I’ve just found a 2008 review article on the multisensory perception of flavour that is full of fascinating examples of taste illusions and demonstrates the surprisingly complexity of the gustatory system.
The following is one of my favourites. The article first makes the interesting observation that the majority of odour names refer to objects and most non-object odour names like ‘acrid’ and ‘pungent’ actually refer not to smell but to felt sensation.
Another manifestation of the object-based nature of olfactory perception is the constant error made, when eating, of attributing to taste what really belongs to the sense of smell. The error of localizing the odors coming from food as originating in the mouth has been termed the olfactory illusion. It has been compared to the ventriloquism effect, that is, the influence of visual cues on the identification of the location of a sound source. Green (2001) has provided a similar explanation for the fact that although flavor is perceived by receptors on the tongue, in the nose, and even in the eyes, the brain interprets the overall sensation as originating from within the mouth. According to Green, all of the sensory information is localized in the mouth in order that we associate this information with the food being consumed, in the same way that we typically use both touch and vision to localize a point on our bodies.
The paper is by psychologists by Malika Auvray and Charles Spence and it’s sadly locked – but someone has handily a put a pdf online.