Conditioned Flavor Preferences Based on Delayed Caloric Consequences

Elizabeth Deutsch Capaldi; David H. Campbell; Joan Denise Sheffer; John P. Bradford

doi:10.1037/0097-7403.13.2.150

Conditioned Flavor Preferences Based on Delayed Caloric Consequences

Elizabeth Deutsch Capaldi, David H. Campbell, Joan Denise Sheffer, John P. Bradford

Arizona State University

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56 Scopus citations

Abstract

In four experiments we showed that rats prefer a flavor associated with a delayed edible consequence if the delayed consequence contains calories; the greater the number of calories, the greater the preference. We obtained conditioned preferences with delayed consequences of dextrose plus quinine, 8% polycose, 8% sucrose, 10 g of high fat mash, and 14 g of lab chow. No conditioned preferences were obtained with delayed consequences of saccharin, 10 g of low fat mash, 1% polycose, or 1% sucrose. Thus, it seems that flavor preferences based on delayed caloric consequences occur only if there are appreciable calories in the consequence.

Original language	English (US)
Pages (from-to)	150-155
Number of pages	6
Journal	Journal of Experimental Psychology: Animal Behavior Processes
Volume	13
Issue number	2
DOIs	https://doi.org/10.1037/0097-7403.13.2.150
State	Published - Apr 1987

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ASJC Scopus subject areas

Ecology, Evolution, Behavior and Systematics
Experimental and Cognitive Psychology

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Capaldi, E. D., Campbell, D. H., Sheffer, J. D., & Bradford, J. P. (1987). Conditioned Flavor Preferences Based on Delayed Caloric Consequences. Journal of Experimental Psychology: Animal Behavior Processes, 13(2), 150-155. https://doi.org/10.1037/0097-7403.13.2.150

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10.1037/0097-7403.13.2.150