Odor/taste integration and the perception of flavor

By Dana M. Small, J. Prescott. Experimental Brain Research, 2005

659 citations recorded by the source corpus.

Subfields: Experimental and Cognitive Psychology, Nutrition and Dietetics, Sensory Systems

View Paper: https://www.semanticscholar.org/paper/3c8bfe2ee87b089bd91449c41e7a1707f2bb3213

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In Experimental and Cognitive Psychology

In Nutrition and Dietetics

In Sensory Systems

Citations in the corpus

A link between the systems: functional differentiation and integration within the human insula revealed by meta-analysis (2010, background): “Most interestingly , the insula was reported to be part of a network Brain Struct Funct (2010) 214:519–534 529 involved, especially in integration of taste and flavor (Rolls 2006; Small and Prescott 2005), supporting an insular role in olfacto-gustatory processing.”
Multisensory processes in flavour perception and their influence on food choice (2015, background): “In relation to foods, the most plausible hypothesis is that sensory pleasure is the motivation to consume an object that is judged as a suitable food, and that such a decision relies on the integration of sensory information from different sources — effectively a response from the flavour sense [43,”
Metabolomics for Investigating Physiological and Pathophysiological Processes. (2019, background): “These chemical communication systems have persisted and evolved in eukaryotes, leading to the use or re-use of various small molecules to control cell differentiation (morphogens), selectively propagate or kill cells (immune signaling), detect pathogens (lipopolysaccharide signaling), attack and kil”
The cell biology of taste (2010, background): “Additional somatosensory modalities such as texture and visual cues such as color also significantly in fluence the “taste” of foods (Small and Prescott, 2005).”
Food Acceptance: The Role of Consumer Perception and Attitudes (2010, background): “…of a product 51 During food consumption, the brain receives different sensory inputs (visual, 52 olfactory, gustatory, tactile, trigeminal) and the information from physiologically 53 distinct sensory modes is integrated in the final sensory perception (Prescott, 54 2004, Small and Prescott, 2005).”
The Representation of Information About Taste and Odor in the Orbitofrontal Cortex (2010, background): “2004 ; Small and Prescott 2005 ; Verhagen and Engelen 2006 ; Verhagen 2007 ) .”
Effect of background noise on food perception (2011, background): “Our perception of food is driven not only by what we taste and smell (Small & Prescott, 2005), but by a variety of other factors including colour (Shankar, Levitan, & Spence, 2010; Zampini, Sanabria, Phillips, & Spence, 2007), expectation (Cardello, 2007) and cognitive strategy (Prescott,…”
Neuromarketing: the hope and hype of neuroimaging in business (2010, background): “These different dimensions have been mapped onto distinct brain regions but with substantial overla”
Eating with our ears: assessing the importance of the sounds of consumption on our perception and enjoyment of multisensory flavour experiences (2015, background): “academic and applied food research started to wonder whether the same principles of multisensory integration that had initially been outlined in the anaesthetized animal model might not also be applicable to the multisensory perception of food and beverages in the awake consumer (see [5,74,75], for ”