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After repetitious sucrose stimulation saltiness suppression in sodium chloride sucrose mixtures is diminished implications for a central mixture suppression mechanism


, : After repetitious sucrose stimulation saltiness suppression in sodium chloride sucrose mixtures is diminished implications for a central mixture suppression mechanism. Chemical Senses 7(1): 81-92

Subjects estimated the saltiness of sequences of taste stimuli by a modified magnitude-estimation procedure. The last stimulus in a sequence was always a NaCl/sucrose mixture; the preceding stimuli were a number of sucrose stimuli. Sensory adaptation was prevented by choosing short stimulus durations and long inter-stimulus intervals and by mouth-rinsing between stimuli. Saltiness suppression in the mixture was diminished in a logarithmic-like way by habituation to NaCl, and this effect became more pronounced with increasing numbers of preceding sucrose stimuli. The steepness of the saltiness-recovery function depended on the amount of mixture suppression, and all functions converged at a point where mixture suppression was .apprx. 0. NaCl/sucrose mixtures may have excited 2 independent neuronal taste centers which have inhibitory projections to each other. A functional distinction between neural activity leading to intensity sensation and neural activity associated with mixture suppression were suggested.

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