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. 2018 Sep 10;8:13556. doi: 10.1038/s41598-018-31710-0

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© The Author(s) 2018

Open Access This article is licensed under a Creative Commons Attribution 4.0 International License, which permits use, sharing, adaptation, distribution and reproduction in any medium or format, as long as you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made. The images or other third party material in this article are included in the article’s Creative Commons license, unless indicated otherwise in a credit line to the material. If material is not included in the article’s Creative Commons license and your intended use is not permitted by statutory regulation or exceeds the permitted use, you will need to obtain permission directly from the copyright holder. To view a copy of this license, visit http://creativecommons.org/licenses/by/4.0/.

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Temperature- and taste-dependent responses of oral somatosensory cortex. (a) Average membrane potential responses to cold (C), room temperature (R) and hot (H) water of a single cell (averaged over multiple) (top) and all cells (averaged over multiple trials across all cells) (bottom; cold and room temperature: n = 20 cells; hot: n = 19 cells). Timing of water stimulus is indicated below. (b) Mean post-synaptic potential (PSP) amplitude for all cells in response to cold (C), room temperature (R) and hot (H) water. (c) Mean time to half peak in response to cold (C), room temperature (R) and hot (H) water. (d) Average membrane potential responses to quinine (Q), water (W) and sucrose (S) for all cells (n = 21 cells). Timing of liquid stimulus is indicated below. (e) Mean PSP amplitude for all cells in responses to quinine (Q), water (W), and sucrose (S). Bar graphs are mean ± SEM; *p < 0.05.