Term
| Cherry flavored drink; when green, 30% say lime |
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| 11% increase sweetness when certain red colour |
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| Colored wine red-- people used red colors to describe. Even more in experts. |
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| Potato chips rated as 'fresher' when sound enhanced |
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Term
| OFC lit up for smell/taste "congruence" MSG/chicken soup smell |
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Term
| Saccharine increased ability to detect almond smell by 30%. Not in Japanese-- MSG. |
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Term
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| All drinks strawberry; dark red rated as sweeter than light red; light green as sweeter than dark green |
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Term
| Colored solution R, G, Y; flavored bitter, sweet, salty, sour; sweet green decreased taste sensitivity, etc |
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Term
| Informed participants colour independent of flavour. Still effect. |
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Term
| Customers in 2 bars consumed more drinks when top 40 background played louder than at normal quieter level. |
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Term
| Auditory info + carbonated water-- modulates when in hand but not mouth; mouth more dependent on oral/somatosensory rep |
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Definition
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Term
| What aspect of flavor does experiments support color plays a role in? |
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Definition
| IDENTITY (not intensity necessarily) |
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Term
| How to minimize top-down effects on flavor perception? |
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Definition
| "Articulatory suppression" (Stevenson & Oaten 2008) |
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