Affective priming as an indirect measure of food preferences acquired through odor conditioning
Affective priming as an indirect measure of food preferences acquired through odor conditioning
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DOI：
10.1027/1618-3169.52.3.180
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发表时间：
2005-01-01
影响因子：
1.3
通讯作者：
Eelen, P
中科院分区：
文献类型：
--
作者：
Hermans, D;Baeyens, F;Eelen, P
本研究旨在研究情绪启动对原本中性的食物刺激物的作用，这些刺激物最近通过气味条件作用获得了其情感意义。在第一阶段，不同品牌的酸奶(CS)的图片被随机呈现出正面或负面气味(美国)。在随后的阶段中，酸奶CS被用作情感启动程序中的引发剂。评分数据显示，习得过程产生了可靠的评价性学习效果。启动任务的结果可能证实了这一点。与与负面气味相关的CS相比，受试者对积极目标词的反应更快，错误更少。对于负面目标，出现了相反的模式。基于这些发现，我们建议情感启动可以作为一种无要求的评价性学习措施。
The present study aimed at investigating affective priming for originally neutral food stimuli that recently acquired their affective meaning through odor conditioning. In a first phase, pictures of different brands of yoghurts (CSs) were contingently presented with a positive or negative odor (US). In a subsequent phase, the yoghurt CSs were used as primes in an affective priming procedure. Rating data showed that the acquisition procedure resulted in a reliable evaluative learning effect. This could be corroborated by the results of the priming task. Participants responded faster to positive target words and made fewer errors when they were preceded by a CS that had been associated with a positive odor, as compared to a CS that was associated with a negative odor. A reversed pattern was present for negative targets. Based on these findings, it is suggested that affective priming might be used as a demand-free measure of evaluative learning.