Detecting gustatory-olfactory flavor mixtures: models of probability summation.
Detecting gustatory-olfactory flavor mixtures: models of probability summation.
复制标题
检测味觉嗅觉混合物：概率求和模型。
DOI：
10.1093/chemse/bjr103
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发表时间：
2012
期刊：
影响因子：
3.5
通讯作者：
Shavit,AdamY
中科院分区：
文献类型：
--
作者：
Marks,LawrenceE;Veldhuizen,MariaG;Shepard,TimothyG;Shavit,AdamY
气味剂和调味剂通常含有许多成分。通过神经整合或概率求和（PS）（或两者兼而有之），检测多成分刺激通常比检测单一成分更容易。PS假设两种（或更多）刺激成分（例如，一种香料的味觉和嗅觉成分）的感官效应在统计上独立的通道中被检测到，每个通道对是否检测到一个成分做出单独的决定，行为反应完全取决于单独的决定。传统的PS模型假设检测每个成分的高阈值，噪声是不相关的。然而，核心假设可能适用于信号检测理论，其中噪声限制了检测。本文推导了独立决策PS在检测味觉嗅觉香料方面的高阈值和信号检测模型的预测，比较了使用阻塞和混合刺激设计的是/否和两种选择的强迫选择任务的预测。该模型还扩展到对超阈值香料的反应时间的测量。从高阈值模型和信号检测模型得出的预测有明显的不同。现有的味觉嗅觉味道检测的经验证据表明，无论是高阈值还是信号检测版本的PS都不能很容易地解释结果，这可能反映了味道系统中的神经整合。
Odorants and flavorants typically contain many components. It is generally easier to detect multicomponent stimuli than to detect a single component, through either neural integration or probability summation (PS) (or both). PS assumes that the sensory effects of 2 (or more) stimulus components (e.g., gustatory and olfactory components of a flavorant) are detected in statistically independent channels, that each channel makes a separate decision whether a component is detected, and that the behavioral response depends solely on the separate decisions. Models of PS traditionally assume high thresholds for detecting each component, noise being irrelevant. The core assumptions may be adapted, however, to signal-detection theory, where noise limits detection. The present article derives predictions of high-threshold and signal-detection models of independent-decision PS in detecting gustatory–olfactory flavorants, comparing predictions in yes/no and 2-alternative forced-choice tasks using blocked and intermixed stimulus designs. The models also extend to measures of response times to suprathreshold flavorants. Predictions derived from high-threshold and signal-detection models differ markedly. Available empirical evidence on gustatory–olfactory flavor detection suggests that neither the high-threshold nor the signal-detection versions of PS can readily account for the results, which likely reflect neural integration in the flavor system.