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NeuroenologyHow the Brain Creates the Taste of Wine$
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Gordon M. Shepherd

Print publication date: 2016

Print ISBN-13: 9780231177009

Published to Columbia Scholarship Online: January 2019

DOI: 10.7312/columbia/9780231177009.001.0001

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Creating Taste Perception

Creating Taste Perception

Chapter:
(p.115) Chapter Twelve Creating Taste Perception
Source:
Neuroenology
Author(s):

Gordon M. Shepherd

Publisher:
Columbia University Press
DOI:10.7312/columbia/9780231177009.003.0013

The pathway from the taste buds through the brainstem to the brain and cerebral cortex is described. In the brain and cortex the taste pathway merges with the pathways for smell and mouth feel. The taste qualities are muted in wine compared with food. The sensory pathways are particularly developed in the human, making the human more adapted for flavor perception than other species. Wine tasting takes advantage of this ability, developed during evolution for survival in selecting foods, and uses it to discriminate and enjoy the flavors of wine.

Keywords:   nucleus of the solitary tract, orbitofrontal cortex, anterior cingulate gyrus, sweet, salty, sour, bitter

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