Neurophysiological markers of hedonic taste assessment

In recent years, there has been significant interest in studying hedonistic food experiences using neurophysiological methods within the field of neuroscience. Understanding the neural mechanisms behind the perception of pleasure and aversion to food stimuli has implications for both the fundamental processes of human sensory and emotional taste processing and for addressing health-related issues such as obesity and eating disorders.

In our study, we used functional near-infrared spectroscopy (fNIRS), heart rate (HR), electrodermal activity (EDA), and electromyography (EMG) to measure brain and peripheral nervous system reactions to pleasant and neutral foods.

Using fNIRS, we found that while the insula was activated in response to subjectively pleasant food, the right precentral gyrus was activated in response to neutral taste. This finding suggests interhemispheric asymmetry in relation to neutral taste. The EMG results demonstrated that the corrugator facial muscle was sensitive to neutral food, whereas the zygomaticus facial muscle was sensitive to pleasant food. EDA responses were larger for pleasant food, and HR increased in response to all food stimuli.

The convergence of neuroimaging and peripheral physiological results provides a powerful framework for advancing our understanding of hedonistic responses to food. By elucidating the neural and physiological bases of food hedonics, researchers can gain insights into the complex nature of human appetite.