The neural mechanisms involved in the perception of burning taste of capsaicin and subsequent autonomic responses.

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Voltage-sensitive dye imaging demonstrated that TRPV1 activation in Gustatory insular cortex(Gu-I) can alter an optical response with a monophasic and columnar temporospatial pattern evoked within Gu-I into an oscillatory one extending over Gu-I and Autonomic insular cortex(Au-I). An fMRI study in human subjects also demonstrated that the tasting of capsaicin cause excitation in Gu-I and Au-I. These results suggest that Gu-I processes the sensory information of hot and spicy taste of capsaicin.