摘要：Flavour perception reflects the integration of distinct sensory signals, in particular odours and tastes, primarily through the action of associative learning. This gives rise to sensory interactions derived from the innate properties of tastes. It is argued that while the integration inherent in flavours may have adaptive meaning in terms of food identification, the primary purpose is to provide a hedonic value to the odour and the flavour. Hence, flavours may be seen primarily as units of pleasure that influence our motivation to consume.
