Color, flavor, and haptic influences on satiety

Research output: Chapter in Book/Report/Conference proceedingChapterAcademicpeer-review


This chapter presents an overview of the latest evidence regarding the role of multisensory integration in food perception and satiety. It summarizes the existing evidence of mainly two types of exteroceptive cues on food perception and intake: colour (variety) and haptic information (weight). The chapter demonstrates how important each of these senses (e.g. vision and touch) is to the overall food experience. It outlines the main theories of the interacting mechanisms that explain how variety in food affects consumption. The chapter describes the effect of colour on sensory‐specific satiety (SSS), the impact of colour monotony on intake, and the effect of the display and number of colours on consumption. It also describes the fewer accounts on the effect of haptic cues (what we perceive through the hands) on food perception, expected satiety, and fullness.
Original languageEnglish
Title of host publicationFlavor, satiety and food intake
EditorsB. Tepper, M. Yeomans
Place of PublicationNew York
PublisherJohn Wiley and Sons
ISBN (Electronic)9781119044970, 9781119044925
ISBN (Print)9781119044895
Publication statusPublished - 2017


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