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NeurogastronomyHow the Brain Creates Flavor and Why It Matters$
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Gordon Shepherd

Print publication date: 2013

Print ISBN-13: 9780231159111

Published to Columbia Scholarship Online: November 2015

DOI: 10.7312/columbia/9780231159111.001.0001

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Hearing and Flavor

Hearing and Flavor

(p.143) Chapter Sixteen Hearing and Flavor

Gordon M. Shepherd

Columbia University Press

This chapter discusses the influence of hearing on flavor. The auditory system is designed to receive sound signals from the environment. However, from the point of view of flavor, the system is relevant for the sounds it picks up as we consume our food and drinks. In our everyday lives, we don't usually think of the sound of food as a part of its flavor, but in fact it is. The “snap, crackle, and pop” of a breakfast cereal can be as important a selling point as its taste. Liquids have their sounds as they are swished in the mouth or swallowed. And it is not just the sound of the food itself. The sound of our jaw working our mandibular joint is also part of our eating experience. And if it's not there, we notice it.

Keywords:   hearing, flavor, taste, sound, sensory systems, auditory system

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