The unity and complexity of flavour perception: multisensory phenomenology and processing in human-food interactions

Abstract

This paper discusses two main features of flavour perception, namely its unity and complexity occurring at different levels of our cognitive system - multimodal phenomenal experience and underlying information processing. Exploring these issues is important for providing a holistic account of tasting flavours that is both empirically and phenomenologically sensitive. In addition, it yields significant clues to multimodal nature of perception and consciousness in general.