Conditioned Flavor Preferences Based on Delayed Caloric Consequences

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

Research output: Contribution to journalArticle

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 languageEnglish (US)
Pages (from-to)150-155
Number of pages6
JournalJournal of Experimental Psychology: Animal Behavior Processes
Volume13
Issue number2
DOIs
StatePublished - Apr 1987

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ASJC Scopus subject areas

  • Ecology, Evolution, Behavior and Systematics
  • Experimental and Cognitive Psychology

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