感知
多传感器集成
透视图(图形)
认知科学
认知
心理学
认知心理学
计算机科学
神经科学
人工智能
出处
期刊:Cell
[Elsevier]
日期:2015-03-01
卷期号:161 (1): 24-35
被引量:322
标识
DOI:10.1016/j.cell.2015.03.007
摘要
The perception of flavor is perhaps the most multisensory of our everyday experiences. The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses. This Perspective explores the contributions of distinct senses to our perception of food and the growing realization that the same rules of multisensory integration that have been thoroughly explored in interactions between audition, vision, and touch may also explain the combination of the (admittedly harder to study) flavor senses. Academic advances are now spilling out into the real world, with chefs and food industry increasingly taking the latest scientific findings on board in their food design.
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