The nature and duration of adaptation following long-term odor exposure

Dalton, Pamela; Wysocki, Charles J.

doi:10.3758/bf03213109

Cited by 145 publications

(93 citation statements)

References 35 publications

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“…The first limitation is that it was not possible to counterbalance the order in which the participants experienced the three rooms: that is, the majority of people experienced the rooms in the order, Nose, Taste, and Finish. Hence, we cannot unequivocally exclude the possibility that certain of the changes in the participants' ratings documented in experiment 2 could be attributed to order, or adaptation, effects resulting from the participants repeatedly tasting the same whisky over a period of approximately 15 minutes [33][34][35]. It could also be argued that repeated exposure to the drink over the course of people's tour through the rooms may have resulted in their growing to like the drink more over the 15 to 20 minutes that people were in the building (a kind of mere exposure effect; [36]).…”

Section: Discussionmentioning

confidence: 99%

Assessing the influence of the multisensory environment on the whisky drinking experience

Velasco

Jones²,

King³

et al. 2013

Flavour

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Background: Flavor perception depends not only on the multisensory integration of the sensory inputs associated with the food or drink itself, but also on the multisensory attributes (or atmosphere) of the environment in which the food/drink is tasted. We report two experiments designed to investigate whether multisensory atmospheric cues could be used to influence the perception of a glass of whisky (that is, a complex but familiar product). The pre-test (experiment 1) was conducted in the laboratory and involved a sample of 18 participants (12 females, 5 males, and 1 who did not specify gender), while the main study (experiment 2) was conducted at a large purpose-designed whisky-tasting event held in London, and enrolled a sample of 441 participants (165 female, 250 male, and 26 who failed to specify their gender). In the main experiment, participants were exposed to three different multisensory atmospheres/rooms, and rated various attributes of the whisky (specifically the nose, the taste/flavor, and the aftertaste) in each room. Results: Analysis of the data showed that each multisensory atmosphere/room exerted a significant effect on participants' ratings of the attributes that the atmosphere/room had been designed to emphasize (namely grassiness, sweetness, and woodiness). Specifically, the whisky was rated as being significantly grassier in the Nose ('grassy') room, as being significantly sweeter in the Taste ('sweet') room, and as having a significantly woodier aftertaste in the Finish ('woody') room. Overall, the participants preferred the whisky when they tasted it in the Finish room. Conclusions: Taken together, these results further our understanding of the significant influence that a multisensory atmosphere can have on people's experience and/or enjoyment of a drink (in this case, a glass of whisky). The implications of these results for the future design of multisensory experiences are discussed.

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Section: Discussionmentioning

confidence: 99%

Assessing the influence of the multisensory environment on the whisky drinking experience

Velasco

Jones²,

King³

et al. 2013

Flavour

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“…In addition, these results are relevant only for short-term adaptation. Adaptation after long-term exposure to odorants (Dalton 2000;Dalton and Wysocki 1996) may involve distinctly different mechanisms and result in unique neurophysiological and perceptual consequences. FIG. 6.…”

Section: Discussionmentioning

confidence: 99%

Olfactory Cortical Adaptation Facilitates Detection of Odors Against Background

Kadohisa

Wilson²

2006

Journal of Neurophysiology

112

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“…The olfactory system provides an experimentally accessible circuit in which to analyze mechanisms that underlie different timescales of behavioral habituation (4,6,7). Particularly useful is the adult Drosophila olfactory system, which has organization similar to that of mammals (8,9).…”

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Plasticity of local GABAergic interneurons drives olfactory habituation

Das

Sadanandappa

Dervan

et al. 2011

Proc. Natl. Acad. Sci. U.S.A.

200

355

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Despite its ubiquity and significance, behavioral habituation is poorly understood in terms of the underlying neural circuit mechanisms. Here, we present evidence that habituation arises from potentiation of inhibitory transmission within a circuit motif commonly repeated in the nervous system. In Drosophila, prior odorant exposure results in a selective reduction of response to this odorant. Both short-term (STH) and long-term (LTH) forms of olfactory habituation require function of the rutabaga-encoded adenylate cyclase in multiglomerular local interneurons (LNs) that mediate GABAergic inhibition in the antennal lobe; LTH additionally requires function of the cAMP response element-binding protein (CREB2) transcription factor in LNs. The odorant selectivity of STH and LTH is mirrored by requirement for NMDA receptors and GABA A receptors in odorant-selective, glomerulus-specific projection neurons (PNs). The need for the vesicular glutamate transporter in LNs indicates that a subset of these GABAergic neurons also releases glutamate. LTH is associated with a reduction of odorant-evoked calcium fluxes in PNs as well as growth of the respective odorant-responsive glomeruli. These cellular changes use similar mechanisms to those required for behavioral habituation. Taken together with the observation that enhancement of GABAergic transmission is sufficient to attenuate olfactory behavior, these data indicate that habituation arises from glomerulus-selective potentiation of inhibitory synapses in the antennal lobe. We suggest that similar circuit mechanisms may operate in other species and sensory systems.abituation is a specific form of implicit learning in which repeated exposure to an unreinforced stimulus results in a decreased behavioral response (1-3). By filtering out such constant sensory input, habituation enhances an animal's ability to focus its cognitive resources on novel or salient features of the environment. Thus, habituation serves as a building block for normal cognition (2, 4). Although it has been studied in many different contexts, causal connections between mechanisms, neuronal changes, and behavioral habituation have not been clearly identified (2). Given our current understanding, it remains unclear whether similar or distinct mechanisms underlie different forms of habituation; also unclear is how these mechanisms compare with those mechanisms used in consolidation or extinction of associative memory (1, 5).The olfactory system provides an experimentally accessible circuit in which to analyze mechanisms that underlie different timescales of behavioral habituation (4, 6, 7). Particularly useful is the adult Drosophila olfactory system, which has organization similar to that of mammals (8, 9). Here, olfactory sensory neurons (OSNs) expressing a single type of functional odorant receptor molecules (ORs) send axons to the antennal lobe and synapse onto (i) glomerulus-specific projection neurons (PNs) that project to the mushroom body and lateral horn, (ii) multiglomerular local interneurons (LNs...

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The nature and duration of adaptation following long-term odor exposure

Cited by 145 publications

References 35 publications

Assessing the influence of the multisensory environment on the whisky drinking experience

Assessing the influence of the multisensory environment on the whisky drinking experience

Olfactory Cortical Adaptation Facilitates Detection of Odors Against Background

Plasticity of local GABAergic interneurons drives olfactory habituation

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