Abstracts - Association for Chemoreception Sciences

#P174 POSTER SESSION IV:
CHEMICAL SIGNALING AND BEHAVIOR;
ANIMAL BEHAVIOR/PSYCHOPHYSICS;
CHEMOSENSATION AND METABOLISM;
VOMERONSASAL AND CHEMICAL
COMMUNICATION
#P175 POSTER SESSION IV:
CHEMICAL SIGNALING AND BEHAVIOR;
ANIMAL BEHAVIOR/PSYCHOPHYSICS;
CHEMOSENSATION AND METABOLISM;
VOMERONSASAL AND CHEMICAL
COMMUNICATION
Odor Identification Performance in Middle Aged Obese
Individuals with High Blood Pressure
Stephanie M. Oleson 1 , Erin Green 3 , Aaron Jacobson 3 , Claire Murphy 1,2,3
1
San Diego State University San Diego, CA, USA, 2 University of
California, San Diego San Diego, CA, USA, 3 SDSU-UCSD Joint
Doctoral Program in Clinical Psychology San Diego, CA, USA
Obesity is a major health epidemic that affects people globally
and is associated with the development of serious comorbidities
such as diabetes, hypertension, and heart disease. The presence
of obesity has also been linked to the risk for later development
of Alzheimer’s Disease (AD) or mild cognitive impairment
(MCI) and has also been associated with poorer performance
on cognitive measures of global, executive, and memory
functioning. Furthermore, olfactory functioning is linked to
energy balance and metabolism and has been shown to be
altered in obese individuals, as well as those diagnosed with
AD or MCI. It has been proposed that the impact of obesity on
cognition is indirect and influenced by comorbidities such as
hypertension and diabetes. Therefore, the current study sought
to determine if odor identification performance differed between
obese individuals with and without high blood pressure. Thirtyone
obese individuals (BMI > 30 kg/m 2 ) between the ages of
46-54 years old were given the San Diego Odor Identification
test. Obese individuals with high blood pressure performed
significantly worse on the odor identification task ( F= 8.384; p
= .008), but neither group significantly differed in BMI or odor
threshold. The results suggest that obese individuals with high
blood pressure are more likely to show odor memory deficits
and that these changes occur as early as during middle-age.
Acknowledgements: Supported by NIH grant #AG004085-25
to CM.
Effect of Oral Sensations on the Relief of Thirst
Catherine Peyrot des Gachons 1 , Julie Avrillier 2 , Laure Algarra 3 ,
Emi Mura 4 , Paul A.S. Breslin 1,5
1
Monell Chemical Senses Center Philadelphia, PA, USA,
2
AgroSup Dijon Institut National Superieur Dijon, France,
3
AgroParisTech Paris, France, 4 Suntory Business Expert Ltd.
Kawasaki, Japan, 5 Rutgers University Department of Nutritional
Sciences New Brunswick, NJ, USA
Thirst is the internal sensation of a need to drink, presumably
to rehydrate or recover bodily fluid losses. But thirst is quenched
long before all ingested fluids are absorbed. Therefore, sensory
feedback must play a role in thirst quenching. Different beverages
seem to quench thirst with different efficiencies, but how their
oral sensory characteristics determine the thirst quenching
efficacy is poorly understood. The purpose of this study was to
determine which oral sensation(s) commonly manipulated in
beverages, such as temperature or carbonation, influence levels
of thirst. To answer this question, subjects who were deprived
of liquid overnight were first asked to drink a fixed volume of
an experimental beverage presenting one or two specific traits.
Then we objectively evaluated their residual thirst by measuring
how much additional plain, uncarbonated, room temperature
water they wanted to drink afterwards. The results show that
the perception of coldness is an important parameter for thirst
quenching. A beverage at low temperature (5°C) quenches thirst
more than a beverage at room temperature (20°C). Moreover,
a cold, carbonated beverage relieves thirst even more than does
a cold uncarbonated beverage. These results support, in part,
the observations of the sensory controls of thirst quenching in
the animal literature. Acknowledgements: Suntory Business
Expert Ltd.
#P176 PPOSTER SESSION IV:
CHEMICAL SIGNALING AND BEHAVIOR;
ANIMAL BEHAVIOR/PSYCHOPHYSICS;
CHEMOSENSATION AND METABOLISM;
VOMERONSASAL AND CHEMICAL
COMMUNICATION
Intraduodenal infusions of sucrose influence conditioned and
unconditioned affective taste-guided responses to oral sucrose
Lindsey A. Schier, Alan C. Spector
Department of Psychology and Program in Neuroscience,
Florida State University Tallahassee, FL, USA
POSTER PRESENTATIONS
Sensory signals ascending from the oral cavity and viscera are
integrated in the CNS to adjust meal size and taste preferences.
Electrophysiological data suggest such integrations affect early
processing in brainstem taste nuclei. Taste receptors (e.g. T1R)
are also found in GI cells, but whether taste-like signals arising
Abstracts are printed as submitted by the author(s).
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