RESEARCH

My research primarily examines multisensory flavour perception and preference. A healthy portion of which involves wine!

 

SELECTED PUBLICATIONS

2019

Wang, Q. J., Mielby, L. A., Thybo, A. K., Bertelsen, A. S., Kidmose, U., Spence, C, & Byrne, D. V. (in press). Sweeter together? Assessing the combined influence of product intrinsic and extrinsic factors on perceived sweetness of fruit beverages. Journal of Sensory Science.

Wang, Q. J., & Spence, C (in press). Is complexity really worth paying for? Investigating the perception of wine complexity for single varietal and blended wines in consumers and experts. Australian Journal of Grape and Wine Research

2018

Wang, Q. J., & Spence, C. (2018). What might the term ‘complexity’ mean in the world of wine? International Journal of Gastronomy and Food Science, 14, 45-54.

Wang, Q. J., & Prešern, D. (2018). Does blind tasting work? Investigating the impact of training on blind tasting accuracy and wine preference. Journal of Wine Economics, 13, 384-393.

Spence, C. & Wang, Q. J. (2018). Searching for the complexity in fine wine. The World of Fine Wine, 61, 141-146.

Mielby, L. A., Wang, Q. J., Jensen, S. B., Bertelsen, A. S., Kidmose, U., Spence, C, & Byrne, D. V. (2018). See, feel, taste: The influence of receptacle colour and weight on the evaluation of flavoured carbonated beverages. Foods special issue: Sensory Nudges, 7, 119.

Spence, C., & Wang, Q. J. (2018). On the meaning(s) of complexity in the chemical senses. Chemical Senses, 43, 451-461.

Wang, Q. J., & Spence, C. (2018). Sonic packaging: How packaging sounds influence multisensory product evaluation. In C. Velasco, & C. Spence (Eds.), Multisensory packaging: Designing new product experiences. Palgrave MacMillan. 

Wang, Q. J., & Spence, C (2018). Wine complexity: An empirical investigation. Food Quality and Preference, 68, 238-244. 

Wang, Q. (J.), & Spence, C. (2018). ’A sweet smile’: More than merely a metaphor? Emotion and Cognition, 32, 1052-1061. 

Wang, Q. J., & Spence, C. (2018). A smooth wine? Haptic influences on wine evaluation. International Journal of Gastronomy and Food Science, 14, 9-13.

Spence, C., Wang, Q. J., & Youssef, J. (2018). Gastrophysics: On the art and science of pairing and sequencing flavours. Chemical Senses, 43, E1. 

2017

Wang, Q. J. (2017). Assessing the mechanisms behind sound-taste correspondences and its impact on multisensory perception and evaluation. PhD Thesis, University of Oxford. PDF

Wang, Q. (J.), & Spence, C. (2017). Assessing the influence of music on wine perception amongst wine professionals. Food Science and Nutrition, 52, 211-7.

Spence, C., & Wang, Q. (J.). (2017). Assessing the impact of closure type on wine ratings and mood. Beverages, 3:52.

Wang, Q. J., Mesz, B., & Spence, C. (2017). Assessing the impact of music on basic taste perception using time intensity analysis. In Proceedings of 2nd ACM SIGCHI International Workshop on Multisensory Approaches to Human-Food Interaction (MHFI’17). ACM, New York, NY, USA.

Wang, Q. (J.), Knoeferle, K., & Spence, C. (2017). Music to make your mouth water? Measuring the influence of sour music on salivation. Frontiers in Psychology: Eating Behaviour, 8:638

Wang, Q. (J.), & Spence, C. (2017). The role of pitch and tempo in sound-temperature crossmodal correspondences. Multisensory Research, 30, 307-320.

Spence, C., Wang, Q. J., & Youssef, J. (2017). Pairing flavours and the temporal order of tasting. Flavour, 6:4.

Wang, Q. (J.), Reinoso Carvalho, F., Persoone, D., & Spence, C. (2017). Assessing the effect of shape on expected and actual chocolate flavor. Flavour, 6:2.

Wang, Q. (J.), Keller, S., & Spence, C. (2017). Sounds spicy: Enhancing the evaluation of piquancy by means of a customized Crossmodally congruent soundtrack. Food Quality and Preference, 58, 1-9

Wang, Q. (J.), & Spence, C. (2017). Assessing the role of emotional associations in mediating crossmodal correspondences between classical music and wine. Beverages, 3, 1.

Reinoso Carvalho, F., Wang, Q. J., Van Ee, R., Persoone, D., & Spence, C. (2017). Smooth operator”: Music modulates the perceived creaminess, sweetness, and bitterness of chocolate. Appetite, 108, 383-390. 

2016

Reinoso Carvalho, F., Wang, Q. J., De Causmaecker, B., Steenhaut, K., Van Ee, R., & Spence, C. (2016) Tune that beer! Listening for the pitch of beer. Beverages, 2, 31.

Reinoso Carvalho, F., Wang, Q. J., Van Ee, R., & Spence, C. (2016). The influence of soundscapes on the perception and evaluation of beers. Food Quality and Preference, 52, 32-41. 

Wang, Q. (J.), Wang, S., & Spence, C. (2016). “Turn up the taste”: Assessing the role of taste intensity and emotion in mediating crossmodal correspondences between basic tastes and pitch. Chemical Senses, 41345-356. 

Wang, Q. (J.), & Spence, C. (2016). ‘Striking a sour note’: Assessing the influence of consonant and dissonant music on taste perception. Multisensory Research, 29, 195-208.

2015

Spence, C. & Wang, Q. (J.) (2015). Wine & music (III): So what if music influences taste? Flavour, 4:36. PDF

Spence, C. & Wang, Q. (J.) (2015). Wine & music (II): Can you taste the music? Modulating the experience of wine through music and sound. Flavour, 4:33. PDF

Spence, C. & Wang, Q. (J.) (2015). Wine & music (I): On the crossmodal matching of wine & music. Flavour, 4:34. PDF

Spence, C., & Wang, Q. (J.) (2015). Sonic expectations: On the sounds of opening and pouring. Flavour, 4:35. PDF

Wang, Q. (J.), Woods, A., & Spence, C. (2015). “What’s your taste in music?” A comparison of the effectiveness of various soundscapes in evoking specific tastes. i-Perception, 6:3. PDF

Wang, Q. (J.), & Spence, C. (2015). Assessing the Influence of the Multisensory Atmosphere on the Taste of Vodka. Beverages, 1, 204-217. PDF

Wang, Q. (J.), & Spence, C. (2015). Assessing the effect of musical congruency on wine tasting in a live performance setting. i-Perception, 6, 1-13. PDF

2013

Wang, Q. J. (2013). Music, mind, and mouth: exploring the interaction between music and flavor perception. MS Thesis, MIT Media Lab. PDF


SELECTED CONFERENCE PUBLICATIONS & INVITED TALKS

September 2018: Oral presentation at Eating at Work Symposium, “Musical meals: Sonic interventions at the workplace canteen to promote healthy food choices and eating behaviour”, Lyon, France. July 2018: Oral presentation at the UK Semiochemistry Network Workshop XXVI "Effect of subjective complexity on perceived quality of wine".

June 2018: Plenary oral presentation at the American Association of Wine Economists (AAWE) 2018 meeting: "Does blind tasting work? Investigating the impact of training on blind tasting accuracy and wine preference". 

May 2018: Keynote talk at the European Association of Wine Economists (EuAWE) 2018 meeting: "Wine complexity: An empirical investigation".

May 2018: Keynote presentation at the 17th Nordic Workshop in Sensory Science: "Making sense of what we eat".

March 2018: Oral presentation and organiser of the Brain & Wine Symposium: "Can you taste the music? The art and science of wine and music pairing". 

November 2017: Oral presentation at the 2nd Workshop on Multisensory Approaches to Human-Food Interaction (MHFI'17): "Assessing the impact of music on basic taste perception using time intensity analysis".

September 2017: Oral session at the Weurman Flavour Research Symposium: "Valence, and its modulatory role in mediating the effects of visual and auditory stimuli on taste".

November 2016: Keynote session at Swedish Sensory Network Jubilee "Music, mind, and mouth: How sound influences flavour perception in food and drinks". 

October 2016: Oral session at EuroSense 2016 “The sound of spice”: Enhancing the evaluation of piquancy by means of a customised crossmodally congruent soundtrack."

July 2016: Keynote talk at Sensory Evaluation of Food workshop at Fraunhofer IVV:  “Multisensory Influences on Food Flavour and Liking”.

August 2015: Speaker at Oxford Wine Festival, presenting master class titled Psychology of Wine.