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Gustatory neural coding in the monkey cortex: mixtures

C R Plata-Salamán1, V L Smith-Swintosky, T R Scott

  • 1Department of Biological Sciences, University of Delaware, Newark 19716, USA.

Journal of Neurophysiology
|June 1, 1996
PubMed
Summary
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Taste mixtures significantly suppress neural responses in the macaque taste cortex, with suppression increasing with more components. This neural activity mirrors human taste perception, though HCl is less effective in monkeys.

Area of Science:

  • Neuroscience
  • Sensory Science
  • Gustation

Background:

  • Human psychophysics shows taste mixture complexity alters perceived intensity and quality.
  • Gustatory neurons in the macaque primary taste cortex (anterior insula, frontal operculum) are crucial for coding taste intensity and quality.
  • These neurons are expected to reflect the impact of taste stimulus interactions in mixtures.

Purpose of the Study:

  • To investigate how taste mixtures affect the activity of gustatory neurons in the macaque primary taste cortex.
  • To compare the neural coding of taste mixtures in macaques with human psychophysical data.

Main Methods:

  • Recorded activity of 48 neurons in the primary taste cortex of cynomolgus macaques.
  • Presented single basic taste stimuli (glucose, quinine HCl, NaCl, HCl) and their binary, ternary, and quaternary mixtures.

Related Experiment Videos

  • Maintained constant stimulus intensity across all conditions by adjusting concentrations in mixtures.

    • Main Results:

    • Neural responses to taste mixtures were significantly suppressed compared to the sum of responses to individual components: 50% for dyads, 62% for triads, and 74% for the tetrad.
    • Neurons were classified into four subtypes based on their response to basic stimuli; most subtypes showed similar suppression, except for HCl cells, which were less suppressed due to low baseline response.
    • Taste quality, assessed by activity profile correlations, was predictable for dyads and some triads, but became less predictable with more components, especially when HCl was absent.

    Conclusions:

    • Neural responses to taste mixtures in the macaque taste cortex exhibit significant suppression, consistent with human psychophysical observations.
    • The coding of taste quality in mixtures shows similarities between macaques and humans, with notable differences in the effectiveness of HCl and sugars.
    • The macaque taste system provides a valuable model for understanding the neural basis of taste mixture perception.