@misc{10481/107161,
year = {2026},
month = {1},
url = {https://hdl.handle.net/10481/107161},
abstract = {Novel flavors elicit a neophobic response, which attenuates as they are recognized as safe. The attenuation of
taste neophobia has been widely studied through measuring overall intake, however, changes in hedonic value
have not been systematically considered. We conducted two experiments to assess, in both male and female
Sprague-Dawley rats, the hedonic changes across a six-day attenuation of the neophobia process using two
different methods. In the first experiment, we analyzed the microstructure of licking, which affords measuring
both consumption and hedonic value at the same time. This study used animals heterozygous for Cacna1c (a key
genetic risk factor for multiple psychiatric disorders associated with anhedonia) and wild type controls. In the
second experiment, we used the taste reactivity test. The analysis of licking microstructure, but not the taste
reactivity test, was sensitive to hedonic value changes during attenuation of the neophobia. Females showed
more hedonic reactivity than males in both experiments, and there was no effect of the Cacna1c manipulation.
The findings highlight the importance of considering hedonic factors in the attenuation of neophobia process.
The difference between the hedonic assessment methods in the sensitivity to hedonic changes during attenuation
of neophobia is discussed, although this is complicated by differences in the procedures themselves (e.g.
voluntary vs involuntary consumption).},
organization = {MCIN/AEI/10.13039/501100011033 (PID2020-114269GB-I00)},
organization = {Junta de Andalucía (BSEJ.514.UGR20)},
organization = {MECD (FPU16/06017)},
organization = {Medical Research Council (MR/RO11397/1)},
organization = {Universidad de Granada / CBUA (Open access)},
publisher = {Elsevier},
keywords = {Neophobia},
keywords = {Hedonic},
keywords = {Palatability},
title = {Palatability changes during attenuation of flavor neophobia assessed with licking microstructure and taste reactivity},
doi = {10.1016/j.appet.2025.108305},
author = {Menchén Márquez, Sergio and Valero, Marta and Gasalla, P. and Gámiz Ruiz, Fernando and Gallo Torre, Milagros and Dwyer, Dominic},
}