ABSTRACT
Flavor perception is one of the most multisensory of our everyday experiences. The contribution of multisensory integration to avor perception is an area that has seen a rapid growth of interest from the cognitive neuroscience research community over the past few years (e.g., see Auvray and Spence 2008; Small 2004; Small and Prescott 2005; Stevenson 2009; Verhagen and Engelen 2006, for reviews). In fact, the techniques of cognitive neuroscience (such as neuroimaging, neurophysiology, computational modeling, and psychophysics) are increasingly coming to complement the traditional techniques of food science. This has led to great progress over the last decade or so in terms of our growing understanding of the neural substrates underlying multisensory avor perception.
