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Mechanisms of Multisensory Flavor Identification
Interactions of Cognitive and Sensory Processes in Flavor Perception

\",\"summary\":\"

Professor Marks develops quantitative, psychophysical models to account for sensory and perceptual responses to environmental stimuli. His current research is directed in particular at elucidating the mechanisms by which perceptual systems combine information from multiple sensory modalities and by which cognitive processes then modify and modulate perceptual information. Of special interest are the mechanisms of multisensory integration and interaction involved in the perception of flavors. The flavors of foods and beverages come partly from molecules that stimulate gustatory (taste) receptors on the tongue, but importantly – often most importantly – from molecules that stimulate olfactory receptors in the nose. Cognitive processes are also important, as flavor perception depends not only on sensory signals, but also, for example, on verbal labels, which modulate expectations, and on processes underlying perceptual decision-making, The perception of flavor is a critical factor controlling the intake of food. And the intake of food, in turn, is critical to the energy balance of the body, a topic central to the current mission of the John B. Pierce Laboratory.

\",\"researchInterests\":[\"Behavior and Behavior Mechanisms\",\"Cognition\",\"Psycholinguistics\",\"Psychophysics\",\"Sensory Thresholds\",\"Olfactory Perception\",\"Taste Perception\"],\"healthInterests\":[\"Environmental Health\"],\"researchImagesGallery\":null},\"publications\":[{\"title\":\"Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling.\",\"citation\":\"Brewer JM, Shavit AY, Shepard TG, Veldhuizen MG, Parikh R, Marks LE. Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling. Chemical Senses 2013, 38:305-13.\",\"year\":2013,\"link\":{\"url\":\"https://www.ncbi.nlm.nih.gov/pubmed/23329730\",\"text\":\"Identification of gustatory-olfactory flavor mixtures: effects of linguistic labeling.\"}},{\"title\":\"Synesthesia, at and near its borders.\",\"citation\":\"Marks LE, Mulvenna CM. Synesthesia, at and near its borders. Frontiers In Psychology 2013, 4:651.\",\"year\":2013,\"link\":{\"url\":\"https://www.ncbi.nlm.nih.gov/pubmed/24133467\",\"text\":\"Synesthesia, at and near its borders.\"}},{\"title\":\"Weak synesthesia in the general population\",\"citation\":\"Marks, L.E. (2013). In J. Simner and E. Hubbard (Eds.), Oxford Handbook of Synesthesia. Oxford: Oxford University Press, pp. 761-789. \",\"year\":2013,\"link\":null},{\"title\":\"Response Times to Gustatory-Olfactory Flavor Mixtures: Role of Congruence.\",\"citation\":\"Shepard TG, Veldhuizen MG, Marks LE. Response Times to Gustatory-Olfactory Flavor Mixtures: Role of Congruence. Chemical Senses 2015, 40:565-75.\",\"year\":2015,\"link\":{\"url\":\"https://www.ncbi.nlm.nih.gov/pubmed/26304508\",\"text\":\"Response Times to Gustatory-Olfactory Flavor Mixtures: Role of Congruence.\"}},{\"title\":\"Contextual Effects in Judgments of Taste Intensity: No Assimilation, Sometimes Contrast.\",\"citation\":\"Shepard TG, Shavit AY, Veldhuizen MG, Marks LE. Contextual Effects in Judgments of Taste Intensity: No Assimilation, Sometimes Contrast. Perception 2017, 46:268-282.\",\"year\":2017,\"link\":{\"url\":\"https://www.ncbi.nlm.nih.gov/pubmed/28024444\",\"text\":\"Contextual Effects in Judgments of Taste Intensity: No Assimilation, Sometimes Contrast.\"}},{\"title\":\"Synesthesia: Then and now\",\"citation\":\"Marks, L.E. (2017). Synesthesia: Then and now. In O. Deroy (Ed.), Sensory Blending: On Synaesthesia and Related Phenomena. Oxford: Oxford University Press, pp. 13-44.\",\"year\":2017,\"link\":null},{\"title\":\"Synesthesia: A teeming multiplicity\",\"citation\":\"Marks, L.E. (2014). Synesthesia: A teeming multiplicity. In E. Cardeña, S.J. Lynn, & S.C. Krippner (Eds.), Varieties of Anomalous Experience: Examining the Scientific Evidence, Revised Edition. Washington, DC: American Psychological Association, pp. 79-108.\",\"year\":2014,\"link\":null},{\"title\":\"The semantic basis of taste-shape associations.\",\"citation\":\"Velasco C, Woods AT, Marks LE, Cheok AD, Spence C. The semantic basis of taste-shape associations. PeerJ 2016, 4:e1644.\",\"year\":2016,\"link\":{\"url\":\"https://www.ncbi.nlm.nih.gov/pubmed/26966646\",\"text\":\"The semantic basis of taste-shape associations.\"}},{\"title\":\"Flavor Identification and Intensity: Effects of Stimulus Context.\",\"citation\":\"Hallowell ES, Parikh R, Veldhuizen MG, Marks LE. Flavor Identification and Intensity: Effects of Stimulus Context. Chemical Senses 2016, 41:249-59.\",\"year\":2016,\"link\":{\"url\":\"https://www.ncbi.nlm.nih.gov/pubmed/26830499\",\"text\":\"Flavor Identification and Intensity: Effects of Stimulus Context.\"}},{\"title\":\"Lower pitch is larger, yet falling pitches shrink.\",\"citation\":\"Eitan Z, Schupak A, Gotler A, Marks LE. Lower pitch is larger, yet falling pitches shrink. Experimental Psychology 2014, 61:273-84.\",\"year\":2014,\"link\":{\"url\":\"https://www.ncbi.nlm.nih.gov/pubmed/24351984\",\"text\":\"Lower pitch is larger, yet falling pitches shrink.\"}}],\"clinicalTrials\":[],\"coauthors\":[]},\"patientCareTab\":null,\"newsTab\":{\"searchUrl\":null,\"news\":[{\"id\":\"17110\",\"bylineDate\":\"2018-04-09T04:00:00-04:00\",\"title\":\"Festschrift Honors Career, Contributions of Lawrence Marks\",\"summary\":\"A prestigious group of scholars gathered at the Yale School of Public Health on April 5 to honor the career of Lawrence Marks, professor emeritus and senior research scientist in Environmental Health Sciences. After more than five decades, Marks is retiring from the Yale School of Public Health and the John B. 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(2017). Synesthesia: Then and now. In O. Deroy (Ed.), Sensory Blending: On Synaesthesia and Related Phenomena. Oxford: Oxford University Press, pp. 13-44.\\\",\\\"@context\\\":\\\"http://schema.org\\\"}\"},{\"schemaName\":\"MedicalScholarlyArticle\",\"jsonData\":\"{\\\"@type\\\":\\\"MedicalScholarlyArticle\\\",\\\"publicationType\\\":\\\"Journal Article\\\",\\\"inLanguage\\\":\\\"en-US\\\",\\\"headline\\\":\\\"Synesthesia: A teeming multiplicity\\\",\\\"author\\\":[{\\\"@type\\\":\\\"Person\\\",\\\"mainEntityOfPage\\\":{\\\"@type\\\":\\\"WebPage\\\",\\\"@id\\\":\\\"https://publichealth.yale.edu/ysm/profile/lawrence_marks/\\\",\\\"@context\\\":\\\"http://schema.org\\\"},\\\"name\\\":\\\"Lawrence Marks\\\",\\\"description\\\":\\\"Lawrence Marks, PhD, studies how humansensory systems transduce and process patterns of stimulus energy, and how the resulting information is encoded and represented in perception and cognition. 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