Chemosensory integration and the perception of flavor

John Prescott, Richard Stevenson

    Research output: Chapter in Book/Report/Conference proceedingChapter

    8 Citations (Scopus)

    Abstract

    The key to effective perception is that sensory information is interpreted as qualities that belong to the object itself. Cross-modal sensory integration is frequently inferred from the influence of one modality on responses to another. This chapter describes three types of centrally based interaction. Two of these, somatosensory-olfactory interactions involving texture, and interactions between taste and smell, occur within the mouth, while the other such as the impact of external visual and auditory cues on flavor perception do not. Human flavor learning can be divided into two basic categories, depending upon whether its outcome involves a perceptual or an affective change. Several studies examined the impact on eating behavior from damaging one of the three senses involved in oral flavor perception. The rise of molecular or “modernist” cuisine has been based to a large extent on understanding and utilizing the experience-dependent interactions that have been discussed here.
    Original languageEnglish
    Title of host publicationHandbook of olfaction and gustation
    EditorsRichard L Doty
    Place of PublicationHoboken, New Jersey
    PublisherWiley-Blackwell, Wiley
    Pages1007-1026
    Number of pages20
    Edition3rd
    ISBN (Electronic)9781118971758
    ISBN (Print)9781118139226
    DOIs
    Publication statusPublished - 2015

    Keywords

    • chemosensory integration
    • cross-modal sensory integration
    • human flavor learning
    • somatosensory-olfactory interactions

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