Visual cues (sight)

First sensory contact with food is usually through the eyes. Together with orthonasal olfaction, visual cues are involved in the anticipation of food intake and guide nutrition behaviour. This is an example of an external sensory cue, leading to the expectation of a food’s taste.^[1]

Auditory cues (sound)

Auditory sensory cues can be both external and internal. External auditory sensory cues can be explained as ambient sound, for example the noise of trains, announcements and other passengers when drinking a cup of coffee during a morning commute. External auditory cues can also influence expectations of foods, think of the sizzling sound during grilling, or the intensity of the sound of a sparkling soda. Internal auditory sensory cues are explained by food sound salience, which is the sound food makes during biting, chewing and swallowing. A crisp fresh biscuit leads to a whole other experience than a biscuit from a package that has been opened for a few days, while they have the same taste. A higher food sound salience, so more sound food makes during biting, chewing and swallowing has been associated with a lower food intake.^[2]

Tactile cues (touch)

The somatosensory system includes nerves under the skin that send information to the brain and spinal cord, leading to tactile sensations like touch, pain, pressure, temperature, and body position. In the mouth, different receptors are responsible for sensing touch, texture, temperature and the consistency of foods. The tongue helps identify the shape, size, and texture of foods during eating. Texture and mouthfeel are important sensory characteristics of food items. Texture can be explained as perceived structure.^[3]