Cortical Hub for Flavor Sensation in Rodents

The experience of eating is inherently multimodal, combining intraoral gustatory, olfactory, and somatosensory signals into a single percept called flavor. As foods and beverages enter the mouth, movements associated with chewing and swallowing activate somatosensory receptors in the oral cavity, di...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Chad L. Samuelsen, Roberto Vincis
Formato:	article
Lenguaje:	EN
Publicado:	Frontiers Media S.A. 2021
Materias:	flavor chemosensory multimodal cortex olfaction gustation Neurosciences. Biological psychiatry. Neuropsychiatry RC321-571
Acceso en línea:	https://doaj.org/article/edcbf6f0894d4f09a881963630d132ef
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:edcbf6f0894d4f09a881963630d132ef
record_format	dspace
spelling	oai:doaj.org-article:edcbf6f0894d4f09a881963630d132ef2021-11-15T04:55:08ZCortical Hub for Flavor Sensation in Rodents1662-513710.3389/fnsys.2021.772286https://doaj.org/article/edcbf6f0894d4f09a881963630d132ef2021-11-01T00:00:00Zhttps://www.frontiersin.org/articles/10.3389/fnsys.2021.772286/fullhttps://doaj.org/toc/1662-5137The experience of eating is inherently multimodal, combining intraoral gustatory, olfactory, and somatosensory signals into a single percept called flavor. As foods and beverages enter the mouth, movements associated with chewing and swallowing activate somatosensory receptors in the oral cavity, dissolve tastants in the saliva to activate taste receptors, and release volatile odorant molecules to retronasally activate olfactory receptors in the nasal epithelium. Human studies indicate that sensory cortical areas are important for intraoral multimodal processing, yet their circuit-level mechanisms remain unclear. Animal models allow for detailed analyses of neural circuits due to the large number of molecular tools available for tracing and neuronal manipulations. In this review, we concentrate on the anatomical and neurophysiological evidence from rodent models toward a better understanding of the circuit-level mechanisms underlying the cortical processing of flavor. While more work is needed, the emerging view pertaining to the multimodal processing of food and beverages is that the piriform, gustatory, and somatosensory cortical regions do not function solely as independent areas. Rather they act as an intraoral cortical hub, simultaneously receiving and processing multimodal sensory information from the mouth to produce the rich and complex flavor experience that guides consummatory behavior.Chad L. SamuelsenRoberto VincisFrontiers Media S.A.articleflavorchemosensorymultimodalcortexolfactiongustationNeurosciences. Biological psychiatry. NeuropsychiatryRC321-571ENFrontiers in Systems Neuroscience, Vol 15 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	flavor chemosensory multimodal cortex olfaction gustation Neurosciences. Biological psychiatry. Neuropsychiatry RC321-571
spellingShingle	flavor chemosensory multimodal cortex olfaction gustation Neurosciences. Biological psychiatry. Neuropsychiatry RC321-571 Chad L. Samuelsen Roberto Vincis Cortical Hub for Flavor Sensation in Rodents
description	The experience of eating is inherently multimodal, combining intraoral gustatory, olfactory, and somatosensory signals into a single percept called flavor. As foods and beverages enter the mouth, movements associated with chewing and swallowing activate somatosensory receptors in the oral cavity, dissolve tastants in the saliva to activate taste receptors, and release volatile odorant molecules to retronasally activate olfactory receptors in the nasal epithelium. Human studies indicate that sensory cortical areas are important for intraoral multimodal processing, yet their circuit-level mechanisms remain unclear. Animal models allow for detailed analyses of neural circuits due to the large number of molecular tools available for tracing and neuronal manipulations. In this review, we concentrate on the anatomical and neurophysiological evidence from rodent models toward a better understanding of the circuit-level mechanisms underlying the cortical processing of flavor. While more work is needed, the emerging view pertaining to the multimodal processing of food and beverages is that the piriform, gustatory, and somatosensory cortical regions do not function solely as independent areas. Rather they act as an intraoral cortical hub, simultaneously receiving and processing multimodal sensory information from the mouth to produce the rich and complex flavor experience that guides consummatory behavior.
format	article
author	Chad L. Samuelsen Roberto Vincis
author_facet	Chad L. Samuelsen Roberto Vincis
author_sort	Chad L. Samuelsen
title	Cortical Hub for Flavor Sensation in Rodents
title_short	Cortical Hub for Flavor Sensation in Rodents
title_full	Cortical Hub for Flavor Sensation in Rodents
title_fullStr	Cortical Hub for Flavor Sensation in Rodents
title_full_unstemmed	Cortical Hub for Flavor Sensation in Rodents
title_sort	cortical hub for flavor sensation in rodents
publisher	Frontiers Media S.A.
publishDate	2021
url	https://doaj.org/article/edcbf6f0894d4f09a881963630d132ef
work_keys_str_mv	AT chadlsamuelsen corticalhubforflavorsensationinrodents AT robertovincis corticalhubforflavorsensationinrodents
_version_	1718428841195601920

Cortical Hub for Flavor Sensation in Rodents

Ejemplares similares