Human sensory preconditioning in a flavor preference paradigm.
This experiment adapted a sensory preconditioning (SPC) procedure using human participants to determine if conditioning (Cond) to one flavor (the conditioned flavor) will enhance liking for another flavor (the SPC flavor) associated with it prior to training. Participants in one of three groups (N=40 per group) consumed and rated plain or sweetened cherry and grape kool-aids in four phases. In baseline and SPC phase, ratings for a plain cherry, grape, and cherry-grape mixture were similar. In training, one flavor was sweetened (SPC+Cond and Cond Only groups) or unsweetened (SPC Only group) and ratings increased only for the flavor that was sweetened. In test, Group SPC+Cond rated the conditioned flavor and the SPC flavor as more liked and tasting sweeter. Group Cond Only rated only the conditioned flavor as more liked and tasting sweeter. Group SPC Only showed no change in ratings from baseline to test. These are the first data to show SPC learning using a flavor preference paradigm with human participants.
Department of Psychology, Saint Bonaventure University, 3261 West State Street, St. Bonaventure, NY 14778, USA. gprivite@sbu.edu
Gregory J
GJ
Privitera
Colleen P
CP
Mulcahey
Cassandra M
CM
Orlowski
D000293:Adolescent; D003213:Conditioning, Psychological; D005260:Female; D005421:Flavoring Agents; D005518:Food Preferences; D006801:Humans; D007858:Learning / Q000502:physiology; D008297:Male; D011795:Surveys and Questionnaires; D013549:Sweetening Agents; D013649:Taste; D055815:Young Adult
D005421:Flavoring Agents; D013549:Sweetening Agents