Multisensory integration of orally-sourced gustatory and olfactory inputs to the posterior piriform cortex in awake rats.

ABSTRACT: Flavour refers to the sensory experience of food, which is a combination of sensory inputs sourced from multiple modalities during consumption, including taste and odour. Previous work has demonstrated that orally-sourced taste and odour cues interact to determine perceptual judgements of flavour stimuli, although the underlying cellular- and circuit-level neural mechanisms remain unknown. We recently identified a region of the piriform olfactory cortex in rats that responds to both taste and odour stimuli. Here, we investigated how converging taste and odour inputs to this area interact to affect single neuron responsiveness ensemble coding of flavour identity. To accomplish this, we recorded spiking activity from ensembles of single neurons in the posterior piriform cortex (pPC) in awake

SUBMITTER: Idris A 

PROVIDER: S-EPMC9869978 | biostudies-literature | 2023 Jan

REPOSITORIES: biostudies-literature