RESEARCH

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

 

SELECTED PUBLICATIONS

2018

Spence, C., & Wang, Q. J. (In press). On the meaning(s) of complexity in the chemical senses. Chemical Senses

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

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

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. 

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

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.