title: Acquired flavour preferences: contextual control of adaptation-level effects.
abstract: This experiment investigated the role of context in the expression of conditioned flavour preferences. Rats were trained on a mixture of almond and sucrose and were then given intermixed exposures to almond in one context (Context A) and to sucrose in a second context (Context S). Finally, choice tests were given in both contexts, with one group given almond-versus-water tests and the other almond + sucrose-versus-sucrose tests. Preference for almond over water was greater in Context A than in Context S. Conversely, preference for almond + sucrose over sucrose was greater in Context S than in Context A. These results suggest that the perceived sweetness of a flavour depends on the context in which it is presented and confirm that expression of a flavour preference depends on the type of test employed.
authors.affiliation: University of Sydney, Sydney, Australia.
authors.forename: Lucy
authors.initials: L
authors.lastname: Albertella
authors.forename: Justin A
authors.initials: JA
authors.lastname: Harris
authors.forename: Robert A
authors.initials: RA
authors.lastname: Boakes
mesh_terms: D000818:Animals; D001245:Association Learning; D002755:Choice Behavior; D003213:Conditioning, Psychological; D004326:Drinking; D005518:Food Preferences / Q000523:psychology*; D008297:Male; D051381:Rats; D017208:Rats, Wistar; D012931:Social Environment; D013649:Taste