Interactions of temperature and taste in conditioned aversions.

Physiology & Behavior
Patrick L SmithThomas A Houpt

Abstract

The influence of temperature on taste cues and the ability to discriminate and learn about different temperatures of foods are important factors regulating ingestion. The goal of this research was to demonstrate that thermal orosensory input can serve as a salient stimulus to guide ingestive behavior in the rat, and also that it interacts with gustatory input during choice and conditioned aversion experiments. A novel apparatus with Peltier refrigerators was used to control the temperature of solutions in 10-min, 2-bottle tests. It was determined that naive rats preferred cold water (10 degrees C) to warm water (40 degrees ). When cold water was paired with a toxic LiCl injection, rats avoided cold water and drank warm water, thus demonstrating that cold water could serve as the conditioned stimulus in a conditioned temperature aversion. Rats conditioned against cold water could discriminate 10 degrees C water from 16 degrees C water, but not from 13 degrees C water, thus showing an ability to discriminate orosensory thermal cues to within 3-6 degrees C. Rats also generalized conditioned aversions from cold water to cold saccharin and cold sucrose solutions. However, if rats were conditioned against a compound taste and thermal...Continue Reading

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Citations

Sep 29, 2011·Psychopharmacology·Yu OhmuraMitsuhiro Yoshioka
Nov 24, 2011·Chemical Senses·Ann-Marie TorregrossaRobert J Contreras
Jun 6, 2015·Journal of Pharmacological and Toxicological Methods·David V GauvinTheodore J Baird
Aug 11, 2017·American Journal of Physiology. Regulatory, Integrative and Comparative Physiology·Christian H Lemon
Jan 19, 2019·The Journal of Physiology·Sara C M LeijonStephen D Roper
Jun 27, 2014·Journal of Neurophysiology·David M Wilson, Christian H Lemon
Jul 10, 2020·Chemical Senses·Kristen E KayAnn-Marie Torregrossa

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