| Budget Amount *help |
¥24,700,000 (Direct Cost: ¥19,000,000、Indirect Cost: ¥5,700,000)
Fiscal Year 2015: ¥8,060,000 (Direct Cost: ¥6,200,000、Indirect Cost: ¥1,860,000)
Fiscal Year 2014: ¥16,640,000 (Direct Cost: ¥12,800,000、Indirect Cost: ¥3,840,000)
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| Outline of Final Research Achievements |
This study was aimed to elucidate the mechanism that mediates taste palatability modification by eating experience. First, we attempted to identify the growth stages that are important in the formation of taste palatability. Modification of taste palatability by taste stimulus was observed at all stages of growth. Next, we investigated whether the taste system in the oral cavity is involved in the palatability modification. Eating experience did not affect either taste responses to taste stimuli or expression of taste-related genes. These results suggest that the central nervous system is involved in the modification of taste palatability induced by eating experience.
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