Smell, taste, texture, and temperature multimodal representations in the brain, and their relevance to the control of appetite.
The aims of this paper are to describe the rules of the cortical processing of taste and smell, how the pleasantness or affective value of taste and smell are represented in the brain, and to relate this to the brain mechanisms underlying emotion. Much of the fundamental evidence comes from studies in non-human primates, and this is being complemented by functional neuroimaging studies in humans.
Rolls
Edmund T
ET
University of Oxford, Department of Experimental Psychology, Oxford, England. edmund.rolls@psy.ox.ac.uk
D000818:Animals; D001069:Appetite Regulation / Q000502:physiology*; D001921:Brain / Q000502:physiology*; D004041:Dietary Fats; D005625:Frontal Lobe; D006801:Humans; D008279:Magnetic Resonance Imaging; D009055:Mouth; D009833:Olfactory Pathways / Q000502:physiology; D011323:Primates; D012677:Sensation / Q000502:physiology*; D012903:Smell / Q000502:physiology*; D013649:Taste / Q000502:physiology*; D013696:Temperature
D004041:Dietary Fats