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Taste and olfaction Dr. Altdorfer Károly

Taste and olfaction Dr. Altdorfer Károly. Taste and smell - associated with memory and emotion Taste and smell can influence gastrointestinal secretion. Taste. Umami from the Japanese umami ( うまみ ) meaning "pleasant savory taste” - Glutamate -. Taste in food selection :

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Taste and olfaction Dr. Altdorfer Károly

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  1. Taste and olfactionDr. Altdorfer Károly

  2. Taste and smell - associated with memory and emotion • Taste and smell can influence gastrointestinal secretion

  3. Taste Umami from the Japanese umami (うまみ )meaning "pleasant savory taste” - Glutamate - • Taste in food selection: • sweet - nutritious food. • bitter – avoided

  4. Secondary sensory epithelium

  5. Parietal operculum • collaterals to • hypothalamus and • CN secretomotor nuclei

  6. Olfaction

  7. Olfaction

  8. Primary sensory epithelium

  9. stria olfactoria medialis, et lateralis Rhinencephalon

  10. Lateralolfactorystriathroughlimeninsulae: • 1) Prepiriformarea(Br 51; primaryolfactorycortex): • Ambientgyrus, • semilunargyrus, • corticomedialnucleargroup of amygdala • 2) Axons of theseneurons go entorhinalarea(Br 28) - alsoolfactorycortex. • 1) and 2) together: Piriformcortex • Medialolfactorystria septalnuclei(subcallosal, paraterminalgyri)  anteriorcommissure • limbicsystem(input!) • Aura of temporal (psychomotor) epilepsyoftenstartswith feeling of notexistingsmells (hallucination).

  11. Odors can cause visceral reflexes: - smell of favourite food salivation - disgusting smell  nausea, vomiting. Connections via medialforebrain bundle (MFB): olfacto-hypothalamo-tegmental association (to autonomic nuclei) Odors can recall memories (orbitofrontal cortex) Odors can influence mood, behaviour (via limbic system)

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