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      The multisensory perception of flavor: Assessing the influence of color cues on flavor discrimination responses

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      Food Quality and Preference

      Elsevier BV

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          The color of odors.

          The interaction between the vision of colors and odor determination is investigated through lexical analysis of experts' wine tasting comments. The analysis shows that the odors of a wine are, for the most part, represented by objects that have the color of the wine. The assumption of the existence of a perceptual illusion between odor and color is confirmed by a psychophysical experiment. A white wine artificially colored red with an odorless dye was olfactory described as a red wine by a panel of 54 tasters. Hence, because of the visual information, the tasters discounted the olfactory information. Together with recent psychophysical and neuroimaging data, our results suggest that the above perceptual illusion occurs during the verbalization phase of odor determination. Copyright 2001 Academic Press.
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            The impact of perceptual interactions on perceived flavor

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              Derivation and evaluation of a semantic scale of oral sensation magnitude with apparent ratio properties

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                Author and article information

                Journal
                Food Quality and Preference
                Food Quality and Preference
                Elsevier BV
                09503293
                October 2007
                October 2007
                : 18
                : 7
                : 975-984
                Article
                10.1016/j.foodqual.2007.04.001
                © 2007

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