Hunger and conditioned flavor preferences.

1990 ◽  
pp. 157-169 ◽  
Author(s):  
Elizabeth D. Capaldi
Keyword(s):  
Conditioned Flavor

scholarly journals Conditioned Flavor Aversion: A Mechanism for Goats to Avoid Condensed Tannins in Blackbrush

1990 ◽  
Vol 136 (6) ◽  
pp. 810-828 ◽  
Author(s):  
F. D. Provenza ◽  
E. A. Burritt ◽  
T. P. Clausen ◽  
J. P. Bryant ◽  
P. B. Reichardt ◽  
...  
Keyword(s):  
Condensed Tannins ◽  
Flavor Aversion ◽  
Conditioned Flavor Aversion ◽  
Conditioned Flavor

scholarly journals Assessing the inhibitory properties of a latent inhibitor in flavor-aversion learning

2021 ◽  
Author(s):  
Unai Liberal ◽  
Gabriel Rodríguez ◽  
Geoffrey Hall
Keyword(s):  
Latent Inhibition ◽  
Target Stimulus ◽  
Aversion Learning ◽  
Latent Inhibition Effect ◽  
Conditioned Inhibitor ◽  
Flavor Aversion ◽  
Inhibition Effect ◽  
Initial Expectation ◽  
Aversion Conditioning ◽  
Conditioned Flavor

AbstractIn Experiment 1, rats received 16 nonreinforced trials of exposure to a flavor (A) that was subsequently used as the conditioned stimulus in flavor-aversion conditioning. In the critical condition, Flavor A was presented in compound with a different novel flavor on each of the eight daily trials. This treatment produced latent inhibition, in that this preexposure retarded conditioning just as did 16 trials with A alone. Rats in the control conditions, given no preexposure or exposure just to the sequence of novel flavors, learned readily. Experiment 2 examined the effects of these forms of preexposure on performance on a summation test, in which Flavor A was presented in compound with a separately conditioned flavor (X). The preexposure procedure in which A was presented along with novel flavors rendered A effective in inhibiting the response conditioned to X on that test. The conclusion, that this form of training can establish the target stimulus as a conditioned inhibitor, is predicted by the account of latent inhibition put forward by Hall and Rodríguez (2010) which proposes that the latent inhibition effect is a consequence both of a reduction in the associability of the stimulus and of a process of inhibitory associative learning that opposes the initial expectation that a novel event will be followed by some consequence.

Systemic BrdU induces conditioned flavor aversions and c-Fos

Appetite ◽  
2010 ◽  
Vol 54 (3) ◽  
pp. 653
Author(s):  
A. Kimbrough ◽  
B.S. Kwon ◽  
T.A. Houpt
Keyword(s):  
Conditioned Flavor Aversions ◽  
Conditioned Flavor
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