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Flavor : brain processing
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Rolls, Edmund T. (2016) Flavor : brain processing. In: Etiévant , P. and Guichard , E. and Salles , C. and Voilley , A., (eds.) Flavor : from food to behaviors, wellbeing and health. Amsterdam: Woodhead Publishing/Elsevier, pp. 143-160. ISBN 9780081002957
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Official URL: http://store.elsevier.com/Flavor/isbn-978008100295...
Abstract
Flavor reflects taste, olfactory, and oral texture inputs, and can be influenced by the sight of food, and by cognitive descriptions and attention. This contribution shows how flavor is built by the appropriate combinations of these different sensory inputs and modulatory processes in the primate (including human) brain.
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. In the next cortical area, the orbitofrontal cortex, these sensory inputs are, for some neurons, combined by associative 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 selective attention to affective value, modulate the representation of the reward value of taste and olfactory stimuli in the orbitofrontal cortex and a region to which it projects, the anterior cingulate cortex, a tertiary taste cortical area. The food reward representations formed in this way play an important role in the control of appetite and food intake. Individual differences in these reward representations may contribute to obesity.
Item Type: | Book Item | ||||||||
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Divisions: | Faculty of Science, Engineering and Medicine > Science > Computer Science | ||||||||
Publisher: | Woodhead Publishing/Elsevier | ||||||||
Place of Publication: | Amsterdam | ||||||||
ISBN: | 9780081002957 | ||||||||
Book Title: | Flavor : from food to behaviors, wellbeing and health | ||||||||
Editor: | Etiévant , P. and Guichard , E. and Salles , C. and Voilley , A. | ||||||||
Official Date: | May 2016 | ||||||||
Dates: |
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Number of Pages: | 444 | ||||||||
Page Range: | pp. 143-160 | ||||||||
Status: | Peer Reviewed | ||||||||
Publication Status: | Published | ||||||||
Description: | chapter 6 |
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Date of first compliant deposit: | 29 July 2016 | ||||||||
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