University of Louisville

Flavor experience shapes odor concentration preference

Grade Level at Time of Presentation

Senior

Major

Neuroscience and Biology

Minor

Psychology

Institution 24-25

University of Louisville

KY House District #

48

KY Senate District #

36

Department

Anatomical Sciences and Neurobiology

Abstract

The hedonic value of tastes (i.e., their pleasantness or unpleasantness) is a critical factor guiding our food preferences, with taste concentration playing a central role in these decisions. For instance, higher concentrations of a sweet taste like sucrose are preferred over lower ones, while lower concentrations of a sour taste like citric acid are preferred over higher ones. Experience with flavors (i.e. odor-taste pairs) is another influential factor. Sampling an odor-taste mixture generates robust odor-taste associations, linking the odor with the value of the taste. However, the role of odor concentration in consummatory choice remains poorly understood, particularly how pairing different odor concentrations with tastes of distinct hedonic values influences preferences. We used a 2-bottle brief-access task with rats as a model system to examine preferences between two concentrations of the same unpaired odor (isoamyl acetate). Two groups of rats were tested: one group experienced the two odor concentrations paired with the same concentration of sucrose (100 mM), and the other with the same concentration of citric acid (30 mM). Across conditions, rats consistently preferred the low odor concentration over the high concentration, regardless of odor-taste pairing. After pairing with sucrose, the rats increased their consumption of the high odor concentration compared to before mixture experience. Conversely, after mixture experience with citric acid, the rats consumed more of the low odor concentration than before mixture experience. These results show that odor concentration impacts consummatory choice, with lower odor concentrations generally preferred. Furthermore, they suggest that odor-taste mixture experiences with palatable tastes increase preferences for high odor concentrations, while mixture experiences with unpalatable tastes reinforce preferences for lower odor concentrations.

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Flavor experience shapes odor concentration preference

The hedonic value of tastes (i.e., their pleasantness or unpleasantness) is a critical factor guiding our food preferences, with taste concentration playing a central role in these decisions. For instance, higher concentrations of a sweet taste like sucrose are preferred over lower ones, while lower concentrations of a sour taste like citric acid are preferred over higher ones. Experience with flavors (i.e. odor-taste pairs) is another influential factor. Sampling an odor-taste mixture generates robust odor-taste associations, linking the odor with the value of the taste. However, the role of odor concentration in consummatory choice remains poorly understood, particularly how pairing different odor concentrations with tastes of distinct hedonic values influences preferences. We used a 2-bottle brief-access task with rats as a model system to examine preferences between two concentrations of the same unpaired odor (isoamyl acetate). Two groups of rats were tested: one group experienced the two odor concentrations paired with the same concentration of sucrose (100 mM), and the other with the same concentration of citric acid (30 mM). Across conditions, rats consistently preferred the low odor concentration over the high concentration, regardless of odor-taste pairing. After pairing with sucrose, the rats increased their consumption of the high odor concentration compared to before mixture experience. Conversely, after mixture experience with citric acid, the rats consumed more of the low odor concentration than before mixture experience. These results show that odor concentration impacts consummatory choice, with lower odor concentrations generally preferred. Furthermore, they suggest that odor-taste mixture experiences with palatable tastes increase preferences for high odor concentrations, while mixture experiences with unpalatable tastes reinforce preferences for lower odor concentrations.