title: Negative anticipatory contrast and preference conditioning: flavor cues support preference conditioning, and environmental cues support contrast.
abstract: In 2 experiments, access to a 0.15% saccharin solution was followed on alternating days by access to a 32% sucrose solution and the same saccharin solution. In Experiment 1, rats increased both intake of and preference for a flavored saccharin solution that predicted sucrose, but neither effect was found using a predictive odor cue alone. Experiment 2 replicated the predictive flavor results but showed suppression of saccharin intake when environmental cues predicted sucrose. When both flavor and environment predicted sucrose, saccharin intake did not change, but preference for the predictive flavor increased. Discriminative taste cues appear to facilitate the development of preference conditioning, but environmental cues favor negative anticipatory contrast effects. Also, preference conditioning and contrast may develop concurrently and compete for expression.
authors.affiliation: Indiana University, Bloomington 47405.
authors.forename: G A
authors.initials: GA
authors.lastname: Lucas
authors.forename: W
authors.initials: W
authors.lastname: Timberlake
mesh_terms: D000818:Animals; D001245:Association Learning; D003214:Conditioning, Classical; D003463:Cues; D002149:Energy Intake; D005518:Food Preferences / Q000523:psychology; D008297:Male; D011939:Mental Recall; D051381:Rats; D011919:Rats, Inbred Strains; D012903:Smell; D012931:Social Environment; D013649:Taste