The impact of multi-sensory input on perception of flavor
Multiple Paper Presentation

Jeannine F. Delwiche
Food Science & Technology, Ohio State University

     Abstract ID Number: 44

Abstract
During ingestion, a variety of senses are stimulated. While flavor is frequently described as a multi-modal experience, some sensations may be more essential than others. Results of a recent survey indicate that while many sensations contribute to flavor, taste and smell are believed to be of greater importance than any other sensory modalities. Other research indicates that while almost all modalities interact with the perception of flavor, taste, smell and chemesthesis are apparently the most strongly integrated modalities of flavor. Awareness of these interactions and subsequent examination of the way different modalities interact ultimately may lend some insight into how the brain is organized to receive and process the multi-sensory perceptual information during eating and drinking.

To be Presented at the Following Symposium:
The Multisensory Quartet - Smell, Taste, Chemesthesis, and Flavor.
Other papers in this Symposium:

• Barry Green
  John B. Pierce Laboratory and Yale University
  Cross-talk in oral sensory systems: Failures of specificity or integrative processes?
• Pamela Dalton
  Monell Chemical Senses Center
  Superordinate integrations of olfaction, taste and chemesthesis
• Jeannine F. Delwiche
  Food Science & Technology, Ohio State University
  The impact of multi-sensory input on perception of flavor