Odor-taste interactions: Effects of attentional strategies during exposure

Chemical Senses

Volumn 29, Issue 4, 2004, Pages 331-340

  Prescott, John ^a   Johnstone, Victoria ^b   Francis, Joanne ^b  

^a JAMES COOK UNIVERSITY   (Australia)

^b UNIVERSITY OF OTAGO   (New Zealand)

Author keywords

Associative learning; Odor induced taste enhancement; Perceptual strategy

Indexed keywords

ADULT; ARTICLE; CONTROLLED STUDY; FEMALE; HUMAN; HUMAN EXPERIMENT; MALE; NORMAL HUMAN; OLFACTORY DISCRIMINATION; PRIORITY JOURNAL; SMELLING; STATE DEPENDENT LEARNING; SWEETNESS; TASTE ACUITY; TASTE DISCRIMINATION; ADOLESCENT; ATTENTION; ELEOCHARIS; INHALATION; ODOR; PHYSIOLOGY; PYGEUM; SUGAR INTAKE; TASTE;

ADOLESCENT; ADULT; ATTENTION; DIETARY SUCROSE; ELEOCHARIS; FEMALE; HUMANS; INHALATION; MALE; ODORS; PYGEUM; SMELL; TASTE;

EID: 14844299648     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/bjh036     Document Type: Article

References (46)

1. Algom, D., Marks, L.E. and Cain, W.S. (1993) Memory psychophysics for chemosensation: perceptual and mental mixtures of odor and taste. Chem. Senses, 18, 151-160.
2. Bingham, A.F., Birch, G.G., de Graaf, C., Behan, J.M. and Perring, K.D. (1990) Sensory studies with sucrose-maltol mixtures. Chem. Senses, 15, 447-456.
3. Breslin, P.A.S., Belanger, M.A., Tharp, C.D. and Dalton, P. (2003) Learned flavor congruency: the importance of experience in the sub-threshold integration of tastant/odorant pairings. Paper presented at the Pangborn Symposium, Boston, 20-24 July.
4. Burdach, K.J., Kroeze, J.H.A. and Koster, E.P. (1984) Nasal, retronasal, and gustatory perception: an experimental comparison. Percept. Psychophys., 36, 205-208.
5. Calvert, G.A., Brammer, M.J. and Iversen, S.D. (1998) Crossmodal identification. Trends Cogn. Sci., 2, 247-253.
6. Clark, C.C. and Lawless, H.T. (1994) Limiting response alternatives in time-intensity scaling: an examination of the halo-dumping effect. Chem. Senses, 19, 583-594.
7. Cliff, M. and Nobel, A.C. (1990) Time-intensity evaluation of sweetness and fruitiness and their interaction in a model solution. J. Food Sci., 55, 450-454.
8. Dalton, P., Doolittle, N., Nagata, H. and Breslin, P.A.S. (2000) The merging of the senses: integration of subthreshold taste and smell. Nat. Neurosci. 3, 431-432.
9. Dravnieks, A. (1985) Atlas of Odor Character Profiles. Philadelphia, PA: ASTM.
10. Driver, J. and Spence, C. (2000) Multisensory perception: beyond modularity and convergence. Curr. Biol. 10, R731-R735.
11. Engel, A.K., Konig, P., Krieter, A.K., Schillen, T.B. and Singer, W. (1992) Temporal coding in the visual cortex: new vistas on integration in the nervous system. Trends Neurosci., 15, 218-226.
12. Frank, R.A. (2003) Response context affects judgments of flavor components in foods and beverages. Food Qual. Pref., 14, 139-145.
13. Frank, R.A. and Byram, J. (1988) Taste-smell interactions are tastant and odorant dependent. Chem. Senses, 13, 445-455.
14. Frank, R.A., Ducheny, K. and Mize, S.J. (1989) Strawberry odor, but not red color, enhances the sweetness of sucrose solutions. Chem. Senses, 14, 371-377.
15. Frank, R.A., Shaffer, G. and Smith, D.V. (1991) Taste-odor similarities predict taste enhancement and suppression in taste-odor mixtures. Chem. Senses, 16, 523.
16. Frank, R.A., van der Klaauw, N.J. and Schifferstein, H.N.J. (1993) Both perceptual and conceptual factors influence taste-odor and taste-taste interactions. Percept. Psychophys., 54, 343-354.
17. Lawless, H.T. and Clark, C.C. (1992) Psychological biases in time-intensity scaling. Food Technol., 46, 81-90.
18. Gibson, J.J. (1966) The Senses Considered as Perceptual Systems. Boston, MA: Houghton Mifflin.
19. McBurney, D.H. (1986) Taste, smell, and flavor terminology: taking the confusion out of fusion. In Meiselman, H.L. and Rivkin, R.S. (eds), Clinical Measurement of Taste and Smell. Macmillan, New York, pp. 117-125.
20. Marks, L.E. (1991) Metaphor and the unity of the senses. In Lawless, H.T. and Klein, B.P. (eds), Sensory Science Theory and Applications in Foods. Marcel Dekker, New York, pp. 185-205.
21. Meredith, M.A. and Stein, B.E. (1983) Interactions among converging sensory inputs in the superior colliculus. Science, 221, 389-391.
22. Nguyen, D.H., Valentin, D., Ly, M.H., Chrea, C. and Sauvageot, F. (2002) When does smell enhance taste? Effect of culture and odorant/tastant relationship. Paper presented at the European Chemoreception Research Organisation Conference, Erlangen, Germany, 23-27 July.
23. Pierce, J. and Halpern, B. (1996) Orthonasal and retronasal odorant identification based upon vapor phase input from common substances. Chem. Senses, 21, 529-543.
24. Prescott, J. (1999) Flavour as a psychological construct: implications for perceiving and measuring the sensory qualities of foods. Food Qual. Pref., 10, 349-356.
25. Rescorla, R.A. (1980) Simultaneous and successive associations in sensory preconditioning. J. Exp. Psychol. Animal Behav. Proc., 6, 207-216.
26. Rescorla, R.A. and Durlach, P.J. (1981) Within-event learning in Pavlovian conditioning. In Spear, N.E. and Miller, R.R. (eds), Information Processing in Animals: Memory Mechanisms. Erlbaum, NJ, pp. 81-111.
27. Rolls, E.T. (1997) Taste and olfactory processing in the brain and its relation to the control of eating. Crit. Rev. Neurobiol., 11, 263-287.
28. Rolls, E.T. and Bayliss, L.L. (1994) Gustatory, olfactory, and visual convergence within the primate orbitofrontal cortex. J. Neurosci., 14, 5437-5452.
29. Rozin, P. (1982) 'Taste-smell confusions' and the duality of the olfactory sense. Percept. Psychophys., 31, 397-401.
30. Sakai, N., Kobayakawa, T., Gotow, N., Saito, S. and Imada, S. (2001) Enhancement of sweetness ratings of aspartame by a vanilla odor presented either by orthonasal or retronasal routes. Percept. Mot. Skills, 92, 1002-1008.
31. Schifferstein, H.N.J. and Verlegh, P.W.J. (1996) The role of congruency and pleasantness in odor-induced taste enhancement. Acta Psychol., 94, 87-105.
32. Small, D.M., Jones-Gotman, M., Zatorre, R.J., Petrides, M. and Evans, A.C. (1997) Flavor processing: more than the sum of its parts. Neuroreport, 8, 3913-3917.
33. Stein, B.E. and Meredith, M.A. (1993) The Merging of the Senses. MIT Press, Cambridge, MA.
34. Stein, B.E., Huneycutt, W.S. and Meredith, M.A. (1988) Neurons and behavior: the same rules of multisensory integration apply. Brain Res., 448, 355-358.
35. Stevenson, R.J. and Boakes, R.A. (2003) Sweet and sour smells: the acquisition of taste-like qualities by odors. In Spence, C., Calvert, G. and Stein, B. (eds) Handbook of Multisensory Processing. MIT Press, Boston, MA.
36. Stevenson, R.J. and Case, T.I. (2003) Preexposure to the stimulus elements, but not training to detect them, retards human odour-taste learning. Behav. Proc., 61, 13-25.
37. Stevenson, R.J. and Prescott, J. (1997) Judgments of chemosensory mixtures in memory. Acta Psychol., 95, 195-214.
38. Stevenson, R.J., Prescott, J. and Boakes, R.A. (1995) The acquisition of taste properties by odors. Learn. Motiv., 26, 1-23.
39. Stevenson, R.J., Boakes, R.A. and Prescott, J. (1998) Changes in odor sweetness resulting from implicit learning of a simultaneous odor-sweetness association: an example of learned synesthesia. Learn. Motiv., 29, 113-132.
40. Stevenson, R.J., Prescott, J. and Boakes, R.A. (1999) Confusing tastes and smells: how odors can influence the perception of sweet and sour tastes. Chem. Senses, 24, 627-635.
41. Triesman, A. (1999) Solutions to the binding problem: progress through controversy and convergence. Neuron, 24, 105-110.
42. van der Klaauw, N.J. and Frank, R.A. (1 996) Scaling component intensities of complex stimuli: the influence of response alternatives. Environ. Int., 22, 21-31.
43. Voirol, E. and Daget, N. (1986) Comparative study of nasal and retronasal olfactory perception. Lebensm. Wiss. Technol., 19, 316-319.
44. von Bekesy, G. (1964) Olfactory analogue to directional hearing. J. Appl. Physiol., 19, 369-373.
45. White, T. and Prescott, J. (2001) Odors influence speed of taste naming. Chem. Senses, 26, 1119.
46. Zellner, D.A., Rozin, P., Aron, M. and Kulish, C. (1983) Conditioned enhancement of human's liking for flavor by pairing with sweetness. Learn. Motiv., 14, 338-350.