Stillman Jennifer A
School of Psychology, Massey University Albany, Private Bag 102-904, North Shore MSC, Auckland, New Zealand.
Perception. 2002;31(12):1491-500. doi: 10.1068/p3284.
On the face of it, basic tactile sensation might seem the only essential sensory requirement for the delivery of foods and beverages to the digestive system. In practice, however, the appropriate delivery of raw materials for the maintenance and repair of the body requires complex sensory and cognitive processes, such that flavour sensation arguably constitutes the pre-eminent example of an integrated multicomponent perceptual experience. To raise the profile of the chemical senses amongst researchers in other perceptual domains, I review here the contribution of various sense modalities to the flavour of foods and beverages. Further, in the light of these multisensory inputs, the physiological and psychophysical research summarised in this paper invites optimism that novel ways will be found to intervene when nutritional status is compromised either by specific dietary restraints, or by taste and smell disorders.
从表面上看，基本的触觉似乎是将食物和饮料输送到消化系统的唯一必要感官要求。然而，实际上，为维持和修复身体而进行的原材料适当输送需要复杂的感官和认知过程，因此味觉可以说是综合多成分感知体验的突出例子。为了提高化学感官在其他感知领域研究人员中的知名度，我在此回顾各种感官模式对食物和饮料风味的贡献。此外，鉴于这些多感官输入，本文总结的生理和心理物理学研究让人乐观地认为，当营养状况因特定饮食限制或味觉和嗅觉障碍而受到损害时，将找到新的干预方法。
