Effects of Perceived and Imagined Odors on Taste Detection

Individual Differences in Odor Imaging Ability Reflect Differences in Olfactory and Emotional Perception

We asked whether the large variability in odor imaging ability is underlain by interindividual differences in the processing of smells and emotion. Olfactory imaging ability, anhedonia level, and odor perception were measured in 40 subjects, using the Vividness of Olfactory Imagery Questionnaire (VOIQ), the Physical Anhedonia Scale, and the European Test of Olfactory Capabilities. "Good" olfactory imagers, defined primarily on the basis of the VOIQ, rated pleasant smells as more familiar and had lower anhedonia scores than "bad" olfactory imagers. Based on self-reported measures, these results suggest that, like olfactory perception, the mental imagery of smells is related to emotion and that, beyond their differences in vividness, good and bad olfactory imagers differ in their experience of emotion and long-term memory of smells.

Olfactory imagery: a review

Olfaction's unique cognitive architecture, the apparently inconsistent evidence favoring imagery, and its difficulty of evocation have led some to conclude that there is no capacity for olfactory imagery. Using three streams of evidence, we examine the validity of this claim. First, self-reports of olfactory imagery can resemble those obtained for actual perception. Second, imagining an odor can produce effects similar to actual perception. Third, olfactory perception and memory-based images can interact. A model of olfactory imagery is then presented that utilizes the same systems employed in actual perception, with similar constraints. This model is consistent with olfaction's unique information-processing capacities and can account for previous experimental inconsistencies on the basis of difficulty of evocation, a consequence of unstable access to semantic information. In sum, the evidence presented here is favorable to the existence of an olfactory imagery capacity.

Odor/taste integration and the perception of flavor

Perceptions of the flavors of foods or beverages reflect information derived from multiple sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor perception therefore arises from the central integration of multiple sensory inputs, it is possible to distinguish the different modalities contributing to flavor, especially when attention is drawn to particular sensory characteristics. Nevertheless, our experiences of the flavor of a food or beverage are also simultaneously of an overall unitary perception. Research aimed at understanding the mechanisms behind this integrated flavor perception is, for the most part, relatively recent. However, psychophysical, neuroimaging and neurophysiological studies on cross-modal sensory interactions involved in flavor perception have started to provide an understanding of the integrated activity of sensory systems that generate such unitary perceptions, and hence the mechanisms by which these signals are "functionally united when anatomically separated". Here we review this recent research on odor/taste integration, and propose a model of flavor processing that depends on prior experience with the particular combination of sensory inputs, temporal and spatial concurrence, and attentional allocation. We propose that flavor perception depends upon neural processes occurring in chemosensory regions of the brain, including the anterior insula, frontal operculum, orbitofrontal cortex and anterior cingulate cortex, as well as upon the interaction of this chemosensory "flavor network" with other heteromodal regions including the posterior parietal cortex and possibly the ventral lateral prefrontal cortex.

Odor/taste integration and the perception of flavor

Perceptions of the flavors of foods or beverages reflect information derived from multiple sensory afferents, including gustatory, olfactory, and somatosensory fibers. Although flavor perception therefore arises from the central integration of multiple sensory inputs, it is possible to distinguish the different modalities contributing to flavor, especially when attention is drawn to particular sensory characteristics. Nevertheless, our experiences of the flavor of a food or beverage are also simultaneously of an overall unitary perception. Research aimed at understanding the mechanisms behind this integrated flavor perception is, for the most part, relatively recent. However, psychophysical, neuroimaging and neurophysiological studies on cross-modal sensory interactions involved in flavor perception have started to provide an understanding of the integrated activity of sensory systems that generate such unitary perceptions, and hence the mechanisms by which these signals are "functionally united when anatomically separated". Here we review this recent research on odor/taste integration, and propose a model of flavor processing that depends on prior experience with the particular combination of sensory inputs, temporal and spatial concurrence, and attentional allocation. We propose that flavor perception depends upon neural processes occurring in chemosensory regions of the brain, including the anterior insula, frontal operculum, orbitofrontal cortex and anterior cingulate cortex, as well as upon the interaction of this chemosensory "flavor network" with other heteromodal regions including the posterior parietal cortex and possibly the ventral lateral prefrontal cortex.

Odorant-specific patterns of sniffing during imagery distinguish 'bad' and 'good' olfactory imagers

There are large individual differences in the self-reported ability to form vivid olfactory mental imagery. Based on such self-reports, subjects have been classified as 'bad' or 'good' imagers. The present study examined whether a differential strategy in re-enacting the olfactomotor response during imagery may explain the dissociation between 'bad' and 'good' olfactory imagers. As previously reported, odor imagery was accompanied by sniffing. Although 'bad' and 'good' olfactory imagers did not differ in their overall sniffing volume, they used different strategies when re-enacting the motor component of olfaction during imagery. Particularly, as in real perception, 'good' but not 'bad' imagers generated bigger sniffs when imagining a pleasant smell compared with an unpleasant smell (P<0.02). Furthermore, preventing sniffing significantly hampered mental imagery of pleasant odors in 'good' but not 'bad' imagers (P<0.03). Taken together, these results suggest (i) the validity of the dissociation between 'bad' and 'good' olfactory imagers as revealed by self-report; (ii) that sniffing may be a causal factor in the creation of olfactory imagery; and (iii) that sniff measurements may serve as a reliable non-verbal tool in exploring individual differences in odor imagery.

Functional neuroimaging of odor imagery

We used positron emission tomography (PET) to investigate brain regions associated with odor imagery. Changes in regional cerebral blood flow (CBF) during odor imagery were compared with changes during nonspecific expectation of olfactory stimuli and with those during odor perception. Sixty-seven healthy volunteers were screened for their odor imagery (with a paradigm developed in a previous study), and 12 of them, assessed to be "good odor imagers," participated in the neuroimaging part of the study. Imagination of odors was associated with increased activation in several olfactory regions in the brain: the left primary olfactory cortical (POC) region including piriform cortex, the left secondary olfactory cortex or posterior orbitofrontal cortex (OFC), and the rostral insula bilaterally. Furthermore, blood flow in two regions within the right orbitofrontal cortex correlated significantly with the behavioral measure of odor imagery during scanning. Overall, the findings indicated that neural networks engaged during odor perception and imagery overlap partially.

Odor-induced changes in taste perception

We investigated odor-induced changes in taste perception (OICTP), by examining the influence of strawberry and soy sauce odors on perceived sweetness (Experiment 1) and saltiness (Experiment 2). We explored whether taste-smell interactions occur at the central level, by delivering odorants (strawberry, soy sauce, odorless water) and tastants (sucrose, sodium chloride) separately, and whether effects of imagined odors are comparable to those of physically presented odors. We found specific taste-smell interactions: sweetness enhancement induced by strawberry odor and saltiness enhancement induced by soy sauce odor. These interactions were elicited with separate delivery of olfactory and gustatory stimuli. Secondly, we found a similar but rather limited effect with the imagined odors: imagined strawberry enhanced perceived sweetness of water solutions, and imagined soy sauce enhanced perceived saltiness of weak sodium chloride solutions. We concluded that OICTP is a centrally mediated phenomenon, and that imagined odors can to some extent induce changes in perceived taste intensity comparable to those elicited by perceived odors.