Interrelated Sensory Experiences (03-23-22)

Research conducted by Lemon, Li, and Ali confirms that there are significant connections between our sensory experiences; their study is published in The Journal of Neuroscience.  A related press release reports that “If you have eaten a chili pepper, you have likely felt how your body reacts to the spicy hot sensation. New research published by biologists at the University of Oklahoma shows that the brain categorizes taste, temperature and pain-related sensations in a common region of the brain. The researchers suggest the brain also groups these sensations together as either pleasant or aversive, potentially offering new insights into how scientists might better understand the body’s response to and treatment of pain. . . . The researchers categorize preferred or pleasurable tastes as something sweet, like sugar, whereas adverse tastes are bitter – which can signify that something may be toxic or harmful. Similarly, people, and mice, have preferred temperatures, like a comfortably warmed or cooled environment as compared to an extreme cold or extreme heat stimulus.”

“Taste, Temperature and Pain Sensations Are Neuroligically Linked, OU Study Finds.”  2022.  Press release, University of Oklahoma,