The biochemical aspect of taste

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I wondered briefly if I was disrespecting the significance of the event by talking about the biochemical aspects of it. Well, some may think so, but we are a collection of chemicals. Emotion is a biochemical process. Taste isn’t about what ingredients we eat. It is a legacy. Some aspects of taste predate the evolution of Homosapiens. Much of it actually predates the person tasting the food. Here is the summary of my learning in this journey.

Sensory Systems Involved in Taste Perception

Taste is not confined to the gustatory system. It is a multisensory experience. Gustation (Taste buds) detects basic tastes like sweet, sour, salty, bitter etc. Olfaction (Smell receptors) detects volatile compounds; responsible for 80–90% of perceived flavour. The trigeminal nerve detects texture, temperature, and chemical irritation (e.g., spiciness). Vision and Touch influence expectations and emotional priming. These inputs converge in the orbitofrontal cortex, where integrated flavour perception occurs.

Neural Pathways That Connect Taste and Emotion

The olfactory bulb (part of the forebrain responsible for smell) sends smell signals that bypass the thalamus and connect directly to the limbic system, giving them unmatched access to emotion (amygdala) and memory (hippocampus). The Vagus nerve transmits signals from the gut to the brain; it is strongly influenced by emotional and social stimuli like warm food, slow feeding, and being cared for. Stimulates parasympathetic calming and mood regulation. The insular cortex & orbitofrontal cortex integrate sensory, emotional, and social information to assign value and meaning to food experiences.

Parts of the brain involved

Amygdala links taste with emotional valence (e.g., comfort, fear, love). Hippocampus stores emotionally linked autobiographical food memories. The Olfactory bulb directs sensory input to the limbic system, especially potent for nostalgia. The Orbitofrontal cortex integrates multisensory data into subjective taste experience. The Insular cortex modulates conscious awareness of taste and interoception.

Hormones and Neurotransmitters

Dopamine rewards pleasurable food experiences. It creates reinforcement loops. Oxytocin, released during acts of care and social bonding, enhances perceived warmth and emotional safety. Serotonin regulates mood and satiety, linked to emotional well-being and appetite. Endorphins reduce pain, elevate mood, and contribute to emotional satisfaction during eating. On the other hand Cortisol increases stress and suppresses taste perception and appetite.

This journey enabled me to realise how a simple act of feeding your loved one does wonders to them.

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