A Proposed Model of a Flavor Modality

Green, Barry

doi:10.1201/b11092-46

Cited by 27 publications

(34 citation statements)

References 123 publications

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“…Therefore, it is critical to consider taste processing within the context of flavor perception. Two illusions conspire to bring taste, retronasal olfaction, and touch into a common spatial register and hence facilitate the fusing of these discrete sensations into a single perception, which we then falsely attribute to the gustatory sense (Small 2008;Small and Green 2010b). The first illusion causes gustatory stimulation, which depends upon transduction from taste receptor cells located in discrete regions of the tongue, to appear to originate from the site of somatosensory stimulation-even if it is devoid of taste receptor cells (Green 2002).…”

Section: Flavormentioning

confidence: 99%

“…The second illusion is the olfactory localization illusion, which causes olfactory stimulation to appear to originate from the mouth despite the fact that transduction occurs in the nasal epithelium (Murphy et al 1977). Together, these two mechanisms of illusory co-localization reflect an ability of the central nervous system to rapidly integrate segregated inputs arising from the oral cavity to form the representation of a single flavor percept (Small 2009;Small and Green 2010a).…”

Section: Flavormentioning

confidence: 99%

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Taste representation in the human insula

2010

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The sense of taste exists so that organisms can detect potential nutrients and toxins. Despite the fact that this ability is of critical importance to all species there appear to be significant interspecies differences in gustatory organization. For example, monkeys and humans lack a pontine taste relay, which is a critical relay underlying taste and feeding behavior in rodents. In addition, and of particular relevance to this special issue, the primary taste cortex appears to be located further caudally in the insular cortex in humans compared to in monkeys. The primary aim of this paper is to review the evidence that supports this possibility. It is also suggested that one parsimonious explanation for this apparent interspecies differences is that if, as Craig suggests, the far anterior insular cortex is newly evolved and unique to humans, then the human taste cortex may only appear to be located further caudally because it is no longer the anterior-most section of insular cortex. In addition to discussing the location of taste representation in human insular cortex, evidence is presented to support the possibility that this region is better conceptualized as an integrated oral sensory region that plays role in feeding behavior, rather than as unimodal sensory cortex.

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Section: Flavormentioning

confidence: 99%

Section: Flavormentioning

confidence: 99%

Taste representation in the human insula

2010

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“…Along with chemical inputs conveyed from the mouth to olfactory receptors via the retronasal route [51], inputs from lingual somatosensory and taste receptors signal the texture, temperature and molecular composition of foods and beverages resulting in specific sensations of flavor. Flavor can thus be termed an experience engendered in and by the brain through a combination of tastes, ortho-and retronasal smells, tactile and thermic sensations [48,51,54,55,58], with potential contributions from visual and auditory cues [70]. The somatosensory and taste inputs from the tongue are carried to the brain by largely separate pathways, the former by the trigeminal nerve and the latter by the facial and glossopharyngeal nerves, although the separation is incomplete because the glossopharyngeal and facial nerves also convey some somatosensory information.…”

Section: Introductionmentioning

confidence: 99%

Functional MRI cortical activations from unilateral tactile-taste stimulations of the tongue

Mascioli

Berlucchi

Pierpaoli

et al. 2015

Physiology & Behavior

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“…Flavor attribution, the process of mentally assigning perceived aromatics to a specific ingredient source, can be as important as true flavor masking [21]. As discussed previously, it may be impossible to ever truly hide the sensory characteristics of an unpalatable additive.…”

Section: Accepted Manuscriptmentioning

confidence: 99%

“…The ballot was composed of 2 appearance, 14 aroma, and 14 flavor attributes as well as the 4 basic tastes and 4 chemical feeling factors (see Supplemental Tables S1-S3 for lists of attributes). Flavor intensity, chemical feeling factors and taste references are previously published and widely used in the sensory industry [17,[21][22][23]. Qualitative aroma and flavor references or definitions are found in Table 3.…”

Section: Sensory Evaluationmentioning

confidence: 99%

Flavor misattribution: A novel approach to improving compliance and blinding in food-based clinical interventions

et al. 2015

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Please cite this article as: Julianne E. Bierwirth, Katherine N. Oftedal, Gail V. Civille, Jed W. Fahey, Flavor misattribution: a novel approach to improving compliance and blinding in food-based clinical interventions, NFS Journal (2015), Highlights Taste obscured for a clinical intervention by intentional flavor misattribution  A data-guided "masking" carrier complemented broccoli taste and aroma attributes  Trained descriptive analysis panelists deconstructed the broccoli sensory profile  Panelists matched complementary flavors using a test-retest experimental approach  Pineapple, lime, and ginger identified by factor analysis as optimal masking agents AbstractThe novel strategy of intentional flavor misattribution was employed to develop carrier agents to obscure the taste and aroma of broccoli sprout extracts (BSE). These BSE are being utilized in clinical trials against multiple disease endpoints. A scientifically guided "masking" carrier was developed in order to complement taste and aroma attributes rather than using the "brute force" method of masking which would overload the BSE carrier vehicle with sugar or high-intensity aromatics. To develop this carrier, we implemented sensory evaluation methods, namely trained descriptive analysis panelists, to deconstruct the sensory profile of the BSE, and then using factor-and primary component analyses and a test-retest experimental approach, matched complementary flavors from liquid (juice) based food sources that would be readily available in the cultural context of our clinical sites. Dilute pineapple juice, lime, and ginger were identified as the optimal masking agents. Further development of this concept with an unlimited palate could be used to develop optimal carriers for food product development and/or to refine the approach for clinical trials based upon local taste preferences.

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A Proposed Model of a Flavor Modality

Cited by 27 publications

References 123 publications

Taste representation in the human insula

Taste representation in the human insula

Functional MRI cortical activations from unilateral tactile-taste stimulations of the tongue

Flavor misattribution: A novel approach to improving compliance and blinding in food-based clinical interventions

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