The Brain and Food
Published: 29.11.2013
In numerous regions, the human brain processes stimuli from food and drink and regulates our appetite. Some of these regions are specific to humans: language, for example, plays a role in Taste perception.
You can find out more about this in the article ▸ Neurogastronomy – the new Science of Taste.
Taste
The sensory impression we refer to as "taste" results from the interaction between our senses of smell and taste. In terms of sensory physiology, however, "taste" is limited to the impression conveyed to us by the taste receptors on the tongue and in the surrounding mucous membranes. It is currently assumed that there are five different types of taste receptors that specialize in the taste qualities sweet, sour, salty, bitter, and umami. In 2005, scientists also identified possible taste receptors for fat, whose role as a distinct taste quality is still being investigated.
Perception
The term describes the complex process of gathering and processing information from stimuli in the environment and from the internal states of a living being. The brain combines the information, which is perceived partly consciously and partly unconsciously, into a subjectively meaningful overall impression. If the data it receives from the sensory organs is insufficient for this, it supplements it with empirical values. This can lead to misinterpretations and explains why we succumb to optical illusions or fall for magic tricks.
Perception
The term describes the complex process of gathering and processing information from stimuli in the environment and from the internal states of a living being. The brain combines the information, which is perceived partly consciously and partly unconsciously, into a subjectively meaningful overall impression. If the data it receives from the sensory organs is insufficient for this, it supplements it with empirical values. This can lead to misinterpretations and explains why we succumb to optical illusions or fall for magic tricks.
Taste
The sensory impression we refer to as "taste" results from the interaction between our senses of smell and taste. In terms of sensory physiology, however, "taste" is limited to the impression conveyed to us by the taste receptors on the tongue and in the surrounding mucous membranes. It is currently assumed that there are five different types of taste receptors that specialize in the taste qualities sweet, sour, salty, bitter, and umami. In 2005, scientists also identified possible taste receptors for fat, whose role as a distinct taste quality is still being investigated.
