Human taste is an important function of chemical perception. In recent years, brain taste evoked potentials have received more and more attention as a feasible tool for objective assessment of taste dysfunction. This paper reviews the main characteristics of gustatory evoked potential signals, the most widely used recording and processing techniques, and the scientific advances and relevance of gustatory evoked potentials in many important applications. In particular, taste evoked potentials are used to study the central effects of food intake and taste disorders, which may affect cognition and personality, or may be potential indicators of the onset or progression of neurological disorders. For these reasons, this paper presents and analyzes the latest scientific results and future challenges of using gustatory evoked potentials as an attractive solution to objective monitoring techniques for taste disorders. Human taste is an important function of chemical perception. In recent years, brain gustatory evoked potentials have received more and more attention as a feasible tool for objective assessment of taste dysfunction. This paper reviews the main characteristics of gustatory evoked potential signals, the most widely used recording and processing techniques, and the scientific advances and relevance of gustatory evoked potentials in many important applications. In particular, gustatory evoked potentials are used to study the central effects of food intake and taste disorders, which may affect cognition and personality, or may be potential indicators of the onset or progression of neurological disorders. For these reasons, this paper presents and analyzes the latest scientific results and future challenges of using gustatory evoked potentials as an attractive solution to objective monitoring techniques for taste disorders.
Humans ; Evoked Potentials ; Taste/physiology* ; Taste Perception/physiology*

OBJECTIVETo examine the role of glutaminergic neurons in the transmission and integration of the sweat taste information in the brain stem and the amygdala.

METHODSConscious Sprague-Dawley rats were subjected to oral sweet taste or water (control) stimulations. The activated neurons were identified by detecting c-Fos expression in taste-related brain areas, and the glutaminergic neurons by detecting vesicular glutamate transpoter-3 (VGLUT3).

RESULTSCompared with control group, the rats with oral sucrose solution stimulation exhibited significantly increased c-Fos-expressing and double-labeled neurons in the nucleus of the solitary tract (NST), the parabrachial nucleus (PBN) and the amygdala.

CONCLUSIONNeurons in the NST, PBN and amygdala are activated after oral sweet taste stimulation. The sweet taste perception at different levels in the CNS is partly mediated by glutamate.

Amygdala ; physiology ; Animals ; Brain Stem ; physiology ; Glutamic Acid ; metabolism ; Male ; Neurons ; metabolism ; physiology ; Proto-Oncogene Proteins c-fos ; metabolism ; Rats ; Rats, Sprague-Dawley ; Signal Transduction ; Solitary Nucleus ; cytology ; physiology ; Sucrose ; administration & dosage ; metabolism ; Taste Perception ; physiology ; Vesicular Glutamate Transport Proteins ; metabolism

Cerebral Cortex ; physiology ; Electroencephalography ; Humans ; Magnetic Resonance Imaging ; Positron-Emission Tomography ; Taste Perception ; physiology