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000909615 1001_ $$0P:(DE-HGF)0$$aLim, Shirley Xue Li$$b0$$eCorresponding author
000909615 245__ $$aThe capacity and organization of gustatory working memory
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000909615 520__ $$aRemembering a particular taste is crucial in food intake and associative learning. We investigated whether taste can be dynamically encoded, maintained, and retrieved on short time scales consistent with working memory (WM). We use novel single and multi-item taste recognition tasks to show that a single taste can be reliably recognized despite repeated oro-sensory interference suggesting active and resilient maintenance (Experiment 1, N = 21). When multiple tastes were presented (Experiment 2, N = 20), the resolution with which these were maintained depended on their serial position, and recognition was reliable for up to three tastes suggesting a limited capacity of gustatory WM. Lastly, stimulus similarity impaired recognition with increasing set size, which seemed to mask the awareness of capacity limitations. Together, the results advocate a hybrid model of gustatory WM with a limited number of slots where items are stored with varying precision.
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000909615 7001_ $$0P:(DE-Juel1)165363$$aHöchenberger, Richard$$b1
000909615 7001_ $$0P:(DE-HGF)0$$aRuda, Iryna$$b2
000909615 7001_ $$0P:(DE-Juel1)131720$$aFink, Gereon R.$$b3
000909615 7001_ $$0P:(DE-Juel1)162395$$aViswanathan, Shivakumar$$b4$$ufzj
000909615 7001_ $$0P:(DE-Juel1)165362$$aOhla, Kathrin$$b5
000909615 773__ $$0PERI:(DE-600)2615211-3$$a10.1038/s41598-022-12005-x$$gVol. 12, no. 1, p. 8056$$n1$$p8056$$tScientific reports$$v12$$x2045-2322$$y2022
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