The gustatory cortex and multisensory integration

de Araujo, I E; Simon, S A

doi:10.1038/ijo.2009.70

Cited by 150Biochemical Analysis and Sensing TechniquesMultisensory perception and integrationOlfactory and Sensory Function Studies

The gustatory cortex and multisensory integration

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de Araujo, I E, Simon, S A·2009·International Journal of Obesity

DOI 10.1038/ijo.2009.70PMC PMC2726647

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Abstract

The central gustatory pathways are part of the brain circuits upon which rest the decision to ingest or reject a food. The quality of food stimuli, however, relies not only on their taste but also on properties such as odor, texture and temperature. We will review anatomical and functional evidence showing that the central gustatory system, in particular its cortical aspect, functions as an integrative circuit in which taste-responsive neurons also show sensitivity to somatosensory and olfactory stimulation. In addition, gustatory pathways are modulated by the internal state of the body, with neuronal responses to tastes changing according to variations in physiological parameters such as gastrointestinal hormones or blood glucose levels. Therefore, rather than working as the receptive field of peripheral taste receptor cells, the central gustatory pathways seem to operate as a multisensory system dedicated to evaluating the biological significance of intra-oral stimuli.

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Oral-somatosensory information regarding food in the mouth is transferred to the brain via the trigeminal nerve.
“Oral-somatosensoryinformationregardingthefoodwehappentohaveinourmouthsistransferred to the brain via the trigeminal nerve [165].”
From The Role of Intrinsic and Extrinsic Sensory Factors in Sweetness Perception of Food and Beverages: A Review (2019) · cites this paper as [165]
Section III states that somatosensory information from the anterior tongue and palate is transmitted via the trigeminal nerve. It also says that other regions of the oral cavity are innervated by the glossopharyngeal or vagus nerves, so the claim is too broad if read as applying to oral somatosensory information generally. (LLM, conf=0.86)
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Authors: de Araujo, I. E., & Simon, S. A.
Affiliations: Duke University (US)
ORCID: Simon, S A
Venue: International Journal of Obesity
Publisher: Springer Science and Business Media LLC
Published: 2009-06
Volume: 33
Issue: S2
Pages: S34-S43
ISSN: 0307-0565 (ISSN-L)
1476-5497
DOI: 10.1038/ijo.2009.70
PMC: PMC2726647
OpenAlex: W1999708091
Cited by: 150
References: 65
Citations by year: 2026: 8 · 2025: 11 · 2024: 20 · 2023: 10 · 2022: 11 · 2021: 10 · 2020: 8 · 2019: 9 · 2018: 6 · 2017: 5 · 2016: 12 · 2015: 8 · 2014: 7 · 2013: 4 · 2012: 10
FWCI: 0.80
Type: journal article
Language: en
Open access: green
www.ncbi.nlm.nih.gov
Licence: www.springer.com/tdm (tdm)
Locations: International Journal of Obesity (publishedVersion)
PubMed (publishedVersion)
PubMed Central (acceptedVersion)
Funders: Philip Morris International
National Institutes of Health
National Institute on Deafness and Other Communication Disorders (R01DC001065, DC 01065)
Topics: Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
Social Sciences › Psychology › Experimental and Cognitive Psychology › Multisensory perception and integration
Life Sciences › Neuroscience › Sensory Systems › Olfactory and Sensory Function Studies
Keywords: gustatory cortex, multisensory integration, taste perception, somatosensory integration, gastrointestinal hormones, blood glucose, internal state, food evaluation
MeSH terms: Action Potentials, Afferent Pathways, Cerebral Cortex, Feeding Behavior, Humans, Sensory Receptor Cells, Smell, Taste, Olfactory Perception

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