Flavor is perhaps the most multi-modal of all of our sensory experiences. Here flavor is
defined as a perception that includes gustatory, oral-somatosensory, and retronasal …

A comprehensive systems overview of sensory and reward processing in the brain, this book
explores what reward processing can teach us about the senses and what sensory …

Smells can arise from a source external to the body and stimulate the olfactory epithelium
upon inhalation through the nares (orthonasal olfaction). Alternatively, smells may arise from …

Olfaction, taste and trigeminal function are three distinct modalities. However, in daily life
they are often activated concomitantly. In health and disease, it has been shown that in two …

The insular cortex is the primary cortical site devoted to taste processing. A large body of
evidence is available for how insular neurons respond to gustatory stimulation in both …

The integration of gustatory and olfactory information is essential to the perception of flavor.
Human neuroimaging experiments have pointed to the gustatory cortex (GC) as one of the …

Evidence indirectly implicates the amygdala as the primary processor of emotional
information used by cortex to drive appropriate behavioral responses to stimuli. Taste …

Typically, stimulus batteries used to characterize sensory neural coding span physical
parameter spaces (eg, concentration: from low to high). For awake animals, however …

Food perception and preference formation relies on the ability to combine information from
both the taste and olfactory systems. Accordingly, psychophysical investigations in humans …

Primary gustatory cortex (GC) is connected (both mono-and polysynaptically) to primary
olfactory (piriform) cortex (PC)—connections that might be hypothesized to underlie the …