FIGURE 8.10. Areas of the human orbitofrontal cortex with activations correlating with pleasantness ratings for food in the mouth.

FIGURE 8.10

Areas of the human orbitofrontal cortex with activations correlating with pleasantness ratings for food in the mouth. (a) Coronal section through the region of the orbitofrontal cortex from the random effects group analysis showing the peak in the left orbitofrontal cortex (Talairach coordinates x, y, z = −22, 34, −8, Z-score = 4.06), in which the BOLD signal in the voxels shown in yellow was significantly correlated with the subjects’ subjective pleasantness ratings of the foods throughout an experiment in which the subjects were hungry and found the food pleasant, and were then fed to satiety with the food, after which the pleasantness of the food decreased to neutral or slightly unpleasant. The design was a sensory-specific satiety design, and the pleasantness of the food not eaten in the meal, and the BOLD activation in the orbitofrontal cortex, were not altered by eating the other food to satiety. The two foods were tomato juice and chocolate milk. (b) Plot of the magnitude of the fitted hemodynamic response from a representative single subject against the subjective pleasantness ratings (on a scale from −2 to +2) and peristimulus time in seconds. (After Kringelbach, M.L. et al., Cereb. Cortex, 13, 1064After Kringelbach, M.L. et al., Cereb. Cortex, 13, 2003. With permission.)

From: Chapter 8, Neural Representation of Fat Texture in the Mouth

Cover of Fat Detection
Fat Detection: Taste, Texture, and Post Ingestive Effects.
Montmayeur JP, le Coutre J, editors.
Boca Raton (FL): CRC Press; 2010.
Copyright © 2010, Taylor & Francis Group, LLC.

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