TY - JOUR
T1 - Potentiation of taste and extract stimuli in conditioned flavor preference learning
AU - Capaldi, Elizabeth D.
AU - Privitera, Gregory J.
N1 - Copyright:
Copyright 2008 Elsevier B.V., All rights reserved.
PY - 2008/2
Y1 - 2008/2
N2 - 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.
AB - 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.
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U2 - 10.3758/LB.36.1.62
DO - 10.3758/LB.36.1.62
M3 - Article
C2 - 18318427
AN - SCOPUS:46649095083
SN - 1543-4494
VL - 36
SP - 62
EP - 66
JO - Learning and Behavior
JF - Learning and Behavior
IS - 1
ER -