Facilitating factors of incidental taste memory: a psychological and brain imaging approach

目前的研究考察了有助于人类记忆食物味道的因素。作为一个框架，使用了处理级别模型。我们发现，有意义的标签，如食物影响，会影响味道记忆。此外，研究还发现，左腹外侧前额叶区域的激活与对味道的识别记忆表现呈正相关。这表明语义加工促进了对味道的记忆，这与加工水平模型一致。

The current study examined the factors that facilitate memory of food flavors in humans. As a framework, the level-of-processing model was used. We found that meaningful labels such as food influences influence flavor memory. In addition, activation of the left ventrolateral prefrontal area was found to be positively correlated with recognition memory performance of flavors. This suggests that the semantic process facilitates memory of flavors, which is in accordance with the levels of processing model.