ArticleChemical senses2020
Multisensory interactions underlying flavor consumption in rats: the role of experience and unisensory component liking.
Article in Chemical senses, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers.
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Who cites it
8 citing papers in PubMed.
- Gustatory cortex neurons perform reliability-dependent integration of multisensory flavor inputs.Current biology : CB · 2025Article
- Taste enhances the ability to express a preference for a congruent odor in rats.Behavioral neuroscience · 2024Article
- The effect of multisensory context and experience on flavor preference decisions in rats.Physiology & behavior · 2024Article
- Article
- Multisensory integration of orally-sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats.The Journal of physiology · 2023Article
- The role of viscosity in flavor preference: plasticity and interactions with taste.Chemical senses · 2022Article
- Cortical Hub for Flavor Sensation in Rodents.Frontiers in systems neuroscience · 2021Review
- Adaptive weighting of taste and odor cues during flavor choice.Journal of neurophysiology · 2020Article
Corrections and comments
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Authors and funding
2 authors.
Funding
Abstract
The mechanisms by which taste and odor are combined in determining food choice behavior are poorly understood. Previous work in human subjects has yielded mixed results, potentially due to differences in task context across studies, and a lack of control over flavor experience. Here, we used rats as a model system to systematically investigate the role of experience and unisensory component liking in the multisensory interactions underlying consumption behavior. We demonstrate that taste-smell mixture consumption is best explained by a linear average of component liking. The observed pattern of results was not dependent on prior experience with specific taste-smell combinations, and unique for multisensory as opposed to unisensory mixture consumption. The results are discussed with respect to existing models of flavor integration, and a maximum-likelihood integration model previously described for multisensory judgments in other systems.
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