Representation in the Human Brain of Food Texture and Oral Fat
Open accessAbstract
Important factors that influence food palatability are its texture and fat content. We investigated their representation in the human brain using event-related functional magnetic resonance imaging. It was shown that the viscosity of oral stimuli is represented in the (primary) taste cortex in the anterior insula, in which activation was proportional to the log of the viscosity of a cellulose stimulus (carboxymethyl cellulose), and was also produced by sucrose. Oral viscosity was also represented in a mid-insular region that was posterior to the taste cortex. Third, it was found that oral delivery of fatty vegetable oil activates both of these insular cortex regions, the hypothalamus, and the dorsal midanterior cingulate cortex. Fourth, it was found that the ventral anterior cingulate cortex, where it borders the medial orbitofrontal cortex, was activated by oral fat independently of its viscosity and was also activated by sucrose taste. This ventral anterior cingulate region thus represents two indicators of the energy content and palatability of foods. These are the first investigations of the oral sensory representation of food texture and fat in the human brain, and they start to reveal brain mechanisms that may be important in texture-related sensory properties of foods that make them palatable and that may accordingly play a role in the hedonic responses to foods, the control of food intake, and obesity.
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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 [144]
The Results section (page not supplied) reports that the human anterior insula responds to both taste and oral viscosity, supporting the oral-texture part of the attribution. The paper does not report a human finding for oral temperature; temperature appears only in the title of a cited primate study in the References. (LLM, conf=0.86)
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- Authors
- de Araujo, I. E., & Rolls, E. T.
- Affiliations
- John Radcliffe Hospital (GB)
- Corresponding author
- Rolls, Edmund T.
- ORCID
- Rolls, Edmund T.
- Venue
- The Journal of Neuroscience
- Publisher
- Society for Neuroscience
- Published
- 2004-03-24
- Volume
- 24
- Issue
- 12
- Pages
- 3086-3093
- ISSN
- 0270-6474 (ISSN-L)
- 1529-2401
- PMC
- PMC6729847
- OpenAlex
- W1484376494
- Cited by
- 365
- References
- 58
- Citations by year
- 2026: 8 · 2025: 6 · 2024: 11 · 2023: 8 · 2022: 11 · 2021: 14 · 2020: 9 · 2019: 16 · 2018: 16 · 2017: 12 · 2016: 24 · 2015: 21 · 2014: 23 · 2013: 20 · 2012: 20
- FWCI
- 16.50
- Type
- journal article
- Language
- en
- Open access
- hybrid
- doi.org
- Licence
- Locations
- Journal of Neuroscience (publishedVersion, cc-by-nc-sa)
- PubMed Central (publishedVersion)
- PubMed (publishedVersion)
- Oxford University Research Archive (ORA) (University of Oxford) (acceptedVersion)
- MPG.PuRe (Max Planck Society) (submittedVersion)
- Funders
- Medical Research Council
- Topics
- Health Sciences › Nursing › Nutrition and Dietetics › Biochemical Analysis and Sensing Techniques
- Life Sciences › Neuroscience › Cognitive Neuroscience › Tactile and Sensory Interactions
- Life Sciences › Neuroscience › Endocrine and Autonomic Systems › Regulation of Appetite and Obesity
- Keywords
- food texture, viscosity, taste cortex, anterior insula, hypothalamus, anterior cingulate cortex, medial orbitofrontal cortex, carboxymethyl cellulose, sucrose, palatability, energy content, food intake regulation, obesity
- MeSH terms
- Adult, Brain, Brain Mapping, Carboxymethylcellulose Sodium, Dietary Fats, Discrimination Learning, Female, Food, Humans, Magnetic Resonance Imaging, Male, Physical Stimulation, Plant Oils, Reference Values, Smell, Stimulation, Chemical, Sucrose, Taste, Viscosity
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