The amygdala and flavour preference conditioning: Crossed lesions and inactivation

2010 ◽  
Vol 101 (4) ◽  
pp. 403-412 ◽  
Author(s):  
Dominic M. Dwyer ◽  
Mihaela D. Iordanova
Keyword(s):  
Preference Conditioning ◽  
Flavour Preference

Palatability Shifts in Taste and Flavour Preference Conditioning

2003 ◽  
Vol 56 (1b) ◽  
pp. 140-160 ◽  
Author(s):  
Catherine A. Forestell ◽  
Vincent M. LoLordo
Keyword(s):  
Differential Conditioning ◽  
Reverse Order ◽  
Conditioning Procedure ◽  
Taste Reactivity ◽  
Conditioning Paradigm ◽  
Forward Conditioning ◽  
Order Conditioning ◽  
Reactivity Test ◽  
Preference Conditioning ◽  
Flavour Preference

Changes in palatability of tastes and flavours as a result of flavour preference conditioning were examined. In Experiment 1, when tastes were paired with glucose in a reverse-order differential conditioning paradigm, rats acquired conditioned preferences for CS + and displayed more hedonic responses to CS + than to CS − in a postconditioning taste reactivity test. In Experiment 2, rats that received oral infusions of flavours as CSs during a reverse-order conditioning procedure expressed both palatability shifts and conditioned preferences for CS +. Rats that received a forward conditioning procedure acquired a preference for CS +, but the palatability of CS + was unchanged. In Experiment 3, hungry rats drank mixtures of a flavour CS and a calorific or sweet tasting reinforcer in a long-exposure conditioning paradigm. When tested hungry, rats preferred CS + whether they had acquired flavour-calorie or flavour-taste associations. However, CS + became more palatable only for rats that acquired flavour-calorie associations. These results suggest that acquisition of flavour preferences, as measured by 2-bottle tests, may not always be accompanied by enhanced palatability.

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