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« back to BAR CHAT SERIES 2

THE SCIENCE OF FLAVOUR WITH CHARLES SPENCE

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In this episode Professor Charles Spence talks to Tristan about the neuroscience of flavour, how flavours are processed by the brain and how texture, temperature, smell and even music impact our perception of flavour.


GUESTS INCLUDE:

Charles Spence - Professor of Experimental Psychology at Oxford University and Head of the Crossmodal Research Laboratory.


IN THIS EPISODE:

- The differences between taste and flavour.

- How our tongues and noses work.

- How flavour appreciation is learned and what difference it can make to your customer experience.


USEFUL LINKS

Check out this citrus flavour map.

Learn the core flavour profiles of single malts.


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