Conditioned flavor preferences as a function of deprivation level

Preferences or aversions?

David H. Campbell, Elizabeth Deutsch Capaldi, David E. Myers

Research output: Contribution to journalArticle

5 Citations (Scopus)

Abstract

Rats tend to prefer flavors previously consumed under low deprivation to flavors previously consumed under high deprivation (Capaldi & Myers, 1982). We attempted to distinguish among possible associative explanations by determining whether this conditioning phenomenon was based upon conditioned preferences, conditioned aversions, or both. We compared preference for flavors presented exclusively under either high or low deprivation with preference for a neutral flavor. In Experiments 1A and 1B the neutral flavor was one that had been randomly paired with both high and low deprivation, whereas in Experiments 2 and 3 the neutral flavors had not been associated with either high or low deprivation. Our results strongly suggest that this conditioning phenomenon is based upon an actual increase in preference for the flavor consumed under low deprivation rather than on any form of aversion conditioning.

Original languageEnglish (US)
Pages (from-to)193-200
Number of pages8
JournalAnimal Learning & Behavior
Volume15
Issue number2
DOIs
StatePublished - Jun 1987
Externally publishedYes

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ASJC Scopus subject areas

  • Neuropsychology and Physiological Psychology
  • Experimental and Cognitive Psychology
  • Psychology(all)
  • Behavioral Neuroscience
  • Animal Science and Zoology

Cite this

Conditioned flavor preferences as a function of deprivation level : Preferences or aversions? / Campbell, David H.; Capaldi, Elizabeth Deutsch; Myers, David E.

In: Animal Learning & Behavior, Vol. 15, No. 2, 06.1987, p. 193-200.

Research output: Contribution to journalArticle

Campbell, David H. ; Capaldi, Elizabeth Deutsch ; Myers, David E. / Conditioned flavor preferences as a function of deprivation level : Preferences or aversions?. In: Animal Learning & Behavior. 1987 ; Vol. 15, No. 2. pp. 193-200.
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