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2019, Handbook of Clinical NeurologyCitation Excerpt :A secondary cortical taste area in primates was discovered by Rolls and colleagues (Thorpe et al., 1983; Rolls et al., 1989, 1990) in the orbitofrontal cortex, extending several millimeters in front of the primary taste cortex (Figs. 7.1 and 7.2). This is defined as a secondary cortical taste area, for it receives direct inputs from the primary taste cortex, as shown by a combined neurophysiological and anatomical pathway tracing investigation (Baylis et al., 1995). Different neurons in this region respond not only to each of the four classical prototypical tastes sweet, salt, bitter, and sour (Rolls et al., 1990, 2003b; Verhagen et al., 2003; Kadohisa et al., 2005a), but also to umami tastants such as glutamate (which is present in many natural foods such as tomatoes, mushrooms and human milk) (Baylis and Rolls, 1991) and inosine monophosphate (which is present in meat and some fish such as tuna) (Rolls et al., 1996c).
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