Brain mechanisms of the flavor perception, protocol for a systematic literature review

The perception of flavor relies on the combination of at least taste and smell, integrated in the brain to form a unitary perception. This integration involves a dozen of brain regions and pathways. Nevertheless, the brain areas have not been consensually identified, we do not know exactly how this network operates, how many areas are involved and what are their respective function within this network. Three main brain imaging modalities have been used, namely functional magnetic resonance imaging (fMRI), electroencephalography (EEG) and, to a lesser extent, functional near-infrared spectroscopy (fNIRS), to investigate these neuronal processes. The aim of the systemic literature review described in the present protocol is to provide an overview and comprehensive synthesis of brain imaging studies in which odor-taste integration has been identified. To this end, we follow PRISMA guidelines to ensure this comprehensive bibliographic search. Two databases are used: Pubmed and Web Of Science (WOS). Data selection will include a selection stage using Rayyan®, a web application facilitating systematic review. A meta-analysis might be carried out if the data included will be sufficient and of low heterogeneity. The ultimate aim of this study is therefore to investigate how the brain encodes odor-taste integration, and to shed light on the main recurrent brain regions involved in flavor perception.