Jove
Visualize
Contact Us
JoVE
x logofacebook logolinkedin logoyoutube logo
ABOUT JoVE
OverviewLeadershipBlogJoVE Help Center
AUTHORS
Publishing ProcessEditorial BoardScope & PoliciesPeer ReviewFAQSubmit
LIBRARIANS
TestimonialsSubscriptionsAccessResourcesLibrary Advisory BoardFAQ
RESEARCH
JoVE JournalMethods CollectionsJoVE Encyclopedia of ExperimentsArchive
EDUCATION
JoVE CoreJoVE BusinessJoVE Science EducationJoVE Lab ManualFaculty Resource CenterFaculty Site
Terms & Conditions of Use
Privacy Policy
Policies

Related Concept Videos

Neural Regulation01:37

Neural Regulation

41.8K
Digestion begins with a cephalic phase that prepares the digestive system to receive food. When our brain processes visual or olfactory information about food, it triggers impulses in the cranial nerves innervating the salivary glands and stomach to prepare for food.
41.8K
Sensory Perception: Organization of the Somatosensory System01:11

Sensory Perception: Organization of the Somatosensory System

10.3K
The somatosensory system is the central and peripheral nervous system component that senses and processes touch, pressure, pain, temperature, and body position or proprioception. The process of sensation takes place at three levels:
The receptor level:
The receptor level is the first stage of sensation. It involves the detection of a stimulus by specialized sensory receptors. The stimulus must arrive within the receptor's receptive field. Next, the receptor converts the energy of the...
10.3K
Somatosensation01:33

Somatosensation

42.0K
The somatosensory system relays sensory information from the skin, mucous membranes, limbs, and joints. Somatosensation is more familiarly known as the sense of touch. A typical somatosensory pathway includes three types of long neurons: primary, secondary, and tertiary. Primary neurons have cell bodies located near the spinal cord in groups of neurons called dorsal root ganglia. The sensory neurons of ganglia innervate designated areas of skin called dermatomes.
42.0K
Introduction to Special Senses01:26

Introduction to Special Senses

6.9K
Sensory receptors play an integral part in comprehending our external and internal environments. They receive diverse stimuli, converting them into the nervous system's electrochemical signals. This conversion occurs as the stimulus alters the sensory neuron's cell membrane potential, instigating the generation of an action potential. This action potential is subsequently transmitted to the central nervous system (CNS), which integrates with other sensory data or higher cognitive...
6.9K
Gustation01:43

Gustation

50.9K
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.
50.9K
What is a Sensory System?01:31

What is a Sensory System?

99.4K
Sensory systems detect stimuli—such as light and sound waves—and transduce them into neural signals that can be interpreted by the nervous system. In addition to external stimuli detected by the senses, some sensory systems detect internal stimuli—such as the proprioceptors in muscles and tendons that send feedback about limb position.
99.4K

You might also read

Related Articles

Articles linked to this work by shared authors, journal, and citation graph.

Sort by
Same author

PLX3397-Induced Microglial Ablation Alters Adipose Tissue Accumulation in a Male-Female-Dependent Manner Under High-Energy-Diet Feeding.

Nutrients·2025
Same author

Electrophysiological responses to appetitive and consummatory behavior in the rostral nucleus tractus solitarius in awake, unrestrained rats.

bioRxiv : the preprint server for biology·2024
Same author

The Neural Code for Taste in the Nucleus of the Solitary Tract of Rats with Obesity Following Roux-En-Y Gastric Bypass Surgery.

Nutrients·2022
Same author

Sprague Dawley Rats Gaining Weight on a High Energy Diet Exhibit Damage to Taste Tissue Even after Return to a Healthy Diet.

Nutrients·2021
Same author

Consumption of a high energy density diet triggers microbiota dysbiosis, hepatic lipidosis, and microglia activation in the nucleus of the solitary tract in rats.

Nutrition & diabetes·2020
Same author

Heterogeneity of neuronal responses in the nucleus of the solitary tract suggests sensorimotor integration in the neural code for taste.

Journal of neurophysiology·2018

Related Experiment Video

Updated: Nov 19, 2025

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

9.7K

Neural Coding of Food Is a Multisensory, Sensorimotor Function.

Patricia M Di Lorenzo1

  • 1Department of Psychology, Binghamton University, Box 6000, Binghamton, NY 13902-6000, USA.

Nutrients
|January 30, 2021
PubMed
Summary

This review explores how the brain processes food perception, integrating taste and other sensory inputs from the brainstem onwards. It highlights how sensory information and movement feedback combine to form our understanding of food.

Keywords:
foodgustationneural codingsensorimotortaste

More Related Videos

Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation
07:29

Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation

Published on: December 29, 2023

883
Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats
08:07

Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats

Published on: August 24, 2016

9.4K

Related Experiment Videos

Last Updated: Nov 19, 2025

New Methods to Study Gustatory Coding
10:59

New Methods to Study Gustatory Coding

Published on: June 29, 2017

9.7K
Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation
07:29

Real-time Analysis of Gut-brain Neural Communication: Cortex wide Calcium Dynamics in Response to Intestinal Glucose Stimulation

Published on: December 29, 2023

883
Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats
08:07

Simultaneous Detection of c-Fos Activation from Mesolimbic and Mesocortical Dopamine Reward Sites Following Naive Sugar and Fat Ingestion in Rats

Published on: August 24, 2016

9.4K

Area of Science:

  • Neuroscience
  • Sensory Perception
  • Food Science

Background:

  • The gustatory system is crucial for food perception.
  • Understanding taste qualities and coding theories is essential.
  • Mammalian taste system anatomy provides a foundation.

Purpose of the Study:

  • To review the relationship between the gustatory system and food perception.
  • To discuss neural processing from the earliest stages.
  • To integrate multiple sensory inputs in food representation.

Main Methods:

  • Curated discussion of existing literature.
  • Overview of taste qualities and mammalian taste system anatomy.
  • Examination of taste coding theories.

Main Results:

  • Food perception begins with early neural processing in the brainstem.
  • The gustatory neuraxis integrates multiple sensory inputs.
  • Feedback from food-related movements is combined with sensory data.

Conclusions:

  • Food is encoded by the integration of multiple senses.
  • The brain constructs food object representation through combined sensory and motor feedback.
  • This integrated neural processing is key to how we perceive food.