Charles Spence

Editorial: Crossmodal Correspondence — Aalborg University's Research Portal Skip to main navigation Skip to search Skip to main content Aalborg University's Research Portal Home Aalborg University's Research Portal Logo Dansk English Home Profiles Projects Publications Activities Research units Facilities Press/Media Prizes Datasets Impacts Search by keywords, name or affiliation Editorial: Crossmodal Correspondence Na Chen * , Thomas Alrik Sørensen, Charles Spence * Corresponding author for this work Department of Communication and Psychology The Faculty of Social Sciences and Humanities Cognition, Development and Clinical Psychology Centre for Cognitive Neuroscience Neuroboost Research output: Contribution to journal › Editorial › peer-review Overview Publications (1) Original language English Journal Frontiers in Psychology ISSN 1664-1078 Publication status Submitted - 12 Feb …

Consumer attitudes toward novel fresh herb cultivation methods, including urban farming, hydroponics, and robotic cultivation, were explored among 148 participants in the UK. Urban farming emerged as the preferred method, followed by hydroponics, while robotic cultivation was least favoured. The study tested two hypotheses regarding the influence of environmental concern on acceptance of parsley from the different methods, and the impact of food technology neophobia on acceptance of parsley from hydroponics and robotic cultivation. Consumer levels of environmental concern positively influenced their acceptance of parsley from urban farming, while food technology neophobia negatively impacted the consumer acceptance of hydroponic and robotic cultivation methods. The study underscores the perceived natural elements inherent in these methods. Urban farming seems to align well with consumers …

Representational momentum describes the typical overestimation of the final location of a moving stimulus in the direction of stimulus motion. While systematically observed in different sensory modalities, especially vision and audition, in touch, empirical findings indicate a mixed pattern of results, with some published studies suggesting the existence of the phenomenon, while others do not. In the present study, one possible moderating variable, the relative probabilities of different trial types, was explored in an attempt to resolve the seemingly contradictory findings in the literature. In some studies, only consistently moving target stimuli were presented and no representational momentum was observed, while other studies have included inconsistently moving target stimuli in the same experimental block, and observed representational momentum. Therefore, the present study was designed to systematically …

Color is perhaps the single most important product-intrinsic sensory cue when it comes to setting our expectations regarding the likely taste and flavor of food and drink. To date, a large body of laboratory research has demonstrated that changing the hue or intensity/saturation of the color of a variety of different food and beverage items exerts a sometimes dramatic impact on the expectations, and hence on the subsequent experiences, of consumers (or participants in the sensory science laboratory). However, should the color not match the taste, then a negatively valenced disconfirmation of expectation may well result. Different age groups have been shown to respond somewhat differently to color in food. At the same time, cultural and historical differences in the meaning of color in food have also been identified. Genetic factors may also modulate the psychological impact of food color. By gaining a better …

A study designed to investigate the ability of individuals to differentiate between AI-generated and authentic food images, as well as the impact of disclosing this information on the consumer perception of the appeal of these images is reported. Two online experiments were conducted with real and AI-generated food images stretching across the unprocessed, processed, and ultra-processed food continuum. Study 1 was designed to assess the accuracy with which people could identify AI-generated food images while Study 2 explored how the disclosure of an image’s origin influenced the appeal of the depicted food. The participants in Study 1 found it very easy to recognize the AI-generated images, particularly in the case of ultra-processed foods. Notably, without disclosure, the AI-generated images were often preferred. At the same time, however, disclosing that a food image was genuine significantly boosted its …

Nutmeg, mace (the membrane of the nutmeg seed), and cloves have long been considered as exotic spices in European cuisine. Nutmeg and mace come from the same tree, Myristica fragrans Houtt. (Myristicaceae), and share a large number of aromatic volatiles. The aroma/flavour of these spices is described as fruity, citrus, floral, herbal, roasted (mace) / green notes (nutmeg), woody, and spicy. Nowadays, nutmeg is found in many popular spice mixes, such as quatre épices, garam masala, pumpkin spice mix, and mixed spice. However, the vast majority of nutmeg (c. 90%) is added directly to processed foods, such as sausages and terrines, where it likely serves an antimicrobial function. At the same time, however, nutmeg also appears to complement milk-, cream-, and egg-based dishes particularly well (as in béchamel sauce). Nutmeg and mace are somewhat unusual amongst spices in being associated with …

In this pilot study, we investigated the use of the Double-Grip Analysis method as a tool to create analogue wines. The study involved four groups of sommeliers using the method to identify critical analytical and analogical attributes in four commercial wines. The basis of communication with this method is via the use of analogies, metaphors, and practical examples that emerge during the analysis and the dialogue. An overmatured rosé wine with mature flavours and low acidity served as the base for all groups when replicating the commercial counterparts making analogue wines. At first, the study aimed to assess the sommeliers’ ability to use this method in blending and wine production. In addition, the study explored the acceptability of these analogue wines, as they aim to replicate sensory characteristics of commercial counterparts, providing environmentally friendly alternatives. A panel of 20 consumers …

The term ‘amodal’ is a key topic in several different research fields across experimental psychology and cognitive neuroscience, including in the areas of developmental and perception science. However, despite being regularly used in the literature, the term means something different to the researchers working in the different contexts. Many developmental scientists conceive of the term as referring to those perceptual qualities, such as, for example, the size and shape of an object, that can be picked up by multiple senses (e.g., vision and touch potentially providing information relevant to the same physical stimulus/property). However, the amodal label is also widely used in the case of those qualities that are not directly sensory, such as, for example, numerosity, rhythm, synchrony, etc. Cognitive neuroscientists, by contrast, tend to use the term amodal to refer to those central cognitive processes and brain areas …