The capacity and organization of gustatory working memory.
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ABSTRACT:
SUBMITTER: Lim SXL
PROVIDER: S-EPMC9110745 | biostudies-literature | 2022 May
REPOSITORIES: biostudies-literature
Publications
The capacity and organization of gustatory working memory.
Lim Shirley Xue Li SXL Höchenberger Richard R Ruda Iryna I Fink Gereon R GR Viswanathan Shivakumar S Ohla Kathrin K
Scientific reports 20220516 1
Remembering a particular taste is crucial in food intake and associative learning. We investigated whether taste can be dynamically encoded, maintained, and retrieved on short time scales consistent with working memory (WM). We use novel single and multi-item taste recognition tasks to show that a single taste can be reliably recognized despite repeated oro-sensory interference suggesting active and resilient maintenance (Experiment 1, N = 21). When multiple tastes were presented (Experiment 2, ...[more]
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