Multisensory Flavor Priming

Garmt Dijksterhuis*

*Corresponding author for this work

Research output: Chapter in Book/Report/Conference proceedingChapter

3 Citations (Scopus)


Flavor is multisensory; several interacting sensory systems-taste, smell, and mouthfeel-together comprise "flavor," making it a cognitively constructed percept rather than a bottom-up sensory one. In this chapter, some of the complications this entails for flavor priming are introduced, along with a taxonomy of different priming situations. In food-related applications of flavor, both bottom-up (sensory) as well as top-down (expectations) processes are at play. Most of the complex interactions that this leads to take place outside the awareness of the perceiving subject. A model is presented where many, past and current, aspects (sensory, surroundings, social, somatic, sentimental) of a (flavor) perception, together result in the perception of a flavor, its liking. or its choice. This model borrows on ideas from priming, situated/embodied cognition, and (food-related) perception.

Original languageEnglish
Title of host publicationMultisensory Flavor Perception
Subtitle of host publicationFrom Fundamental Neuroscience Through to the Marketplace
EditorsBetina Piqueras-Fiszman, Charles Spence
PublisherElsevier Inc. Academic Press
Number of pages21
ISBN (Electronic)9780081003510
ISBN (Print)9780081003503
Publication statusPublished - 13 Apr 2016
Externally publishedYes


  • Context
  • Expectations
  • Flavor
  • Food perception
  • Multisensory
  • Priming
  • Sensory perception

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  • Cite this

    Dijksterhuis, G. (2016). Multisensory Flavor Priming. In B. Piqueras-Fiszman, & C. Spence (Eds.), Multisensory Flavor Perception: From Fundamental Neuroscience Through to the Marketplace (pp. 133-153). Elsevier Inc. Academic Press.