Oral referral: On the mislocalization of odours to the mouth
Open accessAbstract
Oral referral is central to multisensory flavour perception. The phenomenon, first described a little over a century ago, is characterized by the mislocalization of food-related olfactory stimuli to the oral cavity. Many researchers believe that it contributes to the widespread confusion concerning which sense really provides the information that is bound together in flavour percepts. In this review, evidence supporting the role of a number of factors that have been suggested to modulate oral referral, including tactile capture of olfaction, the relative timing of olfactory and gustatory stimuli, and gustatory capture (possibly involving prior entry) is critically evaluated. The latest findings now support the view that the oral referral of orthonasal aroma (what some have chosen to call orthonasal location binding) is modulated by taste intensity, while for retronasal odours, it is the congruency between the odour-taste(s) pairing that is key. Specifically, the more congruent a particular combination of olfactory and gustatory stimuli, the more likely the component unisensory stimuli will be bound together as a flavour object (or Gestalt) and, as a result, localized together to the oral cavity. The possible roles of attention, attentional capture, and the nutritional significance of the taste in the phenomenon of oral referral are also reviewed. Ultimately, the suggestion is made that oral referral may reflect a qualitatively different kind of multisensory interaction.
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The loss of the source of olfactory information is most likely a result of gustatory attention capture, where the most intense stimulus directs attention to the spatial location where that stimulus comes from.
“The loss of the source of olfactory information is most likely a result of gustatory attention capture (according to Reference [187]), where the most intense stimulus (normally taste) directs one's attention to the spatial location where that stimulus comes from.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [187]
Section 2.3, “Gustatory capture,” describes a proposed mechanism in which a tastant draws attention to the mouth, with more intense tastants associated with greater oral referral. But the Conclusions also discuss an alternative explanation and leave open which is most appropriate. The paper therefore supports gustatory attentional capture as a possible explanation, not as the most likely cause of losing track of an odour’s source. (LLM, conf=0.86)
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Wajid, N. A., & Halpern, B. P. (2012) · Chemical Senses · doi:10.1093/chemse/bjs041 · Cited by 10 · see citing works
Lim, J. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100350-3.00003-1 · Cited by 4 · see citing works
Flagged first, then by citations
Research works printed but not linked: 4
- Fincks, H. T. (1886). The gastronomic value of odours. Contemporary Review, 50, 680-695.
- Scott, T. R., & Plata-Salaman, C. R. (1991). Coding of taste quality. In T. V. Getchell, L. M. Bartoshuk, R. L. Doty, & J. B. J Snow (Eds.). Smell and taste in health and disease (pp. 345-368). New York, NY: Raven Press.
- Small, D. M., & Green, B. G. (2011). A proposed model of a flavour modality. In M. M. Murray & M. Wallace (Eds.), Frontiers in the neural bases of multisensory processes (pp. 717-738). Boca Raton, FL: CRC Press.
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Cited by
Sorted by citations
Wang, Q. J., Mielby, L. A., Junge, J. Y., Bertelsen, A. S., Kidmose, U., Spence, C., & Byrne, D. V. (2019) · Foods · doi:10.3390/foods8060211 · Cited by 168 · see citing works
“, [184–186], see Reference [187] for a review).”
BackgroundSelf-citation
- Authors
- Spence, C.
- Affiliations
- University of Oxford (GB)
- Corresponding author
- Spence, Charles
- ORCID
- Spence, Charles
- Venue
- Food Quality and Preference
- Publisher
- Elsevier BV
- Published
- 2016-06
- Volume
- 50
- Pages
- 117-128
- ISSN
- 0950-3293 (ISSN-L)
- OpenAlex
- W2289906294
- Cited by
- 80
- References
- 118
- Citations by year
- 2026: 4 · 2025: 2 · 2024: 10 · 2023: 4 · 2022: 11 · 2021: 13 · 2020: 9 · 2019: 11 · 2018: 5 · 2017: 8 · 2016: 3
- FWCI
- 12.81
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Locations
- Food Quality and Preference (publishedVersion, cc-by)
- Funders
- AHRC (AH/L007053/1)
- 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
- taste intensity, attentional capture, multisensory integration
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.
Confidence bands are shown only for fields calibrated on our annotated test set. None is calibrated yet, so no band is shown.
What counts as a claim ›How we measure confidence ›How we check this ›
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