Hermans Dirk, Baeyens Frank, Lamote Sabine, Spruyt Adriaan, Eelen Paul
Department of Psychology, University of Leuven, Belgium.
Exp Psychol. 2005;52(3):180-6. doi: 10.1027/1618-3169.52.3.180.
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.
本研究旨在调查对原本中性的食物刺激的情感启动效应，这些食物刺激最近通过气味条件作用获得了它们的情感意义。在第一阶段，不同品牌酸奶的图片（条件刺激）与积极或消极气味（无条件刺激）相继呈现。在随后的阶段，酸奶条件刺激在情感启动程序中用作启动刺激。评分数据表明，习得程序产生了可靠的评价性学习效应。这可以通过启动任务的结果得到证实。与与消极气味相关联的条件刺激相比，当积极目标词之前出现与积极气味相关联的条件刺激时，参与者对积极目标词的反应更快，错误更少。消极目标则呈现相反的模式。基于这些发现，有人提出情感启动可能用作评价性学习的无需求测量方法。
