Abstract：
The orosensory features of alcoholic drinks are potent relapse triggers because they acquire incentive properties during consumption, including enhanced palatability. Whether mice similarly perceive alcoholic drinks to be more palatable after repeated consumption is complicated by reports showing that alcohol elicits aversive taste reactivity responses and conditions flavor avoidance. Here, by analyzing the microstructure of alcohol consumption, we report a gradual increase in lick bout duration relative to water that is partially maintained by an alcohol-paired flavor in extinction. We interpret lick bout duration to reflect an increase in the palatability alcohol and an alcohol-paired flavor. This finding demonstrates that bout duration is amenable to Pavlovian conditioning and highlights the importance of considering the microstructure of alcohol consumption in preclinical models of alcohol misuse.
摘要：
酒精饮料的口觉特征是有效的复发触发因素，因为它们在消费过程中获得了激励特性，包括增强的适口性。重复食用后，小鼠是否同样认为酒精饮料更可口，这一点很复杂，因为有报道表明酒精会引起厌恶的味道反应和避免风味的条件。这里,通过分析酒精消费的微观结构，我们报告说，与水相比，舔打持续时间逐渐增加，部分原因是酒精配对的味道消失了。我们解释舔bout持续时间，以反映适口性酒精和酒精配对风味的增加。这一发现表明，回合持续时间适合巴甫洛夫调节，并强调了在滥用酒精的临床前模型中考虑饮酒微观结构的重要性。
