Human cortical representation of oral temperature
Abstract
The temperature of foods and fluids is a major factor that determines their pleasantness and acceptability. Studies of nonhuman primates have shown that many neurons in cortical taste areas receive and process not only chemosensory inputs, but oral thermosensory (temperature) inputs as well. We investigated whether changes in oral temperature activate these areas in humans, or middle or posterior insular cortex, the areas most frequently identified for the encoding of temperature information from the human hand. In the fMRI study we identified areas of activation in response to innocuous, temperature-controlled (cooled and warmed, 5, 20 and 50 degrees C) liquid introduced into the mouth. The oral temperature stimuli activated the insular taste cortex (identified by glucose taste stimuli), a part of the somatosensory cortex, the orbitofrontal cortex, the anterior cingulate cortex, and the ventral striatum. Brain regions where activations correlated with the pleasantness ratings of the oral temperature stimuli included the orbitofrontal cortex and pregenual cingulate cortex. We conclude that a network of taste- and reward-responsive regions of the human brain is also activated by intra-oral thermal stimulation, and that the pleasant subjective states elicited by oral thermal stimuli are correlated with the activations in the orbitofrontal cortex and pregenual cingulate cortex. Thus the pleasantness of oral temperature is represented in brain regions shown in previous studies to represent the pleasantness of the taste and flavour of food. Bringing together these different oral representations in the same brain regions may enable particular combinations to influence the pleasantness of foods.
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In humans, taste is first projected from the tongue and oral cavity to the primary taste cortex in the anterior insula and frontal operculum, along with oral texture and temperature.
“In humans, taste is first projected from the tongue and oral cavity to the primary taste cortex in an area of the anterior insula and frontal operculum (see References [142,143] for reviews), along with oral texture and temperature [144,145].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [145]
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The Cortical Chronometry of Electrogustatory Event-related Potentials
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Localization of the primary taste cortex by contrasting passive and attentive conditions
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Neural Representation of Fat Texture in the Mouth
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Separate functions for responses to oral temperature in thermo-gustatory and trigeminal neurons
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A novel method of descriptive analysis on hot brewed coffee: time scanning descriptive analysis
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Temperature of served water can modulate sensory perception and acceptance of food
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Brain Responses to Anticipation and Consumption of Beer with and without Alcohol
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Directional Interactions Between Constituents of the Human Large-Scale Thermoregulatory Network
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Prompting restaurant diners to eat healthy: Atmospheric and menu-related factors
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The effect of oral drying and astringent liquids on the perception of mouth wetness
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Neural Integration of Taste, Smell, Oral Texture, and Visual Modalities
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Thermal taster status: Temperature modulation of cortical response to sweetness perception
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From reward value to decision-making
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Thermosensory thalamus: parallel processing across model organisms
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Imaging methodologies and applications for nutrition research: what can functional MRI offer?
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Multisensory Human-Food Interaction
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‘Hot stuff’: Making food more desirable with animated temperature cues
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Menthol Mouth Rinsing Improves Cycling Performance in Trained Adolescent Males Under Heat Stress
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The influence of ice slushy on voluntary contraction force following exercise-induced hyperthermia
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Ice slurry ingestion as a cooling strategy in the heat
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Lim, J. (2016) · Elsevier eBooks · doi:10.1016/b978-0-08-100350-3.00003-1 · Cited by 4 · see citing works
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High-Intensity Intermittent Exercise and Mouth Rinsing: A Systematic Review and Meta-Analysis
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Yang, T., Cao, M., Qian, Z., & Jianshe, C. H. E. N. (2026) · Comprehensive Reviews in Food Science and Food Safety · doi:10.1111/1541-4337.70442 · Cited by 3 · see citing works
- Authors
- Guest, S., Grabenhorst, F., Essick, G., Chen, Y., Young, M., McGlone, F., de Araujo, I., & Rolls, E. T.
- Affiliations
- University of North Carolina at Chapel Hill (US)
- University of Liverpool (GB)
- University of Oxford (GB)
- Corresponding author
- Rolls, Edmund T.
- Venue
- Physiology & Behavior
- Publisher
- Elsevier BV
- Published
- 2007-12
- Volume
- 92
- Issue
- 5
- Pages
- 975-984
- ISSN
- 0031-9384 (ISSN-L)
- OpenAlex
- W1990191413
- Cited by
- 129
- References
- 44
- Citations by year
- 2026: 3 · 2025: 1 · 2024: 9 · 2023: 7 · 2022: 5 · 2021: 6 · 2020: 8 · 2019: 8 · 2018: 6 · 2017: 3 · 2016: 9 · 2015: 9 · 2014: 10 · 2013: 5 · 2012: 10
- FWCI
- 7.72
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Physiology & Behavior (publishedVersion)
- PubMed (publishedVersion)
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Neuroscience › Cognitive Neuroscience › Tactile and Sensory Interactions
- Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
- Keywords
- oral temperature, thermosensation, orbitofrontal cortex, anterior cingulate cortex, ventral striatum, food pleasantness, somatosensory cortex, food acceptance
- MeSH terms
- Brain Mapping, Cerebral Cortex, Humans, Image Processing, Computer-Assisted, Magnetic Resonance Imaging, Mouth, Oxygen, Psychophysics, Thermosensing, Touch
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