• 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 ...
    • 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 ...
    • 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 ...
    • 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 ...