Flavour sensation is a multimodal phenomenon involving all the five basic senses (Shepherd, 2011; Mouritsen & Styrbæk, 2017; Driver & Spence, 2024) and often one modality influences the perception of others. Most well-known is how retronasal olfactory sensation (odour, aroma) is mistaken for taste and how the connection between a well-known aroma, e.g., from vanillin in vanilla, and sweet desserts enhances the perceived intensity of sweetness. Coupling between taste, smell, and tactile sensation (mouthfeel) is also common such that the tastes of a soggy and crisp chip are judged differently, although technically the two chips have the same taste, but the texture is different and the auditive response is different.