منابع مشابه
Odor-cued taste avoidance: a simple and robust test of mouse olfaction.
In odor-cued taste avoidance (OCTA), thirsty mice, offered either an odorized nonaversive fluid (S+) or an odorized aversive fluid (S-), quickly learn to use odor to avoid drinking the S-. Acquisition of both odor detection and odor discrimination tasks is very rapid with learning evidenced in most cases by either long response times or total avoidance on the second presentation of the S- stimu...
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Most animals possess taste receptors neurons detecting potentially noxious compounds. In humans, the ligands which activate these neurons define a sensory space called "bitter". By extension, this term has been used in animals and insects to define molecules which induce aversive responses. In this review, based on our observations carried out in Drosophila, we examine how bitter compounds are ...
متن کاملHuman bitter taste perception.
Bitter taste perception is innate and induces aversive reactions. Since numerous harmful compounds, including secondary plant metabolites, synthetic chemicals, inorganic ions and rancid fats, do taste bitter, this basic taste modality may be considered as a defence mechanism against the ingestion of potential poisons. For a complete understanding of this defence mechanism it is obligatory to id...
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14 other feelings such as queasiness, weakness and gastric churning (see the Supplemental Information for details). GMA is modulated by activity from pacemaker areas of the stomach. Normal GMA oscillates at 3 cycles per minute (cpm). During either physical illness or sensations of nausea, the pattern shifts and dysrhythmias (bradygastria, 1–2.5 cpm, and tachygastria, 3.75–10 cpm) increase. Fast...
متن کاملBinary Bitter-Compound Taste Interactions
The aim of this study was to determine if taste interactions occur when bitter stimuli are mixed. Eight bitter stimuli were employed: Denatonium benzoate (DB), (L-phe), Ranitidine-HCl, and Tetralone®. The first experiment constructed individual psychophysical curves for each subject (n=19) for each compound to account for individual differences in sensitivities when presenting bitter compounds ...
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ژورنال
عنوان ژورنال: Chemical Senses
سال: 2018
ISSN: 0379-864X,1464-3553
DOI: 10.1093/chemse/bjy014