RESEARCH

My research primarily examines how people make sense of the world around them, when it comes to eating and otherwise. I like to explore boundary conditions, either between the mind and body, between physical and virtual reality, or between human and artificial intelligence.

I especially like to use wine as the medium through which to study the human mind ;)

SELECTED PUBLICATIONS

2023

Andersen, T., Byrne, D. V., & Wang, Q. J. (2023). Comparing the imagined consumption of sweet and savoury food on sensory-specific satiety. Food Quality and Preference, 110, 104930. https://doi.org/10.1016/j.foodqual.2023.104930

Pedersen, M., Díaz, C. M. C., Wang, Q. J., Alba-Marrugo, M. A., Amidi, A., Basaiawmoit, R. V., … Sherson, J. F. (2023). Measuring Cognitive Abilities in the Wild: Validating a Population-Scale Game-Based Cognitive Assessment. Cognitive Science, 47, e13308. https://doi.org/10.1111/cogs.13308

Norton, V., Oloyede, O., Wang, Q. J., Vasquez, G., Lignou, S., & Alexi, N. (2023). Understanding consumers’ sustainability knowledge and behaviour towards food packaging to develop tailored consumer-centric engagement campaigns: a Greece and the United Kingdom perspective. Journal of Cleaner Production, 408, 137169. https://doi.org/10.1016/j.jclepro.2023.137169

Rafner, J., Wang, Q. J., Gadjacz, M., Badts, T., Baker, B., Bergenholtz, C., …, & Sherson, J. (2023). Towards game-based assessment of creative thinking. Journal of Creativity Research. https://doi.org/10.1080/10400419.2023.2198845

Barbosa Escobar, F., Velasco, C., Derek, B., & Wang, Q. J. (2023). Assessing Mechanisms Behind Crossmodal Associations between Visual Textures and Temperature Concepts. Journal of Experimental Psychology: Human Perception and Performance, 49, 923-947. https://doi.org/10.1037/xhp0001131

Venkatesan, T., & Wang, Q. J. (2023). Feeling connected: The role of haptic feedback in VR concerts and the impact of haptic music players on the music listening experience. Arts, 12, 148. https://doi.org/10.3390/arts12040148

Kleinberger, R., van Troyer, A., Wang, Q. J. (2023). Auditory Seasoning Filters: Altering Food Perception via Augmented Sonic Feedback of Chewing Sounds. In CHI ’23: ACM CHI Conference on Human Factors in Computing Systems, April 23 -28, 2023, Hamburg, Germany. ACM, New York.

Andersen, T., Byrne, D. V., & Wang, Q. J. (2023). Think yourself slim? Assessing the satiation efficacy of imagined eating. Foods, 12, 36. https://doi.org/10.3390/foods12010036

Andersen, T., Byrne, D. V., & Wang, Q. J. (2023). Imagined eating – an investigation of sensory-specific sensitisation and habituation. Appetite, 182, 106421. https://doi.org/10.1016/j.appet.2022.106421

2022

Petit, O., Wang, Q. J., and Spence, C. (2022). Does pleasure facilitate healthy drinking? The role of epicurean pleasure in the regulation of wine consumption. Journal of Consumer Behaviour. https://doi.org/10.1002/cb.2084

Kantono, K., How, M. S., & Wang, Q. J. (2022). Design of experiments meets virtual reality: Optimising restaurant atmosphere using artificial neural network. Appetite, 176, 106122. https://doi.org/10.1016/j.appet.2022.106122

Mathiesen, S. L., Mouula-Stahli, D., Byrne, D. V., & Wang, Q. J. (2022). Leaving your comfort zone for healthier eating? Situational factors influence the desire to eat comfort food and simulated energy intake. Food Quality & Preference, 100, 104605. https://doi.org/10.1016/j.foodqual.2022.104605

Barbosa Escobar, F., Wang, Q. J., Corredor, A., & Velasco, C (2022). The taste of visual textures. Food Quality and Preference, 100, 104602. https://doi.org/10.1016/j.foodqual.2022.104602

Petit, O., Velasco, C., Wang, Q. J., & Spence, C. (2022). Consumer consciousness in multisensory extended reality. Frontiers in Psychology. https://doi.org/10.3389/fpsyg.2022.851753

Barbosa Escobar, P., Velasco, C., Byrne, D. V., & Wang, Q. J. (2022). Crossmodal Associations Between Visual Textures and Temperature Concepts. Quarterly Journal of Experimental Psychology. doi: 10.1177/17470218221096452

Mathiesen, S. L., Hopia, A., Ojansivu, P., Byrne, D. V., & Wang, Q. J. (2022) The sound of silence: presence and absence of sound affects meal duration and hedonic eating experience. Appetite, 174, 106011. https://doi.org/10.1016/j.appet.2022.106011

Peng-Li, D., Alves Da Mota, P., Correa, C. M. C., Chan, R. C. K., Byrne, D. V., & Wang, Q. J. (2022). 'Sound' decisions: The combined role of ambient noise and cognitive regulation on the neurophysiology of food cravings. Frontiers in Neuroscience, Decision Science, https://doi.org/10.3389/fnins.2022.827021

Peng-Li, D., Andersen, T., Finlayson, G., Byrne, D. V., & Wang, Q. J. (2022). The impact of environmental sounds on food reward. Physiology and Behavior, 245, 113689. https://doi.org/10.1016/j.physbeh.2021.113689.

2021

Løkke‐Andersen, C. B., Wang, Q. J., & Giacalone, D. (2021). User experience design approaches for accommodating high “need for touch” consumers in ecommerce. Journal of Sensory Studies, e12727. https://doi.org/10.1111/joss.12727

Velasco, C., Wang, Q. J., Obrist, M., & Nijholt, A (2021). The state of multisensory human-food interaction research. Frontiers in Computer Science, 3, 694691. https://doi.org/10.3389/fcomp.2021.694691

Mathiesen, L. M., Aadal, L., Uldbæk, M. L., Astrup, P., Byrne, D. V., & Wang, Q. J. (2021). Rehabilitative sonic eating environments: Acoustic interventions in hospitals to improve patient mealtime well-being. Foods, 10, 2590. https://doi.org/10.3390/foods10112590

Wang, Q. J., Dalsgard, J., & Giacalone, D. (2022). Paying for a sustainable future: Two case studies on consumer perception of organic cotton and wine. Food Quality & Preference, 96, 104405.

Spence, C, Wang, Q. J., Reinoso-Carvalho, F., & Keller, S. (2021). Commercializing sonic seasoning in multisensory offline experiential events and online tasting experiences. Frontiers in Psychology: Human-Media Interaction, https://doi.org/10.3389/fpsyg.2021.740354

Croijmans, I., & Wang, Q. J. (in press). Do you want a description with that wine? The role of wine mental imagery in consumers’ desire to drink using the revised Vividness of Wine Imagery Questionnaire (VWIQ). Journal of Sensory Studies

Velasco, C., Barbosa Escobar, F., Petit, O., & Wang, Q. J. (2021). Impossible eating experiences in mixed reality. Frontiers in Computer Science, 3:716846. https://doi.org/10.3389/fcomp.2021.716846.

Wang, Q. J., Keller, S., & Spence, C. (2021). Metacognition and crossmodal correspondences between auditory attributes and saltiness in a large sample study. Multisensory Research. https://doi.org/10.1163/22134808-bja10055

Barbosa Escobar, F., Velasco, C., Motoki, K., Byrne, D. V., & Wang, Q. J. (2021). The temperature of emotions. PLOS ONE, 16(6), e0252408. https://doi. org/10.1371/journal.pone.0252408.

Wang, Q. J., Barbosa Escobar, F., Alves da Mota, P., & Velasco, C (2021). Getting started with Virtual Reality for Sensory and Consumer Science – Current practices and future perspectives. Food Research International, 145, 110410.

Peng-Li, D., Mathiesen, S. L., Chan, R. C. K., Byrne, D. V., & Wang, Q. J (2021). Sounds Healthy: Modelling Music-evoked Food Choices through Eye-movements in Consumers from Denmark and China. Appetite, 164:105264.https://doi.org/10.1016/j.appet.2021.105264.

Andersen, T., Byrne, D. V., & Wang, Q. J. (2021). How digital food affects our analog lives: The impact of food photography on healthy eating behavior. Frontiers in Psychology: Human-Media Interaction, 12, 634261. https://doi.org/10.3389/fpsyg.2021.634261

Wang, Q. J., Niaura, T., & Kantono, K. (2021). How does wine ageing influence perceived complexity? Temporal-Choose-All-That-Apply (TCATA) reveals temporal drivers of complexity in experts and novices. Food Quality and Preference, 92, 104230. https://doi.org/10.1016/j.foodqual.2021.104230

Wang, Q. J., Barbosa Escobar, F., Mathiesen, S. L., & Alves Da Mota, P (2021). Can eating make us more creative? A multisensory perspective. Foods, 10, 469. https://doi.org/10.3390/foods10020469

Jacobsen, L. F., Stancu, V., Wang, Q. J., Aschemann-Witzel, J., & Lähteenmäki, L (2021). Connecting Food Consumers to Organisations, Peers, and Technical Devices: The potential of interactive communication technology to support consumers’ value creation. Trends in Food Science & Technology, 109, 622-631. *

Wang, Q. J., Fernandes, H., & Fjældstad, A. (2021). Is perceptual learning generalizable in the chemical senses? A longitudinal pilot study based on naturalistic blind wine tasting training scenario. Chemosensory Perception. doi.org/10.1007/s12078-020-09284-x

2020

Wang, Q. J., Meyer, R., Waters, S., & Zendle, D. (2020). A dash of virtual milk: Altering product colour in virtual reality influences flavour perception of cold-brew coffee. Frontiers in Psychology: Eating Behaviour. https://doi.org/10.3389/fpsyg.2020.595788

Nivedhan, A., Mielby, L. A., & Wang, Q. J. (2020). The influence of emotion-oriented extrinsic visual and auditory cues on coffee perception: A Virtual Reality experiment. In Proceedings of 22ndnd ACM ICMI International Workshop on Multisensory Approaches to Human-Food Interaction (MHFI’20). ACM, New York, NY, USA.

Peng-Li, D., Byrne, D. V., Chan, R. C. K., & Wang, Q. J. (2020). The effects of ethnically congruent music on eye-movements and food choice – A cross-cultural comparison between East and West. Foods, 9, 1109.

Mathiesen, S. L., Mielby, L. A., Byrne, D. V., & Wang, Q. J. (2020). Music to eat by: A systematic investigation of the relative importance of tempo and articulation on eating time. Appetite, 155, 104801.

Wang, Q. J., Spence, C., & Knoeferle, K (2020). Timing is everything: Onset timing moderates the crossmodal influence of background sound on taste perception. Journal of Experimental Psychology: Human Perception and Performance, 46, 1118-1126.

Peng-Li, D., Byrne, D. V., Chan, R. C. K., & Wang, Q. J. (2020). The influence of taste-congruent soundtracks on visual attention and food choice: A cross-cultural eye-tracking study in Chinese and Danish consumers. Food Quality & Preference, 85, 103962.

Rolschau, K., Wang, Q. J, & Otterbring, T. (2020). Seeing sweet and choosing sour: Compensatory effects of typeface on taste expectations and choice. Food Quality and Preference, 85, 103964.

Venkatesan, T., Wang, Q. J., & Spence, C. (2020). Does the typeface on album cover influence expectations and perception of music? Psychology of Aesthetics, Creativity, and the Arts. https://doi.org/10.1037/aca0000330.

2019

Wang, Q. J., & Spence, C. (2019). Drinking through rosé-coloured glasses: Influence of wine colour on the perception of aroma and flavour in wine experts and novices. Food Research International, 126: 108678, 1-11.

Wang, Q. J., Frank, M., Houge, B., Spence, C., & LaTour, K. A (2019). The influence of music on the perception of oaked wines – A tasting room case study in the Finger Lakes Region. Journal of Wine Research, 30, 312-321.

Wang, Q. J., Frank, M., Houge, B., Spence, C., & LaTour, K. A (in press). The influence of music on the perception of oaked wines – A tasting room case study in the Finger Lakes Region. Journal of Wine Research.

Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C, & Byrne, D. V. (2019). The role of intrinsic and extrinsic sensory factors in sweetness perception of food and beverages: A review. Foods, 8:211.

Mathiesen, S. L., Byrne, D. V., & Wang, Q. J. (2019). Sonic Mug: A sonic seasoning system. In ACM International Conference Proceeding Series, pp. 264-267.

Spence, C., & Wang, Q. J. (2019). Wine expertise: Perceptual learning in the chemical senses. Current Opinion in Food Science: Sensory Science and Consumer Perception, 27, 49-56.

Wang, Q. J., Mesz, B., Riera, P., Trevisan, M, Sigman, M., Guha, A., & Spence, C. (2019). Analysing the impact of music on the perception of red wine via temporal dominance of sensations. Multisensory Research, 32, 455-472.

Burzynska, J., Wang, Q. J., Bastian, S., Kahn, D., & Spence, C. (2019). Taste the bass: low frequencies increases the perception of body and aromatic intensity in red wine. Multisensory Research, 32, 429-454.

Mathiesen, S. L., Byrne, D. V., & Wang, Q. J. (2019). Sonic Sweetener Mug. In Proceedings of the Sound and Music Computing Conferences, pp. 300-301.

Spence, C., Reinoso Carvalho, F., Velasco, C., & Wang, Q. J. (2019). Extrinsic auditory contributions to food perception & consumer behaviour: An interdisciplinary review. Multisensory Research, 32, 275-318.

Spence, C., Reinoso Carvalho, F., Velasco, C., & Wang, Q. J. (2019). Introduction to the special issue on auditory contributions to food perception and consumer behaviour. Multisensory Research, 32, 267-273.

Wang, Q. J., Mielby, L. A., Thybo, A. K., Bertelsen, A. S., Kidmose, U., Spence, C, & Byrne, D. V. (2019). Sweeter together? Assessing the combined influence of product intrinsic and extrinsic factors on perceived sweetness of fruit beverages. Journal of Sensory Science. Journal of Sensory Science, 34, e12492

Wang, Q. J., & Spence, C (2019). Is complexity 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, 25, 243-251.

2018

Wang, Q. J., & Spence, C. (2018). What does 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.