‘‘Taste-smell confusions” and the duality of the olfactory sense
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Flavours appear to originate from the oral cavity even if olfactory stimuli are detected in the nose.
“flavours appear to originate from the oral cavity, even if olfactory stimuli are detected in the nose (e.g., [184-186]”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [185]
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ResultThe Sniff Is Part of the Olfactory Percept
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“sniffing), retronasal olfaction, or the combined influence of the two senses of smell (see [1, 45])? The former certainly plays an important role in the setting of taste and flavour expectations [48, 49], and hence plays only a modulatory role, while the latter is thought to be constitutive of flavour experiences.”
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“During food intake, flavor (Rozin, 1982) results from simultaneous stimulation of three main sensory systems:”
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“For example, taste terms such as “sweet” can easily be used in olfactory contexts, such as “sweet smell”, “sweet fragrance” or “sweet aroma” (Dravnieks, 1985; Rozin, 1982).”
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“…may be explained both by the ability of olfactory stimuli to become perceptually associated with gustatory stimuli (Murphy et al., 1977; Frank and Byram, 1988; Frank et al., 1993; Stevenson et al., 1999) and by evidence that orthonasal stimuli can be integrated with taste stimulation (Rozin, 1982).”
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“This has been attributed to an olfactory duality or perceptual independence between the two olfactory routes as a result of differences in olfactory processing of orthograde and retrograde stimulus delivery (64).”
BackgroundRetronasal perception of odors
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Preadaptation and the puzzles and properties of pleasure.
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Color enhances orthonasal olfactory intensity and reduces retronasal olfactory intensity
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“Rozin (1982) proposed that olfaction was a ‘‘dual sense’’ in that olfactory stimuli are perceived differently depending on whether they are detected retronasally or orthonasally.”
BackgroundRetronasal Odor Perception Requires Taste Cortex, but Orthonasal Does Not
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“In fact, our work suggests that a distinction of ‘‘internal versus external’’ may in some cases (as suggested previously, see [1, 2]) be a more meaningful basis of neural system delineation than ‘‘taste versus smell.”
InfluentialHumans as an Animal Model for Systems-Level Organization of Olfaction
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“There are grounds to believe that the responsiveness to external odors gauged in the scales described in this study may be independent of responses to the retronasally experienced odors involved in the experience of flavor (Rozin, 1982), and we have collected evidence that supports this hypothesis (P.”
ResultThe Role of the Human Orbitofrontal Cortex in Taste and Flavor Processing
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Olfactory Cues Modulate Facial Attractiveness
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“The body odor was diluted at 0.33%, the geranium odor at 1.0%, the male fragrance at 0.5%, and the rubber odor at 1.2%, on the basis of pilot research.”
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“Olfactory and gustatory information are often confused (Auvray and Spence 2008; Rozin 1982; Stevenson 2009) and both take part in creating flavour percepts (see Small and Prescott 2005, for a review).”
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“The perceptions arising from these two senses are often confused and misappropriated[2].”
BackgroundRole of ortho‐retronasal olfaction in mammalian cortical evolution
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“…olfaction is a dominant sense in the behavior of most mammals (Stoddart, 1980) and, moreover, the convergence of orthonasal and retronasal signals (Rozin, 1982) lies in neocortical areas that are tied to human cravings responsible for disorders such as obesity and food addiction (Shepherd, 2012).”
BackgroundThe coffee drinking experience: Product extrinsic (atmospheric) influences on taste and choice
Spence, C. J., & Carvalho, F. M. (2019) · Food Quality and Preference · doi:10.1016/j.foodqual.2019.103802 · Cited by 116 · see citing works
Measurement of Sensitivity to Olfactory Flavor: Application in a Study of Aging and Dentures
Duffy, V. B. (1999) · Chemical Senses · doi:10.1093/chemse/24.6.671 · Cited by 104 · see citing works
“been thought to be qualitatively different experiences (Rozin, 1982).”
Obese Individuals Have Higher Preference and Sensitivity to Odor of Chocolate
Stafford, L. D., & Whittle, A. (2015) · Chemical Senses · doi:10.1093/chemse/bjv007 · Cited by 101 · see citing works
“Hence the vast majority of what we commonly refer to as the " taste " of food is actually processed by the olfactory and not taste system (Rozin 1982; Wysocki and Pelchat 1993).”
Sakai, N., Kobayakawa, T., Gotow, N., Saito, S., & Imada, S. (2001) · Perceptual and Motor Skills · doi:10.2466/pms.2001.92.3c.1002 · Cited by 100 · see citing works
Better Fruits and Vegetables through Sensory Analysis
Bartoshuk, L. M., & Klee, H. J. (2013) · Current Biology · doi:10.1016/j.cub.2013.03.038 · Cited by 100 · see citing works
Landis, B. N., Frasnelli, J., Reden, J., Lacroix, J., & Hummel, T. R. (2005) · Archives of Otolaryngology - Head and Neck Surgery · doi:10.1001/archotol.131.11.977 · Cited by 99 · see citing works
“R ETRONASAL OLFACTION IS THE perceptionofodorsemanating fromtheoralcavityduringeating and drinking, as opposed to orthonasal olfaction, which occursduringsniffing.(1) Theretronasalolfactory pathway, which contributes to the flavor of foods or drinks, is commonly associatedwith thesenseof taste.”
BackgroundGeriatric Oral Health and Its Impact on Eating
Ship, J. A., Duffy, V., Jones, J. A., & Langmore, S. E. (1996) · Journal of the American Geriatrics Society · doi:10.1111/j.1532-5415.1996.tb06419.x · Cited by 99 · see citing works
Potential mechanisms of retronasal odor referral to the mouth
Lim, J., & Johnson, M. B. (2011) · Chemical Senses · doi:10.1093/chemse/bjq125 · Cited by 97 · see citing works
“This finding is rather striking because it is in contrast to the long-standing speculation that odor referral may be mediated through cutaneous stimulation, which virtually always accompanies taste stimulation (Hollingworth and Poffenberger 1917; Murphy and Cain 1980; Rozin 1982).”
BackgroundResultInfluentialEssential Oils, Phytoncides, Aromachology, and Aromatherapy—A Review
Thangaleela, S., Sivamaruthi, B. S., Kesika, P., Bharathi, M., Kunaviktikul, W., Klunklin, A., Chanthapoon, C., & Chaiyasut, C. (2022) · Applied Sciences · doi:10.3390/app12094495 · Cited by 104 · see citing works
“Both possess different sensory experiences [38,39].”
Nasal, retronasal, and gustatory perception: An experimental comparison
Burdach, K. J., Kroeze, J. H. A., & Köster, E. P. (1984) · Perception & Psychophysics · doi:10.3758/bf03206360 · Cited by 96 · see citing works
Psychological Processes in Flavour Perception
Prescott, J. (2004) · Wiley eBooks · doi:10.1002/9780470995716.ch9 · Cited by 95 · see citing works
Temporal synchrony and integration of sub-threshold taste and smell signals
Pfeiffer, J. C., Hollowood, T. A., Hort, J., & Taylor, A. J. (2005) · Chemical Senses · doi:10.1093/chemse/bji047 · Cited by 94 · see citing works
“The panellist’s estimate may also be influenced by confusion between senses (Rozin, 1982).”
BackgroundInfluentialEffect of Concentration on Taste-Taste Interactions in Foods for Elderly and Young Subjects
Mojet, J. (2004) · Chemical Senses · doi:10.1093/chemse/bjh070 · Cited by 93 · see citing works
“…mixtures of cross-modal sensory stimuli such as odour and taste mixtures was investigated (Lawless, 1977; Murphy et al., 1977; Murphy and Cain, 1980; Rozin, 1982; Frank and Byram, 1988; Calviño et al., 1990; Shaffer and Frank, 1990; Frank et al., 1993; Stevenson et al., 1999; Kaneda et al., 2000).”
BackgroundLawless, H. T. (1997) · Elsevier eBooks · doi:10.1016/b978-012161958-9/50005-1 · Cited by 93 · see citing works
Taste damage (otitis media, tonsillectomy and head and neck cancer), oral sensations and BMI
Bartoshuk, L. M., Catalanotto, F. A., Hoffman, H. J., Logan, H. L., & Snyder, D. J. (2012) · Physiology & Behavior · doi:10.1016/j.physbeh.2012.06.013 · Cited by 92 · see citing works
Chemosensory learning and flavour: Perception, preference and intake
Prescott, J. (2012) · Physiology & Behavior · doi:10.1016/j.physbeh.2012.04.008 · Cited by 91 · see citing works
Studying taste as a cutaneous sense
Green, B. G. (2003) · Food Quality and Preference · doi:10.1016/s0950-3293(02)00071-x · Cited by 89 · see citing works
Meta Cookie+: An Illusion-Based Gustatory Display
Narumi, T., Nishizaka, S., Kajinami, T., Tanikawa, T., & Hirose, M. (2011) · Lecture notes in computer science · doi:10.1007/978-3-642-22021-0_29 · Cited by 89 · see citing works
“Indeed, it has been reported that most of what people commonly think of as the taste of food actually originates from the nose [ 7 ].”
BackgroundAroma–taste interactions between a model cheese aroma and five basic tastes in solution
Niimi, J., Eddy, A. I., Overington, A. R., Heenan, S. P., Silcock, P. J., Bremer, P. J., & Delahunty, C. M. (2013) · Food Quality and Preference · doi:10.1016/j.foodqual.2013.05.017 · Cited by 88 · see citing works
Factors affecting odour-induced taste enhancement
Spence, C. J. (2021) · Food Quality and Preference · doi:10.1016/j.foodqual.2021.104393 · Cited by 90 · see citing works
Expertise Shapes Multimodal Imagery for Wine
Croijmans, I., Speed, L. J., Arshamian, A., & Majid, A. (2020) · Cognitive Science · doi:10.1111/cogs.12842 · Cited by 86 · see citing works
“Flavor—the multisensory experience of what is perceived in the mouth—is closely related to smell (Small & Prescott, 2005; Spence, Smith, & Auvray, 2015) and uses overlapping physiological mechanisms (Rozin, 1982; Shepherd, 2006).”
BackgroundModality-Specific Neural Effects of Selective Attention to Taste and Odor
Veldhuizen, M. G., & Small, D. M. (2011) · Chemical Senses · doi:10.1093/chemse/bjr043 · Cited by 86 · see citing works
“It is conceivable that there might be more overlap between attention to retronasal olfaction and taste as both these sensory signals are perceived to originate from the mouth and are often experienced simultaneously and confused (Murphy et al. 1977; Murphy and Cain 1980; Rozin 1982; Ashkenazi and Marks 2004; Heilmann…”
Background
- Authors
- Rozin, P.
- Affiliations
- University of Pennsylvania (US)
- Corresponding author
- Rozin, Paul
- ORCID
- Rozin, Paul
- Venue
- Perception & Psychophysics
- Published
- 1982-07
- Volume
- 31
- Issue
- 4
- Pages
- 397-401
- ISSN
- 0031-5117 (ISSN-L)
- 1532-5962
- OpenAlex
- W2063541348
- Cited by
- 627
- References
- 16
- Citations by year
- 2026: 23 · 2025: 22 · 2024: 44 · 2023: 32 · 2022: 39 · 2021: 36 · 2020: 59 · 2019: 25 · 2018: 22 · 2017: 15 · 2016: 38 · 2015: 27 · 2014: 17 · 2013: 18 · 2012: 25
- FWCI
- 1.09
- Type
- journal article
- Language
- en
- Open access
- bronze
- doi.org
- Licence
- www.springer.com/tdm (tdm)
- Locations
- Perception & Psychophysics (publishedVersion)
- PubMed (publishedVersion)
- Funders
- National Science Foundation
- Topics
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Philosophy and Theoretical Science
- Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
- Keywords
- olfaction, taste, odor, emotional value, olfactory perception, context-dependent perception, black coffee
- MeSH terms
- Humans, Mouth, Odorants, Olfactory Mucosa, Semantics, 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.
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