Adaptive weighting of taste and odor cues during flavor choice.
Adaptive weighting of taste and odor cues during flavor choice.
复制标题
在口味选择过程中对味道和气味线索进行自适应加权。
DOI：
10.1152/jn.00506.2020
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发表时间：
2020
影响因子：
2.5
通讯作者：
Elliott,VictoriaE
中科院分区：
文献类型：
--
作者：
Maier,JoostX;Elliott,VictoriaE
味道俗称“味道”，实际上是一种彻底的多感官体验。然而，缺乏对风味感知和食物选择背后的多感官计算的机械理解。在这里，我们在大鼠中使用多感官风味选择任务来测试统计最佳整合框架的具体预测，该框架之前已经对其他多感官系统中的提示整合产生了很多见解。我们的结果证实了该框架在风味选择行为的独特背景下的三个关键预测，为多感官风味处理提供了新颖的机制见解。新的和值得注意的作者证明，老鼠根据它们提供的关于哪种解决方案是首选的信息的可靠性，通过权衡个体味道和气味成分来选择消耗哪种风味解决方案（即味道-气味混合物）。类似的加权操作是其他领域中多感官提示组合的基础，并为多感官风味感知和食物选择行为的计算提供了新颖的见解。
Colloquially referred to as “taste,” flavor is in reality a thoroughly multisensory experience. Yet, a mechanistic understanding of the multisensory computations underlying flavor perception and food choice is lacking. Here, we used a multisensory flavor choice task in rats to test specific predictions of the statistically optimal integration framework, which has previously yielded much insight into cue integration in other multisensory systems. Our results confirm three key predictions of this framework in the unique context of flavor choice behavior, providing novel mechanistic insight into multisensory flavor processing.NEW & NOTEWORTHYThe authors demonstrate that rats make choices about which flavor solution (i.e., taste-odor mixture) to consume by weighting the individual taste and odor components according to the reliability of the information they provide about which solution is the preferred one. A similar weighting operation underlies multisensory cue combination in other domains and offers novel insight into the computations underlying multisensory flavor perception and food choice behavior.