Mechanisms of Taste- & Taste-Olfaction Mixture Detection

味觉机制-

• 批准号: 6888598
• 负责人: LAWRENCE E MARKS
• 金额: $ 26.61万
• 依托单位: JOHN B. PIERCE LABORATORY, INC.
• 依托单位国家: 美国
• 财政年份: 2004
• 资助国家: 美国
• 起止时间: 2004-04-21 至 2007-03-31
• 项目状态: 已结题
• 来源: https://reporter.nih.gov/project-details/6888598
• 关键词: behavioral /social science research tag; biomedical automation; clinical research; food flavor; human subject; neural information processing; olfactory stimulus; psychometrics; psychophysiology; sensory mechanism; sensory receptors; sensory signal detection; somesthetic sensory cortex; taste; thiouracil; behavioral /social science research tag; biomedical automation; clinical research; food flavor; human subject; neural information processing; olfactory stimulus; psychometrics; psychophysiology; sensory mechanism; sensory receptors; sensory signal detection; somesthetic sensory cortex; taste; thiouracil

DESCRIPTION (provided by applicant): Most foods and beverages have 'tastes' (or, more appropriately, 'flavors'), and these result from the integration of neural inputs deriving from several sense modalities: gustation, or taste proper; olfaction; and even somatosensation (touch, temperature, sometimes pungency or irritation). Further, most stimuli that produce perceptions of taste and flavor consist of mixtures of large numbers of individual chemical constituents, and the perception of mixtures depends ultimately on central neural mechanisms that integrate signals arising within and among modalities. The present research focuses on mechanisms underlying the detection, by humans, of taste mixtures (mixtures of gustatory stimuli) and taste-olfactory mixtures (mixtures of gustatory and olfactory stimuli) when stimuli are flowed over the tongue or taken into the mouth. It is likely that at least four neural channels can operate independently in the threshold-level detection of gustatory and olfactory taste/flavor stimuli. Given this, and given that detection reflects discrimination of signal from noise (signal detection theory), a series of experiments will test the predictions of a quantitative model of central integration of statistically independent channels. This model, the integration model, predicts partial summation of signals arising from stimuli that activate independent channels. Tested also are two alternative quantitative models. One of these, a model of complete independence, predicts probability summation, which implies less summation than that predicted by the integration model; the other alternative, stimulus summation, is a model that assumes that stimuli have additive effects within a single channel, and this model typically predicts greater summation than does the integration model. The first set of experiments measures sensitivity to mixtures of gustatory and olfactory stimuli taken in the mouth. The second set of experiments measures sensitivity to mixtures of gustatory stimuli. The third set of experiments asks whether subjects are able to use probability summation to improve the detection of taste-olfaction mixtures. And the fourth set of experiments tests the hypothesis that channel-independence will fail in a paradigm of cross-channel cross modal, gustatory-olfactory) masking, when background maskers are well above threshold.

描述（由申请人提供）：大多数食物和饮料都具有“口味”（或更适当的“风味”），并且这些因素是由多种意义方式衍生而来的神经输入的整合而产生的：味道或味道适当；嗅觉；甚至是体质（触摸，温度，有时是刺或刺激）。此外，大多数对味道和风味产生感知的刺激由大量单个化学成分的混合物组成，以及对混合物的感知最终取决于中心神经机制，这些中心神经机制在模态内外产生的信号。本研究的重点是人类，味觉刺激的混合物（混合物）和味觉 - 富特性混合物（味觉和嗅觉刺激的混合物）的味道混合物（混合物）的基础机制。至少有四个神经通道可以在味道和嗅觉味道/风味刺激的阈值级检测中独立运行。鉴于此，并且鉴于检测反映了对噪声的歧视（信号检测理论），因此一系列实验将测试统计独立通道中心整合的定量模型的预测。该模型（集成模型）预测了激活独立通道的刺激引起的信号的部分求和。测试也是两个替代定量模型。其中之一是一种完全独立性的模型，预测了概率求和，这意味着概括比集成模型所预测的概率少。另一个替代性刺激求和是一个模型，该模型假设刺激在单个通道内具有添加效应，并且该模型通常会比集成模型预测更大的求和。第一组实验测量了对口腔中味觉和嗅觉刺激的混合物的敏感性。第二组实验测量了对味觉刺激的混合物的敏感性。第三组实验询问受试者是否能够使用概率求和来改善味觉 - 富度混合物的检测。第四组实验检验了以下假设：当背景掩膜远高于阈值时，当跨通道交叉模态，味道式效果）的范围内将失败。