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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

    Published on:

  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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