A fascinating visual during a discussion on protein engineering, beckoning more mysteries and questions…
15 responses to “The Neuronal Architecture of Taste”
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It reminds me of the map of the human auditory pathway by Lloyd Watts
When I first saw this at PARC, I was blown away, and I introduced Lloyd to Ray Kurzweil, who incorporated the diagram into his subsequent book.One cool detail: the stereoscopic sense of place that we can hear when blindfolded comes from a low-level neuronal filter on the differential timing of the same acoustic signal arriving at each ear. It’s a slight difference, arising from the speed of sound, requiring a low-level cortical circuit to process in time.
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Nice paper. Some biomimetics could easily make stuff better, e.g. "However, as emphasized in [1],
conventional modern speech recognizers do not include an auditory scene
analysis engine to separate sounds in a mixture into their constituent sources
prior to recognition. Instead, a conventional speech recognizer performs the
front-end (Fast Fourier Transform and cepstrum) and projects them
immediately to the back-end, which can only work well when the input
signal is already isolated speech. The lack of an auditory scene analysis
engine is the primary reason that modern speech recognizers exhibit poor
noise robustness relative to human listeners, especially when the background
noise consists of competing speech." -
http://www.youtube.com/watch?v=U5-YeSZwFRE
The electronic tongue and nose are out there as well of course. What the heck is "Umani" as a taste…..ahh hahh, that wonderful taste of MSG. pronounced "oo-mommy"
http://www.msginfo.com/about_taste_umami.asp -
Thank you! Awesomely awesome.
We don’t put needles on the tongue, but we do put them on the ear to cure illness.
baike.baidu.com/picview/26752/26752/0/f7657560c34ae200ebf… -
[http://www.flickr.com/photos/jurvetson] http://www.straightdope.com/columns/read/165/4-out-of-5-dentists...
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I worked in a company that had an approval cycle that sort of looked like that chart …. sort of like the new health care regime we are facing…..
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[http://www.flickr.com/photos/bigduke6] No, not sweet in the case of classic cheese, peperoni, sausage pizza. I think I have the entry pointer going to roughly the correct perceptual entry point between salty and umani (oh mommy, as a ripe tomato sauce / msg flavor) which does get some sweet perception if you follow the map. However, in the cases of BBQ chicken or any Hawaiian, Asian plum sauces etc. it is not so simple as a single perceptual entry point.
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so you are saying that before that Stuffed Crust Dominois PIZZA goes down my gullet there are millions of variable processes that are sampled and processed then shot to my brain to tell if there is enough salt and provolone in said pizza? YIKES!!!!!!!!!!!!!!!!! I chew and swallow too fast
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[http://www.flickr.com/photos/63152855@N03] Try some Mexican fully sugared Coke with it.
I can’t recommend any wines because none of the magazine tasting characteristics seem evident in this chart. E.g "Shows the classic structure and balance of a fine Napa Cabernet, in the interplay of rich, ripe tannins, acidity and fruit. That makes this 100% Zinfandel elegant. It’s also delicious, with wild berry, plum, cola, chocolate and peppery spice flavors." -
If you were going further to illustrate / animate one of these maps it would be something like lighting up a pinball machine as the food gets popped in for this case. Then sound and color could go along with that for whatever "sweet" "bitter" etc. is to get the extra dimensional awareness going. The fact that it has this much complexity is so interesting.
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