Affective priming as an indirect measure of food preferences acquired through odor conditioning.
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 yogurts (CSs) were contingently presented with a positive or negative odor (US). In a subsequent phase, the yogurt 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.
Hermans
Dirk
D
Department of Psychology, University of Leuven, Belgium. Dirk.Hermans@psy.kuleuven.ac.be
Baeyens
Frank
F
Lamote
Sabine
S
Spruyt
Adriaan
A
Eelen
Paul
P
D000328:Adult; D000339:Affect; D001143:Arousal; D001245:Association Learning; D001288:Attention; D002755:Choice Behavior; D003214:Conditioning, Classical; D005260:Female; D005518:Food Preferences / Q000523:psychology*; D005793:Generalization, Psychological; D006801:Humans; D008297:Male; D009812:Odorants; D010364:Pattern Recognition, Visual; D011601:Psychophysics; D011930:Reaction Time; D012903:Smell; D014163:Transfer, Psychology; D014706:Verbal Learning