Table 1.
Summary of cross-correlations
| % (n) | Excitatory | Inhibitory | |
|---|---|---|---|
| Neuron pairs involved in significant CCs | 35% (85 of 237) | ||
| Total CCs (pairs × tastants) showing significant peaks | 13% (177 of 1401) | 67% (119) | 33% (58) |
| Pairs significant for: | |||
| Citric acid | 16% (28 of 177) | 64% (18) | 36% (10) |
| NaCl | 21% (37 of 177) | 65% (24) | 35% (13) |
| Nicotine | 9% (16 of 177) | 63% (10) | 37% (6) |
| Quinine | 19% (34 of 177) | 76% (26) | 24% (8) |
| Sucrose | 17% (30 of 177) | 60% (18) | 40% (12) |
| Water | 18% (32 of 177) | 72% (23) | 28% (9) |
| Pattern explainable in terms of palatability (e.g.,significant CC to Suc and Na and not to Q or Nic) | 7% (6 of 85) | ||
| Single-unit responses: | |||
| Both neurons show taste-specific single-unit responses | 31% (55 of 177) | 71% (32) | 29% (23) |
| Only one taste-specific neuron | 50% (88 of 177) | 72% (63) | 28% (25) |
| Neither neuron taste-specific | 19% (34 of 177) | 71% (24) | 29% (10) |