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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.

Original publication

DOI

10.1016/j.cell.2015.03.007

Type

Journal article

Journal

Cell

Publication Date

26/03/2015

Volume

161

Pages

24 - 35

Keywords

Culture, Food Industry, Humans, Sensation, Taste, Taste Perception