Richard Höchenberger

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Multisensory processes are vital in the perception of our environment. In the evaluation of foodstuff, redundant sensory inputs not only assist the identification of edible and nutritious substances, but also help avoiding the ingestion of possibly hazardous substances. While it is known that the non-chemical senses interact already at early processing(More)
Although putatively taste has been associated with obesity as one of the factors governing food intake, previous studies have failed to find a consistent link between taste perception and Body Mass Index (BMI). A comprehensive comparison of both thresholds and hedonics for four basic taste modalities (sweet, salty, sour, and bitter) has only been carried(More)
Adaptive methods provide quick and reliable estimates of sensory sensitivity. Yet, these procedures are typically developed for and applied to the non-chemical senses only, i.e., to vision, audition, and somatosensation. The relatively long inter-stimulus-intervals in gustatory studies, which are required to minimize adaptation and habituation, call for(More)
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