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The texture and taste of food in the brain
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Rolls, Edmund T. (2020) The texture and taste of food in the brain. Journal of Texture Studies, 51 (1). pp. 23-44. doi:10.1111/jtxs.12488 ISSN 1745-4603.
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Official URL: https://doi.org/10.1111/jtxs.12488
Abstract
Oral texture is represented in the brain areas that represent taste, including the primary taste cortex, the orbitofrontal cortex, and the amygdala. Some neurons represent viscosity, and their responses correlate with the subjective thickness of a food. Other neurons represent fat in the mouth, and represent it by its texture not by its chemical composition, in that they also respond to paraffin oil and silicone in the mouth. The discovery has been made that these fat-responsive neurons encode the coefficient of sliding friction and not viscosity, and this opens the way for the development of new foods with the pleasant mouth feel of fat and with health-promoting designed nutritional properties. A few other neurons respond to free fatty acids (such as linoleic acid), do not respond to fat in the mouth, and may contribute to some 'off' tastes in the mouth. Some other neurons code for astringency. Others neurons respond to other aspects of texture such as the crisp fresh texture of a slice of apple vs the same apple after blending. Different neurons respond to different combinations of these texture properties, oral temperature, taste, and in the orbitofrontal cortex to olfactory and visual properties of food. In the orbitofrontal cortex, the pleasantness and reward value of the food is represented, but the primary taste cortex represents taste and texture independently of value. These discoveries were made in macaques that have similar cortical brain areas for taste and texture processing as humans, and complementary human functional neuroimaging studies are described. This article is protected by copyright. All rights reserved. [Abstract copyright: This article is protected by copyright. All rights reserved.]
Item Type: | Journal Article | ||||||||
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Subjects: | Q Science > QP Physiology T Technology > TX Home economics |
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Divisions: | Faculty of Science, Engineering and Medicine > Science > Computer Science | ||||||||
SWORD Depositor: | Library Publications Router | ||||||||
Library of Congress Subject Headings (LCSH): | Food texture -- Analysis, Taste -- Analysis, Brain -- Research, Food -- Sensory evaluation | ||||||||
Journal or Publication Title: | Journal of Texture Studies | ||||||||
Publisher: | Wiley | ||||||||
ISSN: | 1745-4603 | ||||||||
Official Date: | February 2020 | ||||||||
Dates: |
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Volume: | 51 | ||||||||
Number: | 1 | ||||||||
Page Range: | pp. 23-44 | ||||||||
DOI: | 10.1111/jtxs.12488 | ||||||||
Status: | Peer Reviewed | ||||||||
Publication Status: | Published | ||||||||
Reuse Statement (publisher, data, author rights): | "This is the peer reviewed version of the following article: Rolls, ET. The texture and taste of food in the brain. J Texture Stud. 2019; 1– 22. which has been published in final form at https://doi.org/10.1111/jtxs.12488. This article may be used for non-commercial purposes in accordance with Wiley Terms and Conditions for Use of Self-Archived Versions." | ||||||||
Access rights to Published version: | Restricted or Subscription Access | ||||||||
Date of first compliant deposit: | 12 November 2019 | ||||||||
Date of first compliant Open Access: | 9 October 2020 | ||||||||
RIOXX Funder/Project Grant: |
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