The John B Pierce Laboratory, 290 Congress Avenue, New Haven, CT, USA.
Physiol Behav. 2012 Nov 5;107(4):540-52. doi: 10.1016/j.physbeh.2012.04.011. Epub 2012 Apr 17.
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 olfactory signals that arise from the mouth as foods and beverages are consumed. Although the sights, sounds and smells of foods that occur just before, or in the absence of eating, can impact flavor perception, it is argued that these sensory signals exert their influence by creating expectations based upon prior associations. The primary aim of the paper is to review anatomical and neurophysiological data towards an understanding of how the core sensory signals combine in the central nervous system of humans. Based upon the extant literature it is proposed that taste, oral-somatosensory and olfactory inputs are first integrated in the anterior ventral insula. The core flavor percept is then conveyed to upstream regions in the brainstem and thalamus, as well as downstream regions in the amygdala, orbitofrontal cortex and anterior cingulate cortex to produce the rich flavorful experiences that guide our feeding behavior.
味道可能是我们所有感官体验中最多模态的一种。这里所定义的味道是一种感知，包括味觉、口腔体感和鼻后嗅觉信号，这些信号是由食物和饮料在口中被消耗时产生的。尽管食物在食用前或没有食用时的视觉、声音和气味会影响味道感知，但有人认为这些感官信号通过基于先前关联的期望来发挥其影响。本文的主要目的是回顾解剖学和神经生理学数据，以了解核心感官信号如何在人类的中枢神经系统中结合。根据现有文献，提出味觉、口腔体感和嗅觉输入首先在前腹侧脑岛中整合。然后，核心味道感知被传递到脑干和丘脑的上游区域，以及杏仁核、眶额皮质和前扣带皮质的下游区域，产生丰富的味道体验，指导我们的进食行为。
