• Assessing the influence of colour and glass type on beer expectations 

      Casales-Garcia, Vicente; Gonzalez-Abril, Luis; Veflen, Nina; Velasco, Carlos (Peer reviewed; Journal article, 2022)
      We evaluated how beer colour and glass type interact when it comes to forming beer expectations. Following previous research, we predicted that, given that colour is a dominant feature in food and beverage expectations, ...
    • Celebrity insects: Exploring the effect of celebrity endorsement on people’s willingness to eat insect-based foods 

      Park, Jaewood; Motoki, Kosuke; Velasco, Carlos; Spence, Charles (Journal article; Peer reviewed, 2021)
      There is a growing interest in insects as a promising alternative source of protein that can potentially contribute to help solving the imminent global food crisis. However, research on insect-based foods (IBFs) has ...
    • Consumer responses to the use of artificial intelligence in luxury and non-luxury restaurants 

      Nozawa, Chisato; Togawa, Taku; Velasco, Carlos; Motoki, Kosuke (Journal article; Peer reviewed, 2021)
      There has been an ever-increasing interest in artificial intelligence (AI) in the hospitality sector. However, it is still unclear how consumers respond to products/services in hospitality industries provided by AI. Building ...
    • Contextual acceptance of insect-based foods 

      Motoki, Kosuke; Ishikawa, Shin-ichi; Spence, Charles; Velasco, Carlos (Journal article; Peer reviewed, 2020)
      Insect-based foods have gained much attention as an alternative source of protein in recent years because of their high nutritional content and low production costs. However, consumer acceptance of insect-based foods still ...
    • Contextual acceptance of novel and unfamiliar foods: Insects, cultured meat, plant-based meat alternatives, and 3D printed foods 

      Motoki, Kosuke; Park, Jaewood; Spence, Charles; Velasco, Carlos (Journal article; Peer reviewed, 2021)
      Engineering healthy diets from sustainable food resources undoubtedly constitutes a major global challenge. One solution to the problem of developing healthy and sustainable diets involves the incorporation of various ...
    • The effects of noise control in coffee tasting experiences 

      Bravo-Moncayo, Luis; Reinoso-Carvalho, Felipe; Velasco, Carlos (Journal article; Peer reviewed, 2020)
      The present research investigates the general effect of auditory noise control in individual’s eating and drinking experiences. In particular, the study applied passive vs active commercial headphone noise control techniques ...
    • Harmony of senses: Exploring the impact of sound aesthetic features' on taste imagery 

      Velasco, Carlos; Corradi, Guido; Motoki, Kosuke (Journal article; Peer reviewed, 2023)
      People reliably associate visual aesthetic features such as curvature and symmetry with tastes. In the present study, considering the transitive hypothesis of crossmodal correspondences, we evaluated whether these findings ...
    • Is classical music sweeter than jazz? Crossmodal influences of background music and taste/flavour on healthy and indulgent food preferences 

      Motoki, Kosuke; Takahashi, Nozomi; Velasco, Carlos; Spence, Charles (Journal article; Peer reviewed, 2021)
      Store atmospheres are inherently multisensory and constitute an important driver of consumer behaviour. The research suggests that background music (as one element of the multisensory atmosphere) can influence consumer ...
    • On the localization of tastes and tasty products in 2D space 

      Velasco, Carlos; Adams, Carmen; Petit, Olivia; Spence, Charles (Journal article; Peer reviewed, 2019)
      People map different sensory stimuli, and words that describe/refer to those stimuli, onto spatial dimensions in a manner that is non-arbitrary. Here, we evaluate whether people also associate basic taste words and products ...
    • On the multiple effects of packaging colour on consumer behaviour and product experience in the ‘food and beverage’ and ‘home and personal care’ categories 

      Spence, Charles; Velasco, Carlos (Journal article; Peer reviewed, 2018)
      Colour is perhaps the single most important element as far as the design of multisensory product packaging is concerned. It plays a key role in capturing the attention of the shopper in-store. A distinctive colour, or ...
    • Searching for the sound of premium beer 

      Almiron, Paula; Barbosa Escobar, Francisco; Pathak, Abhishek; Spence, Charles; Velasco, Carlos (Journal article; Peer reviewed, 2020)
      One common definition of premiumness is as a higher quality and more expensive variant of a product than other members of the category or reference class. Premiumness can effectively be conveyed by means of different sensory ...
    • Signalling taste through packaging: The effects of shape and colour on consumers’ perceptions of white cheeses 

      Veflen, Nina; Velasco, Carlos; Kraggerud, Hilde (Peer reviewed; Journal article, 2023)
      This paper questions whether manufacturers can utilize visual packaging cues, in particular colours and shapes, to communicate the intrinsic attributes of cheeses. While the existence of crossmodal correspondences between ...
    • Spontaneous crossmodal correspondences grounded in contexts 

      Motoki, Kosuke; Saito, Toshiki; Velasco, Carlos (Peer reviewed; Journal article, 2022)
      Thoughts and associations are spontaneously generated and situated. A growing body of research on crossmodal correspondences has revealed that individuals tend to associate information across sensory modalities. However, ...
    • The taste of colours 

      Velasco, Carlos; Escobar Barbosa, Francisco; Spence, Charles; Olier, Juan Sebastian (Peer reviewed; Journal article, 2023)
      A multitude of crossmodal correspondences have now been documented between taste (gustation) and visual features (such as hue). In the present study, new analytical methods are used to investigate taste-colour correspondences ...
    • The taste of visual textures 

      Escobar, Francisco Jose Barbosa; Wang, Qian Janice; Corredor, Andres; Velasco, Carlos (Peer reviewed; Journal article, 2022)
      Numerous crossmodal correspondences between visual elements and basic tastes have been documented in recent years. Research has shown that many of these correspondences can influence taste expectations when applied in food ...
    • Taste-shape correspondences in context 

      Motoki, Kosuke; Velasco, Carlos (Journal article; Peer reviewed, 2020)
      A significant body of research demonstrates the existence of taste-shape correspondences. People associate tastes and visual shapes non-randomly. For example, round shapes are associated with sweet taste, while angular ...
    • Tasting names: Systematic investigations of taste-speech sounds associations 

      Motoki, Kosuke; Saito, Toshiki; Park, Jaewood; Velasco, Carlos; Spence, Charles; Sugiura, Motoaki (Journal article; Peer reviewed, 2019)
      Product names can be developed to effectively convey specific sensory attributes to the consumer. Most of the previous research on crossmodal correspondences has shown that people selectively associate words (e.g., ‘Maluma’, ...
    • The roles of schema incongruity and expertise in consumers’ wine judgment 

      Lanseng, Even; Sivertsen, Hanne Kristine (Journal article; Peer reviewed, 2019)
      Broadening the present understanding of how expertise moderates the schema-incongruity effect (i.e., the notion that a product moderately incongruent with the schema evoked for it in memory is associated with a comparatively ...
    • The shapes associated with the concept of ‘sweet and sour’ foods 

      Velasco, Carlos; Beh, Eric J.; Le, Tiffany; Marmolejo-Ramos, Fernando (Journal article; Peer reviewed, 2018)
      Research on taste-shape correspondences has focused on one-to-one taste/shape matching tasks. However, foods and drinks tend to involve multiple shapes (or shape attributes) and tastes that co-occur at different moments ...
    • When visual cues influence taste/flavour perception: A systematic review and the critical appraisal of multisensory flavour perception 

      Motoki, Kosuke; Spence, Charles; Velasco, Carlos (Peer reviewed; Journal article, 2023)
      There has been a noticeable increase of interest in research on multisensory flavour perception in recent years. Humans are visually dominant creatures and a growing body of research has investigated how visual cues influence ...