Macquarie University, Sydney Macquarie University ResearchOnline

Showing items 1 - 7 of 7.

Add to Quick Collection   All 7 Results

  • First
  • Previous
  • 1
  • Next
  • Last
Sort:
 Add All Items to Quick Collection
Date: 2015
Subject Keyword: Taste | Smell | Flavor | Multisensory integration
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/985830
Description: When participants perceive flavor they do not recognise the role of smell. We examined two possible accounts of why: (1) a common attentional channel activated by taste; and (2) prior learning between ... More
Reviewed: Reviewed
Date: 2014
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/302227
Description: The brain binds inputs from multiple senses to enhance our ability to identify key events in the environment. Understanding this process is based mainly on data from the major senses (vision and audit ... More
Reviewed: Reviewed
Date: 2011
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/142373
Description: Odors are generally perceived as arising via the nose when sniffed and as part of an orally located flavor during ingestion. The perceived location of an odor may in part be an attentional phenomenon, ... More
Reviewed: Reviewed
Date: 2011
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/161749
Description: Olfactory attention may be important in generating odor-induced tastes - an arguably universal form of synesthesia - by ensuring that the taste concurrent is captured by the nose and olfaction, not by ... More
Reviewed: Reviewed
Date: 2009
Language: eng
Resource Type: book
Identifier: http://hdl.handle.net/1959.14/85163
Description: Flavour is arguably the most fascinating aspect of eating and drinking. It utilises a complex variety of senses and processes, that incredibly work together to generate a unified, and hopefully pleasu ... More
Date: 2007
Subject Keyword: Aroma | Fermented beverages | Flavor | Thiols | Wine | Yeast
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/221340
Description: Sulfur compounds in wine can be a 'double-edged sword'. On the one hand, certain sulfur-containing volatile compounds such as hydrogen sulfide, imparting a rotten egg-like aroma, can have a negative i ... More
Reviewed: Reviewed
Date: 2007
Language: eng
Resource Type: journal article
Identifier: http://hdl.handle.net/1959.14/1159013
Description: Recent reviews of synesthesia concentrate upon rare neurodevelopmental examples and exclude common olfactory-induced experiences with which they may profitably be compared. Like the neurodevelopmental ... More
Reviewed: Reviewed
  • First
  • Previous
  • 1
  • Next
  • Last