Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour

Abstract

: The anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magnetic resonance imaging. Effective connectivity of the flavour-processing network and modulatory effect from taste and smell were analysed. Flavour stimulation activated middle insula and olfactory tubercle (primary taste and olfactory cortices, respectively); anterior insula and rolandic operculum, which are associated with multisensory integration; and ventrolateral prefrontal cortex, a secondary cortex for flavour perception. Dynamic causal modelling demonstrated that neural taste and smell signals were integrated at anterior insula and rolandic operculum. These findings elucidated how neural signals triggered by sour taste and smell presented in liquid form interact in the brain, which may underpin the neurobiology of food appreciation. Our study thus demonstrated the integration and synergy of taste and smell.

Gustatory event-related potential alterations in olfactory dysfunction patients

“…A high comorbidity rate of olfactory and gustatory impairment was reported in the present studies [2,3]. This rate varies widely among studies, which was partly attributed to the difficulties of distinguishing gustatory from retro-nasal smell produced in the oral cavity and nasopharynx [4,5]. Swiecicki L et al provided information on the prevalence of smell and taste disorders in a non-clinical population, which estimates range from 2.7 to 76.8% and 5 to 20% [6].…”