Systemic mechanism of taste, flavour and palatability in brain.
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.
Department of Bioresources and Food Science, Konkuk University, Seoul, South Korea.
Muthuraman
M
Pandurangan
Inho
I
Hwang
D000818:Animals; D001921:Brain / Q000502:physiology*; D004435:Eating; D005421:Flavoring Agents / Q000378:metabolism*; D006801:Humans; D055697:Taste Perception
D005421:Flavoring Agents