Vanilla: Odor Hedonics & its Ubiquitous Appeal
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Vanilla, Sweetness enhancement, Flavor volatiles, Smelled sweetness, Multisensory integration, Crossmodal perception, Sugar-sweetened beverages
Sense-hacking
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Orthonasal olfactory influences on consumer food behaviour
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Olfaction, Food odour, food odor, Orthonasal, Sensory nudging, Dietary behaviors, Consumer behavior
The Taste of Colors
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Colour, Color, Taste, Crossmodal correspondences, Statistical regularities, Semantic congruence
Saffron: The colourful spice
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Spice, Colour, Saffron, Safranal, Picrocrocin, Crocin
Cinnamon: The historic spice, medicinal uses, and flavour chemistry
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CINNAMON, CASSIA, SPICE, SENSORY HISTORY, MEDICINAL
Hot and round: How temperature and shape impact the multisensory appreciation of cornmeal
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Assessing the visual appeal of real/AI-generated food images
![](https://foodscience.org/wp-content/uploads/2024/04/journal-thumb-graphic.png)
NOVA, ChatGPT, AI-generated images, Food, Ultra-processed food
Nutmeg and mace: The sweet and savoury spices
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SPICES, EXOTIC, MOLUCCAS, NUTMEG, MACE, EXPENSIVE
Sweet Basil: An Increasingly Popular Culinary Herb
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Herbs, Culinary, Medicinal, Sensory history, Essential oil