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Temporal Process from Receptors to Higher Brain in Taste Detection Studied by Gustatory‐Evoked Magnetic Fields and Reaction Times
Author(s) -
Saito Sachiko,
Endo Hiroshi,
Kobayakawa Tatsu,
AyabeKanamura Saho,
Kikuchi Yoshiaki,
Takeda Tsunehiro,
Ogawa Hisashi
Publication year - 1998
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/j.1749-6632.1998.tb10612.x
Subject(s) - interstimulus interval , magnetoencephalography , stimulus (psychology) , taste , tongue , stimulation , audiology , chemistry , neuroscience , psychology , medicine , electroencephalography , pathology , psychotherapist
Using magnetoencephalography (MEG) and a taste stimulator with rapid‐rise time, we previously located the primary gustatory area in the human cerebral cortex and also investigated the relation between the onset latency of the gustatory‐evoked magnetic fields (GEM) and reaction times (RT) in different taste qualities. In the present study, we investigated the temporal process from receptors to the higher brain in taste detection based on the results of the GEM and RT of different tastes. We used 100 mM, 300 mM and 1 M NaCl and 3 mM saccharine. The duration of each stimulus was 400 ms. The interstimulus interval was ∼30 s. The temperature of both taste solution and deionized water was maintained the same as that of the tongue. Four subjects participated in this experiment. The 64‐channel whole‐head SQUID system (CTF Systems Inc., Canada) was used to measure GEM. The sampling rate was 250 Hz, and the low‐pass filter was 40 Hz. In each subject, GEM and RT to a given taste were measured separately by applying 40 trials of stimulation. After each trial of both measurements, subjects showed a perceived intensity by using their fingers. In the GEM study, the trials contaminated with eye movements were rejected and the remaining trials were averaged. Averaged GEM were superimposed on the same sheet with all 64 channels to measure the onset latecy of GEM from the stimulus onset. RT and onset latencies of GEM were longer for saccharine than NaCl, and the value of RT minus the onset latency of GEM from RT, presumably indicating the time for higher brain process plus motor process, did not differ between 3 mM saccharine and 1 M NaCl. With increased concentrations of NaCl, RT became shorter, but onset latencies of GEM remained constant. Sweet taste took a longer time than salty taste at receptor process including the time for diffusion to receptors.