Neural coding of food is a multisensory, sensorimotor function

Abstract

This review is a curated discussion of the relationship between the gustatory system and the perception of food beginning at the earliest stage of neural processing. A brief description of the idea of taste qualities and mammalian anatomy of the taste system is presented first, followed by an overview of theories of taste coding. The case is made that food is encoded by the several senses that it stimulates beginning in the brainstem and extending throughout the entire gustatory neu-raxis. In addition, the feedback from food-related movements is seamlessly melded with sensory input to create the representation of food objects in the brain.