Unconditioned stimulus devaluation effects in nutrient-conditioned flavor preferences.
Unconditioned stimulus devaluation effects in nutrient-conditioned flavor preferences.
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DOI：
10.1037/0097-7403.32.3.295
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发表时间：
2006-07-01
期刊：
影响因子：
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通讯作者：
Sclafani, Anthony
中科院分区：
文献类型：
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作者：
Delamater, Andrew R.;Campese, Vincent;Sclafani, Anthony
通过条件刺激（CS）和非条件刺激（US）之间不同时间关系的实验，评估了营养条件化味觉偏好学习后是否能获得US贬值效应。一种风味（CScarb）与碳水化合物Polycose配对;第二种风味（CSprot）与蛋白质酪蛋白配对;第三种风味（CS-）本身呈现。调节后，其中一种营养素通过在没有CS风味剂的情况下与氯化锂配对而贬值。在随后的2瓶测试中，大鼠更喜欢CScarb而不是CSprot;然而，当碳水化合物贬值时，这种偏好小于蛋白质贬值时。结果表明，CS风味能够在各种情况下与营养US的感官特征形成关联。
Experiments with different temporal relations between the conditioned stimulus (CS) and the unconditioned stimulus (US) in conditioning assessed whether US devaluation effects can be obtained after nutrient-conditioned flavor preference learning. One flavor (CScarb) was paired with a carbohydrate, Polycose; a 2nd flavor (CSprot) was paired with a protein, casein; and a 3rd flavor (CS-) was presented by itself. Following conditioning, one of the nutrients was devalued through pairings with lithium chloride in the absence of the CS flavors. In a subsequent 2-bottle test, rats preferred CScarb over CSprot; however, this preference was smaller when the carbohydrate was devalued than when the protein was devalued. Results suggest that CS flavors are able to form associations with the sensory features of nutrient USs under a wide variety of circumstances.