Experience is an essential factor informing food choice. Eating food generates enduring odor-taste associations that link an odor with a taste's quality and hedonic value (pleasantness/unpleasantness) and creates the perception of a congruent odor-taste combination. Previous human psychophysical experiments demonstrate that experience with odor-taste mixtures shapes perceptual judgements related to the intensity, familiarity, and pleasantness of chemosensory stimuli. However, how these perceptual judgements inform consummatory choice is less clear. Using rats as a model system and a two-bottle brief-access task, we investigated how experience with palatable and unpalatable odor-taste mixtures influences consummatory choice related to odor-taste congruence and stimulus familiarity. We found that the association between an odor and a taste, not the odor's identity or its congruence with a taste, informs consummatory choice for odor-taste mixtures. Furthermore, we showed that the association between an odor and a taste, not odor neophobia, informs consummatory choice for odors dissolved in water. Our results provide further evidence that the association between an odor and a taste, after odor-taste mixture experience, is a fundamental feature guiding consummatory choice.

中文翻译：

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经验告诉我们，大鼠的异味和异味混合物的消费选择。

经验是决定食物选择的重要因素。吃食物会产生持久的气味-味道联想，将气味与味道的质量和享乐价值（愉悦/不愉快）联系起来，并产生对气味-味道相结合的感知。先前的人类心理物理实验表明，使用气味-味道混合物的经历会影响与化学感觉刺激的强度，熟悉度和愉悦性相关的感知判断。但是，这些知觉判断如何告知消费选择尚不清楚。使用大鼠作为模型系统和两瓶简短访问任务，我们调查了可口和难口的气味-味道混合物的体验如何影响与气味-味道一致性和刺激熟悉度相关的消费选择。我们发现气味和味道之间的联系，而不是气味的特性或与味道的一致性，会告知气味-味道混合物的最终选择。此外，我们表明，气味和味道之间的联系而不是气味新恐惧症，为溶解在水中的气味提供了理想的选择。我们的结果提供了进一步的证据，表明在经历了气味与味道的混合后，气味与味道之间的关联是指导消费选择的基本特征。