The gustatory pathway (or gustation pathway) is part of the brain circuit that determines whether food should be ingested for its nutritional value or rejected for potential toxicity based on its evaluation of food features, including taste, odor, texture, consistency and temperature (7).
The gustatory pathway begins with detecting a group of chemicals called tastants, including sugars, salts, acids, alkaloids and amino acids and culminates in the perception of taste in the brain. These tastants are linked to the five basic tastes: salty, sour, bitter, sweet and umami (savory). When consumed and mixed with saliva, the tastants activate taste receptor cells in the taste buds, leading to the perception of the basic tastes. Information about the chemical identity of the tastant is carried via afferent fibers of three cranial nerves – the facial (cranial nerve VII), glossopharyngeal (cranial nerve IX) and vagus (cranial nerve X) – and then processed by brainstem nuclei before reaching the gustatory cortex, the part of the brain for perceiving and identifying different tastes. (8, 9)
Pathologies in taste perception, including the absence of taste, diminished taste, enhanced perception of taste and unpleasant perception of taste, may occur due to abnormalities such as abnormal saliva production, damage to taste buds, or damage to the cranial nerves associated with taste. These taste-related pathologies may also lead to more health problems like nutritional deficiencies, weight loss and reduced quality of life (10).