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Gustation: intersensory experience par excellence.

Jennifer A Stillman1

  • 1School of Psychology, Massey University Albany, Private Bag 102-904, North Shore MSC, Auckland, New Zealand. J.A.Stillman@massey.ac.nz

Perception
|August 15, 2003
PubMed
Summary

Flavour perception is a complex, multisensory experience crucial for nutrition, not just basic touch. Understanding this integrated process may lead to new interventions for compromised nutritional status.

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Area of Science:

  • Neuroscience
  • Sensory Science
  • Nutrition Science

Background:

  • Basic tactile sensation is insufficient for optimal food intake.
  • Flavour sensation is a complex, integrated, multisensory perceptual experience.
  • The chemical senses are often overlooked in perceptual research.

Purpose of the Study:

  • To review the contribution of various sense modalities to flavour perception.
  • To highlight the importance of chemical senses in sensory science.
  • To explore potential interventions for nutritional status compromised by dietary or sensory disorders.

Main Methods:

  • Review of physiological and psychophysical research.
  • Analysis of multisensory inputs contributing to flavour.
  • Synthesis of current understanding of flavour perception.

Main Results:

  • Flavour perception integrates multiple sensory modalities beyond basic touch.
  • Chemical senses play a pre-eminent role in flavour.
  • Multisensory integration is key to appropriate nutrient delivery.

Conclusions:

  • Flavour is a complex, integrated sensory experience vital for nutrition.
  • Further research into multisensory flavour perception can inform interventions.
  • Optimism exists for novel approaches to nutritional support through sensory science.

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