Nonreinforced flavor exposure attenuates the effects of conditioned taste aversion on both flavor consumption and cue palatability
Nonreinforced flavor exposure attenuates the effects of conditioned taste aversion on both flavor consumption and cue palatability
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非强化风味暴露会减弱条件性味觉厌恶对风味摄入量和线索适口性的影响。
DOI：
10.3758/s13420-013-0114-x
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发表时间：
2013-12-01
影响因子：
1.8
通讯作者：
Lopez, Matias
中科院分区：
文献类型：
--
作者：
Dwyer, Dominic Michael;Gasalla, Patricia;Lopez, Matias
非强化的暴露于一个线索往往会削弱随后的条件反射与线索-一种被称为潜在抑制（LI）的效果。在这里报道的两个实验中，我们研究了LI效应的背景下，条件性味觉厌恶的消费量和微观结构的消费行为（舔集群的平均大小）。可以采取后一种措施来反映对所消耗的溶液的情感反应或适口性。在这两个实验中，暴露于一个待调节的风味配对之前，由氯化锂产生的恶心的味道衰减的减少消费和减少舔集群大小通常产生的味觉厌恶学习。此外，我们观察到一种倾向（特别是在舔集群措施）nonreinforced曝光，以减少neophobic反应的测试口味。两者合计，这些结果加强了以前的实验中使用的味觉反应性方法，LI衰减的影响，味觉厌恶消费和线索适口性的建议。目前的结果也支持了这一建议，即在以前的研究中，未能看到消费和适口性的并发LI的影响是由于味觉反应性分析所需的口服味觉输液方法产生的上下文特异性。最后，事实上，在消费和舔簇大小的条件变化的灭绝模式不受预暴露的线索口味的影响表明，LI影响的数量，但没有质量的条件味觉厌恶。
Nonreinforced exposure to a cue tends to attenuate subsequent conditioning with that cue-an effect referred to as latent inhibition (LI). In the two experiments reported here, we examined LI effects in the context of conditioned taste aversion by examining both the amount of consumption and the microstructure of the consummatory behavior (in terms of the mean size of lick clusters). The latter measure can be taken to reflect affective responses to, or the palatability of, the solution being consumed. In both experiments, exposure to a to-be-conditioned flavor prior to pairing the flavor with nausea produced by lithium chloride attenuated both the reduction in consumption and the reduction in lick cluster sizes typically produced by taste aversion learning. In addition, we observed a tendency (especially in the lick cluster measure) for nonreinforced exposure to reduce neophobic responses to the test flavors. Taken together, these results reinforce the suggestion from previous experiments using taste reactivity methods that LI attenuates the effects of taste aversion on both consumption and cue palatability. The present results also support the suggestion that the failure in previous studies to see concurrent LI effects on consumption and palatability was due to a context specificity produced by the oral taste infusion methods required for taste reactivity analyses. Finally, the fact that the pattern of extinction of conditioned changes in consumption and in lick cluster sizes was not affected by preexposure to the cue flavors suggests that LI influenced the quantity but not the quality of conditioned taste aversion.