tation of the outside world, including its chemical (taste and olfaction) and physical (mechanical, sound, vision and temperature) features. In this review we examine recent advances in our understanding of the biology of taste, focusing on receptors, cells and the logic of taste coding at the periphery. Taste is in charge of evaluating the nutritious content of food and preventing the ingestio...

Vision provides a primary sensory input for food perception. It raises expectations on taste and nutritional value and drives acceptance or rejection. So far, the impact of visual food cues varying in energy content on subsequent taste integration remains unexplored. Using electrical neuroimaging, we assessed whether high- and low-calorie food cues differentially influence the brain processing ...

373 few published studies of either the positiveincentive value of food or of conditioned taste aversions in anorexics. Vitousek and Gray’s comments about the positive-incentive value of food in anorexics, although intended as an attack on our position, cry out for more research. Anorexics act in some ways as if they are experiencing aversions for food and in others as if food has a very high p...

There are reports on hypoesthesia and anesthesia in taste sensation persisting for several months or even years after dental anesthesia, pulpectomy and tooth extraction. Taste disorders following dental treatments are usually attributed to peripheral injury of taste (the chorda tympani) nerve fibers running with the lingual nerve fibers near the mandibular molars. 2 However, taste impairment in...

PURPOSE To obtain validated clinical values suitable for developing a gustatory function test, including umami taste, in a Korean population. MATERIALS AND METHODS The investigation involved 297 participants with self-reported normal sense of taste and smell. Liquid solutions were used for the assessment of gustatory function. The test consisted of 30 taste solutions [six concentrations of fi...

The cortical processing of umami shows what makes it pleasant and appetitive. The pleasantness of umami reflects and is correlated with processing in the secondary taste cortex in the orbitofrontal cortex and tertiary taste cortex in the anterior cingulate cortex, whereas processing in the primary (insular) taste cortex reflects physical properties such as intensity. However, glutamate presente...

This paper explores the research conducted to understand the role of the rat parabrachial nucleus (PBN) in taste-mediated behavior. Gustatory information of the PBN is modulated by three key principles: taste-visceral input from the NST, descending projections from corticofugal areas, as well as indirect signals from inhibitory GABAergic mechanisms. While these three components modify PBN activ...

The electronic tongue or taste sensor system, comprised of seven potentiometric sensors, was applied as a tool in isotonic sports drinks analyses and characterization. Recently, electronic tongue systems showed large potential in food quality control, and for the first time it was used in isotonic sports drinks differentiation. The ability of the electronic tongue to differentiate between isoto...