scholarly journals LeviSense: A platform for the multisensory integration in levitating food and insights into its effect on flavour perception

2020 ◽  
Vol 139 ◽  
pp. 102428 ◽  
Author(s):  
Chi Thanh Vi ◽  
Asier Marzo ◽  
Gianluca Memoli ◽  
Emanuela Maggioni ◽  
Damien Ablart ◽  
...  
Keyword(s):  
Multisensory Integration ◽  
Flavour Perception

scholarly journals Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2034
Author(s):  
Justin Long Kiu Suen ◽  
Andy Wai Kan Yeung ◽  
Ed X. Wu ◽  
Wai Keung Leung ◽  
Hiroki C. Tanabe ◽  
...  
Keyword(s):  
Human Brain ◽  
Multisensory Integration ◽  
Effective Connectivity ◽  
Anterior Insula ◽  
Brain Response ◽  
Sour Taste ◽  
Flavour Perception ◽  
Taste And Smell ◽  
The Brain ◽  
Processing Network

: The anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magnetic resonance imaging. Effective connectivity of the flavour-processing network and modulatory effect from taste and smell were analysed. Flavour stimulation activated middle insula and olfactory tubercle (primary taste and olfactory cortices, respectively); anterior insula and rolandic operculum, which are associated with multisensory integration; and ventrolateral prefrontal cortex, a secondary cortex for flavour perception. Dynamic causal modelling demonstrated that neural taste and smell signals were integrated at anterior insula and rolandic operculum. These findings elucidated how neural signals triggered by sour taste and smell presented in liquid form interact in the brain, which may underpin the neurobiology of food appreciation. Our study thus demonstrated the integration and synergy of taste and smell.

Supra-optimality may emanate from suboptimality, and hence optimality is no benchmark in multisensory integration

2018 ◽  
Vol 41 ◽  
Author(s):  
Jean-Paul Noel
Keyword(s):  
Multisensory Integration

AbstractWithin a multisensory context, “optimality” has been used as a benchmark evidencing interdependent sensory channels. However, “optimality” does not truly bifurcate a spectrum from suboptimal to supra-optimal – where optimal and supra-optimal, but not suboptimal, indicate integration – as supra-optimality may result from the suboptimal integration of a present unisensory stimuli and an absent one (audio = audio + absence of vision).

scholarly journals Electrophysiological evidence of different neural processing between visual and audiovisual inhibition of return

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Xiaoyu Tang ◽  
Xueli Wang ◽  
Xing Peng ◽  
Qi Li ◽  
Chi Zhang ◽  
...  
Keyword(s):  
Multisensory Integration ◽  
Temporal Resolution ◽  
Inhibition Of Return ◽  
Neural Correlates ◽  
Event Related Potential ◽  
Perceptual Processing ◽  
High Temporal Resolution ◽  
Neural Processing ◽  
Electrophysiological Evidence ◽  
P3 Component

AbstractInhibition of return (IOR) refers to the slower response to targets appearing on the same side as the cue (valid locations) than to targets appearing on the opposite side as the cue (invalid locations). Previous behaviour studies have found that the visual IOR is larger than the audiovisual IOR when focusing on both visual and auditory modalities. Utilising the high temporal resolution of the event-related potential (ERP) technique we explored the possible neural correlates with the behaviour IOR difference between visual and audiovisual targets. The behavioural results revealed that the visual IOR was larger than the audiovisual IOR. The ERP results showed that the visual IOR effect was generated from the P1 and N2 components, while the audiovisual IOR effect was derived only from the P3 component. Multisensory integration (MSI) of audiovisual targets occurred on the P1, N1 and P3 components, which may offset the reduced perceptual processing due to audiovisual IOR. The results of early and late differences in the neural processing of the visual IOR and audiovisual IOR imply that the two target types may have different inhibitory orientation mechanisms.

scholarly journals What Is the Relationship between the Presence of Volatile Organic Compounds in Food and Drink Products and Multisensory Flavour Perception?

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1570
Author(s):  
Charles Spence
Keyword(s):  
Volatile Organic Compounds ◽  
Organic Compounds ◽  
Mass Spectrometry Data ◽  
Complex Relationship ◽  
Chemical Profile ◽  
Volatile Organic ◽  
Flavour Perception ◽  
Food And Drink ◽  
The Relationship ◽  
Unique Chemical

This narrative review examines the complex relationship that exists between the presence of specific configurations of volatile organic compounds (VOCs) in food and drink products and multisensory flavour perception. Advances in gas chromatography technology and mass spectrometry data analysis mean that it is easier than ever before to identify the unique chemical profile of a particular food or beverage item. Importantly, however, there is simply no one-to-one mapping between the presence of specific VOCs and the flavours that are perceived by the consumer. While the profile of VOCs in a particular product undoubtedly does tightly constrain the space of possible flavour experiences that a taster is likely to have, the gustatory and trigeminal components (i.e., sapid elements) in foods and beverages can also play a significant role in determining the actual flavour experience. Genetic differences add further variation to the range of multisensory flavour experiences that may be elicited by a given configuration of VOCs, while an individual’s prior tasting history has been shown to determine congruency relations (between olfaction and gustation) that, in turn, modulate the degree of oral referral, and ultimately flavour pleasantness, in the case of familiar foods and beverages.

scholarly journals Dynamic modulation of visual and electrosensory gains for locomotor control

2016 ◽  
Vol 13 (118) ◽  
pp. 20160057 ◽  
Author(s):  
Erin E. Sutton ◽  
Alican Demir ◽  
Sarah A. Stamper ◽  
Eric S. Fortune ◽  
Noah J. Cowan
Keyword(s):  
Augmented Reality ◽  
Multisensory Integration ◽  
Sensorimotor Integration ◽  
Sensory Conflict ◽  
Dynamic Modulation ◽  
Sensory Inputs ◽  
Locomotor Control ◽  
Eigenmannia Virescens ◽  
Future Work ◽  
Perceptual Weights

Animal nervous systems resolve sensory conflict for the control of movement. For example, the glass knifefish, Eigenmannia virescens , relies on visual and electrosensory feedback as it swims to maintain position within a moving refuge. To study how signals from these two parallel sensory streams are used in refuge tracking, we constructed a novel augmented reality apparatus that enables the independent manipulation of visual and electrosensory cues to freely swimming fish ( n = 5). We evaluated the linearity of multisensory integration, the change to the relative perceptual weights given to vision and electrosense in relation to sensory salience, and the effect of the magnitude of sensory conflict on sensorimotor gain. First, we found that tracking behaviour obeys superposition of the sensory inputs, suggesting linear sensorimotor integration. In addition, fish rely more on vision when electrosensory salience is reduced, suggesting that fish dynamically alter sensorimotor gains in a manner consistent with Bayesian integration. However, the magnitude of sensory conflict did not significantly affect sensorimotor gain. These studies lay the theoretical and experimental groundwork for future work investigating multisensory control of locomotion.

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