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Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability
The intensity of sucrose (its perceived concentration) and its palatability (positive hedonic valence associated with ingestion) are two taste attributes that increase its attractiveness and overconsumption. Although both sensory attributes covary, in that increases in sucrose concentration leads to...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Society for Neuroscience
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598907/ https://www.ncbi.nlm.nih.gov/pubmed/33077494 http://dx.doi.org/10.1523/ENEURO.0268-20.2020 |
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author | Fonseca, Esmeralda Sandoval-Herrera, Vicente Simon, Sidney A. Gutierrez, Ranier |
author_facet | Fonseca, Esmeralda Sandoval-Herrera, Vicente Simon, Sidney A. Gutierrez, Ranier |
author_sort | Fonseca, Esmeralda |
collection | PubMed |
description | The intensity of sucrose (its perceived concentration) and its palatability (positive hedonic valence associated with ingestion) are two taste attributes that increase its attractiveness and overconsumption. Although both sensory attributes covary, in that increases in sucrose concentration leads to similar increases in its palatability, this covariation does not imply that they are part of the same process or whether they represent separate processes. Both these possibilities are considered in the literature. For this reason, we tested whether sucrose’s perceived intensity could be separated from its hedonically positive palatability. To address this issue, rats were trained in a sucrose intensity task to report the perceived intensity of a range of sucrose concentrations before and after its palatability was changed using a conditioned taste aversion (CTA) protocol. We found that the subjects’ performance remained essentially unchanged, although its palatability was changed from hedonically positive to negative. Overall, these data demonstrate that sucrose’s perceived intensity and its positive palatability can be dissociated, meaning that changes of one taste attribute render the other mostly unaffected. Thus, the intensity attribute is sufficient to inform the perceptual judgments of sucrose’s concentrations. |
format | Online Article Text |
id | pubmed-7598907 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Society for Neuroscience |
record_format | MEDLINE/PubMed |
spelling | pubmed-75989072020-11-02 Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability Fonseca, Esmeralda Sandoval-Herrera, Vicente Simon, Sidney A. Gutierrez, Ranier eNeuro Research Article: New Research The intensity of sucrose (its perceived concentration) and its palatability (positive hedonic valence associated with ingestion) are two taste attributes that increase its attractiveness and overconsumption. Although both sensory attributes covary, in that increases in sucrose concentration leads to similar increases in its palatability, this covariation does not imply that they are part of the same process or whether they represent separate processes. Both these possibilities are considered in the literature. For this reason, we tested whether sucrose’s perceived intensity could be separated from its hedonically positive palatability. To address this issue, rats were trained in a sucrose intensity task to report the perceived intensity of a range of sucrose concentrations before and after its palatability was changed using a conditioned taste aversion (CTA) protocol. We found that the subjects’ performance remained essentially unchanged, although its palatability was changed from hedonically positive to negative. Overall, these data demonstrate that sucrose’s perceived intensity and its positive palatability can be dissociated, meaning that changes of one taste attribute render the other mostly unaffected. Thus, the intensity attribute is sufficient to inform the perceptual judgments of sucrose’s concentrations. Society for Neuroscience 2020-10-27 /pmc/articles/PMC7598907/ /pubmed/33077494 http://dx.doi.org/10.1523/ENEURO.0268-20.2020 Text en Copyright © 2020 Fonseca et al. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International license (http://creativecommons.org/licenses/by/4.0/) , which permits unrestricted use, distribution and reproduction in any medium provided that the original work is properly attributed. |
spellingShingle | Research Article: New Research Fonseca, Esmeralda Sandoval-Herrera, Vicente Simon, Sidney A. Gutierrez, Ranier Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability |
title | Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability |
title_full | Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability |
title_fullStr | Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability |
title_full_unstemmed | Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability |
title_short | Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability |
title_sort | behavioral disassociation of perceived sweet taste intensity and hedonically positive palatability |
topic | Research Article: New Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598907/ https://www.ncbi.nlm.nih.gov/pubmed/33077494 http://dx.doi.org/10.1523/ENEURO.0268-20.2020 |
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