Gustatory pathway in humans: A review of models of taste perception and their potential lateralization

Iannilli, Emilia; Gudziol, Volker

doi:10.1002/jnr.24318

Cited by 21 publications

(17 citation statements)

References 43 publications

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“…The chemical senses, represented by gustation and olfaction, are highly integrated and comprise the taste sensation along with somatosensory information from the oral and nasal mucosa mediated by the trigeminal nerve [8,9]. Different chemical neurons are specific for different chemical substances, but a single neuron can recognize a wide range of chemicals due to multiple signalling cascades [78,79].…”

Section: The Special Modalities: Vision Audition Gustation and Olfamentioning

confidence: 99%

“…Different chemical neurons are specific for different chemical substances, but a single neuron can recognize a wide range of chemicals due to multiple signalling cascades [78,79]. Chemical transduction depends on the recognition of the molecular structure according to the dilution of the component in saliva or nasal mucus [9,79,80].…”

Section: The Special Modalities: Vision Audition Gustation and Olfamentioning

confidence: 99%

“…It is known that sweet and bitter tastes use segregated circuitries in the CNS but have peripheral modulation. Even with this segregated circuitry, the projections of each taste modality reach areas of association that are completely superposed for salty, sour, bitter and sweet [9,121].…”

Section: Craniofacial Sensory Interactionmentioning

confidence: 99%

“…Evidence-based studies of this interaction began to be published, especially on the orofacial area, and found that simple perception at the oral cavity integrates somatosensory, gustative and olfactory inputs. Gustative complaints have been reported by patients with trigeminal pain [3][4][5][6][7], and taste studies have shown the association between taste and smell [8,9]. The temperature of chemical substances seems to impact olfactory and gustative thresholds [10][11][12][13][14], and there is an integration of somatosensory and special sensory modalities in the craniofacial region [15][16][17].…”

Section: Introductionmentioning

confidence: 99%

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Sensory interaction theory: revision of the craniofacial region

Siqueira¹,

Teixeira²

2019

ppn

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Purpose: The objective of this study was to review the literature to find scientific evidence about the mechanisms involved in orofacial sensory interaction, including trigeminal and special sensory modalities. Views: Conscious sensory perception depends on peripheral external and internal stimuli, which are integrated and processed in central neural centres in order to promote the sensory experience through learning and memory. In the orofacial region, besides somatosensory inputs, there are special sensory modalities (gustation, olfaction, vision and audition) that interact with trigeminal ascendant inputs in a way that makes this area of the body unique. Moreover, the trigeminal nerve may have an important role due to the complex functions of this region, including breathing, feeding and detecting threats. In recent decades the development of equipment accurate enough to detect sensory thresholds has produced a wide range of evidence about orofacial interaction, which allows for the possible development of a unified underlying theory on this issue. Conclusions: The trigeminal system seems to mediate olfactory and gustative sensations in cortical associative centres, and sensory peripheral neural inputs are modulated by physiological and pathological conditions. Future experimental studies should seek to clarify the mechanisms involved in this interaction, and the role of pathological states in abnormalities of sensory thresholds and perception.

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Section: The Special Modalities: Vision Audition Gustation and Olfamentioning

confidence: 99%

Section: The Special Modalities: Vision Audition Gustation and Olfamentioning

confidence: 99%

Section: Craniofacial Sensory Interactionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Sensory interaction theory: revision of the craniofacial region

Siqueira¹,

Teixeira²

2019

ppn

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“…In our first article, Iannilli and Gudziol () review human anatomy of the sense of taste and its ascending signal transmission. This article refers to the experimental evidence about taste laterality and the gustatory neuronal path in humans observed in anatomical and clinical studies.…”

mentioning

confidence: 99%

Studying human gustation: A multidisciplinary approach

Iannilli

2019

J of Neuroscience Research

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The sense of taste, per se, signals caloric (sweet), proteins and amino acids (umami), osmolytes (salt), freshness of food (sour), and toxic or hazardous (bitter) compounds. Taste was one of the first senses to develop and carries evident evolutionary advantage. However, in our daily life, the way we experience food is not limited to taste. The total perception of eating is a combination of these primary taste characteristics (detected by the gustatory system) with the addition of ortho-and retro-nasal perception of volatile compounds (flavors) together with oral, thermal, and mechano-sensory sensations. In concert, all these factors contribute to build the final sensation that we commonly attribute to the degustation of food.When studying taste, one must take into consideration multiple disciplines, including anatomy, neuroscience, sensory science, and nutrition, but one must also understand how psychology-the characteristic patterns of thoughts, feeling, and behaviors that influence taste perception-contributes to degustation. This clarifies how complex the investigation of the sense of taste in humans in a laboratory environment can be and how easily an incorrect paradigm can lead to misinterpretations.In this In Focus issue, we bring together contributions from across several areas of human gustation by means of varied methodologies and analyses including electrophysiology, psychophysics, and brain imaging. Each paper brings forth evidence that needs to be considered when studying gustation in humans. We begin with a brief update of what we know about the human gustatory pathway before providing new indication for quantitative measurements of gustatory functions. Then, we explore how different sensory modalities, including audition and olfaction, influence the gustatory system. Finally, we discuss how personality traits have to be considered when studying gustatory preference.In our first article, Iannilli and Gudziol (2019) review human anatomy of the sense of taste and its ascending signal transmission. This article refers to the experimental evidence about taste laterality and the gustatory neuronal path in humans observed in anatomical and clinical studies. We summarize the current state of understanding of the pathways and identify six gustatory pathway models, schematically drawn in the paper, that consider signal transduction along the ascending fibers through the tongue, medulla, pons, midbrain, the thalamus, the primary gustatory cortex, and the secondary gustatory cortex. The review also critically discusses noninvasive neuroimaging studies, including paradigms and methodologies commonly used to investigate human gustation with functional magnetic resonance for imaging (fMRI), magnetoencephalography, and electroencephalography (EEG). The second article by Andersen et al. (2019) focuses on a specific analysis of the gustatory EEG signal. They examined the detection of subconsciously and near consciously distinguishable taste differences using the time-resolved multivariate pattern analysis of a128-ch...

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