 to Xiaoang Wan, and the Rethinking the Senses grant from the AHRC (UK) awarded to Charles Spence (AH/L007053/1). Jasper J. F. van den Bosch is supported by the Ready Mind Project Comments concerning this paper should be sent to Dr. Xiaoang Wan at email@example.com
- ^ Note, though, that texture is not inherently or necessarily visual in nature; it can also be experienced by touching a surface or object. Yet, two types of textures were explored as visual features in the present study.
- ^ These five tastes terms are often referred to as the “basic tastes,” though it should be noted that there is an ongoing debate as to whether there are basic tastes or not and, if so, how they should be defined (e.g., Delwiche, 1996; Erickson, 2008).
- ^ The remaining 24 participants came from 13 other countries, including Ireland, Japan, Oman, Romania, Uruguay, Vietnam, Trinidad and Tobago, Sri Lanka, UK, Iran, France, Pakistan, and Korea. Their data were not included in the data analyses of this paper due to the small sample size in each cultural group.
- ^ The English website for the word umami is http://en.wikipedia.org/wiki/Umami, and the Chinese version is http://zh.wikipedia.org/wiki/%E9%AE%AE%E5%91%B3
- ^ Note that in this and all following tests where multiple comparisons were conducted, Bonferroni’s correction was used and p values are only reported after such correction.
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