Facial emotional recognition is something used often in our daily lives. How does the brain process the face search? Can taste modify such a process? This study employed two tastes to investigate the cross-modal interaction between taste and emotional face recognition. The behavior responses and the event-related potential were applied to analyze the interaction between taste and face processing. Behavior data showed that when detecting a negative target face with a positive face as a distractor, the participants perform the task (...) faster with an acidic taste than with sweet. No interaction effect was observed with correct response ratio analysis. The early and mid-stage [early posterior negativity ] components have shown that sweet and acidic tastes modified the ERP components with the affective face search process in the ERP results. No interaction effect was observed in the late-stage component. Our data have extended the understanding of the cross-modal mechanism and provided electrophysiological evidence that affective facial processing could be influenced by sweet and acidic tastes. (shrink)