Sweet and sour food odors-associated odors recruit flavor integration networks
Description: To investigate whether taste-category associations influence odor perception and its neural representation, whole-brain activation in a cohort of 40 healthy participants (50% women) during perception of food/drink odors described as sweet-associated odors (caramel, marshmallow) and more odors associated more with sourness (grapefruit, quinine) were analyzed
Communities: nutritionalCitation guidelines
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