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Flavor and the Formation of Category-Specific Processing in Olfaction

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Chemosensory Perception

Abstract

The perception of flavor occurs when objects, such as food and drink, are placed in the mouth. Although the sensation that ensues depends upon inputs from multiple sensory modalities, due to a combination of oral referral and common sensory qualities (e.g., odors and tastes can both be sweet), it is experienced as a unitary flavor perception. In this paper, it is proposed that neural processing within the somatomotor mouth area of the Rolandic operculum mediates oral referral and causes the neural binding of multimodal inputs to create a flavor percept. It is further proposed that unimodal taste and unimodal smell neurons alter the selectivity of bimodal taste/smell cells only if the binding mechanism in the somatomotor mouth area is active. The encoded flavor object is thus represented by a bounded pattern of response that includes the sculpted bimodal cells as well as the unimodal responses distributed across the insula, operculum, anterior cingulate cortex, and orbitofrontal cortex. Once an odor is encoded in this way, the odor acquires the ability to reactivate this encoded percept, whether experienced orthonasally or retronasally. Finally, it is proposed that one manifestation of this process is the existence of category-specific processing in olfaction.

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Acknowledgment

I would like to thank Barry Green for many inspiring conversations about flavor perception. The ideas in this manuscript emerged from insights that occurred during these conversations. I also want to thank Barry for his comments on earlier versions of this manuscript. Thanks to Ivan de Aruajo and Justus Verhagen for informative conversations about the neurophysiology of flavor, and thanks to Marga Veldhuizen, Genevieve Bender, and Kristi Rudenga for proofreading the manuscript. This work was supported by NIDCDR03 DC006169 and NIDCDR01 DC6706-01.

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  1. The John B Pierce Laboratory, 290 Congress Avenue, New Haven, CT, 06519, USA

    Dana M. Small

  2. Department of Psychiatry, Yale University School of Medicine, 300 George Street, New Haven, CT, 06511, USA

    Dana M. Small

  3. Department of Psychology, Yale University, Box 208205, New Haven, CT, 06520, USA

    Dana M. Small

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Small, D.M. Flavor and the Formation of Category-Specific Processing in Olfaction. Chem. Percept. 1, 136–146 (2008). https://doi.org/10.1007/s12078-008-9015-3

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