Excellent Learning Resource

Auvray, M., & Spence, C. (2008). The multisensory perception of flavor. Consciousness and Cognition, 17(3), 1016-1031.

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This article co-authored by Malika Auvray and Charles Spence was an excellent learning resource. The article titled "The multisensory perception of flavor" was published in the year 2007 by Oxford University. The paper is a review of various literature on the multisensory interactions underlying the perception of flavor. The researchers aimed at determining the extent to which it is appropriate to consider flavor perception as a distinct perceptual system. The researchers in the article propose that the multisensory perception of flavor may be indicative of the fact that the taxonomy currently used to define senses is not appropriate.

The resource organization is of the highest quality, and the ideas are presented in such a manner that it makes it easier for the reader to read and understand. The researchers begin the article with an introduction whereby they state that eating occurs at the level of perception as opposed to the level of sensation. The article then discusses, smell-taste interactions, the specificities of the olfactory system the role of the trigeminal system and flavor perceptual system. The conclusion provides a summary of the finding on the multisensory interaction between smell and taste.

Overall the article is a masterpiece and a scientifically presented argument. The researchers portray a wide knowledge of research skills. Also, the researchers ensure that they have accredited all the information from the reviewed literature. This, in turn, improves the credibility and reliability of the paper. I would recommend that the researchers supplemented the research by discussing the multisensory interaction of flavor with other senses.

Poor/Inadequate Learning Resource

Brainfacts.org. (2019). Taste and Smell. [online] Available at: http://www.brainfacts.org/Thinking-Sensing-and-Behaving/Taste/2012/Taste-and-Smell [Accessed 13 Mar. 2019].

The article titled "Taste and smell" source is the BrainFacts.org. The author of the article is unknown, but the publish date is 1st April 2012. The author begins by providing a simple introduction whereby she states that although most of us are not aware, the related senses of taste and smell assist us to interpret the chemical world.

The author then discusses the relationship between taste and smell. He/she states that smell and taste are separate senses with their receptor organs but are intimately entwined. The author mentions other body sense briefly in a sentence when he/she tries to show how the sense of taste and smell are intimately intertwined.

This resource is a poor source of information on sensory physiology one because the article lacks an academic structure in its discussion. Instead of dividing the discussion into different sections whereby one section discussion leads to another, the author presents all the information in an essay-like format, and this creates a non-scholarly flow of idea. Secondly, the author fails to accredit the information and data from secondary sources. Instead, the author presents all the data in a manner to indicate that he/she is the source. Lastly, the article lacks a conclusion that sums up the discussion.

I recommend that the author references all information from secondary sources used in the article. This in turn will improve the credibility and reliability of the source. Secondly, the author should reconsider the organization of the ideas presented in the paper.