Bovermann, T., Tünnermann, R., & Hermann, T. (2010). Auditory augmentation. International Journal of Ambient Computing and Intelligence, 2(2), 27–42.
Added by: Mark Grimshaw-Aagaard 05/07/2013, 09:54
Crisinel, A.-S., Cosser, S., King, S., Jones, R., Petrie, J., & Spence, C. (2012). A bittersweet symphony: Systematically modulating the taste of food by changing the sonic properties of the soundtrack playing in the background. Food quality and preference, 24(1), 201–204.
Added by: Mark Grimshaw-Aagaard Last edited by: Mark Grimshaw-Aagaard 23/09/2020, 21:35
Piesse, G. (1857). The art of perfumery and methods of obtaining the odors of plants.
Added by: Mark Grimshaw-Aagaard Last edited by: Mark Grimshaw-Aagaard 19/05/2014, 14:33
"The patrons of perfumery have always been considered the most civilized and refined people of the earth. If refinement consists in knowing how to enjoy the faculties which we possess, then must we learn not only how to distinguish the harmony of color and form, in order to please the sight, the melody of sweet sounds to delight the ear; the comfort of appropriate fabrics to cover the body, and to please the touch, but the smelling faculty must be shown how to gratify itself with the odoriferous products of the garden and the forest."
"Scents, like sounds, appear to influence the olfactory nerve in certain definite degrees. There is, as it were, an octave of odors like an octave in music; certain odors coincide, like the keys of an instrument. Such as almond, heliotrope, vanilla, and orange-blossoms blend together, each producing different degrees of a nearly similar impression. Again, we have citron, lemon, orange-peel, and verbena, forming a higher octave of smells, which blend in a similar manner. The metaphor is completed by what we are pleased to call semi-odors, such as rose and rose geranium for the half note; petty grain, neroli, a black key, followed by fleur d'orange. Then we have patchouli, sandal-wood, and vitivert, and many others running into each other."
Wesson, D. W., & Wilson, D. A. (2010). Smelling sounds: Olfactory–auditory sensory convergence in the olfactory tubercle. The Journal of Neuroscience, 30(8), 3013–3021.
Added by: Mark Grimshaw-Aagaard Last edited by: Mark Grimshaw-Aagaard 28/09/2015, 10:44
Zampini, M., & Spence, C. (2004). The role of auditory cues in modulating the perceived crispness and staleness of potato chips. Journal of Sensory Studies, 19, 347–363.
Added by: Mark Grimshaw-Aagaard Last edited by: Mark Grimshaw-Aagaard 06/06/2013, 11:07
