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On the Anatomical Substrate for Flavor

  • Ralph Norgren

Abstract

Flavor contributes significantly to the control of feeding behavior and the pleasure associated with eating. It has long been recognized that flavor consists of far more than simple gustatory sensibility. Odor, texture, temperature, consistency and taste each contribute in varying degrees. The neural mechanisms underlying this amalgam of sensations, much less its influence over ingestion, have yet to be specified. Recent investigations of both the gustatory and olfactory systems, however, provide an anatomical basis for interaction between these two chemical senses. Additional evidence indicates that other, non-chemical, oral sensibilities (thermal and tactile) may converge on the same areas.

Keywords

Lateral Hypothalamus Anatomical Substrate Accessory Olfactory Bulb Medial Lemniscus Dorsal Thalamus 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Copyright information

© Plenum Press, New York 1977

Authors and Affiliations

  • Ralph Norgren
    • 1
  1. 1.The Rockefeller UniversityNew YorkUSA

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