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The Journal of Neurophysiology Vol. 87 No. 2 February 2002, pp. 1068-1075
Copyright ©2002 by the American Physiological Society
1Department of Psychology, Vanderbilt University, Nashville, Tennessee 37240; 2Cognitive Neuroimaging Unit, Psychiatry Service, Veterans Affairs Medical Center, Minneapolis 55417; and 3Division of Neuroscience Research, Department of Psychiatry, University of Minnesota, Minneapolis, Minnesota 55455
Zald, David H.,
Mathew C. Hagen, and
José V. Pardo.
Neural Correlates of Tasting Concentrated Quinine and Sugar
Solutions. J. Neurophysiol. 87: 1068-1075, 2002. Behavioral, ethological, and electrophysiological evidence
suggests that the highly unpleasant, bitter taste of a concentrated quinine hydrochloride (QHCL) should activate the human amygdala. In the
present study, healthy subjects tasted 0.02 M QHCL or water while
regional cerebral blood flow (rCBF) was assayed with
H215O PET. Subjects were also
studied while tasting a pleasant sucrose solution and resting with eyes
closed (ECR). Tasting QHCL significantly increased rCBF within the left
amygdala relative to control conditions of tasting water and ECR.
Sucrose and water caused small to moderate rCBF increases in the
amygdala relative to ECR, but sucrose did not significantly increase
activity within either amygdalae relative to water. In the frontal
lobe, QHCL and sucrose both activated the right posterior orbitofrontal
cortex (OFC) relative to water, but portions of the anterior OFC and
inferior frontal pole showed valence specific responses to QHCL. These
data indicate that the left amygdala responds robustly to QHCL and more
moderately to nonaversive sapid stimuli, both pleasant and unpleasant
gustatory stimuli activate the right posterior OFC, and the left
inferior frontal pole/anterior OFC demonstrates valence-specific
responses to aversive gustatory stimuli.
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