Learned flavor preferences based on calories are independent of initial hedonic value
| Autor: | Ronald Mehiel, Robert C. Bolles |
|---|---|
| Rok vydání: | 1988 |
| Předmět: |
Taste
Calorie Caloric theory Experimental and Cognitive Psychology Behavioral Neuroscience chemistry.chemical_compound Neuropsychology and Physiological Psychology chemistry Statistics Conditioning Animal Science and Zoology Psychology Saccharin Social psychology Preference (economics) Value (mathematics) General Psychology Flavor |
| Zdroj: | Animal Learning & Behavior. 16:383-387 |
| ISSN: | 1532-5830 0090-4996 |
| DOI: | 10.3758/bf03209376 |
| Popis: | In three experiments, the learning of flavor preferences due to pairing with calories was examined. In Experiment 1, the relative hedonic values of four isocaloric solutions and saccharin were assessed by offering these substances simultaneously to naive rats. The caloric solutions were then used to condition a flavor preference in separate groups of rats. Although the solutions were reliably different in unconditioned hedonic value, the conditioned flavor preferences were identical. In Experiment 2, we compared solutions of sucrose and saccharin that were equal in unconditioned hedonic value. Only the sucrose conditioned a preference. Finally, in Experiment 3, preferences were found to be sensitive to the number of calories available during conditioning. These results are discussed in terms of a peripheral cholecystokinin (CCK) reflex and the integration of that information along with taste information at the area postrema (AP) and surrounding nuclei. It is proposed that CCK acts centrally to adjust the incentive motivation or hedonic value of flavors. |
| Databáze: | OpenAIRE |
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