Throughout the animal kingdom sucrose is one of the most palatable and preferred tastants.
From an evolutionary perspective, this is not surprising as it is a primary source of energy …

Smells can arise from a source external to the body and stimulate the olfactory epithelium
upon inhalation through the nares (orthonasal olfaction). Alternatively, smells may arise from …

The activity of ensembles of simultaneously recorded neurons can be represented as a set
of points in the space of firing rates. Even though the dimension of this space is equal to the …

Reward-related circuits are fundamental for initiating feeding on the basis of food-predicting
cues, whereas gustatory circuits are believed to be involved in the evaluation of food during …

Both physiological and imaging approaches have led to often-disparate conclusions about
the organization of taste information in gustatory cortex (GC). In this study, we used …

Most of the research on cortical processing of taste has focused on either the primary
gustatory cortex (GC) or the orbitofrontal cortex (OFC). However, these are not the only …

The sense of taste is critical in determining the nutritional suitability of foods. Sweet and
bitter are primary taste modalities in mammals, and their behavioral relevance is similar in …

Learning to discriminate overlapping gustatory stimuli that predict distinct outcomes—a feat
known as discrimination learning—can mean the difference between ingesting a poison or a …

Primary gustatory cortex (GC) is connected (both mono-and polysynaptically) to primary
olfactory (piriform) cortex (PC)—connections that might be hypothesized to underlie the …

Sensation and action are necessarily coupled during stimulus perception–while tasting, for
instance, perception happens while an animal decides to expel or swallow the substance in …