Quality-specific differences in rat taste detection performance as a function of stimulus volume

Gary M. Brosvic; Gerald S. Hecht; Susan LaHaye; M. Michelle Rowe; Judith M. Risser; Edward Clementson; Roberta E. Dihoff

doi:10.1016/0031-9384(91)90007-B

Quality-specific differences in rat taste detection performance as a function of stimulus volume

Gary M. Brosvic, Gerald S. Hecht, Susan LaHaye, M. Michelle Rowe, Judith M. Risser, Edward Clementson, Roberta E. Dihoff

Psychology

Research output: Contribution to journal › Article › peer-review

3 Scopus citations

Abstract

Taste detection performance for representatives of the four taste qualities as a function of stimulus volume (5 × 10^-4 to 1 × 1^-1 ml) was examined in rats using high-precision gustometry, computer-controlled operant procedures, nonparametric signal detection measures of sensitivity and responsivity, and blind control procedures. The overall sensitivity index was positively related to stimulus volume (r_s = .60), with optimal detection performance attained with a 5 × 10^-3 ml stimulus volume for salt tastants and a 1 × 10^-2 ml stimulus volume for the other taste qualities. The overall responsivity index was inversely related to stimulus volume (r_s = - .47), especially for sour and bitter tastants. These results are consistent with prior observations and demonstrate that operant methods using small tastant samples produce sensitive estimates of the rat's taste detection performance and response bias.

Original language	English (US)
Pages (from-to)	711-716
Number of pages	6
Journal	Physiology and Behavior
Volume	50
Issue number	4
DOIs	https://doi.org/10.1016/0031-9384(91)90007-B
State	Published - Oct 1991

All Science Journal Classification (ASJC) codes

Experimental and Cognitive Psychology
Behavioral Neuroscience

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10.1016/0031-9384(91)90007-B

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title = "Quality-specific differences in rat taste detection performance as a function of stimulus volume",

abstract = "Taste detection performance for representatives of the four taste qualities as a function of stimulus volume (5 × 10-4 to 1 × 1-1 ml) was examined in rats using high-precision gustometry, computer-controlled operant procedures, nonparametric signal detection measures of sensitivity and responsivity, and blind control procedures. The overall sensitivity index was positively related to stimulus volume (rs = .60), with optimal detection performance attained with a 5 × 10-3 ml stimulus volume for salt tastants and a 1 × 10-2 ml stimulus volume for the other taste qualities. The overall responsivity index was inversely related to stimulus volume (rs = - .47), especially for sour and bitter tastants. These results are consistent with prior observations and demonstrate that operant methods using small tastant samples produce sensitive estimates of the rat's taste detection performance and response bias.",

author = "Brosvic, {Gary M.} and Hecht, {Gerald S.} and Susan LaHaye and Rowe, {M. Michelle} and Risser, {Judith M.} and Edward Clementson and Dihoff, {Roberta E.}",

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AU - Brosvic, Gary M.

AU - Hecht, Gerald S.

AU - LaHaye, Susan

AU - Rowe, M. Michelle

AU - Risser, Judith M.

AU - Clementson, Edward

AU - Dihoff, Roberta E.

PY - 1991/10

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N2 - Taste detection performance for representatives of the four taste qualities as a function of stimulus volume (5 × 10-4 to 1 × 1-1 ml) was examined in rats using high-precision gustometry, computer-controlled operant procedures, nonparametric signal detection measures of sensitivity and responsivity, and blind control procedures. The overall sensitivity index was positively related to stimulus volume (rs = .60), with optimal detection performance attained with a 5 × 10-3 ml stimulus volume for salt tastants and a 1 × 10-2 ml stimulus volume for the other taste qualities. The overall responsivity index was inversely related to stimulus volume (rs = - .47), especially for sour and bitter tastants. These results are consistent with prior observations and demonstrate that operant methods using small tastant samples produce sensitive estimates of the rat's taste detection performance and response bias.

AB - Taste detection performance for representatives of the four taste qualities as a function of stimulus volume (5 × 10-4 to 1 × 1-1 ml) was examined in rats using high-precision gustometry, computer-controlled operant procedures, nonparametric signal detection measures of sensitivity and responsivity, and blind control procedures. The overall sensitivity index was positively related to stimulus volume (rs = .60), with optimal detection performance attained with a 5 × 10-3 ml stimulus volume for salt tastants and a 1 × 10-2 ml stimulus volume for the other taste qualities. The overall responsivity index was inversely related to stimulus volume (rs = - .47), especially for sour and bitter tastants. These results are consistent with prior observations and demonstrate that operant methods using small tastant samples produce sensitive estimates of the rat's taste detection performance and response bias.

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Quality-specific differences in rat taste detection performance as a function of stimulus volume

Abstract

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