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  1. Content type: Opinion

    A scientific approach to plating needs to be based on perceivers’ responses and anticipate possible cultural and individual differences. It cannot just follow common sense principles, whose validity remain unt...

    Authors: Ophelia Deroy and Charles Spence

    Citation: Flavour 2014 3:5

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  2. Content type: Research

    We report a cross-cultural study designed to investigate whether the type of receptacle in which a coloured beverage is presented influences the colour-flavour associations that consumers make. Participants fr...

    Authors: Xiaoang Wan, Carlos Velasco, Charles Michel, Bingbing Mu, Andy T Woods and Charles Spence

    Citation: Flavour 2014 3:3

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  3. Content type: Opinion

    Have you ever noticed how many people ask for a Bloody Mary or tomato juice from the drinks trolley on airplanes? The air stewards have, and when you ask the people who order, they will tell you that they rare...

    Authors: Charles Spence, Charles Michel and Barry Smith

    Citation: Flavour 2014 3:2

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  4. Content type: Research

    This study assesses the effect of slight hue variations in orange juice (reddish to greenish) on perceived flavour intensity, sweetness, and sourness, and on expected and actual liking. A commercial orange jui...

    Authors: Rocío Fernández-Vázquez, Louise Hewson, Ian Fisk, Dolores Hernanz Vila, Francisco Jose Heredia Mira, Isabel M Vicario and Joanne Hort

    Citation: Flavour 2014 3:1

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  5. Content type: Research

    Wine writers sometimes compare wines to pieces of music, a particular musical style or artist, or even to specific musical parameters. To date, though, it is unclear whether such comparisons merely reflect the...

    Authors: Charles Spence, Liana Richards, Emma Kjellin, Anna-Maria Huhnt, Victoria Daskal, Alexandra Scheybeler, Carlos Velasco and Ophelia Deroy

    Citation: Flavour 2013 2:29

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  6. Content type: Research

    Champagnes (or sparkling wines that are made using the ‘méthode champenoise’) are composed of white and/or red wine grapes. Their relative proportions are thought to contribute to a sparkling wine’s distinctiv...

    Authors: Vanessa Harrar, Barry Smith, Ophelia Deroy and Charles Spence

    Citation: Flavour 2013 2:25

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  7. Content type: Research

    Olfaction is a highly salient sensory modality in early human life. Neonates show keen olfactory sensitivity and hedonic responsiveness. However, little is known about hedonic olfactory responsiveness between ...

    Authors: Sandra Wagner, Sylvie Issanchou, Claire Chabanet, Luc Marlier, Benoist Schaal and Sandrine Monnery-Patris

    Citation: Flavour 2013 2:19

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  8. Content type: Research

    Citrus sphaerocarpa Hort. ex Tanaka is one of many popular sour citruses in Japan. Its juice processing peel residues contain a lot of useful compounds including essential oil. Our interests mainly focused on the...

    Authors: Takuya Suetsugu, Masahiro Tanaka, Hideo Iwai, Teruaki Matsubara, Yukihiro Kawamoto, Chiho Saito, Yoshito Sasaki, Munehiro Hoshino, Armando T Quitain, Mitsuru Sasaki, Junshi Sakamoto and Motonobu Goto

    Citation: Flavour 2013 2:18

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  9. Content type: Review

    In this article, we highlight some of the various ways in which digital technologies may increasingly come to influence, and possibly even transform, our fine dining experiences (not to mention our everyday in...

    Authors: Charles Spence and Betina Piqueras-Fiszman

    Citation: Flavour 2013 2:16

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  10. Content type: Review

    The last few years have seen a rapid growth of research interest in the study of the role of touch and oral-somatosensation in the experience of eating and drinking. The various ways in which the sense of touc...

    Authors: Charles Spence, Caroline Hobkinson, Alberto Gallace and Betina Piqueras Fiszman

    Citation: Flavour 2013 2:14

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  11. Content type: Opinion

    Integration of physics with gastronomy can yield innovations in an efficient manner. An important element of this integration is the structure of food. The creation of food recipes often deals with designing n...

    Authors: Erik van der Linden

    Citation: Flavour 2013 2:11

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  12. Content type: Opinion

    The term ‘gastrophysics’ has been proposed to describe an emerging scientific discipline that employs an arsenal of the most powerful theoretical, simulational, and experimental techniques from the physical sc...

    Authors: Ole G Mouritsen, Lars Duelund, Luis A Bagatolli and Himanshu Khandelia

    Citation: Flavour 2013 2:9

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  13. Content type: Opinion

    This paper originates from the reflections of a practicing biophysicist, that is, the author, while cooking at home, either everyday or at festive dinners. Both the activities, biophysics and cooking, were ind...

    Authors: Félix M Goñi

    Citation: Flavour 2013 2:7

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  14. Content type: Opinion

    The kitchen is a laboratory and cooking is an experimental science. When we cook we generally follow a recipe (either written or from memory); we select, quantify and process the ingredients and then serve the...

    Authors: Peter Barham

    Citation: Flavour 2013 2:5

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  15. Content type: Editorial

    Applying science, scientific reasoning, and scientific methodologies to the study of food and cooking is an old trait that to a large extent is based on the chemical sciences. The focus has been on chemical co...

    Authors: Ole G Mouritsen and Jens Risbo

    Citation: Flavour 2013 2:3

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  16. Content type: Opinion

    In this short paper, a few important problems are highlighted that fall naturally within the emerging science of gastrophysics. This paper does not discuss how ‘gastrophysics’ is similar to or different from ‘...

    Authors: Per Møller

    Citation: Flavour 2013 2:8

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  17. Content type: Research

    The leaves of the Coriandrum sativum plant, known as cilantro or coriander, are widely used in many cuisines around the world. However, far from being a benign culinary herb, cilantro can be polarizing—many peopl...

    Authors: Nicholas Eriksson, Shirley Wu, Chuong B Do, Amy K Kiefer, Joyce Y Tung, Joanna L Mountain, David A Hinds and Uta Francke

    Citation: Flavour 2012 1:22

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