Taste neophobia and palatability: The pleasure of drinking

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• 作者：Jian-You Lin ; ^{jlin2@uic.edu} ; Leslie Renee Amodeo ; Joseph Arthurs ; Steve Reilly ; ^{sreilly@uic.edu}
• 关键词：Novelty ; Danger ; Microstructural lick analysis ; Post-ingestive feedback ; Rat
• 刊名：Physiology and Behavior
• 出版年：2012
• 期刊代码：220_00319384
• 类别：med
• 出版时间：25 June, 2012
• 卷：106
• 期：4
• 页码：515-519
• 文件大小：352 K

摘要

Taste neophobia is manifested behaviorally as lower intake of a novel, potentially dangerous tastant relative to the same tastant when it is perceived as safe and familiar. To further characterize this phenomenon, microstructural analysis of lick patterns was used to track the transition from novel to familiar for three tastants: saccharin, quinine and Polycose. The results revealed that in addition to an increase in the amount consumed (for saccharin and quinine but not Polycose), cluster size (an index of palatability) became larger as familiarity with the benign tastants increased. The current finding suggests that the pleasure of drinking increases as the novel, potentially dangerous tastant becomes accepted as safe.