small-town family doctor, father, and grandfather. This book is a compilation of his columns as written from 2013 to 2015. With a conversational style and humor drawn from his real-life experiences, Dr. Healey manages to convince the reader that they are sitting in his office, having a casual but meaningful discussion about matters concerning health and everything else. The newspaper column was always meant to help inform and entertain the local community and it is hoped the book will do the same for the extended community. And if you get a chuckle or two out of it along the way, Dr. Healey will be enormously pleased. |
| what taste better than it smells: Sour Grapes Neil Pendock, 2008 Neil Pendock presents an irreverent, opinionated, always amusing look into the South African wine world. |
| what taste better than it smells: Forest and Stream , 1894 |
| what taste better than it smells: Willingness to Pay for Drinking Water Quality Improvements Yongsung Cho, 1996 |
| what taste better than it smells: The Works of Lord Bacon Bacon, 1871 |
| what taste better than it smells: Media Decisions , 1976 |
| what taste better than it smells: Multisensory Flavor Perception Betina Piqueras-Fiszman, Charles Spence, 2016-04-14 Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace provides state-of-the-art coverage of the latest insights from the rapidly-expanding world of multisensory flavor research. The book highlights the various types of crossmodal interactions, such as sound and taste, and vision and taste, showing their impact on sensory and hedonic perception, along with their consumption in the context of food and drink. The chapters in this edited volume review the existing literature, also explaining the underlying neural and psychological mechanisms which lead to crossmodal perception of flavor. The book brings together research which has not been presented before, making it the first book in the market to cover the literature of multisensory flavor perception by incorporating the latest in psychophysics and neuroscience. - Authored by top academics and world leaders in the field - Takes readers on a journey from the neurological underpinnings of multisensory flavor perception, then presenting insights that can be used by food companies to create better flavor sensations for consumers - Offers a wide perspective on multisensory flavor perception, an area of rapidly expanding knowledge |
