Odor/taste integration and the perception of flavor
Abstract
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 simultaneously of an overall unitary perception. Research aimed at understanding the mechanisms behind this integrated flavor perception is, for the most part, relatively recent. However, psychophysical, neuroimaging and neurophysiological studies on cross-modal sensory interactions involved in flavor perception have started to provide an understanding of the integrated activity of sensory systems that generate such unitary perceptions, and hence the mechanisms by which these signals are "functionally united when anatomically separated". Here we review this recent research on odor/taste integration, and propose a model of flavor processing that depends on prior experience with the particular combination of sensory inputs, temporal and spatial concurrence, and attentional allocation. We propose that flavor perception depends upon neural processes occurring in chemosensory regions of the brain, including the anterior insula, frontal operculum, orbitofrontal cortex and anterior cingulate cortex, as well as upon the interaction of this chemosensory "flavor network" with other heteromodal regions including the posterior parietal cortex and possibly the ventral lateral prefrontal cortex.
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Neuroimaging evidence demonstrates convergence for taste and odour in the orbitofrontal and anterior cingulate cortex.
“neuroimaging evidence has demonstrated that convergence for taste and odour occur in the orbitofrontal and anterior cingulate cortex [146-148].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [147]
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- Authors
- Small, D. M., & Prescott, J.
- Affiliations
- Yale University (US)
- James Cook University (AU)
- Corresponding author
- Prescott, John
- Venue
- Experimental Brain Research
- Published
- 2005-07-19
- Volume
- 166
- Issue
- 3-4
- Pages
- 345-357
- ISSN
- 0014-4819 (ISSN-L)
- 1432-1106
- OpenAlex
- W2048553159
- Cited by
- 712
- References
- 132
- Citations by year
- 2026: 38 · 2025: 39 · 2024: 33 · 2023: 42 · 2022: 33 · 2021: 48 · 2020: 51 · 2019: 33 · 2018: 35 · 2017: 32 · 2016: 39 · 2015: 40 · 2014: 27 · 2013: 39 · 2012: 31
- FWCI
- 25.42
- Type
- journal article
- Language
- en
- Open access
- closed
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Experimental Brain Research (publishedVersion)
- PubMed (publishedVersion)
- ResearchOnline at James Cook University (James Cook University) (submittedVersion)
- Funders
- Ines Mandl Research Foundation
- National Institutes of Health (5r03dc006169-03)
- National Institute on Deafness and Other Communication Disorders (DC-006169-01)
- Topics
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Life Sciences › Neuroscience › Cognitive Neuroscience › Tactile and Sensory Interactions
- Keywords
- flavor perception, taste perception, olfaction, somatosensory perception, anterior insula, frontal operculum, orbitofrontal cortex, anterior cingulate cortex, posterior parietal cortex, attention
- MeSH terms
- Animals, Brain, Food, Humans, Image Processing, Computer-Assisted, Magnetic Resonance Imaging, Models, Neurological, Odorants, Smell, Taste
About these checks
Registry, retraction, Cites and statistics results are computed, not judged, with one exception: a printed reference that no index lists is read once by a model before it counts as a citation error. Claims are extracted by a model and kept only when their quote appears verbatim in the text; each cited source is then checked, with a model’s help, for whether it says what the claim relies on. Those verdicts can be wrong — read the claim’s quote and the cited source before relying on one.
Statistics and arithmetic are recomputed, not judged.
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