A neural substrate for short-term taste memories

Abstract

Real-time decisions on what foods to select for consumption, particularly in the wild, require a sensitive sense of taste and an effective system to maintain short-term taste memories, also defined as working memory in the scale of seconds. Here, we used a behavioral memory assay, combined with recordings of neural activity, to identify the brain substrate for short-term taste memories. We demonstrate that persistent activity in taste cortex functions as an essential memory trace of a recent taste experience. Next, we manipulated the decay of this persistent activity and showed that early termination of the memory trace abolished the memory. Notably, extending the memory trace by transiently disinhibiting taste cortical activity dramatically extended the retention of a short-term taste memory. Together, our results uncover taste cortex as a neural substrate for working memory and substantiate the role of sensory cortex in memory-guided actions while imposing meaning to a sensory stimulus.