2009
DOI: 10.1523/jneurosci.5995-08.2009
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Quality Time: Representation of a Multidimensional Sensory Domain through Temporal Coding

Abstract: Receptive fields of sensory neurons in the brain are usually restricted to a portion of the entire stimulus domain. At all levels of the gustatory neuraxis, however, there are many cells that are broadly tuned, i.e., they respond well to each of the basic taste qualities (sweet, sour, salty, and bitter). Although it might seem that this broad tuning precludes a major role for these cells in representing taste space, here we show the opposite-namely, that the tastant-specific temporal aspects (firing rate envel… Show more

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Cited by 61 publications
(62 citation statements)
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References 38 publications
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“…For example, an average I * max (S P , S) < 0.3 was extracted in Victor and Purpura (1996), Victor and Purpura (1997), Victor and Purpura (1998), Mechler et al (1998), Reich et al (2001b), Samonds and Bonds (2004), and Di Lorenzo and Victor (2007). In other cases average values were higher, for example I * max (S P , S) > 0.6 for Di Lorenzo and Victor (2003), Roussin et al (2008), and Di Lorenzo et al (2009), but still low values were found for some cells.…”
Section: The Application Of Discrimination Analysis To Experimental Dmentioning
confidence: 96%
See 1 more Smart Citation
“…For example, an average I * max (S P , S) < 0.3 was extracted in Victor and Purpura (1996), Victor and Purpura (1997), Victor and Purpura (1998), Mechler et al (1998), Reich et al (2001b), Samonds and Bonds (2004), and Di Lorenzo and Victor (2007). In other cases average values were higher, for example I * max (S P , S) > 0.6 for Di Lorenzo and Victor (2003), Roussin et al (2008), and Di Lorenzo et al (2009), but still low values were found for some cells.…”
Section: The Application Of Discrimination Analysis To Experimental Dmentioning
confidence: 96%
“…In one case, transient constant stimuli are presented and the responses are recorded including the period of the stimulus presentation and potentially some period after the stimulus presentation (e. g. Purpura, 1996, 1998;Reich et al, 2001b;Aronov et al, 2003;Di Lorenzo and Victor, 2003;Di Lorenzo et al, 2009). In Section 3.2.2 we investigated the influence of the length of the spike trains L used in the discrimination analysis for simulations of different types of responses to transient presentation of constant stimuli.…”
Section: The Application Of Discrimination Analysis To Experimental Dmentioning
confidence: 99%
“…Here we focus on temporal codes, in which the precise timing of action potentials carries information (Lestienne, 2001;Theunissen and Miller, 1995). Temporal codes have been implicated in the processing of somatosensory (Jones et al, 2004), olfactory (Laurent, 1997), gustatory (Di Lorenzo et al, 2009), visual (Victor and Purpura, 1996), auditory (deCharms and Merzenich, 1996), vestibular (Sadeghi et al, 2007), mechanosensory lateral line (Goulet et al, 2012) and electrosensory stimuli (Carlson, 2008b).…”
Section: Introductionmentioning
confidence: 99%
“…In a series of studies of taste-responsive cells in the nucleus of the solitary tract (NTS), the first central relay of the gustatory system, we have shown that information about taste quality conveyed by increases in firing rate can be supplemented by information conveyed by spike timing Victor 2003, 2007;Di Lorenzo et al 2009;Roussin et al 2008). The contribution of spike timing was particularly significant when two tastants evoked nearly equal firing rates (Roussin et al 2008).…”
Section: Introductionmentioning
confidence: 99%
“…However, the problem remains that for almost every cell, there are suprathreshold, moderate concentrations of different taste qualities for which a cell will respond with equal vigor. Thus the gustatory system makes an excellent model for the study of how the nervous system disentangles intensity and identity in single cells.In a series of studies of taste-responsive cells in the nucleus of the solitary tract (NTS), the first central relay of the gustatory system, we have shown that information about taste quality conveyed by increases in firing rate can be supplemented by information conveyed by spike timing Victor 2003, 2007;Di Lorenzo et al 2009;Roussin et al 2008). The contribution of spike timing was particularly significant when two tastants evoked nearly equal firing rates (Roussin et al 2008).…”
mentioning
confidence: 99%