Coactivation of Gustatory and Olfactory Signals in Flavor Perception
Coactivation of Gustatory and Olfactory Signals in Flavor Perception
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DOI：
10.1093/chemse/bjp089
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发表时间：
2010-02-01
期刊：
影响因子：
3.5
通讯作者：
Marks, Lawrence E.
中科院分区：
文献类型：
--
作者：
Veldhuizen, Maria G.;Shepard, Timothy G.;Marks, Lawrence E.
检测味觉和嗅觉调味剂的混合物比单独检测任何一种成分更容易。但是，混合物的检测是否超过了由概率求和预测的水平，假设每个组分都是独立检测的？为了回答这个问题，我们测量了简单的响应时间（RT），以检测3种风味剂（蔗糖[味觉]，柠檬醛[嗅觉]，蔗糖-柠檬醛混合物）或水之一的短暂脉冲，通过计算机操作的自动流动系统进入口中。受试者被指示按下一个按钮，只要他们检测到任何3个非水刺激。反应的混合物更快（RT小）比预测的模型的概率总和独立检测到的信号，这表明积极的共激活（整合）味觉和鼻后嗅觉的风味感知。整合的证据主要出现在最快的60%的反应，表明整合出现相对较早的风味加工。当3种可能的食用香料和水在同一时段内交错时（实验条件），以及当每种食用香料仅与水交错时（对照条件），结果相似。这一结果表明，受试者没有参加选择性的一种风味成分或其他在实验条件下，并进一步支持的结论，（晚）决策或注意力的策略不施加味觉嗅觉风味整合的影响很大。
It is easier to detect mixtures of gustatory and olfactory flavorants than to detect either component alone. But does the detection of mixtures exceed the level predicted by probability summation, assuming independent detection of each component? To answer this question, we measured simple response times (RTs) to detect brief pulses of one of 3 flavorants (sucrose [gustatory], citral [olfactory], sucrose-citral mixture) or water, presented into the mouth by a computer-operated, automated flow system. Subjects were instructed to press a button as soon as they detected any of the 3 nonwater stimuli. Responses to the mixtures were faster (RTs smaller) than predicted by a model of probability summation of independently detected signals, suggesting positive coactivation (integration) of gustation and retronasal olfaction in flavor perception. Evidence for integration appeared mainly in the fastest 60% of the responses, indicating that integration arises relatively early in flavor processing. Results were similar when the 3 possible flavorants, and water, were interleaved within the same session (experimental condition), and when each flavorant was interleaved with water only (control conditions). This outcome suggests that subjects did not attend selectively to one flavor component or the other in the experimental condition and further supports the conclusion that (late) decisional or attentional strategies do not exert a large influence on the gustatory-olfactory flavor integration.