The merging of the senses: integration of subthreshold taste and smell
The merging of the senses: integration of subthreshold taste and smell
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DOI：
10.1038/74797
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发表时间：
2000-05-01
影响因子：
25
通讯作者：
Breslin, PAS
中科院分区：
文献类型：
--
作者：
Dalton, P;Doolittle, N;Breslin, PAS
来自不同模态的感觉输入的中枢神经整合是许多类型的感知和行为的先决条件。这种整合过程的一个最好的例子可能是风味感知，其中两个外周不同神经系统（嗅觉和味觉）的激活结合起来产生统一的口腔感觉。在这里，我们使用了心理物理学的方法来显示跨模态的总和选定的味觉和嗅觉刺激的阈下浓度，从而表明，味觉和嗅觉输入的中枢神经整合产生的代表性的风味感知。
Central neural integration of sensory input from different modalities is a prerequisite for many types of perception and behavior. One of the best examples of such an integrative process may be flavor perception, whereby activation in two peripherally distinct neural systems, olfaction and gustation, combines to give rise to a unified oral sensation. Here we used a psychophysical method to show cross-modal summation of subthreshold concentrations of selected gustatory and olfactory stimuli, thus demonstrating that central neural integration of taste and smell inputs generates a representation of flavor perception.