1. The orbitofrontal cortex is implicated in the rapid learning of new associations between visual stimuli and primary reinforcers such as taste. It is also the site of convergence of information from olfactory, gustatory, and visual modalities. To investigate the neuronal mechanisms underlying the formation of odor-taste associations, we made recordings from olfactory neurons in the orbitofron...

After food consumption, the motivation to eat (wanting) decreases and associated brain reward responses change. Wanting-related brain responses and how these are affected by consumption of specific foods are ill documented. Moreover, the predictive value of food-induced brain responses for subsequent consumption has not been assessed. We aimed to determine the effects of consumption of sweet an...

Why do people so often use metaphorical expressions when literal paraphrases are readily available? This study focuses on a comparison of metaphorical statements involving the source domain of taste (e.g., "She looked at him sweetly") and their literal paraphrases (e.g., "She looked at him kindly"). Metaphorical and literal sentences differed only in one word and were normed for length, familia...

Although spices have been used for thousands of years and are known for their flavor, taste and color in the food, they are not usually recognized for their medicinal value. Extensive research within the last two decades from our laboratory and others has indicated that there are phytochemicals present in spices that may prevent various chronic illnesses including cancerous, diabetic, cardiovas...

The ionic mechanism of the conductance activated by acetic acid was analyzed in isolated bullfrog taste cells under whole-cell voltage-clamp. Bath-application of acetic acid (pH 3.9-4.7) induced an inward current in about 80% of the taste cells. The current occurred in external 80 mmol l-1 Ba2+ and internal 100 mmol l-1 Cs+, which completely blocked the delayed outward K+ current. The concentra...

Cooking methods have a significant impact on flavour compounds in fish soup. The effects of cooking temperatures (55, 65, 75, 85, 95, and 100 °C) on sensory properties and protein hydrolysates were studied in crucian carp (Carassius auratus) soup. The results showed that the soup prepared at 85 °C had the best sensory quality in color, flavour, amour, and soup pattern. Cooking temperature had s...

Pistachio green kernel, is obtained by removing the red testa of around the whole kernel. In this study, the suitable peeling conditions for removing the testa of the kernel were determined using hot water in five termperature levels of 75, 80, 85, 90, and 95°C and diffetent hot water immersion times of 2, 4, 6, 8, and 10 minutes in riped and unripe samples. Quality factors including the number...

Taste receptor cells are replaced with an average life span of ~10 days in mammals. This turnover is accompanied by continuing synaptic reconnection between newly formed taste cells and gustatory fibers. However, little is known of how sensory information of the fibers is maintained during the synaptic reconnection. Our previous study examined taste responses of regenerated mouse chorda tympani...

Introduction: Themajority of patients receiving concurrent chemoradiotherapy frequently complain of changes in their taste perception, and other distressing symptoms affecting their quality of life. This study was undertaken to determine the pattern of gustatory impairment and its recovery in irradiated head and neck cancer patients in India.   Materials and Methods: Thirty patients undergoing ...