4.4 Article

Adaptive weighting of taste and odor cues during flavor choice

Journal

JOURNAL OF NEUROPHYSIOLOGY
Volume 124, Issue 6, Pages 1942-1947

Publisher

AMER PHYSIOLOGICAL SOC
DOI: 10.1152/jn.00506.2020

Keywords

cross-modal; cue combination; maximum likelihood estimation; preference; multisensory

Funding

  1. National Institute on Deafness and other Communication Disorders of the National Institutes of Health [R01 DC016063]

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Colloquially referred to as taste flavor is in reality a thoroughly multisensory experience. Yet, a mechanistic understanding of the multisensory computations underlying flavor perception and food choice is lacking. Here, we used a multisensory flavor choice task in rats to test specific predictions of the statistically optimal integration framework, which has previously yielded much insight into cue integration in other multisensory systems. Our results confirm three key predictions of this framework in the unique context of flavor choice behavior, providing novel mechanistic insight into multisensory flavor processing. NEW & NOTEWORTHY The authors demonstrate that rats make choices about which flavor solution (i.e., taste-odor mixture) to consume by weighting the individual taste and odor components according to the reliability of the information they provide about which solution is the preferred one. A similar weighting operation underlies multisensory cue combination in other domains and offers novel insight into the computations underlying multisensory flavor perception and food choice behavior.

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