Impact of hedonic value of stimuli on sampling dynamics during a preference test

The decision of whether to continue with a current action or to stop and consider alternatives is ever present in the life of an animal. Such continuous-time decision making lies at the heart of food preference tests whose outcomes are typically quantified by a single variable, the total amount consumed. However, the dynamics that give rise to such a quantity in terms of durations of bouts of sampling at a stimulus before pauses, and the impact of alternative stimuli on those bout durations and subsequent actions following a pause, can contain a richness of behavior that is not captured in a single palatability measure. Here we carry out multiple analyses of these dynamics, with a particular focus on assessing how the hedonic value of one taste stimulus impacts the behavior of a rat sampling a second taste stimulus during a preference test. We find evidence for an explicit competitive interaction between bout durations, such that the more palatable a stimulus the longer the bout durations when the rat samples the stimulus and the shorter the bout durations at the alternative. Such competition is reproduced in a model of a neural circuit that could underlie the continuous decision of when to end a sampling bout. We find that the competitive impact on bout durations is relatively short-lived whereas a competitive impact on the choice of which stimulus to approach following a pause persists. Such a discrepancy in the timescales for the decay of the impact of the alternative stimulus suggests different neural processes are involved in the choice of which stimulus to approach versus the choice of how long to sample from it. Since these two choices together combine to determine net consumption and therefore the inferred palatability or preference of a gustatory stimulus, our results suggest that palatability is not a unitary quantity but the result of at least two distinct, context-dependent neural processes.

3D printed pacifier-shaped mouthpiece for fMRI-compatible gustometers

Gustometers have allowed the delivery of liquids in fMRI settings for decades and mouthpieces are a critical part of those taste delivery systems. Here we propose an innovative 3D printed mouthpiece inspired by children’s pacifiers that allow participants to swallow while lying down in an MRI scanner. Our results validate the effectiveness of our method by showing significant clusters of activation in the insular and piriform cortex which are regions that have been consistently identified to compute taste processing. We used a large sample (n=85) to validate our method. Our mouthpiece fulfills several criteria guarantying a gustatory stimulus of quality, making the delivery more precise and reliable. Moreover, this new pacifier-shaped design is: simple and cheap to manufacture, hygienic, comfortable to keep in mouth, and flexible to diverse use cases.We hope that this new method will promote and facilitate the study of taste and flavor perception in the context of reward processing in affective neuroscience and thus help provide an integrative approach to the study of the emotional nature of rewards.

Associative learning of visual and gustatory cues in the large cabbage white butterfly, Pieris brassicae

The landing response of the large cabbage white butterfly Pieris brassicae was studied under controlled optical and gustatory stimulus conditions. Experience-based changes in landing behaviour were examined by offering cardboard circles of two different shades of green, treated with either an oviposition stimulant or a deterrent. We employed two training situations. In one situation the two shades of green, carrying either the stimulant or the deterrent, were offered simultaneously, in the other sequentially. During the 1 hour training periods, butterflies were either landing and drumming spontaneously or they were caught at the end of the period and placed on the artificial leaves until tarsal drumming ensued. Our experiments demonstrated that P. brassicae females can learn to associate visually detected substrate characteristics with contact-chemosensory information available only after landing. Furthermore, a learned preference for a substrate could be turned into a preference for the alternative substrate by exposing the insect to a deterrent on the previously preferred substrate. These results provide indications of aversion learning, thus far undocumented in oviposition behaviour of Lepidoptera. Bringing the butterflies into forced contact with the oviposition stimulant resulted in similar effects on landing preference compared to those of spontaneous landing, but spontaneous landing had a stronger effect on preference for associations involving the deterrent. The simultaneous training regime, which supposedly requires a less important role for short-term memory, was more effective in modifying landing preferences.

Quantitative Evaluating Reactions to Gustatory Stimuli

Vital reactions to the gustatory stimulus of sweetness were quantitatively evaluated via facial skin thermography, correlating nasal skin temperature with subjective emotional status based on the visual analog scale (VAS). We found that the sweet gustatory stimulus inhibited transition to an unpleasant status.