味觉增强了大鼠表达对同类气味偏好的能力。

IF 1.6 4区 医学 Q3 BEHAVIORAL SCIENCES
Yuan J F Cai, Isabella B Allar, Joost X Maier
{"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":" ","pages":""},"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\":\" \",\"pages\":\"\"},\"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)。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
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).

求助全文
通过发布文献求助,成功后即可免费获取论文全文。 去求助
来源期刊
Behavioral neuroscience
Behavioral neuroscience 医学-行为科学
CiteScore
3.40
自引率
0.00%
发文量
51
审稿时长
6-12 weeks
期刊介绍: Behavioral Neuroscience publishes original research articles as well as reviews in the broad field of the neural bases of behavior.
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:481959085
Book学术官方微信