Temporal synchrony and integration of sub-threshold taste and smell signals

Chemical Senses

Volumn 30, Issue 7, 2005, Pages 539-545

  Pfeiffer, Johann C ^a   Hollowood, Tracey A ^a   Hort, Joanne ^a   Taylor, Andrew J ^a  

^a UNIVERSITY OF NOTTINGHAM   (United Kingdom)

Author keywords

Cross modal integration; Flavour intensity; Sensory perception; Smell; Taste

Indexed keywords

ADULT; ARTICLE; CONTROLLED STUDY; FEMALE; FLAVOR; HUMAN; HUMAN EXPERIMENT; MALE; METHODOLOGY; MOUTH; ODOR; PERCEPTIVE THRESHOLD; PRIORITY JOURNAL; SIGNAL TRANSDUCTION; TASTE;

ADULT; BENZALDEHYDES; FEMALE; HUMANS; MALE; MIDDLE AGED; PERCEPTION; SACCHARIN; SENSORY THRESHOLDS; SMELL; STIMULATION, CHEMICAL; TASTE;

EID: 24944469669     PISSN: 0379864X     EISSN: None     Source Type: Journal    
DOI: 10.1093/chemse/bji047     Document Type: Article

References (31)

1. Bonnans, S. and Noble, A.C. (1993) Effect of sweetener type and of sweetener and acid levels on temporal perception of sweetness, sourness and fruitiness. Chem. Senses, 18, 273-283.
2. 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 5th Pangborn Symposium, Boston.
3. Buettner, A. and Schieberle, P. (2000) Exhaled odorant measurement (exom) - a new approach to quantify the degree of in-mouth release of food aroma compounds. Food Sci. Technol., 33, 553-559.
4. Buettner, A., Beer, A., Hannig, C. and Settles, M. (2001) Observation of the swallowing process by application of videofluoroscopy and real-time magnetic resonance imaging - consequences for retronasal aroma stimulation. Chem. Senses, 26, 1211-1219.
5. Buettner, A., Beer, A., Hannig, C., Settles, M. and Schieberle, P. (2002) Physiological and analytical studies on flavor perception dynamics as induced by the eating and swallowing process. Food Qual. Prefer., 13, 497-504.
6. Burdach, K.J. and Doty, R.L. (1987) The effects of mouth movements, swallowing, and spitting on retronasal odor perception. Physiol. Behav., 41, 353-356.
7. Calvert, G.A. (2001) Crossmodal processing in the human brain: insights from functional neuroimaging studies. Cereb. Cortex, 11, 1110-1123.
8. Calvert, G.A., Brammer, M.J. and Iversen, S.D. (1998) Crossmodal identification. Trends Cogn Sci., 2, 247-253.
9. Cayeux, I. and Mercier, C. (2003) Sensory evaluation of interaction between smell and taste - application to sourness. In Etievant, P. (eds), Flavour Research at the Dawn of the Twenty-first Century, Proceedings of the 10th Weurman Favour Research Symposium, Dijon, pp. 287-292.
10. 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.
11. 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.
12. De Araujo, I.E.T., Rolls, E.T., Kringelbach, M.L., McGlone, F. and Phillips, N. (2003) Taste-olfactory convergence, and the representation of the pleasantness of flavour, in the human brain. Eur. J. Neurosci., 18, 2059-2068.
13. Delwiche, J.F. (2003) The impact of perceptual interactions on perceived flavor. Food Qual. Prefer., 15, 137-146.
14. Frank, R.A. and Byram, J. (1988) Taste smell interactions are tastant and odorant dependent. Chem. Senses, 13, 445-455.
15. Frank, R.A., Ducheny, K. and Mize, S.J.S. (1989) Strawberry odor, but not redcolor enhances the sweetness of sucrose solutions. Chem. Senses, 14, 371-377.
16. Frank, R.A., Vanderklaauw, 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. Heilmann, S. and Hummel, T. (2004) A new method for comparing orthonasal and retronasal olfaction. Behav. Neurosci., 118, 412-419.
18. Hodgson, M., Linforth, R.S.T. and Taylor, A.J. (2003) Simultaneous real-time measurements of mastication, swallowing, nasal airflow, and aroma release. J Agric Food Chem., 51, 5052-5057.
19. Kuo, Y.L., Pangborn, R.M. and Noble, A.C. (1993) Temporal patterns of nasal, oral, and retronasal perception of citral and vanillin and interaction of these odorants with selected tastants. Int. J. Food Sci. Technol., 28, 127-137.
20. Land, D.G. (1996) Perspectives on the effects of interactions on flavor perception: An overview. In Leland, J.V. (eds), Flavor-food interactions, ACS Symposium Series, American Chemical Society, Washington, DC, pp. 2-11.
21. Lavin, J.G. and Lawless, H.T. (1998) Effects of color and odor on judgments of sweetness among children and adults. Food Qual. Prefer., 9, 283-289.
22. Levitt, H. (1971) Transformed up-down methods in psychoacoustics. J. Acoust. Soc. Am., 49, 467.
23. 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.
24. Rozin, P. (1982) 'Taste-smell confusions' and the duality of the olfactory sense. Percept. Psychophys., 31, 397-401.
25. 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.
26. Small, D.M., Voss, J., Mak, Y.E., Simmons, K.B., Parrish, T. and Gitelman, D. (2004) Experience-dependent neural integration of taste and smell in the human brain. J Neurophysiol, 92, 1892-1903.
27. Sobel, N., Khan, R.M., Saltman, A., Sullivan, E.V. and Gabrieli, J.D.E. (1999) Olfaction - the world smells different to each nostril. Nature, 402, 35.
28. Stevenson, R.J., Prescott, J. and Boakes, R.A. (1995) The acquisition of taste properties by odors. Learn. Motiv., 26, 433-455.
29. Stevenson, R.J., Prescott, J. and Boakes, R.A. (1999) Confusing tastes and smells: How odours can influence the perception of sweet and sour tastes. Chem. Senses, 24, 627-635.
30. Voirol, E. and Daget, N. (1986) Comparative-study of nasal and retronasal olfactory perception. Food Sci. Technol., 19, 316-319.
31. Wetherill, G.B. and Levitt, H. (1965) Sequential estimation of points on a psychometric function. Br. J. Math. Statist. Psychol., 18, 1-10.