Investigation of interactions between texture and ortho- and retronasal olfactory stimuli using psychophysical and electrophysiological approaches

Behavioural Brain Research
N RoudnitzkyT Hummel

Abstract

Flavor is a result of the complex combination of olfactory, gustatory and trigeminal sensations perceived during oral processing of foods, including thermal, painful, tactile and/or kinesthetic effects. Aim of this study was to better understand interactions between synchronous tactile (texture) and olfactory (odor) sensations, using a psychophysical and an electrophysiological approach. Texture stimuli were aliquots of lean milk and thickened lean milk. A butter aroma was presented either orthonasally or retronasally after oral processing and before swallowing the oral stimulus or in the absence of an oral stimulus. Eighteen subjects (11 women, 7 men, mean age 24 years), naïve to the expected effects, rated both odor and texture intensity of each stimulus. Event-related potentials (ERP) were obtained from five recording positions. For the psychophysical data, the presence of an oral stimulus increased odor intensity, irrespective of odor presentation route. For the electrophysiological data, both early and late chemosensory ERPs were affected by odor conditions, texture conditions, and their respective interaction. (1) perceptual interactions occurred between food texture and odor, with cross-modal interactions being found for...Continue Reading

References

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Citations

May 6, 2014·International Journal of Pediatric Otorhinolaryngology·Aytug AltundagHakan Tekeli
Jul 2, 2011·Biological Psychology·Pierre MauragePhilippe de Timary
Mar 31, 2015·Cell·Charles Spence
Sep 21, 2016·Critical Reviews in Food Science and Nutrition·Erin M GoldbergMichel Aliani
Jul 19, 2020·Current Medical Science·Pei LiangHua-Jing Yang
Nov 20, 2019·Indian Journal of Otolaryngology and Head and Neck Surgery : Official Publication of the Association of Otolaryngologists of India·Samireh FarshchiMohammadamin Joulani

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