Betina Piqueras-Fiszman*, Charles Spence

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingForeword/postscriptAcademic


This chapter summarizes a number of different ways in which to look at our multisensory perception of foods and its impact on behavior, liking, and even emotion. From the first moments we encounter a food during our childhood we develop associations and even preferences, with particular sensory characteristics. This complex network of associations keeps expanding throughout our lifetime and marks how we perceive and react toward foods. There is now a vast amount of literature helping to explain basic questions such as why red drinks tend to taste sweet, like red fruits, why some odors bring us back to childhood, why certain foods activate fight-or-flight responses, and why we eat more of certain foods than others.

Original languageEnglish
Title of host publicationMultisensory Flavor Perception
Subtitle of host publicationFrom Fundamental Neuroscience Through to the Marketplace
EditorsBetina Piqueras-Fiszman, Charles Spence
Place of PublicationAmsterdam
PublisherElsevier Inc. Academic Press
ISBN (Print)9780081003503
Publication statusPublished - 2016

Publication series

NameWoodhead Publishing Series in Food Science, Technology and Nutrition


  • Autonomic nervous system
  • Brain research
  • Memory
  • Multisensory integration
  • Preference
  • Sensory branding
  • Sensory perception
  • Taster status

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