Neurocognitive mechanisms of odor-induced taste enhancement: A systematic review

Odor-induced taste enhancement (OITE) is a phenomenon derived from the integrative processing of odor and taste in the brain. In summarizing the published research articles on OITE, the current review discusses the effects of odor perceptual routes (orthonasal or retronasal), odor concentration, and odor-taste congruency on OITE. In addition, the review highlights the neural mechanisms of OITE by presenting human neuroimaging research results related to the brain processing of taste intensity, taste quality of odors, and taste-odor interactions. Finally, the paper discusses the implication of OITE on nutritional and clinical applications. The identification of odor molecules with potent taste enhancement effects and the application of OITE in the food industry and clinical populations are necessary for future research.