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 Printable version |
PHYSIOLOGICAL ASPECTS
The neurophysiology of taste and smell |
Oléagineux, Corps Gras, Lipides. Volume 6, Number 4, 306-11, Juillet - Août 1999, Dossier : Saveurs, arômes, lipides
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 Résumé
Article gratuit
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Author(s) : Marc FANTINO |
Summary : This review briefly summarizes the main anatomical and fonctional organization of the chemical senses involved in the control of the food intake, the gustary and the olfactory systems. Both systems cooperate for the complexe sensation commonly named « taste ». For both systems the histological structure of the peripheral receptors was briefly presented, as well as the main neural pathways in the central nervous system. We also briefly presented the transduction process of the sensorial informations according to the theories of the «computerized model» or the model of «dedicaced lines». |
Keywords : Olfaction, taste, neurophysiology, transduction, psychophysic, neural pathways,
sensorial receptors. |
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