Taste and odor in conditioned flavor preference learning

Elizabeth D. Capaldi, Martin J. Hunter

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

Almond and peppermint extracts were combined with salt and citric acid as cues in conditioned flavor preference conditioning. In Experiment 1, extracts overshadowed tastes, although tastes and extracts conditioned equally well when presented in isolation. In Experiments 2 and 3, tastes and extracts were conditioned in isolation prior to conditioning of a taste/extract compound. The conditioning history of the tastes and extracts did not affect the overshadowing of taste by extract. The results of Experiment 4 showed that rats could learn to discriminate between a taste and extract presented in isolation vs. the taste/extract compound. Thus, extracts do not interfere with sensing the tastes. We suggest that a taste/extract compound produces a configural stimulus that is more characteristic of the extract than the taste.

Original languageEnglish (US)
Pages (from-to)355-365
Number of pages11
JournalAnimal Learning & Behavior
Volume22
Issue number4
DOIs
StatePublished - Dec 1994
Externally publishedYes

Fingerprint

learning
flavor
odors
Learning
extracts
conditioned behavior
Odorants
Mentha piperita
Mentha piperita nothosubsp. piperita
Citric Acid
almonds
Cues
citric acid
Salts
History
salts
history
rats
Conditioning (Psychology)

ASJC Scopus subject areas

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

Cite this

Taste and odor in conditioned flavor preference learning. / Capaldi, Elizabeth D.; Hunter, Martin J.

In: Animal Learning & Behavior, Vol. 22, No. 4, 12.1994, p. 355-365.

Research output: Contribution to journalArticle

Capaldi, Elizabeth D. ; Hunter, Martin J. / Taste and odor in conditioned flavor preference learning. In: Animal Learning & Behavior. 1994 ; Vol. 22, No. 4. pp. 355-365.
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