无条件刺激贬值对营养条件性风味偏好的影响。
Unconditioned stimulus devaluation effects in nutrient-conditioned flavor preferences.
作者信息
Delamater Andrew R, Campese Vincent, LoLordo Vincent M, Sclafani Anthony
机构信息
Department of Psychology, Brooklyn College of the City University of New York (CUNY), NY 11210, USA.
出版信息
J Exp Psychol Anim Behav Process. 2006 Jul;32(3):295-306. doi: 10.1037/0097-7403.32.3.295.
Experiments with different temporal relations between the conditioned stimulus (CS) and the unconditioned stimulus (US) in conditioning assessed whether US devaluation effects can be obtained after nutrient-conditioned flavor preference learning. One flavor (CScarb) was paired with a carbohydrate, Polycose; a 2nd flavor (CSprot) was paired with a protein, casein; and a 3rd flavor (CS-) was presented by itself. Following conditioning, one of the nutrients was devalued through pairings with lithium chloride in the absence of the CS flavors. In a subsequent 2-bottle test, rats preferred CScarb over CSprot; however, this preference was smaller when the carbohydrate was devalued than when the protein was devalued. Results suggest that CS flavors are able to form associations with the sensory features of nutrient USs under a wide variety of circumstances.
在条件反射中，通过对条件刺激（CS）和无条件刺激（US）之间不同时间关系进行实验，评估了在营养条件性味觉偏好学习后是否能够获得无条件刺激贬值效应。一种味道（CScarb）与碳水化合物聚葡萄糖配对；第二种味道（CSprot）与蛋白质酪蛋白配对；第三种味道（CS-）单独呈现。条件反射后，其中一种营养素在没有CS味道的情况下与氯化锂配对，从而使其贬值。在随后的双瓶测试中，大鼠更喜欢CScarb而不是CSprot；然而，当碳水化合物贬值时，这种偏好比蛋白质贬值时更小。结果表明，在多种情况下，CS味道能够与营养性无条件刺激的感官特征形成关联。
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