Sourness and spiciness are two common tastes in food. Both have distinct stimulating effects on the oral cavity and influence consumers' eating behavior to varying degrees. Sourness and spiciness have different signal transduction pathways and oral perception mechanisms. Sourness can be transmitted and perceived through pathways such as taste receptors， retronasal olfaction， and somatosensory systems. Spiciness can be transmitted and perceived through pathways such as temperature receptors， nociceptive neurons， and somatosensory systems. There is cross-interaction perception between sourness and spiciness， and the interaction effects of different sour and spicy substances vary. This paper reviewed the sensory signal transduction pathways of sourness and spiciness sensation， focused on the influence of the oral interaction perception intensity of different types of sour and spicy substances， summarized and analyzed the neural transduction interaction mechanism of sour-spicy interaction oral perception. This review paper synthesized the interactive perception effect when sour and spicy substances coexist， aiming to provide theoretical support and practical reference for the development and application of sour-spicy flavored foods.