Conditioned taste preferences based on caloric density.
Conditioned taste preferences based on caloric density.
复制标题
根据热量密度调节口味偏好。
DOI：
10.1037//0097-7403.7.1.59
复制
发表时间：
1981
期刊：
影响因子：
--
通讯作者：
Christian S. Crandall
中科院分区：
文献类型：
--
作者：
R. Bolles;Linda Hayward;Christian S. Crandall
条件反射包括在高卡路里密度的人工饮食中添加一种口味(例如香草)，在类似的低卡路里饮食中添加第二种口味(例如八角)。当老鼠用添加了这些口味的相同食物进行测试时，它们表现出对高卡路里口味的强烈偏好。四个实验的条件反射参数不同，表明味觉偏好的条件反射是快速而有力的，并且在一系列条件刺激参数范围内具有通用性。最后的实验表明，这种条件作用的非条件性刺激可能是某种口头暗示，例如淀粉的味道，这与卡路里益处相关，而不是卡路里益处本身。
Conditioning involved adding one flavor (e.g., vanilla) to an artificial diet of high caloric density and a second flavor (e.g., anise) to a similar low-calorie diet. When the rats were tested with identical foods to which the flavors were added, they showed a strong preference for the high-calorie flavor. The parameters of conditioning were varied in four experiments, which showed that the conditioning of taste preferences is rapid and powerful and has generality over a range of conditioned stimulus parameters. The last experiment indicated that the unconditioned stimulus for this conditioning is probably some oral cue, such as the taste of starch, which is correlated with caloric benefit, rather than caloric benefit per se.