We interact with the world in multisensory ways. However, we usually engage with technology, advertising, entertainment & with each other using visuals & sound. This is changing due to advances & the integration of sensory ques or inputs into a variety of applications or technologies, such as advertising, art, entertainment, communication etc… As we make these advancements, machines are also progressively gaining more sensory abilities.

Our general understanding of our main five senses is also advancing & there is mounting evidence that they are all interconnected. Many of us have heard or even participated in the famous experiment involving tasting & smelling three different coloured beverages having the exact same flavour profile. Green coloured liquids usually get perceived as lime or green apple & yellow variations are thought to be either banana or lemon. Interestingly enough, by conducting the same experiment, but replacing the different colours with songs or sounds will also have a similar effect. Combining sound & colour variations would ultimately confuse individuals & generate false results.

How many senses do we have?

Wikipedia: A sense is a physiological capacity of organisms that provides data for perception. The senses and their operation, classification, and theory are overlapping topics studied by a variety of fields, most notably neurosciencecognitive psychology (or cognitive science), and philosophy of perception. The nervous system has a specific sensory nervous system, and a sense organ, or sensor, dedicated to each sense. Humans have a multitude of sensors. Sight (vision), hearing (audition), taste (gustation), smell (olfaction), and touch (somatosensation) are the five traditionally recognized senses. The ability to detect other stimuli beyond those governed by these most broadly recognized senses also exists, and these sensory modalities include temperature (thermoception), kinesthetic sense (proprioception), pain (nociception), balance (equilibrioception), vibration (mechanoreception), and various internal stimuli (e.g. the different chemoreceptors for detecting salt and carbon dioxide concentrations in the blood, or sense of hunger and sense of thirst). However, what constitutes a sense is a matter of some debate, leading to difficulties in defining what exactly a distinct sense is, and where the borders lie between responses to related stimuli.

Flavour systems are multisensory by default, since smell & taste are interrelated. However, flavours can also contribute other sensory attributes, such as hot & cold sensations. These elements can enhance a flavour profile,  bring more complexity & produce added sensations to a variety of applications. The synergy between hot & cold sensations is also quite interesting because they can partially cancel each other out & at low levels, they take time to be properly perceived.

We can make your flavour profiles really multisensory & make sure that your products get the ultimate sensorial response. Sample our customized multisensory cucumber flavour profiles that can make your applications taste great & stand out from the crowd!

Request a multisensory cucumber flavour

Novotaste’s multisensory laboratory

Flavours & edible scents are starting to be used in a variety of different applications, services & being integrated into a variety of technologies. The driving force for this is the quest to make “man-made” things more interactive, authentic & multisensory. Another reason why flavours & edible scents are being progressively used in new ways is because they have the powerful ability to evoke stronger emotions & memories. Memorable moments are often infused with a variety of sensory stimuli that usually involve smell & taste.

Recent flavour, food & beverage trends

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July 19, 2019

Crazy Ice Cream Flavors You Can Buy Right Now | Reader’s Digest

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July 18, 2019

Could mould be a new food trend? | SBS

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July 17, 2019

Baobab: the next superfruit flavour? | Food Navigator

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July 17, 2019

Deep dive: Six mega-trends shaping innovation in flavours and colours | Food Navigator

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July 16, 2019

Space Food: Humble Chili Pepper to Become First Fruit Grown in Space | Digital Trends

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July 16, 2019

The Cauliflower Trend Is Just Never Going To Die, Is It? | Delish

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July 16, 2019

A flavoursome experience, served with kombucha | Herald Goa

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July 15, 2019

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July 15, 2019

Scent of vanilla helps to ease pain: Japanese researchers | Japan Today

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July 15, 2019

Cucumbers Are the Beer and Bar Worlds’ Ultimate Summer Crush | VinePair

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July 15, 2019

Nielsen insight: a colourful flavour revival | Drinks Retailing News – The Voice of Drinks Retailing

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July 14, 2019

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July 12, 2019

Factors About Changing Trends in the Restaurant Market Especially the Menus | Entrepeneur

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July 12, 2019

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July 11, 2019

Low-alcohol wines a trend perfect for hot weather | Citizens’ Voice

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Study: Global farming trends threaten food security | EurekAlert! Science News

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July 11, 2019

Scent-ient Machines Are Making Sense of Smell and Taste | Sociable

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July 11, 2019

Scientists Fool Flies with “Virtual Tastes” | Scientific American

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July 11, 2019

Panther Coffee Sensory Perception of Coffee Seminar | Miami New Times

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July 11, 2019

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July 10, 2019

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July 10, 2019

Starbucks launches ‘tie-dye frappuccino’ inspired by retro fashion trend | The Independent

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Smart grilling, side items and frozen top Tyson Foods’ summer trends report | Food Business News

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July 10, 2019

Stonewall Kitchen Jumps On Bacon, Bourbon Trend | Gourmet Insider Magazine

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July 10, 2019

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July 10, 2019

Veggie ice cream put to taste test | KSAT

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July 10, 2019

Rum-spiked coffee? Illy partners with Bruno Mars-founded SelvaRey Rum to launch RTD iced coffee cocktails | Food Ingredients First

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July 10, 2019

Innovative, Flavorful Meat Snacks Appeal to Adventurous Snackers | CSP Daily News

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July 10, 2019

Eating insects will soon go mainstream as bug protein is set to explode into an $8 billion business | The Hour

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July 9, 2019

Building a better butter: Compound varieties are easy to make in your own kitchen | Toledo Blade

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July 9, 2019

Flavour trends: on a discovery mission | Food & Beverage

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July 9, 2019

Premium mixers and soft drinks: Five trends for the future | Beverage Daily

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July 9, 2019

‘Bitter is back’ – this year’s top flavour trends | Inside Retail

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July 9, 2019

Lemwi or Kimon?

So what kind of profile do you want for your application? Lemon & kiwi flavour combinations are limitless & can be customized to your exact needs. Kiwifruit is on trend…
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July 9, 2019

Nitro Cold Brew: The Science Behind Coffee’s Biggest Trend | Here & Now

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July 9, 2019

FDA report: Doubts intensify for dog owners, vets about grain-free pet food | CTV News

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July 5, 2019

7 Easy Ways to Mask the Taste of CBD Oil | Times of CBD

Although most CBD oil users could go on for hours talking about its many benefits, few will be so enthusiastic about its taste. CBD oil is made by mixing cannabidiol extracted…
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July 5, 2019

Kokumi: The sensation that makes tasting better | Food Dive

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Flavour trends
July 5, 2019

Discovery the big trend for flavour development, Innova finds | FDI Forum

Credit: Shutterstock.com/ Golubovy A hunger for novel, exciting tastes is leading flavour developments in food and beverage alongside the overall interest in natural, clean label and healthier options. It’s an…
FlavourFood scienceFood trendsNovotaste
July 4, 2019

Exploring the flavors and functions of alternative fats | Food Business News

All Photos: Adobe Stock Without fat, many foods lack substance. Fat dissolves and concentrates flavors and aromas, and depending on the source, may bring its own flavors to a recipe.…
Beverage trends
July 4, 2019

Five major trends for the non-alcoholic beverage industry in 2019 | FoodBev Media

Consumer awareness for both the environment and their own health and wellness are two important factors dictating the future of the beverage industry in 2019. Millennials are also set to…
Flavour trends
July 4, 2019

Innova Market Insights’ top flavor trends | Packaging South Asia

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Food trends
July 4, 2019

DNA, bee pollen, za’atar and more: 5 food trends headed Buffalo’s way | The Buffalo News

A Hong Kong bubble waffle at Lucky Koi Bubble Tea on Main Street in University Heights. (Derek Gee/Buffalo News) By Samantha Christmann|Published June 28, 2019|Updated June 28, 2019 In the 1950s it was…
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July 3, 2019

Offering the flavors diners want at breakfast | Restaurant Business Online

Photograph: Shutterstock When it comes to flavor combinations, restaurants need to balance uniqueness with familiarity, according to Technomic’s 2017 Flavor Consumer Trend Report. One surefire way to ensure consumer demands are…
Flavour trends
July 3, 2019

Every Birthday Cake–Flavored Item You Should Be Eating Right Now | Slate

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Beverage trendsFlavour trends
July 3, 2019

Try The Non-Alcoholic Drink Trend With These 13 Booze-Free Beverage Buys | Refinery 29

There's more than enough evidence out there to prove that non-alcoholic drinksare very much in. Alcohol-free bars are popping up all over the country, the "sober curious" hashtag is sweeping social media, and according to Pinterest,…
BakeryChocolateConfectionary
July 3, 2019

Sweet spot: the latest trends in chocolate and pâtisserie, from afternoon tea to gluten-free | The Caterer

When it comes to tempting diners with a little sugar, it’s simply a case of catching them at the right time with the right product: an afternoon tea, a takeaway…
Food trends
July 2, 2019

10 food trends you’ll soon be seeing everywhere in 2019 | TheSpec.com

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BakeryFlavourFood science
July 2, 2019

German Researchers Are Investigating the Science Behind Soft-Pretzel Scent | Gastro Obscura

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