Selective removal of a target stimulus localized by taste in humans
Selective removal of a target stimulus localized by taste in humans
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DOI：
10.1093/chemse/25.2.181
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发表时间：
2000-04-01
期刊：
影响因子：
3.5
通讯作者：
Breslin, PAS
中科院分区：
文献类型：
--
作者：
Delwiche, JF;Lera, MF;Breslin, PAS
最近的研究表明，在没有区别性触觉提示的情况下，人们可以在舌上皮上定位点状味觉刺激。目前的研究考察了人类在舌头上定位味觉的能力，以及当面对数量和味道不同的非目标干扰物时，利用这一信息有选择地从口腔中移除目标刺激（1厘米(3)的调味明胶立方体）的能力。研究结果表明，人类有能力通过味觉从触觉干扰物中定位和移除厌恶或食欲的味觉目标，尽管这种能力随着干扰物数量的增加而减弱（这意味着连续搜索，而不是平行搜索）。此外，人类可以在另一种不同味道的干扰物存在的情况下定位并选择性地去除目标味道。在这些条件下，性能要么不受影响，要么降低。这表明，与不同口味的干扰物形成对比并不能提高表现。人类也有能力从有味道的干扰物中移走一个几乎无味的立方体，但这显然是一项更困难的任务，这表明味觉的“触觉捕捉”发生在无味的目标立方体上，并干扰了味觉的定位。最后，感知到的超阈刺激强度似乎与通过味觉定位和移除目标刺激的能力无关，也无法解释个体表现的差异。
Recent studies have shown that people can localize a punctate gustatory stimulus on the lingual epithelium in the absence of discriminative tactile cues. The present studies examined the human ability to localize taste sensations on the tongue and to use this information to remove selectively a target stimulus (a flavored, 1 cm(3) gelatin cube) from the mouth when presented with non-target distractors that vary in number and taste. Findings indicate that humans are capable of localizing and removing either an aversive or an appetitive gustatory target from a field of tactile distracters via taste sensations alone, although this ability diminishes as the number of distracters increases (implicating serial searches, rather than parallel). In addition, humans can localize and selectively remove a target taste in the presence of distractors of another distinct taste quality. Under these conditions performance is either unaffected or reduced. which indicates that contrast with the distinct taste of the distracters does not enhance performance. Humans also are capable of removing a nearly tasteless cube from a field of flavored distracters, but this is clearly a more difficult task, suggesting that 'tactile capture' of taste occurs far the tasteless target cube and interferes with the localization of taste. Finally, perceived suprathreshold stimulus intensity did not seem to be related to the ability to localize and remove a target stimulus via taste sensations and failed to account for variations in performance across individuals.