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.

中文翻译：

---

酒精和酒精配对风味带来的适口性

酒精饮料的口腔感觉特征是有效的复发诱因，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。小鼠在重复饮用后是否同样认为酒精饮料更可口，这变得复杂化，因为有报告显示，酒精会引起厌恶的味觉反应反应并限制风味回避。在这里，通过分析酒精消耗的微观结构，我们报告相对于水的舔持续时间逐渐增加，这部分是由消亡时的酒精配对风味维持的。我们将舔持续时间解释为反映适口性酒精和酒精搭配风味的增加。这一发现表明，发作持续时间服从巴甫洛夫条件反射，并强调了在酒精滥用的临床前模型中考虑饮酒微观结构的重要性。