Multimodal interactions are central in food flavor construction and modulation. Two main types of mechanisms underpin these interactions. First, physicochemical mechanisms drive chemical stimuli release as a function of food composition and structure, and food oral processing. Second, perceptual mechanisms result from sensory information integration from the receptors to the brain. In this chapter, we propose a review of multimodal interactions in the context of food flavor construction and modulation. Starting from pieces of evidence for the integration of olfactory and gustatory information at sub- and suprathreshold levels, we review the mechanisms underpinning aroma–taste interactions, as well as the neurophysiological bases of perceptual flavor integration. Then, we focus on the impact of olfactory, gustatory, and trigeminal interactions on food flavor perception. Afterward, we present interactions between aroma, taste, and texture while summarizing the possible mechanisms, and considering the mutual influence of texture on aroma and taste.