シンポジウム3：食と基礎心理学の接点
マウス脳で探る匂いの誘引性と忌避性が生じる神経メカニズム
2018 年 37 巻 1 号 p. 72-76
詳細
2018 年 37 巻 1 号 p. 72-76
Aromas of fresh foods induce attractive feeling whereas odors of rotten foods induce aversive feeling. The sense of olfaction has adaptive physiological and psychological effects. Recent studies have revealed how the brains distinguishes and recognizes wide variety of odorous molecules. However, it is still unclear how the attractive and aversive feelings are created by the brain when we sense olfaction. In this paper, we introduce recent studies of the olfactory tubercle, an area which constitutes the olfactory cortex and ventral striatum, and discuss the roles of the olfactory tubercle in attractive and aversive behavioral responses to odor cues in mice.
