Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review

被引：21
作者：
Ai, Yun [1 ]
Han, Pengfei [1 ,2 ,3 ]
机构：
[1] Southwest Univ, Fac Psychol, Chongqing, Peoples R China
[2] Minist Educ, Key Lab Cognit & Personal, Chongqing, Peoples R China
[3] Southwest Univ, Fac Psychol, 2 Tiansheng Rd, Chongqing 400715, Peoples R China
来源：
INTERNATIONAL JOURNAL OF GASTRONOMY AND FOOD SCIENCE | 2022年 / 28卷
基金：
中国国家自然科学基金;
关键词：
Taste enhancement; Odor concentration; Odor route; Odor-taste congruency; Neurocognitive mechanism; Food flavor; CROSS-MODAL INTERACTIONS; ANTEROMEDIAL TEMPORAL-LOBE; RETRONASAL ODOR; INSULAR CORTEX; SALTINESS PERCEPTION; FLAVOR PERCEPTION; SENSORY QUALITIES; OLFACTORY STIMULI; FOOD PERCEPTION; FMRI ACTIVATION;
D O I：
10.1016/j.ijgfs.2022.100535
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Odor-induced taste enhancement (OITE) is a phenomenon derived from the integrative processing of odor and taste in the brain. In summarizing the published research articles on OITE, the current review discusses the effects of odor perceptual routes (orthonasal or retronasal), odor concentration, and odor-taste congruency on OITE. In addition, the review highlights the neural mechanisms of OITE by presenting human neuroimaging research results related to the brain processing of taste intensity, taste quality of odors, and taste-odor interactions. Finally, the paper discusses the implication of OITE on nutritional and clinical applications. The identification of odor molecules with potent taste enhancement effects and the application of OITE in the food industry and clinical populations are necessary for future research.
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页数：9
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