Multisensory flavor perception: The relationship between congruency, pleasantness, and odor referral to the mouth

• Published in: Appetite Vol. 125; pp. 244 - 252
• Main Authors: Fondberg, Robin, Lundström, Johan N., Blöchl, Maria, Olsson, Mats J., Seubert, Janina
• Format: Journal Article
• Language: English
• Published: England Elsevier Ltd 01.06.2018
• Subjects: Adult; Congruency; Female; Flavor; Flavor binding; Flavor Flavor binding; Food Preferences; Humans; Male; Medicin och hälsovetenskap; Mouth - physiology; Odor referral; Odorants; Olfactory Perception - physiology; Pleasure; Recognition (Psychology); Retronasal odor; Taste; Taste - physiology; Taste Perception - physiology; Young Adult; Odor referral; Flavor binding; Taste; Retronasal odor; Flavor; Congruency
• ISSN: 0195-6663; 1095-8304; 1095-8304
• DOI: 10.1016/j.appet.2018.02.012

Our hedonic response to a food is determined by its flavor, an inherently multisensory experience that extends beyond the mere addition of its odor and taste. While congruency is known to be important for multisensory processes in general, little is known about its specific role in flavor processing. The aim of the present study was to delineate the effects of odor-taste congruency on two central aspects of flavor: odor referral (or mislocalization) to the mouth, and pleasantness. We further aimed to test whether an eventual effect on pleasantness was mediated by odor referral. Aqueous solutions containing odors and tastes were prepared to create food-like stimuli with varying degrees of congruency, ranging from maximally incongruent to maximally congruent in nine steps. Thirty participants reported where they perceived the odors, and how much they liked the solutions. Congruency had a positive linear effect both on odor referral to the oral cavity and on pleasantness. However, the effect of congruency on pleasantness was not mediated by odor referral. These results indicate that as an odor-taste mixture approximates a mental representation of a familiar food, its components are increasingly merged into one perceptual object sensed in the mouth. In parallel, the mixture is evaluated as increasingly pleasant, which promotes consumption of familiar foods that have been determined through experience to be non-toxic. While the modulatory role of congruency on pleasantness and odor referral was confirmed, our results also indicate that these effects arise through distinct perceptual mechanisms.