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Article: Effective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour

TitleEffective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour
Authors
KeywordsfMRI
insula of Reil
limbic system
neural network models
smell
Issue Date2021
PublisherMDPI AG. The Journal's web site is located at https://www.mdpi.com/journal/foods
Citation
Foods, 2021, v. 10 n. 9, p. article no. 2034 How to Cite?
AbstractThe anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magnetic resonance imaging. Effective connectivity of the flavour-processing network and modulatory effect from taste and smell were analysed. Flavour stimulation activated middle insula and olfactory tubercle (primary taste and olfactory cortices, respectively); anterior insula and rolandic operculum, which are associated with multisensory integration; and ventrolateral prefrontal cortex, a secondary cortex for flavour perception. Dynamic causal modelling demonstrated that neural taste and smell signals were integrated at anterior insula and rolandic operculum. These findings elucidated how neural signals triggered by sour taste and smell presented in liquid form interact in the brain, which may underpin the neurobiology of food appreciation. Our study thus demonstrated the integration and synergy of taste and smell.
Persistent Identifierhttp://hdl.handle.net/10722/302366
ISSN
2023 Impact Factor: 4.7
2023 SCImago Journal Rankings: 0.870
ISI Accession Number ID

 

DC FieldValueLanguage
dc.contributor.authorSuen, JLK-
dc.contributor.authorYeung, AWK-
dc.contributor.authorWu, EX-
dc.contributor.authorLeung, WK-
dc.contributor.authorTanabe, HC-
dc.contributor.authorGoto, TK-
dc.date.accessioned2021-09-06T03:31:15Z-
dc.date.available2021-09-06T03:31:15Z-
dc.date.issued2021-
dc.identifier.citationFoods, 2021, v. 10 n. 9, p. article no. 2034-
dc.identifier.issn2304-8158-
dc.identifier.urihttp://hdl.handle.net/10722/302366-
dc.description.abstractThe anterior insula and rolandic operculum are key regions for flavour perception in the human brain; however, it is unclear how taste and congruent retronasal smell are perceived as flavours. The multisensory integration required for sour flavour perception has rarely been studied; therefore, we investigated the brain responses to taste and smell in the sour flavour-processing network in 35 young healthy adults. We aimed to characterise the brain response to three stimulations applied in the oral cavity—sour taste, retronasal smell of mango, and combined flavour of both—using functional magnetic resonance imaging. Effective connectivity of the flavour-processing network and modulatory effect from taste and smell were analysed. Flavour stimulation activated middle insula and olfactory tubercle (primary taste and olfactory cortices, respectively); anterior insula and rolandic operculum, which are associated with multisensory integration; and ventrolateral prefrontal cortex, a secondary cortex for flavour perception. Dynamic causal modelling demonstrated that neural taste and smell signals were integrated at anterior insula and rolandic operculum. These findings elucidated how neural signals triggered by sour taste and smell presented in liquid form interact in the brain, which may underpin the neurobiology of food appreciation. Our study thus demonstrated the integration and synergy of taste and smell.-
dc.languageeng-
dc.publisherMDPI AG. The Journal's web site is located at https://www.mdpi.com/journal/foods-
dc.relation.ispartofFoods-
dc.rightsThis work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.-
dc.subjectfMRI-
dc.subjectinsula of Reil-
dc.subjectlimbic system-
dc.subjectneural network models-
dc.subjectsmell-
dc.titleEffective Connectivity in the Human Brain for Sour Taste, Retronasal Smell, and Combined Flavour-
dc.typeArticle-
dc.identifier.emailYeung, AWK: ndyeung@hku.hk-
dc.identifier.emailWu, EX: ewu@eee.hku.hk-
dc.identifier.emailLeung, WK: ewkleung@hkucc.hku.hk-
dc.identifier.authorityYeung, AWK=rp02143-
dc.identifier.authorityWu, EX=rp00193-
dc.identifier.authorityLeung, WK=rp00019-
dc.identifier.authorityGoto, TK=rp01434-
dc.description.naturepublished_or_final_version-
dc.identifier.doi10.3390/foods10092034-
dc.identifier.scopuseid_2-s2.0-85114083639-
dc.identifier.hkuros324809-
dc.identifier.volume10-
dc.identifier.issue9-
dc.identifier.spagearticle no. 2034-
dc.identifier.epagearticle no. 2034-
dc.identifier.isiWOS:000700694200001-
dc.publisher.placeSwitzerland-

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