A Role for the Right Anterior Temporal Lobe in Taste Quality Recognition

Small, Dana M.; Jones‐Gotman, Marilyn; Zatorre, Robert J.; Petrides, Michael; Evans, Alan C.

doi:10.1523/jneurosci.17-13-05136.1997

Cited by 141 publications

(69 citation statements)

References 45 publications

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“…Although there has been considerable controversy surrounding the potential laterality of chemosensory systems, with some studies suggesting right hemisphere dominance (Barry et al 2001;Savic and Berglund 2000;Small et al 1997bSmall et al , 1999Zatorre et al 1992) and others suggesting that laterality may depend on handedness Royet et al 2003) or affective valence (Anderson et al 2003;Pardo 1997, 2000;Zald et al 1998), it is striking that the activity we observed in the anterior ventral insula/caudal OFC occurred only in the right hemisphere. This asymmetry remained when the t-map threshold was dropped to P Ͻ 0.1.…”

Section: Lateralitymentioning

confidence: 56%

Experience-Dependent Neural Integration of Taste and Smell in the Human Brain

Small¹,

Voss²,

Mak

et al. 2004

Journal of Neurophysiology

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341

232

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. Experience-dependent neural integration of taste and smell in the human brain. J Neurophysiol 92: 1892-1903, 2004. First published April 21, 2004 10.1152/ jn.00050.2004. Flavor perception arises from the central integration of peripherally distinct sensory inputs (taste, smell, texture, temperature, sight, and even sound of foods). The results from psychophysical and neuroimaging studies in humans are converging with electrophysiological findings in animals and a picture of the neural correlates of flavor processing is beginning to emerge. Here we used event-related fMRI to evaluate brain response during perception of flavors (i.e., taste/odor liquid mixtures not differing in temperature or texture) compared with the sum of the independent presentation of their constituents (taste and/or odor). All stimuli were presented in liquid form so that olfactory stimulation was by the retronasal route. Mode of olfactory delivery is important because neural suppression has been observed in chemosensory regions during congruent taste-odor pairs when the odors are delivered by the orthonasal route and require subjects to sniff. There were 2 flavors. One contained a familiar/ congruent taste-odor pair (vanilla/sweet) and the other an unfamiliar/ incongruent taste-odor pair (vanilla/salty). Three unimodal stimuli, including 2 tastes (sweet and salty) and one odor (vanilla), as well as a tasteless/odorless liquid (baseline) were presented. Superadditive responses during the perception of the congruent flavor compared with the sum of its constituents were observed in the anterior cingulate cortex (ACC), dorsal insula, anterior ventral insula extending into the caudal orbitofrontal cortex (OFC), frontal operculum, ventral lateral prefrontal cortex, and posterior parietal cortex. These regions were not present in a similar analysis of the incongruent flavor compared with the sum of its constituents. All of these regions except the ventrolateral prefrontal cortex were also isolated in a direct contrast of congruent Ϫ incongruent. Additionally, the anterior cingulate, posterior parietal cortex, frontal operculum, and ventral insula/caudal OFC were also more active in vanilla ϩ salty minus incongruent, suggesting that delivery of an unfamiliar taste-odor combination may lead to suppressed neural responses. Taken together with previous findings in the literature, these results suggest that the insula, OFC, and ACC are key components of the network underlying flavor perception and that taste-smell integration within these and other regions is dependent on 1) mode of olfactory delivery and 2) previous experience with taste/ smell combinations.

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Section: Lateralitymentioning

confidence: 56%

Experience-Dependent Neural Integration of Taste and Smell in the Human Brain

Small¹,

Voss²,

Mak

et al. 2004

Journal of Neurophysiology

Self Cite

341

232

View full text Add to dashboard Cite

show abstract

“…Although the cerebellum is not traditionally considered part of the olfactory system, cerebellar activity has been consistently observed in functional imaging studies of olfaction (Small et al, 1997;Yousem et al, 1997;Sobel et al, 1998;Qureshy et al, 2000;Savic et al, 2000;Zatorre et al, 2000;Cerf-Ducastel and Murphy, 2001;Ferdon and Murphy, 2003). Despite this, the pathways through which olfactory information reaches the cerebellum and the functional role of the cerebellum in olfaction remain unknown.…”

Section: Introductionmentioning

confidence: 99%

Olfactory Impairments in Patients with Unilateral Cerebellar Lesions Are Selective to Inputs from the Contralesional Nostril

Mainland¹,

Johnson²,

Khan³

et al. 2005

J. Neurosci.

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Functional imaging studies of olfaction have consistently reported odorant-induced activation of the cerebellum. However, the cerebellar role in olfaction remains unknown. We examined the olfactory and olfactomotor abilities of patients with unilateral cerebellar lesions, comparing performance within subjects across nostrils, as well as between subjects with age-matched and young controls. Regarding olfactory performance, initial testing revealed that patients had a contralesional impairment in olfactory identification but not olfactory detection threshold. However, when tested under conditions that prevented compensatory sniffing strategies, the patients also exhibited a contralesional olfactory detection impairment. Regarding olfactomotor function, a healthy olfactomotor system generates sniffs that are (1) sufficiently vigorous and (2) inversely proportional to odorant concentration in sniff mean airflow velocity, maximum airflow velocity, volume, and duration. Patients' sniffs were lower in overall airflow velocity and volume in comparison with control participants. Furthermore, reduced sniff velocity predicted poorer detection thresholds in patients. Finally, whereas young controls used concentration-dependent sniffs, there was a trend in that direction only for age-matched controls. Patients used sniffs that were concentration invariant. In conclusion, cerebellar lesions impacted olfactory and olfactomotor performance. These findings strongly implicate an olfactocerebellar pathway prominent in odor identification and detection that functionally connects each nostril primarily to the contralateral cerebellum.

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“…Previous neuroimaging studies of the representation of taste in human brain have found cortical areas reacted to taste such as the frontal operculum/insula and the orbitofrontal cortex [14][15][16]. Furthermore, many neuroimaging studies have shown right-hemispheric dominance is involved in both taste perception [17,18] and recognition [14] of gustatory stimuli, while some studies have shown bilateral or left-lateral areas of human brain are concerned with the quality of taste [19,20]. Our finding supported that the lateral PFC, especially the right hemisphere, are acutely The channels which were truly evoked by sweet and sour tastes were used to compare, and all of them showed different levels significantly.…”

Section: Discussionmentioning

confidence: 99%

Activation of Human Prefrontal Cortex to Pleasant and Aversive Taste Using Functional Near-Infrared Spectroscopy

Hu¹,

Kato²,

Luo³

2014

FNS

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The aim of the study was to investigate the representation of taste in human prefrontal cortex (PFC), in particular, to compare the representation of a pleasant and an aversive taste using functional near-infrared spectroscopy (fNIRS), so as to obtain further understanding of the taste preference mechanism. The pleasant stimulus used was sweet taste (10% sucrose), and the unpleasant stimulus was sour taste (1% critic acid). Based on event-related design, the experiments were performed with 16 healthy volunteers using the OEG-16 fNIRS sensor. A general linear model was used to analyze the collected data. For the concentration change of oxygenated hemoglobin (ΔoxyHb), we found that significant deactivation was induced by sweetness and sourness in parts of the frontopolar area, orbitofrontal area and dorsolateral prefrontal cortex in bilateral hemisphere of human brain. And the right PFC showed different levels of activation between sweetness and sourness. In addition, brain activities were more sensitive to sourness than sweetness. Finally, we confirmed that the PFC was involved in sweet and sour taste processing, and fNIRS provided an alternative way for studying taste-related brain function under more natural conditions.

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A Role for the Right Anterior Temporal Lobe in Taste Quality Recognition

Cited by 141 publications

References 45 publications

Experience-Dependent Neural Integration of Taste and Smell in the Human Brain

Experience-Dependent Neural Integration of Taste and Smell in the Human Brain

Olfactory Impairments in Patients with Unilateral Cerebellar Lesions Are Selective to Inputs from the Contralesional Nostril

Activation of Human Prefrontal Cortex to Pleasant and Aversive Taste Using Functional Near-Infrared Spectroscopy

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