Determinants of Taste Preference and Acceptability: Quality versus Hedonics
Determinants of Taste Preference and Acceptability: Quality versus Hedonics
复制标题
DOI：
10.1523/jneurosci.6036-11.2012
复制
发表时间：
2012-07-18
影响因子：
5.3
通讯作者：
Spector, Alan C.
中科院分区：
文献类型：
--
作者：
Loney, Gregory C.;Blonde, Ginger D.;Spector, Alan C.
有几种方法可以可靠地确定动物味觉刺激的动机效价，但很少有方法可以确定其感知质量，而不依赖于其明显的情感特性。味觉偏好和可接受性的个体差异可能是由于刺激的感知品质的差异导致不同的享乐评价。或者，不同受试者的味觉可能是相同的，但奖赏回路中感官信号的处理可能不同。使用基于操作性的味觉线索的歧视/推广任务，涉及一个gustometer，我们训练雄性Long-Evans大鼠报告的程度，测试刺激类似于无论是蔗糖或奎宁的味道质量，无论其强度。大鼠，分组的特点双峰表型差异，他们的喜好三氯蔗糖，处理这种人工甜味剂作为定性不同相比，三氯蔗糖避免大鼠，三氯蔗糖偏好大鼠发现刺激更类似于蔗糖。虽然不能完全排除刺激物的适口性可能是一种区分性线索的可能性，但结果的概况表明并非如此。随后的快速访问舔测试显示，相同的三氯蔗糖回避和偏好大鼠的情感舔反应不同的浓度在一种方式近似类似于刺激泛化任务中发现的。因此，单独三氯蔗糖的感知味道质量可能足以驱动观察到的对化合物的行为回避。凭借其潜在的能力，分离的感官和动机的后果，一个给定的实验操作的味觉相关的行为，这种方法可能是有价值的解释。
Several methods exist for reliably determining the motivational valence of a taste stimulus in animals, but few to determine its perceptual quality independent of its apparent affective properties. Individual differences in taste preference and acceptability could result from variance in the perceptual qualities of the stimulus leading to different hedonic evaluations. Alternatively, taste perception might be identical across subjects, but the processing of the sensory signals in reward circuits could differ. Using an operant-based taste cue discrimination/generalization task involving a gustometer, we trained male Long-Evans rats to report the degree to which a test stimulus resembled the taste quality of either sucrose or quinine regardless of its intensity. The rats, grouped by a characteristic bimodal phenotypic difference in their preference for sucralose, treated this artificial sweetener as qualitatively different-compared to sucralose-avoiding rats, the sucralose-preferring rats found the stimulus much more perceptually similar to sucrose. Although the possibility that stimulus palatability may have served as a discriminative cue cannot entirely be ruled out, the profile of results suggests otherwise. Subsequent brief-access licking tests revealed that affective licking responses of the same sucralose-avoiding and -preferring rats differed across concentration in a manner approximately similar to that found in the stimulus generalization task. Thus, the perceived taste quality of sucralose alone may be sufficient to drive the observed behavioral avoidance of the compound. By virtue of its potential ability to dissociate the sensory and motivational consequences of a given experimental manipulation on taste-related behavior, this approach could be interpretively valuable.