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Tasting and smelling as active, exploratory sensory processes.

B P Halpern

    American Journal of Otolaryngology
    |July 1, 1983
    PubMed
    Summary
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    Active sampling behaviors like sniffing and ingestion drive chemosensory perception in vertebrates. Central nervous system control and temporal patterns of stimulation significantly influence taste and smell processing.

    Area of Science:

    • Neuroscience
    • Sensory Biology
    • Animal Behavior

    Background:

    • Vertebrate tasting and smelling rely on active, intermittent environmental sampling.
    • This sampling is driven by ingestive and respiratory behaviors coordinated by the central nervous system.
    • Vascular and secretory factors influence chemical access to sensory regions.

    Purpose of the Study:

    • To explore the role of active sampling behaviors in chemosensory perception.
    • To understand how central nervous system control and temporal stimulation patterns affect olfaction and gustation.

    Main Methods:

    • Analysis of respiratory and ingestive behaviors in relation to chemosensory input.
    • Examination of olfactory and gustatory stimulation patterns.
    • Investigation of central nervous system processing of sensory information based on temporal dynamics.

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    Main Results:

    • Olfaction is patterned by respiratory rhythms, with sniffing enhancing odorant delivery to the olfactory epithelium.
    • Gustatory stimulation is intermittent due to ingestion, with intervals allowing receptor recovery.
    • Central processing of olfactory input is influenced by its timing relative to respiratory and sniffing rhythms.
    • Constant gustatory stimulation leads to reduced intensity, while intermittent stimulation with recovery periods maintains it.

    Conclusions:

    • Active sampling behaviors are fundamental to vertebrate chemosensation.
    • The temporal patterning of sensory input, influenced by behavior and central processing, is critical for taste and smell perception.