The stimulus complexity of naturally occurring odours presents unique challenges for central
nervous systems that are aiming to internalize the external olfactory landscape. One …

It has become accepted in the neuroscience community that perception and performance
are quintessentially multisensory by nature. Using the full palette of modern brain imaging …

The perception of flavor is perhaps the most multisensory of our everyday experiences. The
latest research by psychologists and cognitive neuroscientists increasingly reveals the …

Sexual behavior is critical to species survival, yet comparatively little is known about the
neural mechanisms in the human brain. Here we systematically review the existing human …

Perceptions of the flavors of foods or beverages reflect information derived from multiple
sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor …

Although human perception of food flavors involves integration of multiple sensory inputs,
the most salient sensations are taste and olfaction [1]. Ortho-and retronasal olfaction are …

Fresh strawberries (Fragaria x ananassa) are valued for their characteristic red color, juicy
texture, distinct aroma, and sweet fruity flavor. In this study, genetic and environmentally …

Complementary neuronal recordings in primates, and functional neuroimaging in humans,
show that the primary taste cortex in the anterior insula provides separate and combined …

Flavour perception is one of the most complex of human behaviours. It involves almost all of
the senses, particularly the sense of smell, which is involved through odour images …

Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is
defined as a perception that includes gustatory, oral-somatosensory, and retronasal …