Flavor perception results from the integration of at least odor and taste. Evidence for such integration is that odors can have taste properties (odor-induced taste). Most brain areas involved in flavor perception are high-level areas; however, primary gustatory and olfactory areas also show activations in response to a combination of odor and taste. While the regions involved in flavor perception are now quite well identified, the network's organization is not yet understood. Using a close to real salty soup model with electroencephalography brain recording, we evaluated whether odor-induced saltiness enhancement would result in differences of amplitude and/or latency in late cognitive P3 peak mostly and/or in P1 early sensory peak. Three target solutions were created from the same base of green-pea soup: i) with a “usual” salt concentration (PPS2), ii) with “reduced” salt (PPS1: −50%), and iii) with reduced salt and a “beef stock” odor (PPS1B). Sensory data showed that the beef odor produced saltiness enhancement in PPS1B in comparison to PPS1. As the main EEG result, the late cognitive P3 peak was delayed by 25 ms in the odor-added solution PPS1B compared to PPS1. The odor alone did not explain this peak amplitude and higher latency in the P3 peak. These results support the classical view that high-level integratory areas process odor–taste interactions with potential top-down effects on primary sensory regions.

味道感知至少来自气味和味道的结合。这种整合的证据是，气味可以具有味道特性（气味引起的味道）。涉及味觉感知的大多数大脑区域是高级区域。然而，主要的味觉和嗅觉区域也响应气味和味道的结合而被激活。尽管现在已经很好地识别了涉及风味感知的区域，但尚未了解网络的组织。使用具有脑电图脑记录的接近真实的咸汤模型，我们评估了气味诱导的咸味增强是否会导致认知P3晚期高峰和/或P1早期感觉高峰的幅度和/或潜伏期差异。从相同的绿豆汤基地创建了三个目标解决方案：i）具有“正常”盐浓度（PPS2），ii）具有“还原”盐（PPS1：-50％），以及iii）具有减少的盐和“牛肉汤”气味（PPS1B）。感官数据显示，与PPS1相比，牛肉气味在PPS1B中产生了咸味增强。作为主要的EEG结果，与PPS1相比，加味溶液PPS1B中的晚期认知P3峰延迟了25 ms。单独的气味并不能解释该峰幅度和P3峰中较高的潜伏期。这些结果支持经典观点，即高级整合区域处理气味与味道的相互作用，并对主要的感觉区域产生自上而下的影响。与PPS1相比，加味溶液PPS1B中的晚期认知P3峰值延迟了25 ms。单独的气味并不能解释该峰幅度和P3峰中较高的潜伏期。这些结果支持经典观点，即高级整合区域处理气味与味道的相互作用，并对主要的感觉区域产生自上而下的影响。与PPS1相比，加味溶液PPS1B中的晚期认知P3峰值延迟了25 ms。单独的气味并不能解释该峰幅度和P3峰中较高的潜伏期。这些结果支持经典观点，即高级整合区域处理气味与味道的相互作用，并对主要的感觉区域产生自上而下的影响。