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FIGURE 37.1. Mean flavor intensity ratings for three groups of participants (nontasters, medium tasters, and supertasters) for blackcurrant, orange, and flavorless solutions presented in Zampini et al.

FIGURE 37.1

Mean flavor intensity ratings for three groups of participants (nontasters, medium tasters, and supertasters) for blackcurrant, orange, and flavorless solutions presented in Zampini et al.’s (2008) study of effects of color cues on multisensory flavor perception in humans. Black columns represent solutions where fruit acids had been added and white columns represent solutions without fruit acids. Error bars represent between-participants standard errors of the means. (Reprinted from Zampini, M. et al., Food Qual. Prefer., 18, 975–984, 2007. With permission.)

From: Chapter 37, Assessing the Role of Visual and Auditory Cues in Multisensory Perception of Flavor

Cover of The Neural Bases of Multisensory Processes
The Neural Bases of Multisensory Processes.
Murray MM, Wallace MT, editors.
Boca Raton (FL): CRC Press; 2012.
Copyright © 2012 by Taylor & Francis Group, LLC.

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