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Related Concept Videos

Gustation01:43

Gustation

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Gustation is a chemical sense that, along with olfaction (smell), contributes to our perception of taste. It starts with the activation of receptors by chemical compounds (tastants) dissolved in the saliva. The saliva and filiform papillae on the tongue distribute the tastants and increase their exposure to the taste receptors.
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The Physiology of Taste01:24

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The perception of a salty flavor is facilitated by sodium ions within the oral salivary fluid. Upon consumption of a salty substance, salt crystals disassemble, leading to the liberation of its constituents—Na+ and Cl- ions. These ions subsequently dissolve into the salivary fluid present in the oral cavity. The external environment of the gustatory cells experiences an elevation in Na+ concentration, thereby establishing a potent concentration gradient. This gradient propels the...
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Conditioned Taste Aversion01:14

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Conditioned taste aversion, also known as sauce béarnaise syndrome, is a phenomenon in which an individual develops an aversion to a certain food taste following a negative experience, typically illness. This form of aversion is a type of classical conditioning in which the taste of the food (conditioned stimulus, CS) is associated with the experience of illness (unconditioned stimulus, UCS).
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Taste Buds and Receptors01:20

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Gustation, or the sense of taste, is intrinsically linked to the anatomical structures located on the tongue. This organ's surface, along with the entirety of the oral cavity, is adorned with stratified squamous epithelium. Evident on the tongue are elevated structures known as papillae (singular = papilla), which house the mechanisms for the transduction of gustatory stimuli. Four distinct types of papillae exist, each identified by their unique morphological attributes: the circumvallate,...
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Olfaction01:25

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The sense of smell is achieved through the activities of the olfactory system. It starts when an airborne odorant enters the nasal cavity and reaches olfactory epithelium (OE). The OE is protected by a thin layer of mucus, which also serves the purpose of dissolving more complex compounds into simpler chemical odorants. The size of the OE and the density of sensory neurons varies among species; in humans, the OE is only about 9-10 cm2.
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Physiology of Smell and Olfactory Pathway01:20

Physiology of Smell and Olfactory Pathway

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Humans detect odors with the help of specialized cells located in the upper part of the nasal cavity, called olfactory receptor neurons (ORNs). ORNs possess hair-like structures called cilia, which are receptive to sensations from the inhaled air. When an odorant molecule binds to a specific receptor on the cell of the cilia, it leads to a series of events that ultimately cause the ORN to send electrical signals to the olfactory bulb in the brain through the olfactory nerves.
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Related Experiment Video

Updated: Mar 7, 2026

Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats
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Flavor pleasantness processing in the ventral emotion network.

Jelle R Dalenberg1,2, Liselore Weitkamp1,2, Remco J Renken1,2

  • 1Top Institute Food and Nutrition, Wageningen, The Netherlands.

Plos One
|February 17, 2017
PubMed
Summary
This summary is machine-generated.

Brain networks process flavor pleasantness for familiar drinks, involving the ventral emotion network. This association is less clear for unfamiliar oral nutritional supplements, possibly due to novelty.

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Area of Science:

  • Neuroscience
  • Sensory Science
  • Consumer Science

Background:

  • The ventral emotion network (amygdala, insula, ventral striatum, ventral prefrontal cortex) is linked to processing emotional significance and affective states.
  • Functional magnetic resonance imaging (fMRI) studies suggest parts of this network are involved in coding pleasantness for chemosensory stimuli.

Purpose of the Study:

  • To investigate brain responses to flavor stimuli in young adult men using fMRI.
  • To identify brain networks associated with flavor pleasantness for both familiar and unfamiliar products.

Main Methods:

  • Independent component analysis (ICA) and mixed-effect models were used to analyze fMRI data from two independent datasets.
  • Participants rated the pleasantness of regular drinking products and oral nutritional supplements (ONS) after tasting.

Main Results:

  • A brain network, highly similar to the ventral emotion network, was identified and associated with flavor pleasantness in the dataset of regular drinking products.
  • While an identical network was found in the ONS dataset, no linear relationship between network activation and pleasantness scores was observed.
  • The findings suggest flavor pleasantness processing involves the amygdala, ventral prefrontal, insular, striatal, and parahippocampal regions for familiar products.

Conclusions:

  • Flavor pleasantness perception for familiar products is processed by a specific brain network, aligning with the ventral emotion network.
  • The association between brain activity and pleasantness is less apparent for unfamiliar oral nutritional supplements, potentially due to their novelty.