This largest area of the brain that is separated into two hemispheres. The areas of the cerebral cortex that are important to flavor chemistry are (1) the center of the frontal lobe, where creative thought processes, abstract thinking, and personality reside, and (2) the temporal lobe, where olfaction or the sense of smell is finally interpreted (it first travels to the limbic system). These are the subpoints:
Hearing: The nerve impulse that transmits stimuli for hearing travels to the temporal lobe as well. The occipital lobe is the area to which visual cues are transmitted.
Trigeminal: The senses of chemical stimulation, or trigeminal stimuli, such as cooling from menthol or the heat stimulus from capsaicin are transmitted to the pons, in the brain stem. Because of this more direct pathway, trigeminal signals are relayed more quickly. Quick responses such as these are unconscious responses, or reflexes. This reflex pathway is similar to muscle response to adverse or dangerous stimuli (fire, puncture, impact trauma, etc.)
Rear Third of Tongue: Bitter - Similarly, the taste of bitter as sent through the glossopharyngeal nerve is also associated with the gag reflex. As some trigeminal cues, like chemical irritation and bitter tastes come about by the ingestion of poisons, and bitterness, the reflex response can be life saving. Other nerve signals are slower. These responses need interpretation, and are more cognitive than reflexive. One interpretive type signal is that of odor recognition.
Front Two-Thirds of Tongue: Salt, Sweet, Sour, Umami - Similarly, the front two-thirds go first to the pons and/or medulla oblongata (although through separate nerve channels). These taste sensations finally travel to the cerebrum at the post-central gyri for interpretation.
Aromas: Odor cues travel from the nasal cavity through the olfactory nerve. Then the nerve signals go to the limbic system that stimulates basic mood and subconscious responses.
The limbic system has been indicated as the residence of our basic animal instincts. Here lies the center for our most fundamental emotions, sexual desire, hunger, fear, anger, embarrassment, jealousy, contentment, and other strong feelings. It is thought to be the center of Freud's id. It is likely then that the limbic system was responsible for our survival mechanisms and that odor cues that told us not to eat spoiled food were extremely important to our existence. After the stimuli of aromas goes to the limbic system, nerve impulses are sent to the cerebrum to the occipital lobes, then to the cognitive areas of the post-central gyrus and are recorded as memories.
Recent studies have indicated that because odor memories are the clearest and most stable memories, that reading or studying while eating a favorite food might accentuate memory retention. This memory download occurs during REM sleep. Studies show that because REM sleep is interrupted by the ingestion of alcoholic substances, studying followed by consumption of alcohol is the worst thing to do before a test. The fact that aromas take such a pathway might lend credence to aromatherapy. Certainly odor can have an important impact to our subconscious, such as the odor of perfume, subliminal body odors relating to sexual attraction, and the odor of food as it stimulates unconscious production of saliva from our salivary glands, etc.
See
Cranial Nerves,
Taste,
Aroma(s),
Cranial Nerves.