NEURAL ORGANIZATION OF SENSORY INFORMATIONS FOR TASTE,
Abstract
The neurophysiological basis for the discrimination of qualities of taste and for the interaction of gustatory and thermal stimulations of the tongue were investigated by recording impulse discharges in single chorda tympani nerve fibers of the rat and hamster in response to varying gustatory stimuli and thermal stimulation of the tongue. Statistical analysis of the gustatory responses yielded a significant correlation between quinine, HCl, tartaric acid, KCl, CaCl2 and MgCl2 in both rats and hamsters and a negative correlation between sucrose and NaCl in the hamsters, indicating that all stimuli employed can be classified into three distinctly separate groups, the first being NaCl, the second sucrose and the third quinine, HCl, tartaric acid, KCl, CaCl2 and MgCl2. Saccharin was found to be significantly correlated with sucrose in the rat, but to be partially correlated with both sucrose and NaCl in the hamster. Cooling of the tongue produced impulses in chorda tympani fibers sensitive to gustatory stimuli, particularly in those responding well to quinine and HCl. A significant correlation was obtained between the responses to cooling and those to quinine and HCl. In addition, a positive correlation was found between the responses to warming and those to sucrose in the hamster. Implications of these neurophysiological results are discussed in comparison with the behavioral and psychophysical data. (Author)
Document Details
- Document Type
- Technical Report
- Publication Date
- Apr 01, 1967
- Accession Number
- AD0659796
Entities
People
- Masayasu Sato
Organizations
- Kumamoto University