Taste Experience Research Articles

Strain-dependent sexual dimorphism in the extinction of conditioned taste aversion in mice

Sucrose aversions were induced by lithium chloride toxicosis in 9-week-old male and female mice of the C57BL/6J and DBA/2J strains. Under conditions of ad-lib access to fluids which required a long interval between the sucrose and toxicosis, the conditioned aversions were relatively weak when compared with the sucrose consumption of saline-injected controls. The aversions extinguished rapidly within all groups. Contrary to earlier reports in rats, no sexual dimorphism in extinction rate was observed in this paradigm. When a fluid-deprivation schedule was implemented in the conditioning procedure to shorten the interval between taste experience and toxicosis, strong aversions were noted; yet relatively fast extinction under ad-lib conditions occurred in all groups except male DBA/2J mice. No sexual dimorphism was observed in mice of the C57BL/6J genotype, even when two pairings between sucrose and toxicosis were administered.

Effect of prior differential taste experience on retention of taste quality

In Phase 1 three groups of rats had access to both 32% and 4%, only 32%, or only 4% sucrose solutions. In Phase 2 the first group received only 32%, the other groups remained as before; in Phase 3 all groups were shifted to 4% after a 1- or 10-day interval. In Phase 1 Group 32-4 showed both positive and negative contrast. In Phase 3 successive negative contrast occurred in both retention intervals, but was smaller after the 10-day interval. Following the 10-day interval (but not the 1-day interval), the group with differential experience in Phase 1 (Group 32-4) showed larger contrast than did Group 32-32. Results are discussed in terms of factors determining generalization and memory.

The role of dietary history in the effects of novelty on taste aversions

The novelty of taste stimuli is an important determinant of rats’ taste preferences and taste aversions, but the effects of novelty may be overestimated in studies of laboratory-reared rats with very limited taste experience. The tendency to associate illness with novel rather than familiar flavors was compared in rats raised on standard laboratory diets and rats raised on varied diets including a number of distinctively flavored foods and liquids. The results suggest that the large effects of novelty are not simply artifacts produced by laboratory rats’ limited taste experience, because both groups showed a strong tendency to associate illness with a novel taste rather than a familiar taste.

Rat data which suggest alcoholic beverages should be swallowed during chemical aversion therapy, not just tasted

There were four pretraining procedures: A, in which rats drank sugar water prior to lithium sickness: P. in which sugar water was passed over the tongue prior to lithium sickness: Li, in which no taste experience preceded lithium sickness: NPT. in which the rats were exposed neither to the sugar water nor to lithium sickness. Lithium was then used to produce aversions to some other solution by dividing each of the pretraining groups into four subgroups. The solutions were novel NaCl, novel vinegar, novel alcohol, or familiar alcohol. Regardless of which solution was made aversive. the A pretraining procedure produced the strongest aversions and the Li procedure produced the weakest aversions. In the final phase, the preference for sugar water was tested. The A procedure produced far stronger aversions than the P procedure.

Acceptance of novel flavours is increased after early experience of diverse tastes

WE believe that the more an animal experiences diversity of flavours at one time the more it will accept novel flavours later. Thus, rats given several distinctive flavours early in life would be more likely to accept an unfamiliar flavour later than would rats whose early gustatory experiences have been less varied. This hypothesis has had some empirical support in the literature. Kuo1, for example, mentions pilot research suggesting that cats, dogs and mynah birds raised on restricted diets for extended periods avoided new food, while others of their kind reared on varied diets ate novel foods readily. We have now found a similar effect with rats using flavoured solutions rather than solid foods.

The gustatory sense in foetal sheep during the last third of gestation.

1. Histological studies revealed that presumptive taste buds are present in the foetal sheep tongue at 50 days. By 100 days the taste buds appear morphologically mature.2. To determine if foetal taste buds are functional, electrophysiological recordings were made of activity in the chorda tympani nerve of sheep foetuses. Single and multi-fibre preparations were studied in foetuses aged 100 days to term.3. Responses were recorded to lingual stimulation with salts, acids, glycerol, glycine, sodium saccharin, quinine HCl and amniotic fluid. Responses of the foetal chorda tympani to lingual stimulation with a series of monochloride salts and with increasing concentrations of one salt were similar to responses recorded in lambs and adults.4. The peripheral gustatory system of the foetal sheep is functional for at least the last third of gestation. Foetal taste experiences may influence the formation of adult taste preferences or may aid the foetus in monitoring its environment.

The Humoral Factor in Radiation-Induced Motivation

Abstract : According to the evidence now available, the motivational effect of irradiation, exhibited in various conditioned avoidance responses, has general characteristics whereby it can be differentiated from the prompt stimulatory effects of irradiation. However, prompt stimulatory effects resulting from 'high' rates of exposure (circa 3 R/min, and more) might contribute to non-neurogenic (humoral) motivational effects. Nevertheless, the motivational effect can be produced independently of neurogenic contributions. In one experiment, it was found that in rats temporarily deeply anesthetized during X-irradiation with 90 R (60 R/min), a conditioned aversion to saccharin-flavored fluid could be produced by providing a taste experience with saccharin in the postanesthesia-postexposure period. The preliminary findings in another study, still in progress, indicate that in rat pairs joined by a vascular, non-neural anastomosis, a saccharin aversion can be conditioned in the shamirradiated member following exposure of its partner to 360 R of X-rays (24 R/min). This constitutes positive evidence for a systemic humoral factor which can mediate radiation-induced motivation. (Author)

Observations on the taste reactions in pigs

Using 38 individually tested pigs it has been demonstrated that substantial individual variation exists in their behavioural reaction to saccharin solutions. Further, the recorded taste reaction to saccharin was neither related to the taste response of the pig to other compounds nor substantially influenced by the prior taste experience. The pig, while displaying considerable individual variation, exhibits a preference behaviour for sugars described as sweet by man. However, the responses to specific compounds suggests differences in degree between individuals and absolute differences among species.

さびの構造 主としてその感性的側面について

The purpose of the present investigation is to interprete and understand psychologically the expression of ‘Sabi’-experience, an aspect of the consciousness of japanese literature, from the treatise concerning Waka, Haikai, No and Sado (tea ceremony).We assumed the general meaning through the recent papers by many authors, dealt with the theoretical meaning of ‘Sabi’ and its origin, ‘being potential and implicit’ from unclearness and unsmoothness of its expression, and discrepancy and inconsistency in it, and proceeded to analyse its structure especially in the perceptional field.Regarding ‘Sabi’-colour, it is generally admitted that dark or blackish brown is preferable and dim, blackish, unsaturating, film and space colour like properties are favourable for it. As for clang, we can not find the ‘Sabi’ quality in BO high-pitched, but rather low-pitched, voluminous, dim, weak tone. To feel vibration as in japanese music may be its main factor. To enjoy sweet within hitter in our experience of taste, and to feel rough, cool, cold in cutaneous experience may also be required. From above mentioned, we can summarize that the characteristics of ‘Sabi’ experience is to find complexity within simplicity in our perceptional field.Further its spacial and temporal traits were considered. Asymmetry, nonequilibrium rejection of repetition in spacial form and soft, slow, steady motion in temporal are assumed as ‘Sabi’ traits. We can find such traits in the principles of the construction of japanese tea room and, of No-play. Calmness in activity Must be the essential condition of ‘Sabi’ experience.