Cross-Modal Correspondences Between Temperature and Taste Attributes

Temperature is an important characteristic of food and drink. In addition to food-intrinsic temperature (i.e., serving temperature), consumers often experience food-extrinsic temperature (e.g., physical warmth). Emerging research on cross-modal correspondence has revealed that people reliably associ...

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Detalles Bibliográficos
Autores principales: Motoki, Kosuke, Saito, Toshiki, Nouchi, Rui, Sugiura, Motoaki
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2020
Materias:
Psychology
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7546214/
https://www.ncbi.nlm.nih.gov/pubmed/33101140
http://dx.doi.org/10.3389/fpsyg.2020.571852

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7546214/
https://www.ncbi.nlm.nih.gov/pubmed/33101140
http://dx.doi.org/10.3389/fpsyg.2020.571852

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