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

Small, Dana M.; Voss, Joel L.; Mak, Y. Erica; Simmons, Katharine B.; Parrish, Todd B.; Gitelman, Darren R.

doi:10.1152/jn.00050.2004

Cited by 341 publications

(270 citation statements)

References 77 publications

(100 reference statements)

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“…f MRI provides a great tool to understand the cortical association and integration between the different modalities. Evidence from recent f MRI studies show overlapping brain responses to taste and aroma in areas including anterior insula, ACC, OFC and amygdala (43)(44)(45)(46)(47) . Verhagen and Engelen performed a meta-analysis, which suggested the anterior insula to be a multi-modal area activated by both taste and aroma stimuli (48) .…”

Section: Functional Mri Responses To Taste Aroma and Oral Somatosensmentioning

confidence: 99%

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

Francis

Eldeghaidy

2014

Proc. Nutr. Soc.

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Food intake is influenced by a complex regulatory system involving the integration of a wide variety of sensory inputs across multiple brain areas. Over the past decade, advances in neuroimaging using functional MRI (f MRI) have provided valuable insight into these pathways in the human brain. This review provides an outline of the methodology of f MRI, introducing the widely used blood oxygenation level-dependent contrast for f MRI and direct measures of cerebral blood flow using arterial spin labelling. A review of f MRI studies of the brain's response to taste, aroma and oral somatosensation, and how fat is sensed and mapped in the brain in relation to the pleasantness of food, and appetite control is given. The influence of phenotype on individual variability in cortical responses is addressed, and an overview of f MRI studies investigating hormonal influences (e.g. peptide YY, cholecystokinin and ghrelin) on appetiterelated brain processes provided. Finally, recent developments in MR technology at ultrahigh field (7 T) are introduced, highlighting the advances this can provide for f MRI studies to investigate the neural underpinnings in nutrition research. In conclusion, neuroimaging methods provide valuable insight into the mechanisms of flavour perception and appetite behaviour. Over the past decade, advances in neuroimaging techniques, particularly functional MRI (f MRI), have provided valuable insight into central food-related pathways in the human brain. This review outlines recent advances in f MRI to understand flavour perception and human appetitive behaviour. A brief overview of the method of f MRI and the blood oxygenation level-dependent (BOLD) contrast generally used in f MRI is provided, together with how more direct measures of cerebral blood flow (CBF) can be assessed. f MRI studies of the brain's response to taste, aroma and flavour perception are outlined. The question of how fat is sensed and mapped in the brain in relation to the pleasantness of food, appetite control and hormonal influences is addressed. The role of neuroimaging studies to assess eating behaviour in obesity will be outlined. Finally, recent developments in MR technology, and the advances they can provide for future f MRI studies to investigate the neural underpinnings in nutrition research will be described. Principles of functional MRIf MRI has revolutionised the research of functional brain mapping and is now the most widely used method for mapping brain activity. f MRI measures brain activity *Corresponding author: Dr S. Francis, email susan.francis@nottingham.ac.uk ‡ The original version of this article was published with incorrect conference details. A notice detailing this has been published and the error rectified in the online and print PDF and HTML copies.

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Section: Functional Mri Responses To Taste Aroma and Oral Somatosensmentioning

confidence: 99%

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

Francis

Eldeghaidy

2014

Proc. Nutr. Soc.

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“…22,62,63 Olfactory-taste convergence to represent flavour and the influence of satiety Supradditive effects indicating convergence and interactions were found for taste (sucrose) and odour (strawberry) in the orbitofrontal and ACC, and activations in these regions were correlated with the pleasantness ratings given by the participants. [64][65][66] These results provide evidence on the neural substrate for the convergence of taste and olfactory stimuli to produce flavour in humans, and where the pleasantness of flavour is represented in the human brain. McCabe and Rolls 15 have shown that the convergence of taste and olfactory information seems to be important for the delicious flavour of umami.…”

Section: Odourmentioning

confidence: 67%

Taste, olfactory and food texture reward processing in the brain and obesity

2010

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Complementary neuronal recordings 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 the orbitofrontal cortex (OFC), these sensory inputs are for some neurons combined by learning with olfactory and visual inputs, and these neurons encode food reward in that they only respond to food when hungry, and in that activations correlate with subjective pleasantness. Cognitive factors, including word-level descriptions, and attention, modulate the representation of the reward value of food in the OFC. Further, there are individual differences in the representation of the reward value of food in the OFC. It is argued that overeating and obesity are related in many cases to an increased reward value of the sensory inputs produced by foods, and their modulation by cognition and attention, which overrides existing satiety signals. It is proposed that control of all rather than one or several of these factors that influence food reward and eating may be important in the prevention and treatment of overeating and obesity.

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“…Extant laboratory research in cognitive psychology and sensory neuroscience demonstrates enhanced multisensory integration of those sensory features that correspond crossmodally (see Parise & Spence, 2009;Spence, 2011, for a review). Enhanced multisensory integration, in turn, can result in (from a marketing perspective desirable) effects such as reduced sensory uncertainty (Munoz & Blumstein, 2012), increased attention capturing (Matusz & Eimer, 2011), and superadditive neural responses (Small, et al, 2004). Consistent with this idea, the beneficial effects of multisensory congruence on consumer preferences have been demonstrated for haptic-olfactory stimulus combinations and high-level semantic attributes (Krishna, Elder, & Caldara, 2010).…”

Section: Practical Implicationsmentioning

confidence: 88%

That Sounds Sweet: Using Cross‐Modal Correspondences to Communicate Gustatory Attributes

Knoeferle

Woods

Käppler

et al. 2014

Psychology and Marketing

107

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Building on existing research into sound symbolism and cross‐modal correspondences, this article proposes that cross‐modal correspondences—systematic mappings between different sensory modalities—can be used to communicate nonmusical, low‐level sensory properties such as basic tastes through music. A series of three experiments demonstrates that cross‐modal correspondences enable people to systematically encode basic taste properties into parameters in musical space (Experiment 1), and that they are able to correctly decode basic taste information embedded in complex musical compositions (Experiments 2 and 3). The results also suggest some culture‐specificity to these mappings, given that decoding performance, while still above chance levels, was lower in Indian participants than in those from the United States (Experiment 3). Implications and potential applications of these findings are discussed.

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

Cited by 341 publications

References 77 publications

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

Imaging methodologies and applications for nutrition research: what can functional MRI offer?

Taste, olfactory and food texture reward processing in the brain and obesity

That Sounds Sweet: Using Cross‐Modal Correspondences to Communicate Gustatory Attributes

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