Potentiation of taste and extract stimuli in conditioned flavor preference learning

Elizabeth D. Capaldi, Gregory J. Privitera

Research output: Contribution to journalArticle

4 Citations (Scopus)

Abstract

In these experiments, we investigated the nature of potentiation in the conditioned flavor preference paradigm. Almond and banana extracts, which have strong odor components, were combined with salt and saccharin (liked tastes; Experiment 1) or quinine and citric acid (disliked tastes; Experiment 2) in a flavor preference procedure that mixed these solutions with a caloric reinforcer (polycose). The results showed that liked tastes potentiated preference conditioning to extracts (Experiment 1), whereas extracts potentiated preference conditioning to disliked tastes (Experiment 2). In both experiments, the presumably less liked stimulus (i.e., the extract in Experiment 1 and the disliked taste in Experiment 2) was the potentiated cue.

Original languageEnglish (US)
Pages (from-to)62-66
Number of pages5
JournalLearning and Behavior
Volume36
Issue number1
DOIs
StatePublished - Feb 2008

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Learning
Saccharin
Musa
Quinine
Glucans
Citric Acid
Cues
Salts
Stimulus
Experiment
Conditioning (Psychology)
Conditioning

ASJC Scopus subject areas

  • Cognitive Neuroscience
  • Behavioral Neuroscience
  • Experimental and Cognitive Psychology
  • Neuroscience(all)

Cite this

Potentiation of taste and extract stimuli in conditioned flavor preference learning. / Capaldi, Elizabeth D.; Privitera, Gregory J.

In: Learning and Behavior, Vol. 36, No. 1, 02.2008, p. 62-66.

Research output: Contribution to journalArticle

Capaldi, Elizabeth D. ; Privitera, Gregory J. / Potentiation of taste and extract stimuli in conditioned flavor preference learning. In: Learning and Behavior. 2008 ; Vol. 36, No. 1. pp. 62-66.
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