Systemic mechanism of taste, flavour and palatability in brain

Applied Biochemistry and Biotechnology
Muthuraman Pandurangan, Inho Hwang

Abstract

Taste is considered as one of the five traditional senses and has the ability to detect the flavour of food and certain minerals. Information of taste is transferred to the cortical gustatory area for identification and discrimination of taste quality. Animals have memory recognition power to maintain the familiar foods which are already encountered. Animal shows neophobic response when it encounters novel taste and shows no hesitation when the food is known to be safe. Palatability is the hedonic reward provided by foods and fluids. Palatability is closely related to neurochemicals, and this chemical influences the consumption of food and fluid. Even though, the food is palatable that can become aversive and avoided as a consequence of postingestional unpleasant experience such as malaise. This review presents the overall view on brain mechanisms of taste, flavour and palatability.

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Citations

Feb 3, 2018·Neurogastroenterology and Motility : the Official Journal of the European Gastrointestinal Motility Society·T Pribic, F Azpiroz
Nov 7, 2017·Neurogastroenterology and Motility : the Official Journal of the European Gastrointestinal Motility Society·T PribicF Azpiroz
Feb 9, 2020·International Journal of Environmental Research and Public Health·Immacolata Cristina NettoreAnnamaria Colao
Apr 8, 2020·Nutrients·Dan M LivovskyFernando Azpiroz
Sep 18, 2021·Acta otorhinolaryngologica Italica : organo ufficiale della Società italiana di otorinolaringologia e chirurgia cervico-facciale·Eleonora M C TreccaMichele Cassano

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