Sally Eldeghaidy1,2, Luca Marciani3, Johann C. Pfeiffer4, Joanne Hort4, Kay Head2, Andy J. Taylor4, Robin C. Spiller3, Penny A. Gowland2, Sue Francis2
1Physics Departement, Suez Canal University , Ismailia, Egypt; 2Sir Peter Mansfield Magnetic Resonance Centre, Nottingham, United Kingdom; 3Nottingham Digestive Diseases Centre NIHR Biomedical Research Unit,, Nottingham University Hospitals, Nottingham, United Kingdom; 4Flavour Research Group, Division of Food Sciences, University of Nottingham, Nottingham, United Kingdom
Improved paradigms (including dual-echo EPI, spray delivered samples and an immediate swallow) and subtraction and conjunction analysis methods have been used to study the crossmodal, supra-additive response to a congruent flavour. We show the control stimulus may cancel out some cortical responses of interest, and that a conjugate analysis is advantageous to subtraction analysis, showing additional supra-additive activity in oral somatosensory areas (SII and inferior parietal areas). This supports the suggested model for flavour perception that the oral somatomotor areas play a principal role in binding taste, aroma and oral somatosensory modalities into the flavour percept.