time.com - The crunch of a chip, the snap of a carrot, or the fizz of a freshly opened beverage may greatly influence just how good we think those foods taste, according to new flavor research.
Flavor perception is multi-sensory. “The flavor of food is reduced to a mere whisper when its scent is lost,” chef Molly Birnbaum once said. In a new report published in the journal Flavour, researcher Charles Spence, a professor of experimental psychology at Oxford University reviews a wide variety of research related to sound and flavor perception, and comes to the conclusion that what a food sounds like is incredibly important to the experience of eating it.
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