Odor/taste integration and the perception of flavor

@article{Small2005OdortasteIA,
  title={Odor/taste integration and the perception of flavor},
  author={Dana M. Small and John Prescott},
  journal={Experimental Brain Research},
  year={2005},
  volume={166},
  pages={345-357}
}
Perceptions of the flavors of foods or beverages reflect information derived from multiple sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor perception therefore arises from the central integration of multiple sensory inputs, it is possible to distinguish the different modalities contributing to flavor, especially when attention is drawn to particular sensory characteristics. Nevertheless, our experiences of the flavor of a food or beverage are also… Expand
A Neural Mechanism of Taste Perception Modulated by Odor Information.
TLDR
A neural model of gustatory system which consists of GC and OFC networks is developed and it is shown that flavor perception is shaped by experience-dependent learning of foods with congruent taste-odor pairs, providing a unique representation of flavor through the interaction between OFC and GC neurons. Expand
Flavor and the Formation of Category-Specific Processing in Olfaction
The perception of flavor occurs when objects, such as food and drink, are placed in the mouth. Although the sensation that ensues depends upon inputs from multiple sensory modalities, due to aExpand
Flavor Enhancement Induced by Taste–Odor Interactions
The flavor of food is one of the most significant characteristics that determine food quality and consumer acceptance. Flavor is the sensory impression of a substance (e.g. a food) by the chemicalExpand
Flavor: Brain processing
Flavor reflects taste, olfactory, and oral texture inputs, and can be influenced by the sight of food, and by cognitive descriptions and attention. This contribution shows how flavor is built by theExpand
A Proposed Model of a Flavor Modality
The perception of flavor occurs when a food or drink enters the mouth. Although the resulting per­ ception depends on inputs from multiple sensory modalities, it is experienced as a unitary perceptExpand
Taste, flavor, and appetite
Complementary neuronal recordings, and functional neuroimaging in humans, show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste,Expand
Orosensory and Homeostatic Functions of the Insular Taste Cortex
TLDR
Current experimental evidence favors the view that the insular gustatory cortex functions as an orosensory integrative system that not only enables the formation of complex flavor representations but also mediates their modulation by the internal state of the body, playing therefore a central role in food intake regulation. Expand
Neural Ensemble Recordings from Central Gustatory-Reward Pathways in Awake and Behaving Animals -- Methods for Neural Ensemble Recordings
TLDR
The mammalian gustatory system participates in the detection and discrimination of intraoral stimuli, allowing for the selection of nutrients and rejection of toxic compounds, while the olfactory and somatosensory systems discriminate odor, texture, and temperature. Expand
Chapter 4 – Taste, Olfactory and Food-texture Processing in the Brain and the Control of Appetite
Publisher Summary This chapter aims to describe the rules of the cortical processing of taste and smell, how the pleasantness or affective value of taste and smell are represented in the brain, howExpand
The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review
TLDR
A new framework of multisensory flavour integration is proposed focusing not on the food-intrinsic/extrinsics divide, but rather on whether the sensory information is perceived to originate from within or outside the body. Expand
...
1
2
3
4
5
...

References

SHOWING 1-10 OF 137 REFERENCES
Experience-dependent neural integration of taste and smell in the human brain.
TLDR
It is suggested that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste-smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/smell combinations. Expand
Taste and olfactory processing in the brain and its relation to the control of eating.
  • E. Rolls
  • Medicine
  • Critical reviews in neurobiology
  • 1997
TLDR
Taste processing in primates through the nucleus of the solitary tract and the primary taste cortex is shown to represent the identity and intensity of taste inputs, and Rapid learning of visual-to-taste associations is also a feature of the neural processing that occurs in the orbitofrontal cortex. Expand
Studying taste as a cutaneous sense
Abstract Taste perception always occurs amid thermal and mechanical stimulation. Evidence is reviewed that interactions take place between gustatory and somatosensory stimuli at every level of theExpand
Enhancement of Sweetness Ratings of Aspartame by a Vanilla Odor Presented Either by Orthonasal or Retronasal Routes
TLDR
It is shown that the odor-induced taste enhancement is elicited by olfactory perception, and it is suggested that there is little functional difference between retronasal and orthonasal olfaction. Expand
Taste‐olfactory convergence, and the representation of the pleasantness of flavour, in the human brain
TLDR
An event‐related fMRI study investigates where in the human brain these interactions between taste and odour stimuli (administered retronasally) may be realized, and provides evidence on the neural substrate for the convergence of taste and olfactory stimuli to produce flavour in humans. Expand
Effects of perceived and imagined odors on taste detection.
TLDR
The effect was odorant-specific: detection of sucrose was significantly better when subjects smelled strawberry than when they smelled ham, and imagined odors influenced taste perception in the same way as did perceived odors. Expand
Response context affects judgments of flavor components in foods and beverages
Panelists in sensory evaluation studies often make judgments about specific components of flavor (for example, sweetness) that are embedded in the complex, multi-dimensional sensory experienceExpand
Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods
Abstract While flavours comprised of simple taste/odour combinations can be easily decomposed, there is evidence that the individual components are seldom perceived independently. Manifestations ofExpand
The merging of the senses: integration of subthreshold taste and smell
TLDR
A psychophysical method is used to show cross-modal summation of subthreshold concentrations of selected gustatory and olfactory stimuli, thus demonstrating that central neural integration of taste and smell inputs generates a representation of flavor perception. Expand
Odor-taste interactions: effects of attentional strategies during exposure.
TLDR
Odor-induced taste enhancement appears to be sensitive to whether an odor-taste combination is viewed analytically as a set of discrete qualities, or synthetically as a flavor, which supports the interpretation that these effects reflect the central integration of odors and tastes into flavors. Expand
...
1
2
3
4
5
...