{"title":"味觉增强了大鼠表达对同类气味偏好的能力。","authors":"Yuan J F Cai, Isabella B Allar, Joost X Maier","doi":"10.1037/bne0000605","DOIUrl":null,"url":null,"abstract":"<p><p>Foods that make up a typical diet are characterized by a rich set of sensory qualities that are perceived through multiple different modalities. It is well known that multisensory aspects of food are integrated to create our perception of flavor, which in turn affects our behavioral responses to food. However, the principles underlying multisensory integration of flavor-related sensory signals and how they inform perceptual judgments remain poorly understood, partly due to lack of control over flavor experience in human subjects. Here, we used rats as a model to overcome this limitation and tested the hypothesis that taste can enhance discriminability of retronasal odor cues. In a series of two-bottle tests, animals chose between two odorized solutions after learning to associate one of the odors with saccharin. When odors were highly similar, animals showed little preference for the saccharin-associated odor. When adding saccharin to both bottles-rendering one of the solutions' congruent-animals' preference for the saccharin-associated odor was significantly enhanced. No effect of taste was observed when using dissimilar odor pairs or novel taste stimuli. These findings suggest that congruent taste stimuli selectively enhance odor identity representations, aiding in the discriminability of perceptually similar flavors. (PsycInfo Database Record (c) 2024 APA, all rights reserved).</p>","PeriodicalId":8739,"journal":{"name":"Behavioral neuroscience","volume":null,"pages":null},"PeriodicalIF":1.6000,"publicationDate":"2024-09-19","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Taste enhances the ability to express a preference for a congruent odor in rats.\",\"authors\":\"Yuan J F Cai, Isabella B Allar, Joost X Maier\",\"doi\":\"10.1037/bne0000605\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<p><p>Foods that make up a typical diet are characterized by a rich set of sensory qualities that are perceived through multiple different modalities. It is well known that multisensory aspects of food are integrated to create our perception of flavor, which in turn affects our behavioral responses to food. However, the principles underlying multisensory integration of flavor-related sensory signals and how they inform perceptual judgments remain poorly understood, partly due to lack of control over flavor experience in human subjects. Here, we used rats as a model to overcome this limitation and tested the hypothesis that taste can enhance discriminability of retronasal odor cues. In a series of two-bottle tests, animals chose between two odorized solutions after learning to associate one of the odors with saccharin. When odors were highly similar, animals showed little preference for the saccharin-associated odor. When adding saccharin to both bottles-rendering one of the solutions' congruent-animals' preference for the saccharin-associated odor was significantly enhanced. No effect of taste was observed when using dissimilar odor pairs or novel taste stimuli. These findings suggest that congruent taste stimuli selectively enhance odor identity representations, aiding in the discriminability of perceptually similar flavors. (PsycInfo Database Record (c) 2024 APA, all rights reserved).</p>\",\"PeriodicalId\":8739,\"journal\":{\"name\":\"Behavioral neuroscience\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":1.6000,\"publicationDate\":\"2024-09-19\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Behavioral neuroscience\",\"FirstCategoryId\":\"3\",\"ListUrlMain\":\"https://doi.org/10.1037/bne0000605\",\"RegionNum\":4,\"RegionCategory\":\"医学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q3\",\"JCRName\":\"BEHAVIORAL SCIENCES\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Behavioral neuroscience","FirstCategoryId":"3","ListUrlMain":"https://doi.org/10.1037/bne0000605","RegionNum":4,"RegionCategory":"医学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q3","JCRName":"BEHAVIORAL SCIENCES","Score":null,"Total":0}
引用次数: 0
摘要
一般饮食中的食物都具有丰富的感官特性,这些感官特性可通过多种不同方式感知。众所周知,食物的多种感官综合在一起会形成我们对味道的感知,进而影响我们对食物的行为反应。然而,人们对风味相关感官信号的多感官整合原理以及它们如何影响知觉判断仍然知之甚少,部分原因是人类缺乏对风味体验的控制。在这里,我们以大鼠为模型来克服这一局限性,并检验了味觉能增强反鼻腔气味线索的可辨别性这一假设。在一系列双瓶测试中,动物在学会将其中一种气味与糖精联系起来后,会在两种气味溶液中做出选择。当气味高度相似时,动物对与糖精相关的气味几乎没有表现出偏好。当在两瓶溶液中都添加糖精时,动物对糖精相关气味的偏好明显增强。在使用不同气味对或新的味觉刺激时,没有观察到味觉的影响。这些研究结果表明,一致的味觉刺激会选择性地增强气味特征表征,从而帮助辨别知觉上相似的味道。(PsycInfo Database Record (c) 2024 APA, 版权所有)。
Taste enhances the ability to express a preference for a congruent odor in rats.
Foods that make up a typical diet are characterized by a rich set of sensory qualities that are perceived through multiple different modalities. It is well known that multisensory aspects of food are integrated to create our perception of flavor, which in turn affects our behavioral responses to food. However, the principles underlying multisensory integration of flavor-related sensory signals and how they inform perceptual judgments remain poorly understood, partly due to lack of control over flavor experience in human subjects. Here, we used rats as a model to overcome this limitation and tested the hypothesis that taste can enhance discriminability of retronasal odor cues. In a series of two-bottle tests, animals chose between two odorized solutions after learning to associate one of the odors with saccharin. When odors were highly similar, animals showed little preference for the saccharin-associated odor. When adding saccharin to both bottles-rendering one of the solutions' congruent-animals' preference for the saccharin-associated odor was significantly enhanced. No effect of taste was observed when using dissimilar odor pairs or novel taste stimuli. These findings suggest that congruent taste stimuli selectively enhance odor identity representations, aiding in the discriminability of perceptually similar flavors. (PsycInfo Database Record (c) 2024 APA, all rights reserved).