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Visual-Gustatory Interaction: Orbitofrontal and Insular Cortices Mediate the Effect of High-Calorie Visual Food Cues on Taste Pleasantness

Figure 4

Correlations between changes in source strength and taste pleasantness ratings.

Correlations were determined between changes in brain activation (i.e. high-calorie minus low-calorie) in the OFC and right anterior insula and changes in participant's taste ratings (i.e. high-calorie minus low-calorie). The source strength was determined at the voxel exhibiting the maximum activity within the region of interest for each participant during the 176–236 ms period for the OFC and during the 357–500 ms period for the right insula.

Figure 4