Format

Send to

Choose Destination
Cell. 2015 Mar 26;161(1):24-35. doi: 10.1016/j.cell.2015.03.007.

Multisensory flavor perception.

Author information

1
Crossmodal Research Laboratory, Department of Experimental Psychology, University of Oxford, Oxford OX1 3UD, UK. Electronic address: charles.spence@psy.ox.ac.uk.

Abstract

The perception of flavor is perhaps the most multisensory of our everyday experiences. The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses. This Perspective explores the contributions of distinct senses to our perception of food and the growing realization that the same rules of multisensory integration that have been thoroughly explored in interactions between audition, vision, and touch may also explain the combination of the (admittedly harder to study) flavor senses. Academic advances are now spilling out into the real world, with chefs and food industry increasingly taking the latest scientific findings on board in their food design.

PMID:
25815982
DOI:
10.1016/j.cell.2015.03.007
[Indexed for MEDLINE]
Free full text

Supplemental Content

Full text links

Icon for Elsevier Science
Loading ...
Support Center