Smell, taste, texture, and temperature multimodal representations in the brain, and their relevance to the control of appetite.
نویسنده
چکیده
The aims of this paper are to describe the rules of the cortical processing of taste and smell, how the pleasantness or affective value of taste and smell are represented in the brain, and to relate this to the brain mechanisms underlying emotion. Much of the fundamental evidence comes from studies in non-human primates, and this is being complemented by functional neuroimaging studies in humans.
منابع مشابه
Neural Integration of Taste, Smell, Oral Texture, and Visual Modalities
The aims of this chapter are to describe how taste, olfactory, visual, oral sensory, and other sensory inputs are combined in the brain, how a representation of reward value is produced, and how cognition and selective attention influence this processing. Complementary neuronal recordings in primates, and functional neuroimaging in humans, show that the primary taste cortex in the anterior insu...
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Complementary neurophysiological recordings in macaques and functional neuroimaging in humans show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature, and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. On...
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Complementary neuronal recordings in primates, and functional neuroimaging in humans, show that the primary taste cortex in the anterior insula provides separate and combined representations of the taste, temperature, and texture (including fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One synapse on, in a second tier of processing, in the ...
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Complementary neurophysiological recordings in macaques and functional neuroimaging in humans show that the primary taste cortex in the rostral insula and adjoining frontal operculum provides separate and combined representations of the taste, temperature and texture (including viscosity and fat texture) of food in the mouth independently of hunger and thus of reward value and pleasantness. One...
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عنوان ژورنال:
- Nutrition reviews
دوره 62 11 Pt 2 شماره
صفحات -
تاریخ انتشار 2004