An attempt to condition flavour preference induced by oral and/or postoral administration of 16% sucrose in pigs

2014 ◽  
Vol 124 ◽  
pp. 107-115 ◽  
Author(s):  
Caroline Clouard ◽  
Florence Loison ◽  
Marie-Christine Meunier-Salaün ◽  
David Val-Laillet
Keyword(s):  
Flavour Preference

Learning about Cues in their Absence: Evidence from Flavour Preferences and Aversions

2003 ◽  
Vol 56 (1b) ◽  
pp. 56-67 ◽  
Author(s):  
D. M. Dwyer
Keyword(s):  
Stimulus Representation ◽  
Learning Rules ◽  
Temporal Relationships ◽  
Flavour Preference

A simple behavioural task may involve the presentation of two or more stimuli. Any learning that takes place in such a situation may be analysed in terms of the formation of an association between the central representations of those stimuli. Presumably performance based on this learning can occur because presentation of one stimulus will then activate the representations of other stimuli that were previously presented with it. To examine the role that these representations play in learning in and of themselves requires that the stimuli themselves are absent. A review of a number of flavour preference and aversion studies indicates that an associatively activated stimulus representation can support learning that is both similar to and the opposite of that maintained by the presentation of the stimulus itself. Which occurs is dependent upon the nature of the reinforcer and the temporal relationships between the training events. Although this pattern of results appears suggestive of separate learning rules, a reanalysis raises the possibility of an explanation in terms of a single associative system.

Conditioned flavour preference negatively reinforced by caffeine in human volunteers

1998 ◽  
Vol 137 (4) ◽  
pp. 401-409 ◽  
Author(s):  
M. R. Yeomans ◽  
Hannah Spetch ◽  
Peter J. Rogers
Keyword(s):  
Human Volunteers ◽  
Flavour Preference

scholarly journals Role of anterior piriform cortex in the acquisition of conditioned flavour preference

2016 ◽  
Vol 6 (1) ◽  
Author(s):  
Cristina Mediavilla ◽  
Mar Martin-Signes ◽  
Severiano Risco
Keyword(s):  
Piriform Cortex ◽  
Anterior Piriform Cortex ◽  
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.

Prenatal flavour exposure through maternal diets influences flavour preference in piglets before and after weaning

2013 ◽  
Vol 183 (3-4) ◽  
pp. 160-167 ◽  
Author(s):  
J. Figueroa ◽  
D. Solà-Oriol ◽  
L. Vinokurovas ◽  
X. Manteca ◽  
J.F. Pérez
Keyword(s):  
Before And After ◽  
Flavour Preference

Caffeine Deprivation State Modulates Expression of Acquired Liking for Caffeine-Paired Flavours

2007 ◽  
Vol 60 (10) ◽  
pp. 1356-1366 ◽  
Author(s):  
Lucy Chambers ◽  
Sirous Mobini ◽  
Martin R. Yeomans
Keyword(s):  
Preference Model ◽  
Deprivation State ◽  
Motivational States ◽  
Subject Design ◽  
Before And After ◽  
Flavour Preference

Previous studies found that caffeine consumers acquired a liking for the flavour of novel caffeinated drinks when these drinks were consumed repeatedly in a caffeine-deprived, but not nondeprived, state. Expression of this acquired liking appeared acutely sensitive to current caffeine deprivation state, but the use of between-subjects designs confounded interpretation of those studies. The present study evaluated these findings further using a within-subject design, with one flavour paired with caffeine (CS +) and the second with the absence of caffeine (CS–). During four CS + and four CS– training days, 32 moderate caffeine consumers alternatively consumed a novel flavoured drink a CS + paired with caffeine and a CS– flavour paired with placebo. Participants evaluated both drinks before and after training in two motivational states: caffeine deprived and nondeprived. As predicted, pleasantness ratings for the caffeine-paired flavour increased overall. However, this acquired liking was only significant when tested in a caffeine-deprived state. These data are consistent with a conditioned-flavour preference model and imply that expression of acquired liking for a novel caffeinated flavour depends on the need for the effects of caffeine at the time when the drink is evaluated.

scholarly journals Licking microstructure and hedonic changes after flavour preference learning in rats

2019 ◽  
Vol 72 (12) ◽  
pp. 2717-2725 ◽  
Author(s):  
John Edmond Riordan ◽  
Dominic Michael Dwyer
Keyword(s):  
Conditioned Stimulus ◽  
Cluster Size ◽  
Meta Analysis ◽  
Effect Sizes ◽  
Preference Learning ◽  
Training Methods ◽  
Hedonic Value ◽  
Learned Preference ◽  
Reliable Preference ◽  
Flavour Preference

Pairing a neutral flavour conditioned stimulus (CS) with a nutrient reward will create a learned preference for that CS. Prior studies suggest that this is accompanied by an increase in the hedonic value of the CS, although the reliability of this effect is yet to be fully established. Here, flavour CS+s were mixed with either 16% sucrose or maltodextrin (with control CS-s mixed with 2% solutions of the same carbohydrate). While a reliable preference for the CS+ was seen in every case, and there was a learned increase in lick cluster size when all conditions were considered together, this difference was significant in only one experimental condition considered alone. A meta-analysis of these results and similar published licking microstructure analysis studies found that the Cohen’s dav effect size for changes in licking microstructure after flavour preference learning was 0.16. This is far smaller than the effect sizes reported when assessing learned hedonic changes in flavour preference based on other test or training methods. Although this confirms that flavour preference learning produces hedonic changes in the cue flavours, the analysis of licking microstructure with training based on voluntary consumption of CS and unconditioned stimulus (US) compounds may be an insensitive means of assessing such effects.

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