AChemS Career Networking Seminar Series

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Neural and Behavioral Correlates of Flavor Perception

Thomas Gray and Roberto Vincis

May 14, 2025 | 11:00 AM ET

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he consumption of food and beverages is highly influenced by the initial sensation and response they induce. This multifaceted sensation evolves into a single percept called flavor as gustatory, olfactory, and somatosensory signals from what is in the mouth integrate to guide behavior. As foods and beverages enter the mouth, chewing and swallowing activate oral somatosensory receptors, dissolve tastants to stimulate taste receptors, and release volatile odorants that retronasally activate olfactory receptors. During this seminar we will present novel experimental evidence aimed at better understanding the circuit-level mechanisms underlying the cortical processing of flavor.

Thomas Gray
Brandeis University

How retronasal odor is processed in the gustatory cortex, its influence on taste responses, and how flavor experiences shape odor preferences.

Roberto Vincis
Florida State University

How oral thermal signals are integrated in the neurons of central structures associated with taste, and the overall influence that temperature has on taste perception.