Effect of visual cues on sensory and hedonic evaluation of food

Debra Zellner

Research output: Chapter in Book/Report/Conference proceedingChapter

2 Citations (Scopus)

Abstract

Eating a food is a multisensory experience. When we eat a food, we smell the food (olfaction), taste the food (gustation), experience the texture of the food in our mouths (tactile), and are aware of the food’s temperature. We also can experience stimulation to the trigeminal nerve if, for example, the food contains chili pepper. Input from these many senses makes up what we call the flavor of the food (Delwiche 2004).

Original languageEnglish
Title of host publicationNutrition and Sensation
PublisherCRC Press
Pages159-174
Number of pages16
ISBN (Electronic)9781466569089
ISBN (Print)9781466569072
DOIs
StatePublished - 1 Jan 2015

Fingerprint

Pleasure
Cues
Food
Smell
Capsicum
Trigeminal Nerve
Touch
Mouth
Eating
Temperature

Cite this

Zellner, D. (2015). Effect of visual cues on sensory and hedonic evaluation of food. In Nutrition and Sensation (pp. 159-174). CRC Press. https://doi.org/10.1201/b18264
Zellner, Debra. / Effect of visual cues on sensory and hedonic evaluation of food. Nutrition and Sensation. CRC Press, 2015. pp. 159-174
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Zellner, D 2015, Effect of visual cues on sensory and hedonic evaluation of food. in Nutrition and Sensation. CRC Press, pp. 159-174. https://doi.org/10.1201/b18264

Effect of visual cues on sensory and hedonic evaluation of food. / Zellner, Debra.

Nutrition and Sensation. CRC Press, 2015. p. 159-174.

Research output: Chapter in Book/Report/Conference proceedingChapter

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Zellner D. Effect of visual cues on sensory and hedonic evaluation of food. In Nutrition and Sensation. CRC Press. 2015. p. 159-174 https://doi.org/10.1201/b18264