The Science of Flavour with Charles Spence

In this episode Professor Charles Spence talks to Tristan about the neuroscience of flavour, how flavours are processed by the brain and how texture, temperature, smell and even music impact our perception of flavour.

You must be over legal purchase age to listen.

Any opinions or views expressed in this podcast are the guest's own and do not represent those of Diageo.

See for privacy information.

See for privacy and opt-out information.