Skip Navigation

This Article
Right arrow FREE Full Text (PDF) Freely available
Right arrow Alert me when this article is cited
Right arrow Alert me if a correction is posted
Services
Right arrow Email this article to a friend
Right arrow Similar articles in this journal
Right arrow Similar articles in PubMed
Right arrow Alert me to new issues of the journal
Right arrow Add to My Personal Archive
Right arrow Download to citation manager
Right arrow Search for citing articles in:
ISI Web of Science (25)
Right arrowRequest Permissions
Right arrow Disclaimer
Google Scholar
Right arrow Articles by Critchtey, H. D.
Right arrow Articles by Rolls, E. T.
Right arrow Search for Related Content
PubMed
Right arrow PubMed Citation
Right arrow Articles by Critchtey, H. D.
Right arrow Articles by Rolls, E. T.
Social Bookmarking
Add to CiteULike   Add to Connotea   Add to Del.icio.us  
What's this?

Chemical Senses 21: 135-145,
© 1996

research-article

Responses of Primate Taste Cortex Neurons to the Astringent Tastant Tannic Acid

Hugo D. Critchtey and Edmund T. Rolls

Department of Experimental Psychology, University of Oxford South Parks Road, Oxford OX1 3UD, UK

Correspondence to be sent to: Dr E.T. Rolls, Department of Experimental Psychology, University of Oxford, South Parks Road, Oxford OX1 3UD, UK

In order to advance knowledge of the neural control of feeding, we investigated the cortical representation of the taste of tannic acid, which produces the taste of astringency. It is a dietary component of biological importance particularly to arboreal primates. Recordings were made from 74 taste responsive neurons in the orbitofrontal cortex. Single neurons were found that were tuned to respond to 0.001 M tannic acid, and represented a subpopulation of neurons that was distinct from neurons responsive to the tastes of glucose (sweet), NaCl (salty), HCI (sour), quinine (bitter) and monosodium glutamate (umami). In addition, across the population of 74 neurons, tannic acid was as well represented as the tastes of NaCI, HCI quinine or monosodium glutamate. Multidimensional scaling analysis of the neuronal responses to the tastants indicates that tannic acid lies outside the boundaries of the four conventional taste qualities (sweet, sour, bitter and salty). Taken together these data indicate that the astringent taste of tannic acid should be considered as a distinct taste quality, which receives a separate representation from sweet, salt, bitter and sour in the primate cortical taste areas. Chem. Senses 21: 135–145, 1996.


Add to CiteULike CiteULike   Add to Connotea Connotea   Add to Del.icio.us Del.icio.us    What's this?


This article has been cited by other articles:


Home page
 Behav Cogn Neurosci RevHome page
A. C. Spector and S. P. Travers
The representation of taste quality in the Mammalian nervous system.
Behav Cogn Neurosci Rev, September 1, 2005; 4(3): 143 - 191.
[Abstract] [PDF]

Home page
 Chem SensesHome page
E. T. Rolls
Taste and Related Systems in Primates Including Humans
Chem Senses, January 1, 2005; 30(suppl_1): i76 - i77.
[Full Text] [PDF]

Home page
 J. Neurophysiol.Home page
E. T. Rolls, J. V. Verhagen, and M. Kadohisa
Representations of the Texture of Food in the Primate Orbitofrontal Cortex: Neurons Responding to Viscosity, Grittiness, and Capsaicin
J Neurophysiol, December 1, 2003; 90(6): 3711 - 3724.
[Abstract] [Full Text] [PDF]

Home page
 J. Neurophysiol.Home page
J. V. Verhagen, E. T. Rolls, and M. Kadohisa
Neurons in the Primate Orbitofrontal Cortex Respond to Fat Texture Independently of Viscosity
J Neurophysiol, September 1, 2003; 90(3): 1514 - 1525.
[Abstract] [Full Text] [PDF]

Home page
 Chem SensesHome page
J. Horne, J. Hayes, and H. T. Lawless
Turbidity as a Measure of Salivary Protein Reactions with Astringent Substances
Chem Senses, September 1, 2002; 27(7): 653 - 659.
[Abstract] [Full Text] [PDF]

Home page
 Cereb CortexHome page
E. T. Rolls
The Orbitofrontal Cortex and Reward
Cereb Cortex, March 1, 2000; 10(3): 284 - 294.
[Abstract] [Full Text] [PDF]

Home page
 J. Neurosci.Home page
E. T. Rolls, H. D. Critchley, A. S. Browning, I. Hernadi, and L. Lenard
Responses to the Sensory Properties of Fat of Neurons in the Primate Orbitofrontal Cortex
J. Neurosci., February 15, 1999; 19(4): 1532 - 1540.
[Abstract] [Full Text] [PDF]


Disclaimer:
Please note that abstracts for content published before 1996 were created through digital scanning and may therefore not exactly replicate the text of the original print issues. All efforts have been made to ensure accuracy, but the Publisher will not be held responsible for any remaining inaccuracies. If you require any further clarification, please contact our Customer Services Department.