Orbitofrontal cortex: neuronal representation of oral temperature and capsaicin in addition to taste and texture

Neuroscience
M KadohisaJ V Verhagen

Abstract

The primate orbitofrontal cortex is a site of convergence of information from primary taste, olfactory and somatosensory cortical areas. We describe the discovery of a population of single neurons in the macaque orbitofrontal cortex that responds to the temperature of a liquid in the mouth. The temperature stimuli consisted of water at 10 degrees C, 23 degrees C, 37 degrees C and 42 degrees C. Twenty-six of the 1149 neurons analyzed (2.3%) responded to oral temperature. The tuning profiles of the neurons to temperature showed that some of the neurons had graded responses to increasing temperature (27%), others responded to cold (10 degrees C) stimuli (27%), and others were tuned to temperature (46%). The neuronal responses were also measured to taste stimuli, viscosity stimuli (carboxymethyl-cellulose in the range 1-10,000 cP), and capsaicin (10 microM). Of 70 neurons with responses to any of these stimuli, 7.1% were unimodal temperature; 11.3% were temperature and taste-sensitive; 7.1% were temperature and viscosity-sensitive; and 11.3% were temperature, taste and viscosity sensitive. Capsaicin activated 15.7% of the population of responsive neurons tested. These results provide the first evidence of how the temperature of wha...Continue Reading

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Citations

Jun 9, 2005·Experimental Brain Research·Shin-ichi HirataHisashi Ogawa
Aug 17, 2010·European Journal of Applied Physiology·Andreas D Flouris
Jun 1, 2010·Brain Structure & Function·Dana M Small
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Apr 9, 2021·Social Cognitive and Affective Neuroscience·Edmund T Rolls

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