Prolonged insula activation during perception of aftertaste
James, George Andrew3; Li, Xuebing1; DuBois, Grant E.2; Zhou, Lei3; Hu, Xiaoping P.3
2009-02-18
发表期刊NEUROREPORT
ISSN0959-4965
文章类型Article
卷号20期号:3页码:245-250
产权排序2
摘要Although a critical component of taste perception, the neural basis of aftertaste perception has yet to be elucidated with neuroimaging. This functional neuroimaging study assessed the temporal dynamics of neural responses to sucrose and aspartame in eight healthy volunteers. Aspartame has a sweetness flavor profile similar to sucrose but a longer temporal profile. Participants underwent functional magnetic resonance imaging while tasting sucrose and aspartame solutions administered through a magnetic resonance imaging compatible delivery device. The insula showed significantly longer activation to aspartame than sucrose, whereas other regions activated by the task (somatosensory cortex thalamus, amygdala, and basal ganglia) did not show a prolonged response to either tastant These findings implicate the insula in aftertaste perception. NeuroReport 20:245-250 (C) 2009 Wolters Kluwer Health vertical bar Lippincott Williams & Wilkins.
关键词aftertaste aspartame experimental design functional magnetic resonance imaging sucrose taste
学科领域生理心理学/生物心理学
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收录类别SCI
语种英语
WOS记录号WOS:000264130700006
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被引频次:4[WOS]   [WOS记录]     [WOS相关记录]
文献类型期刊论文
条目标识符http://ir.psych.ac.cn/handle/311026/10051
专题中国科学院心理研究所回溯数据库(1956-2010)
作者单位1.Chinese Acad Sci, Key Lab Mental Hlth, Beijing, Peoples R China
2.Coca Cola Co, Corp Res, Atlanta, GA USA
3.Emory Univ, Georgia Inst Technol, Biomed Imaging Technol Ctr, Dept Biomed Engn, Atlanta, GA 30322 USA
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James, George Andrew,Li, Xuebing,DuBois, Grant E.,et al. Prolonged insula activation during perception of aftertaste[J]. NEUROREPORT,2009,20(3):245-250.
APA James, George Andrew,Li, Xuebing,DuBois, Grant E.,Zhou, Lei,&Hu, Xiaoping P..(2009).Prolonged insula activation during perception of aftertaste.NEUROREPORT,20(3),245-250.
MLA James, George Andrew,et al."Prolonged insula activation during perception of aftertaste".NEUROREPORT 20.3(2009):245-250.
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