Вкус: Наука о самом малоизученном человеческом чувстве

…относиться к типу личности, ориентированному на поиск ощущений…: Nadia K. Byrnes and John E. Hayes, "Personality Factors Predict Spicy Food Liking and Intake," Food Quality and Preference 28 (2013): 213–221.

…обнаружили интересную закономерность…: Nadia K. Byrnes and John E. Hayes, "Gender Differences in the Influence of Personality Traits on Spicy Food Liking and Intake," Food Quality and Preference 42 (2015): 12–19.

…механической вибрации частотой около 50 Герц…: Nobuhiro Hagura, Harry Barber, and Patrick Haggard, "Food Vibrations: Asian Spice Sets Lips Trembling," Proceedings of the Royal Society B 280 (2013): 1680, doi:10.1098/rspb.2013.1680.

…блокирует поток калия…: Kristin A. Gerhold and Diana M. Bautista, "Molecular and Cellular Mechanisms of Trigeminal Chemosensation," Annals of the New York Academy of Sciences 1170 (2009): 184–189.

В журнале было напечатано письмо от врача…: Mark Graber and Stephen Kelleher, "Side Effects of Acetazolamide: The Champagne Blues," American Journal of Medicine 84 (1988): 979–980.

В отсутствии карбоангидразы…: Paul M. Wise et al., "The Influence of Bubbles on the Perception Carbonation Bite," PLoS One 8 (2013): e71488, doi:10.1371/journal.pone.0071488.

…ощущение терпкости нарастало с каждым глотком…: Catherine Peyrot des Gachons et al., "Opponency of Astringent and Fat Sensations," Current Biology 22 (2012): R829–R830.

Недавно немецкие исследователи…: Nicole Schöbel et al., "Astringency Is a Trigeminal Sensation That Involves the Activation of G Protein-Coupled Signaling by Phenolic Compounds," Chemical Senses 39 (2014): 471–487.

Глава 4. Что ваш мозг думает о вине

…более десяти лет назад Ричард Стивенсон…: Richard J. Stevenson, John Prescott, and Robert A.Boakes, "Confusing Tastes and Smells: How Odours Can Influence the Perception of Sweet and Sour Tastes," Chemical Senses 24 (1999): 627–635.

Множество аналогичных исследований…: Обзор исследований смотрите в статье: Malika Auvray and Charles Spence, "The Multisensory Perception of Flavor," Consciousness and Cognition 17 (2008): 1016–1031.

Спенс и его помощник Макс Зампини…: Massimiliano Zampini and Charles Spence, "The Role of Auditory Cues in Modulating the Perceived Crispness and Staleness of Potato Chips," Journal of Sensory Studies 19 (2004): 347–363.

…слушая шум работающей кофемашины: Klemens Michael Knöferle, "Acoustic Influences on Consumer Behavior: Empirical Studies on the Effects of In-Store Music and Product Sound," (PhD dissertation, University of St. Gallen, 2011), 36, http://www1.unisg.ch/www/edis.nsf/SysLkpByIdentifier/3964/$FILE/dis3964.pdf.

…тест с устрицами…: Charles Spence, Maya U. Shankar, and Heston Blumenthal, "'Sound Bites': Auditory Contributions to thePerception and Consumption of Food and Drink," in Francesca Bacci and David Melcher, eds., Art and the Senses (Oxford, UK: Oxford University Press, 2011), 225–226.

…слова наподобие кики…: Alberto Gallace, Erica Boschin, and Charles Spence, "On the Taste of 'Bouba' and 'Kiki': An Exploration of Word-Food Associations in Neurologically Normal Participants," Cognitive Neuroscience 2 (2011): 34–46.

…мороженого с таинственным названием «Фрош»…: Eric Yorkston and Geeta Menon, "A Sound Idea: Phonetic Effects of Brand Names on Consumer Judgments," Journal of Consumer Research 31 (2004): 43–51.

…обращать больше внимание на посуду…: Этот аспект детально обсуждается в книге: Charles Spence and Betina Piqueras-Fiszman, The Perfect Meal: The Multisensory Science of Food and Dining (Chichester, UK: Wiley, 2014): 109–143.

…восприятие ее сладости, но не солености: J. A. Maga, "Influence of Color on Taste Thresholds," Chemical Senses 1 (1974): 115–119.

Проведенный более десяти лет назад эксперимент…: Gil Morrot, Frédéric Brochet, and Denis Dubourdieu, "The Color of Odors," Brain and Language 79 (2001): 309–320.