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  1. Content type: Review

    There can be little doubt that plating food beautifully is becoming ever more important in the world of high-end cuisine. However, there is a very real danger that all the attention to how a dish looks (or pho...

    Authors: Charles Spence, Qian Janice Wang and Jozef Youssef

    Citation: Flavour 2017 6:4

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  2. Content type: Opinion

    This opinion piece takes a critical look at the current state of hospital food, with a focus on the UK’s National Health Service. Some of the unique challenges facing those serving food in this situation are i...

    Authors: Charles Spence

    Citation: Flavour 2017 6:3

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  3. Content type: Review

    This paper describes how food is sensed in both the mouth where it produces food reward and pleasantness that guides food intake and is sensed in the gut where it produces satiety and conditioned effects inclu...

    Authors: Mikiko Kadohisa

    Citation: Flavour 2015 4:37

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  4. Content type: Review

    The majority of researchers agree that olfactory cues play a dominant role in our perception and enjoyment of the taste (or rather flavour) of food and drink. It is no surprise then that in recent years, a var...

    Authors: Charles Spence and Jozef Youssef

    Citation: Flavour 2015 4:32

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  5. Content type: Opinion

    With high-end chefs being increasingly considered as artists, gastronomy offers a new domain for our understanding of creativity. As several claims have been made about the link between synaesthesia and creati...

    Authors: Charles Spence, Jozef Youssef and Ophelia Deroy

    Citation: Flavour 2015 4:29

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  6. Content type: Opinion

    A growing body of scientific research has recently started to demonstrate how both music and soundscapes can influence people’s perception of the taste, flavour, and mouthfeel of food and drink. However, to da...

    Authors: Charles Spence

    Citation: Flavour 2015 4:25

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  7. Content type: Research

    Onions (Allium cepa) are widely used as a flavor agent ingredient in culinary preparations to bring specific cooked onion notes. In this study, three traditional types of preparations—sué, sautéed, and pan-fried ...

    Authors: Angélique Villière, Sarah Le Roy, Catherine Fillonneau, Fabrice Guillet, Hugues Falquerho, Sabine Boussely and Carole Prost

    Citation: Flavour 2015 4:24

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  8. Content type: Review

    Can basic tastes, such as sweet, sour, bitter, salty, and possibly also umami, be conveyed by means of colour? If so, how should we understand the relationship between colours and tastes: Is it universal or re...

    Authors: Charles Spence, Xiaoang Wan, Andy Woods, Carlos Velasco, Jialin Deng, Jozef Youssef and Ophelia Deroy

    Citation: Flavour 2015 4:23

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  9. Content type: Review

    Colour is the single most important product-intrinsic sensory cue when it comes to setting people’s expectations regarding the likely taste and flavour of food and drink. To date, a large body of laboratory re...

    Authors: Charles Spence

    Citation: Flavour 2015 4:21

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  10. Content type: Research

    Long-time low-temperature sous-vide cooking of meat enables the chef to precisely and robustly reach a desired gastronomic outcome. In long-time low-temperature sous-vide cooking, time and temperature can be u...

    Authors: Louise Mørch Mortensen, Michael Bom Frøst, Leif H Skibsted and Jens Risbo

    Citation: Flavour 2015 4:2

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  11. Content type: Short report

    Increased preference for fat and sugar or reduced taste sensitivity may play a role in overweight and obesity development, but sensory perceptions are probably influenced already during childhood by food cultu...

    Authors: Wolfgang Ahrens

    Citation: Flavour 2015 4:8

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  12. Content type: Opinion

    Nordic Food Lab (NFL) is a non-profit, open-source organisation that investigates food diversity and deliciousness. We combine scientific and cultural approaches with culinary techniques from around the world ...

    Authors: Joshua Evans, Roberto Flore, Jonas Astrup Pedersen and Michael Bom Frøst

    Citation: Flavour 2015 4:7

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  13. Content type: Opinion

    Flavour science is concerned with the sensory appreciation of food. However, flavor is not in the food; it is created by the brain, through multiple sensory, motor, and central behavioral systems. We call this...

    Authors: Gordon M Shepherd

    Citation: Flavour 2015 4:19

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  14. Content type: Opinion

    In the last 15 years, advancements in molecular biology have unraveled the proteins that function as taste receptors. There are at least five taste qualities that are consciously perceived, sweet, sour, salty,...

    Authors: Ana M San Gabriel

    Citation: Flavour 2015 4:14

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  15. Content type: Short report

    Some foods are known to have flavours that cannot be explained by the five basic tastes alone, such as continuity, mouthfulness and thick flavour. It was demonstrated that these sensations are evoked by the ad...

    Authors: Motonaka Kuroda and Naohiro Miyamura

    Citation: Flavour 2015 4:11

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  16. Content type: Opinion

    Flavour perception reflects the integration of distinct sensory signals, in particular odours and tastes, primarily through the action of associative learning. This gives rise to sensory interactions derived f...

    Authors: John Prescott

    Citation: Flavour 2015 4:15

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  17. Content type: Opinion

    In this short paper, I discuss two interpretations of the implications of food reward for healthy eating. It is often argued that foods that are palatable and provide sensory pleasure lead to overeating. I dis...

    Authors: Per Møller

    Citation: Flavour 2015 4:4

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  18. Content type: Review

    Taste is the chemical sense responsible for the detection of non-volatile chemicals in potential foods. For fat to be considered as one of the taste primaries in humans, certain criteria must be met including ...

    Authors: Russell SJ Keast and Andrew Costanzo

    Citation: Flavour 2015 4:5

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  19. Content type: Research

    Recent studies have demonstrated that kokumi substances, which enhance basic tastes and modify mouthfulness and continuity although they have no taste themselves, are perceived through the calcium-sensing recepto...

    Authors: Naohiro Miyamura, Shuichi Jo, Motonaka Kuroda and Tohru Kouda

    Citation: Flavour 2015 4:16

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  20. Content type: Editorial

    An understanding and description of our sensory perception of food requires input from many different scientific disciplines: in addition to the natural and life sciences, human sciences, social sciences, as w...

    Authors: Ole G Mouritsen

    Citation: Flavour 2015 4:18

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  21. Content type: Short report

    There is a close relationship between an individual’s perception of umami taste and that individual’s physical condition. Our newly developed umami taste sensitivity test revealed the loss of only the umami ta...

    Authors: Takashi Sasano, Shizuko Satoh-Kuriwada and Noriaki Shoji

    Citation: Flavour 2015 4:10

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  22. Content type: Research

    Recent studies have demonstrated that kokumi substances such as glutathione are perceived through the calcium-sensing receptor (CaSR). Screening by a CaSR assay and sensory evaluation have shown that γ-glutamyl-v...

    Authors: Takashi Miyaki, Hiroya Kawasaki, Motonaka Kuroda, Naohiro Miyamura and Tohru Kouda

    Citation: Flavour 2015 4:17

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  23. Content type: Research

    The aim of this study was to conceptualize a new dish design process used by highly reputable chefs at fine dining restaurants, using cognitive modeling methods, and prioritize the important culinary success f...

    Authors: Hiroya Kawasaki, Chinatsu Kasamatsu and Masahiko Nonaka

    Citation: Flavour 2015 4:1

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  24. Content type: Research

    Researchers have demonstrated that a variety of visual factors, such as the colour and balance of the elements on a plate, can influence a diner’s perception of, and response to, food. Here, we report on a stu...

    Authors: Charles Michel, Carlos Velasco, Elia Gatti and Charles Spence

    Citation: Flavour 2014 3:7

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