Delamater Andrew R
Brooklyn College of the City University of New York, Brooklyn, NY, USA.
J Exp Psychol Anim Behav Process. 2007 Apr;33(2):160-71. doi: 10.1037/0097-7403.33.2.160.
In a series of 4 experiments, the effects of extinction on flavor preferences conditioned by mixing flavor cues with a nutrient were examined. In each experiment it was observed that rats preferred a flavor cue that had not undergone extinction to one that had. In addition, this preference was reversed in subjects trained thirsty (Experiments 1 and 2) if the associated nutrient had been devalued prior to the test or the preference for the nonextinguished cue was attenuated by nutrient devaluation in subjects trained hungry (Experiments 3 and 4). The results suggest that extinction may weaken associations between the flavor and the specific sensory properties of the nutrient and, for subjects trained hungry, between the flavor and the motivational components of the nutrient as well.
在一系列4个实验中，研究了消退对通过将味道线索与一种营养物混合而形成的味道偏好的影响。在每个实验中都观察到，大鼠更喜欢未经历消退的味道线索，而不是经历过消退的味道线索。此外，如果相关营养物在测试前已失活，那么在口渴状态下训练的实验对象（实验1和2）中，这种偏好会发生逆转；或者在饥饿状态下训练的实验对象（实验3和4）中，对未消退线索的偏好会因营养物失活而减弱。结果表明，消退可能会削弱味道与营养物特定感官特性之间的关联，对于饥饿状态下训练的实验对象来说，也会削弱味道与营养物动机成分之间的关联。
