Temporal synchrony and integration of sub-threshold taste and smell signals
Abstract
The importance of stimulus timing and location on the perceptual integration of taste and odour was studied based on a sub-threshold methodology. From a panel of 16 people, 12 showed the integration effect previously reported while 4 showed no effect. The experiment was repeated using retronasal and orthonasal delivery of the odour and with tastant present or absent in the mouth. Integration of taste and odour only occurred when both stimuli were present at the same time. Retro- or orthonasal presentation both produced integration providing that tastant delivery was synchronous but the threshold values for the two presentation methods were different. The relevance of these findings to flavour perception under realistic conditions is considered.
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Out of a panel of 16 people, 12 showed perceptual integration while the remaining four did not.
“In a study using saccharin solutions and benzaldehyde, Pfei er et al. [111] found that out of a panel of 16 people, 12 showed perceptual integration while the remaining four did not.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [111]
While retro- and orthonasal presentation both produced perceptual integration, the threshold values for the different presentation methods were different.
“Additionally, Pfei er et al. [111] found that while retro- and the orthonasal-presentation both produced perceptual integration, the threshold values for the di erent presentation methods were di erent.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [111]
There are individual differences in how odour-induced changes in taste perception occur.
“This suggested that there are individual di erences in how odour-induced changes in taste perception occurs.”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [111]
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- Authors
- Pfeiffer, J. C., Hollowood, T. A., Hort, J., & Taylor, A. J.
- Affiliations
- University of Nottingham (GB)
- Corresponding author
- Pfeiffer, Johann C.
- Venue
- Chemical Senses
- Publisher
- Oxford University Press (OUP)
- Published
- 2005-07-27
- Volume
- 30
- Issue
- 7
- Pages
- 539-545
- ISSN
- 0379-864X (ISSN-L)
- 1464-3553
- OpenAlex
- W2172293720
- Cited by
- 94
- References
- 30
- Citations by year
- 2026: 1 · 2025: 2 · 2024: 1 · 2023: 3 · 2022: 5 · 2021: 2 · 2020: 2 · 2019: 29 · 2018: 4 · 2017: 3 · 2016: 6 · 2015: 3 · 2014: 3 · 2013: 3 · 2012: 3
- FWCI
- 4.77
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Chemical Senses (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Keywords
- temporal synchronization, stimulus timing, flavor perception, taste perception
- MeSH terms
- Adult, Benzaldehydes, Female, Humans, Male, Middle Aged, Perception, Saccharin, Sensory Thresholds, Smell, Stimulation, Chemical, Taste
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