Behavioral Disassociation of Perceived Sweet Taste Intensity and Hedonically Positive Palatability.

Journal Article (Journal Article)

The intensity of sucrose (its perceived concentration) and its palatability (positive hedonic valence associated with ingestion) are two taste attributes that increase its attractiveness and overconsumption. Although both sensory attributes covary, in that increases in sucrose concentration leads to similar increases in its palatability, this covariation does not imply that they are part of the same process or whether they represent separate processes. Both these possibilities are considered in the literature. For this reason, we tested whether sucrose's perceived intensity could be separated from its hedonically positive palatability. To address this issue, rats were trained in a sucrose intensity task to report the perceived intensity of a range of sucrose concentrations before and after its palatability was changed using a conditioned taste aversion (CTA) protocol. We found that the subjects' performance remained essentially unchanged, although its palatability was changed from hedonically positive to negative. Overall, these data demonstrate that sucrose's perceived intensity and its positive palatability can be dissociated, meaning that changes of one taste attribute render the other mostly unaffected. Thus, the intensity attribute is sufficient to inform the perceptual judgments of sucrose's concentrations.

Full Text

Duke Authors

Cited Authors

  • Fonseca, E; Sandoval-Herrera, V; Simon, SA; Gutierrez, R

Published Date

  • 2020

Published In

Volume / Issue

  • 7 / 5

PubMed ID

  • 33077494

Pubmed Central ID

  • PMC7598907

Electronic International Standard Serial Number (EISSN)

  • 2373-2822

Digital Object Identifier (DOI)

  • 10.1523/ENEURO.0268-20.2020


  • eng

Conference Location

  • United States