Scientists have untangled the connection between food and pleasure in a study
The team at Columbia University's Zuckerman Institute were tinkering with the neurons in a part of the brain in charge of emotions.
Previously, the team showed that special cells on the tongue send signals to specifics Sure, bitter, salty, sour or umami.
In this latest study, the researchers focused on how the amygdala processes sweet and bitter tastes and found that different parts of this brain are especially programmed to determine
Dr. Li Wang, postdoctoral research scientist at Zuckerman Institute's Zuker lab and first author of the study published Nature said in a statement: "This segregation between sweet and bitter regions in both the key cortex and amygdala meant we could independently
In mice, the researchers switched on and off the parts of the amygdala which process sweet and bitter flavors. When scientists turned on the sweet connection, mice responded to water like it was sugar.  by subscribing to
And when the researchers turned off the flavor regions of the world
"It would be like taking a bite of your favorite chocolate cake but not deriving any enjoyment from doing so, "said Dr. Wang. "After a few bites, you may stop eating, otherwise you would have scarfed it down."
Dr. Charles S. Zuker, a principal investigator at Columbia's Mortimer B. Zuckerman's Mind Brain Behavior Institute and the paper's senior author, said in a statement, "When our brain senses a taste it not only identifies its quality, it choreographs a wonderful symphony of neuronal
He told The Guardian that the positive perception of sweet foods
The amygdala could one day therefore be the source of emotional response to different tastes
In the first place, the researchers are involved in how we move, learn and store emories.
"Our goal is to piece together those regions." Wang. "We hope our investigations will help to decipher how the brain processes sensory information and bring richness to our sensory experiences."