Cite as:
Stillman J A, 2002, "Gustation: intersensory experience par excellence" Perception 31(12) 1491 – 1500
Download citation data in RIS format

Gustation: intersensory experience par excellence

Jennifer A Stillman

Received 17 September 2001, in revised form 1 July 2002; published online 30 October 2002

Abstract. 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.

Restricted material:

 Full-text PDF size: 108 Kb

 References  70 references, 34 with DOI links ()

Your computer (IP address: 54.224.75.101) has not been recognised as being on a network authorised to view the full text or references of this article. This content is part of our deep back archive. If you are a member of a university library that has a subscription to the journal, please contact your serials librarian (subscriptions information).