Chemosensory learning and flavour: Perception, preference and intake
Chemosensory learning and flavour: Perception, preference and intake
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DOI：
10.1016/j.physbeh.2012.04.008
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发表时间：
2012-11-05
影响因子：
2.9
通讯作者：
Prescott, John
中科院分区：
文献类型：
--
作者：
Prescott, John
最近的感知方法，强调多感官的相互作用，在发展一种观点的味道作为一个认知结构来自味觉，嗅觉和口腔体感输入的合成是至关重要的。这些不同的感官通道之间的感知相互作用提供了一个功能性风味系统存在的证据。这个系统的特点是依赖于联想学习，其中气味和味道来共享共同的特征。此外，在学习过程中注意力被引导到味道或其元素的研究提供了证据，证明味道是在不同感官输入的空间和时间配对后编码为一种视觉刺激的观点。这种编码产生的气味/味道的感知特性的变化-如所示的甜味气味-但也负责通过味道-味道和味道-后果学习的享乐价的变化。反过来，味道和气味可以作为具有食欲效果的条件线索。(C)2012 Elsevier Inc. All rights reserved.
Recent approaches to perception that have emphasised multi-sensory interactions have been crucial in developing a view of flavour as a cognitive construct derived from a synthesis of gustatory, olfactory and oral somatosensory inputs. The perceptual interactions between these distinct sensory channels provide evidence for the existence of a functional flavour system. This system is characterised by a dependence on associative learning in which odours and tastes come to share common features. In addition, studies in which attention is directed to the flavour or its elements during learning provide evidence for a view that flavour is encoded as a configural stimulus following spatial and temporal pairing of the different sensory inputs. Such encoding produces changes in the perceptual properties of odours/flavours - as illustrated by sweet-smelling odours - but is also responsible for changes in hedonic valence through flavour-flavour and flavour-consequence learning. In turn, flavour and odours can act as conditioned cues that have appetitive effects. (C) 2012 Elsevier Inc. All rights reserved.