Taste: Surprising Stories and Science About Why Food Tastes Good (64 page)

Shane Walker and John Prescott, “Psychophysical Properties of Mechanical Oral Irritation,”
Journal of Sensory Studies
18, no. 4 (2003): 325–45.

James M. Weiffenbach, “Touch and Taste in the Mouth: Presence and Character of Sapid Solutions,”
Acta Psychologica
84, no. 1 (1993): 127–30.

Jan Weiss et al., “Loss-of-Function Mutations in Sodium Channel Na
_v
1.7 Cause Anosmia,”
Nature
472, no. 7342 (2011): 186–90.

Chapter 4: Sight

Jordi Ballester et al. “The Odor of Colors: Can Wine Experts and Novices Distinguish the Odors of White, Red, and Rosé Wines?”
Chemosensory Perception
2, no. 4 (2009): 203–13.

L. Barthomeuf, S. Rousset, S. Droit-Volet, “Emotion and Food. Do the Emotions Expressed on Other People’s Faces Affect the Desire to Eat Liked and Disliked Food Products?”
Appetite
52, no. 1 (2009): 27–33.

Tanya L. Chartrand and John A. Bargh, “The Chameleon Effect: The Perception-Behavior Link and Social Interaction,”
Journal of Personality and Social Psychology
76, no. 6 (1999): 893–910.

Daisy E. Del Castillo et al. “Hue and Taste Perception: When Color Meets the Tongue,” (poster, Western Psychological Association Conference, Irvine, CA, 2008).

Jeannine F. Delwiche, “Impact of Color on Perceived Wine Flavor,”
Foods & Food Ingredients Journal of Japan
208, no. 5 (2003), 349–52.

F. J. Francis, “Quality as Influenced by Color,”
Food Quality and Preference
6, no. 3 (1995): 149–55.

Jesse Hirsch, “A Fine Tune to Match Your Entree,”
New York Times,
July 21, 2011.

Maud Lelièvre et al., “Beer-Trained and Untrained Assessors Rely More on Vision than on Taste When They Categorize Beers,”
Chemosensory Perception
2, no. 3 (2009): 143–53.

Gil Morrot, Frédéric Brochet, and Denis Dubourdieu, “The Color of Odors,”
Brain and Language
79, no. 2 (2001): 309–20.

Nobuyuki Sakai et al., “The Effect of Visual Images on Perception of Odors,”
Chemical Senses
30, no. S1 (2005): i244–45.

Maya U. Shankar et al. “The Influence of Color and Label Information on Flavor Perception,”
Chemosensory Perception
2, no. 2 (2009): 53–58.

Debra A. Zellner, Angela M. Bartoli, and Robert Eckard, “Influence of Color on Odor Identification and Liking Ratings,”
American Journal of Psychology
104, no. 4 (1991): 547–61.

Chapter 5: Sound

J. M. Arimi et al., “Development of an Acoustic Measurement System for Analyzing Crispiness during Mechanical and Sensory Testing,”
Journal of Texture Studies
41, no. 3 (2010): 320–40.

Carol M. Christensen and Zata M. Vickers, “Relationships of Chewing Sounds to Judgments of Food Crispness,”
Journal of Food Science
46, no. 2 (1981): 574–78.

Anne-Sylvie Crisinel and Charles Spence, “Implicit Association between Basic Tastes and Pitch,”
Neuroscience Letters
464, no. 1 (2009): 39–42.

Anne-Sylvie Crisinel and Charles Spence, “A Sweet Sound? Food Names Reveal Implicit Associations Between Taste and Pitch,”
Perception
39, no. 3 (2010): 417–25.

C. Dacremont, “Spectral Composition of Eating Sounds Generated by Crispy, Crunchy and Crackly Foods,”
Journal of Texture Studies
26, no. 1 (1995): 27–43.

———, B. Colas, and F. Sauvageot, “Contribution of Air-and Bone-Conduction to the Creation of Sounds Perceived During Sensory Evaluation of Foods,”
Journal of Texture Studies
22, no. 4 (1991): 443–56.

Lisa Duizer, “A Review of Acoustic Research for Studying the Sensory Perception of Crisp, Crunchy and Crackly Textures,”
Trends in Food Science & Technology
12, no. 1 (2001): 17–24.

C. Ferber and M. Cabanac, “Influence of Noise on Gustatory Affective Ratings and Preference for Sweet or Salt,”
Appetite
8, no. 3 (1987): 229–235.

Nicolas Guéguen, Hélène Le Guellec, and Céline Jacob, “Sound Level of Background Music and Alcohol Consumption: An Empirical Evaluation,”
Perceptual and Motor Skills
99, no. 1: 34–38.

Charlotte Mountford, “Visiting Montes Winery,”
Revolver
(Colchagua, Chile), April 7, 2009, in newsletter,
Montes News
11: 18.

Melanie Reid, “How Guns & Roses Can Change Your Tune on Wine,”
Times
(London), May 13, 2008.

Paul Reidinger, “A Sound Choice,”
San Francisco Bay Guardian,
January 13–19, 1999.

Hendrik N. J. Schifferstein, “The Perceived Importance of Sensory Modalities in Product Usage: A Study of Self-Reports,”
Acta Psychologica
121, no. 1 (2006): 41–64.

Salvador Soto-Faraco and Gustavo Deco, “Multisensory Contributions to the Perception of Vibrotactile Events,”
Behavioural Brain Research
196, no. 2 (2009): 145–54.

Charles Spence and Maya U. Shankar, “The Influence of Auditory Cues on the Perception of, and Responses to, Food and Drink,”
Journal of Sensory Studies
25, no. 3 (2010): 406–30.

Charles Spence, Maya U. Shankar, and Heston Blumenthal, “‘Sound Bites’: Auditory Contributions to the Perception and Consumption of Food and Drink,” in
Art and the Senses,
ed. Francesca Bacci and David Melcher (Oxford: Oxford University Press, 2010), 207–37.

University of Wisconsin School of Medicine and Public Health, “Study: Baby Boomers Survived Rock ’N’ Roll Era with Hearing Intact,” press release, January 14, 2010.
http://www.med.wisc.edu/news-events/news/study-baby-boomers-survived-rock-n-roll-era-with-hearing-intact-/26229
.

Zata M. Vickers, “Crispness and Crunchiness—A Difference in Pitch?,”
Journal of Texture Studies
15, no. 2 (1984): 157–63.

———, “Pleasantness of Food Sounds,”
Journal of Food Science
48, no. 3 (1983): 783–86.

———, “Sound Perception and Food Quality,”
Journal of Food Quality
14, no. 1 (1991): 87–96.

Richard Woodard, “Montes: Music Makes Wine Reach Parts It Otherwise Couldn’t Reach,” May 14, 2008,
http://www.decanter.com/news/wine-news/485822/montes-music-makes-wine-reach-parts-it-otherwise-couldn-t-reach
.

A. T. Woods et al., “Effect of Background Noise on Food Perception,”
Food Quality and Preference
22, no. 1 (2011): 42–47.

Massimiliano Zampini and Charles Spence, “Assessing the Role of Sound in the Perception of Food and Drink,”
Chemosensory Perception
3, no. 1 (2009): 57–67.

———, “The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips,”
Journal of Sensory Studies
19, no. 5 (2004): 347–63.

Chapter 6: How the Pros Taste

Linda M. Bartoshuk, Katharine Fast, and Derek J. Snyder, “Differences in Our Sensory Worlds: Invalid Comparisons With Labeled Scales,”
Current Directions in Psychological Science
14, no. 3 (2005): 122–25.

M. A. Drake and G. V. Civille, “Flavor Lexicons,”
Comprehensive Reviews in Food Science and Food Safety
2, no. 1 (2003): 33–40.

Pairin Hongsoongnern and Edgar Chambers IV, “A Lexicon for Texture and Flavor Characteristics of Fresh and Processed Tomatoes,”
Journal of Sensory Studies
23, no. 5 (2008): 583–99.

Egon Peter Köster, “The Psychology of Food Choice: Some Often Encountered Fallacies,”
Food Quality and Preference
14, nos. 5–6 (2003): 359–73.

Howard R. Moskowitz and Bert Krieger, “The Contribution of Sensory Liking to Overall Liking: An Analysis of Six Food Categories,”
Food Quality and Preference
6, no. 2, (1995), 83–90.

Michael O’Mahony, “Sensory Adaptation,”
Journal of Sensory Studies
1, nos. 3–4 (1986): 237–58.

Chapter 7: From Womb to Tomb

Aderbal S. Aguiar, Jr., and Rui D. S. Prediger, eds.,
Frontiers in Parkinson’s Disease Research
(Hauppauge, NY: Nova Science Publishers, 2011 [not yet published]).

Linda M. Bartoshuk, “Age and Hormonal Effects on Sweet Taste and Preference,” abstract,
Appetite
49, no. 1 (2007): 277.

Leann L. Birch, “Development of Food Preferences,”
Annual Review of Nutrition
19, no. 1 (1999): 41–62.

———and Stephanie L. Anzman, “Learning to Eat in an Obesogenic Environment: A Developmental Systems Perspective on Childhood Obesity,”
Child Development Perspectives
4, no. 2 (2010): 138–43.

Betty Ruth Carruth et al., “Prevalence of Picky Eaters among Infants and Toddlers and Their Caregivers’ Decisions about Offering a New Food,” supplement,
Journal of the American Dietetic Association
104, no. 1 (2004): S57.

Richard L. Doty, “Environmental Influences on the Development of Parkinson’s Disease,” in
Frontiers in Parkinson’s Disease Research,
ed. Aderbal S. Aguiar, Jr., and Rui D. S. Prediger (Hauppauge, NY: Nova Science Publishers, 2011.

———and E. Leslie Cameron, “Sex Differences and Reproductive Hormone Influences on Human Odor Perception,”
Physiology & Behavior
97, no. 2 (2009): 213–28.

Terence M. Dovey et al., “Food Neophobia and ‘Picky/Fussy’ Eating in Children: A Review,”
Appetite
50, nos. 2–3 (2008): 181–93.

Felippe Felix et al., “Gustatory Alteration Evaluation in Patients with Chronic Otitis Media,”
Brazilian Journal of Otorhinolaryngology (Impresso)
75, no. 4 (2009): 550–55.

Cheryl A. Frye and Ginger L. Demolar, “Menstrual Cycle and Sex Differences Influence Salt Preference,”
Physiology & Behavior
55, no. 1 (1994): 193–97.

Mutsumi Kuga et al., “Changes in Gustatory Sense During Pregnancy,”
Acta Oto-laryngologica: Supplementum
546 (2002): 146–53.

David Labbe and Nathalie Martin, “Impact of Novel Olfactory Stimuli at Supra and Subthreshold Concentrations on the Perceived Sweetness of Sucrose after Associative Learning,”
Chemical Senses
34, no. 8 (2009): 645–51.

W. J. Loesche et al., “Xerostomia, Xerogenic Medications and Food Avoidances in Selected Geriatric Groups,”
Journal of the American Geriatrics Society
43, no. 4 (1995): 401–7.

Julie A. Mennella, “Development of Food Preferences: Lessons Learned from Longitudinal and Experimental Studies,”
Food Quality and Preference
17, nos. 7–8 (2006): 635–37.

———and Gary K. Beauchamp, “Understanding the Origin of Flavor Preferences,” supplement,
Chemical Senses
30 (2005): i242–43.

Julie A. Mennella, Cara E. Griffin, and Gary K. Beauchamp, “Flavor Programming During Infancy,”
Pediatrics
113, no. 4 (2004): 840–45.

Julie A. Mennella et al., “Prenatal and Postnatal Flavor Learning by Human Infants,”
Pediatrics
107, no. 6 (2001): e88.

Julie A. Mennella et al., “Variety Is the Spice of Life: Strategies for Promoting Fruit and Vegetable Acceptance during Infancy,”
Physiology & Behavior
94, no. 1 (2008): 29–38.

C. M. Mistretta and R. M. Bradley, “Taste and Swallowing In Utero: A Discussion of Fetal Sensory Function,”
British Medical Bulletin
31, no. 1 (1975): 80–84.

Evelia Navarrete-Palacios et al., “Lower Olfactory Threshold during the Ovulatory Phase of the Menstrual Cycle,”
Biological Psychology
63, no. 3 (2003) 269–79.

S. Nicolaidis, O. Galaverna, and C. H. Metzler, “Extracellular Dehydration during Pregnancy Increases Salt Appetite of Offspring,”
American Journal of Physiology: Regulatory, Integrative and Comparative Physiology
258, no. 1 (1990): R281–83.

Mary Brown Parlee, “Menstrual Rhythm in Sensory Processes: A Review of Fluctuations in Vision, Olfaction, Audition, Taste, and Touch,”
Psychological Bulletin
93, no. 3 (1983): 539–48.

Phyllis Picklesimer, “Salmon Baby Food? Babies Need Omega-3s and a Taste for Fish, Scientist Says,” August 24, 2010,
http://www.physorg.com/news201874282.html
.

Patricia Pliner and Karen Hobden, “Development of a Scale to Measure the Trait of Food Neophobia in Humans,”
Appetite
19, no. 2 (1992): 105–20.

Patricia Pliner, Marcia Pelchat, Marius Grabski, “Reduction of Neophobia in Humans by Exposure to Novel Foods,”
Appetite
20, no. 2 (1993): 111–23.

Richard H. Porter et al., “Breast-Fed Infants Respond to Olfactory Cues from Their Own Mother and Unfamiliar Lactating Females,”
Infant Behavior and Development
15, no. 1 (1992): 85–93.

Paul Rozin, “Family Resemblance in Food and Other Domains: The Family Paradox and the Role of Parental Congruence,”
Appetite
16, no. 2 (1991): 93–102.

———and Linda Millman, “Family Environment, Not Heredity, Accounts for Family Resemblances in Food Preferences and Attitudes: A Twin Study,”
Appetite
8, no. 2 (1987): 125–34.

Susan Schiffman, “Food Recognition by the Elderly,”
Journal of Gerontology
32, no. 5 (1977): 586–92.

———, “Intensification of Sensory Properties of Foods for the Elderly,” supplement,
Journal of Nutrition
130, no. 4 (2000): 927–30S.

L. P. Spear, “The Adolescent Brain and Age-Related Behavioral Manifestations,”
Neuroscience & Biobehavioral Reviews
24, no. 4 (2000): 417–63.

C. Stallberg-White and P. Pliner, “The Effect of Flavor Principles on Willingness to Taste Novel Foods,”
Appetite
33, no. 2 (1999): 209–21.

Joseph C. Stevens and William S. Cain, “Old-Age Deficits in the Sense of Smell as Gauged by Thresholds, Magnitude Matching, and Odor Identification,”
Psychology and Aging
2, no. 1 (1987): 36–42.

Susan A. Sullivan and Leann L. Birch, “Pass the Sugar, Pass the Salt: Experience Dictates Preference,”
Developmental Psychology
26, no. 4 (1990): 546–51.