Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking.
Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking.
复制标题
大鼠风味消费的多感官相互作用：经验和单感觉成分喜好的作用。
DOI：
10.1093/chemse/bjz067
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发表时间：
2020
期刊：
影响因子：
3.5
通讯作者：
Maier,JoostX
中科院分区：
文献类型：
--
作者：
Elliott,VictoriaE;Maier,JoostX
味觉和嗅觉在决定食物选择行为中的结合机制知之甚少。以前在人类受试者中的工作产生了混合的结果，可能是由于研究中任务背景的差异，以及缺乏对风味体验的控制。在这里，我们使用大鼠作为一个模型系统，系统地调查的作用，经验和unisensory组件喜欢的多感官相互作用的消费行为。我们证明，味道-气味混合物的消费是最好的解释，由一个线性平均的组件喜欢。观察到的结果模式是不依赖于先前的经验与特定的味道-气味的组合，和独特的多感官，而不是unisensory混合物消费。结果进行了讨论，相对于现有的模型的风味整合，和最大似然集成模型先前描述的多感官判断在其他系统中。
The mechanisms by which taste and odor are combined in determining food choice behavior are poorly understood. Previous work in human subjects has yielded mixed results, potentially due to differences in task context across studies, and a lack of control over flavor experience. Here, we used rats as a model system to systematically investigate the role of experience and unisensory component liking in the multisensory interactions underlying consumption behavior. We demonstrate that taste–smell mixture consumption is best explained by a linear average of component liking. The observed pattern of results was not dependent on prior experience with specific taste–smell combinations, and unique for multisensory as opposed to unisensory mixture consumption. The results are discussed with respect to existing models of flavor integration, and a maximum-likelihood integration model previously described for multisensory judgments in other systems.