The research described here concerns the interaction between the environment (context), the organism, and the effects of opiates, focusing on how conditioning and contextual cues affect drug controlled behaviors. This analysis applies the powerful tool of drug discrimination to a respondent conditioning procedure (discriminated taste aversion, DTA). Data show that the use of DTA is feasible in that it is sensitive to morphine dose and saccharin concentration. Swifter control over DTA was achieved by increasing the LiCl dose (UCS magnitude). It is also clear that morphine alone can serve as a discriminative stimulus not requiring saccharin as a contextual element (which has been the case for most DTA studies to date), or saccharin being part of a compounded stimulus. Pharmacological specificity was demonstrated in substitution tests with delta-9-tetrahydrocannabinol. This research continues a systematic experimental analysis of the interaction between drug-controlled behavior and context.
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http://dx.doi.org/10.1016/s0091-3057(99)00052-0 | DOI Listing |
Food Chem
December 2024
School of Food and Bioengineering, Xihua University, Chengdu 610039, China; Chongqing Key Laboratory of Specialty Food Co-Built by Sichuan and Chongqing, Chengdu 610039, China. Electronic address:
Besides aroma, the tastes of Pixian Broad Bean Paste (PBBP) are also important, however, they have not yet been thoroughly elucidated. Therefore, this study employed sensory and untargeted metabolomics approaches to investigate taste characteristics, molecular basis and their metabolic pathways of PBBP from three different manufacturers and two grades. Results showed PBBP was predominantly characterized by strong sour, umami and salty tastes, and significant differences were observed in samples from different manufacturers and grades (p < 0.
View Article and Find Full Text PDFJ Anim Sci Technol
November 2024
Department of Applied Animal Science, Kangwon National University, Chuncheon 24341, Korea.
The effect of frozen storage (-18°C for 2 months) and thawing (4°C for 16 h) on the taste-related compounds and volatile organic compounds (VOCs) in chicken breast meat was studied. After freeze-thawing, inosine monophosphate levels in chicken meat decreased and inosine levels increased. Free amino acid content increased significantly, regardless of bitter, sweet, or umami amino acids.
View Article and Find Full Text PDFMolecules
December 2024
College of Culinary and Food Science Engineering, Sichuan Tourism University, Chengdu 610100, China.
This study aimed to investigate the influence of varying weight ratios of Shuanla and Erjingtiao peppers (10:0, 8:2, 6:4, 5:5, 4:6, 2:8, and 0:10, corresponding to samples PA, PB, PC, PD, PE, PF, and PG, respectively) on the sensory attributes, chromatism, acid values (AVs), peroxide values (POVs), capsaicinoids, and volatile organic compounds (VOCs) of seven chili oil samples. GC-IMS was employed to detect the VOCs of the chili oil samples, which were subsequently analyzed using multivariate statistical methods. The results revealed significant differences in pungency among the samples, with the PA sample exhibiting the strongest pungency.
View Article and Find Full Text PDFJ Food Sci
December 2024
School of Physical Science and Technology, Guangxi Normal University, Guilin, China.
Citrus fruits are widely consumed for their nutritional value and taste; however, juice sac granulation during fruit storage poses a significant challenge to the citrus industry. This study used Raman spectroscopy coupled with machine learning algorithms to rapidly, non-destructively, and precisely detect citrus granulation. The investigation analyzed 969 Raman spectral data points, comprising 714 non-granulated and 255 granulated citrus samples.
View Article and Find Full Text PDFFood Res Int
January 2025
Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, No. 2, Yuan Ming Yuan West Road, Haidian District, Beijing 100193, PR China; Zhongyuan Research Center, Chinese Academy of Agricultural Sciences, Ministry of Agriculture, Xinxiang 453000, PR China. Electronic address:
Yancaigao, a distinctive fermented condiment indigenous to Southwest China, imparts unique sour flavor profile to various culinary applications. This study investigated the organic acid profile, volatile flavor constitutes, and microbial community of two fermented and six blended Yancaigao samples. Organic acid analysis revealed that lactic acid (86.
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