title: Effects of retention intervals on the magnitude of optokinetic rotation-induced taste aversions.
abstract: This study investigated the effects of different retention intervals on the magnitude of optokinetic rotation-induced conditioned taste aversions in humans. Two experiments were conducted. In Exp. 1, 20 subjects were divided into two groups, a CS-UCS group in which drinking soybean milk was paired with optokinetic rotation-induced gastric illness and a CS-Only group in which drinking soybean milk was not paired with optokinetic rotation. Analysis indicated that two days after pairing soybean milk drinking with optokinetic rotation, the subjects in the CS-UCS group had significantly reduced palatability ratings of soybean milk and lower consumption of soybean milk than those in the CS-Only group. In Exp. 2, 40 subjects were divided into four CS-UCS groups with 1-day, 3-day, 5 day, and 10-day retention intervals between the session of pairing soybean milk with optokinetic rotation and the session of retasting soybean milk. Analysis yielded no significant differences among four groups on palatability of soybean milk and consumption of soybean milk in the retasting session. It is concluded that optokinetic rotation is an effective unconditioned stimulus for conditioned taste aversions formation and that the aversion has a retention period of at least 10 days.
authors.affiliation: Department of Psychology, Humboldt State University, Arcata, CA 95521, USA. sh4@axe.humboldt.edu
authors.forename: S
authors.initials: S
authors.lastname: Hu
authors.forename: K A
authors.initials: KA
authors.lastname: Player
mesh_terms: D001362:Avoidance Learning; D003213:Conditioning, Psychological; D005260:Female; D006801:Humans; D008297:Male; D009041:Motion Sickness; D011897:Random Allocation; D012153:Retention, Psychology; D012399:Rotation; D013025:Glycine max; D013649:Taste; D013997:Time Factors