ISSN : 1229-067X
There have been many reports on the level of receptor and somatosensory system in relation to taste perception. Here, the psychological issues related to taste perception are introduced. Much of eating is a direct product of perception and cognition that depend on both top-down and bottom-up processes of external (e.g., size, shape and color of foods, color of plates, types of environmental noise, etc.) and internal (e.g., previous or current experiences, expectations, physical and psychological well-being, anhedonia, etc.) information. In the normal population, it can be said that our brain elegantly misperceives the raw gustatory sensation within normal range as integrating the available information provided before or during the food intake. However, clinical groups with mental illnesses such as personality disorders or eating disorders have been reported to be associated with abnormal psychological processes in the perception of intensity, pleasantness or palatability of foods, which are related to dysfunctional brain reordering circuits as well as primary taste cortex deficits. These altered neural activities in the reward regions may contribute to the pathological food intake. This comprehensive review of the psychological processes in taste perception may provide in-depth and pragmatic implications for future interdisciplinary research.
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