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Synesthesia is a neurological condition that gives rise to unusual secondary sensations (e.g., reading letters might trigger the experience of colour). Testing the consistency of these sensations over long time intervals is the behavioural gold standard assessment for detecting synesthesia (e.g., Simner, Mulvenna et al., 2006). In 2007 however, Eagleman and(More)
Detecting the taste components within a flavoured substance relies on exposing chemoreceptors within the mouth to the chemical components of ingested food. In our paper, we show that the evaluation of taste components can also be influenced by the tactile quality of the food. We first discuss how multisensory factors might influence taste, flavour and smell(More)
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