Boakes Robert A, Colagiuri Ben, Mahon Michelle
School of Psychology, University of Sydney, NSW 2006, Australia.
J Exp Psychol Anim Behav Process. 2010 Jan;36(1):117-25. doi: 10.1037/a0016772.
Food-deprived rats learned to avoid a flavor negatively correlated with access to a rich nutrient, 20% maltodextrin (20M) solution. This avoidance in two-bottle choice tests was produced by training consisting of either an unpaired condition where sessions of unflavored 20M were intermixed with sessions of 2 or 3% maltodextrin (2M or 3M) flavored with salt (Experiment 1) or almond (Experiments 3 and 4) or a differential conditioning procedure where one flavor was mixed with 20M and another with 2M (Experiment 2). Avoidance was counter-conditioned by mixing the target flavor with 20M (Experiment 1), generalized to a neutral context (Experiment 3), and displayed strong resistance to extinction (Experiment 4). The results demonstrated that food avoidance learning can occur in the absence of an aversive unconditioned stimulus and indicated that unpaired control groups and differential conditioning procedures may be misleading in flavor preference learning research when further control conditions are absent.
食物匮乏的大鼠学会了避开与获取富含营养的20%麦芽糊精（20M）溶液呈负相关的味道。在双瓶选择测试中，这种回避是通过以下训练产生的：一种是未配对条件，即无味的20M试验与用盐（实验1）或杏仁（实验3和4）调味的2%或3%麦芽糊精（2M或3M）试验混合进行；另一种是差异条件训练程序，即一种味道与20M混合，另一种与2M混合（实验2）。通过将目标味道与20M混合（实验1），回避反应得到了反向条件作用，这种回避反应泛化到了中性环境（实验3），并且表现出对消退的强烈抵抗（实验4）。结果表明，在没有厌恶型无条件刺激的情况下也会发生食物回避学习，并且表明当缺乏进一步的控制条件时，未配对对照组和差异条件训练程序在味道偏好学习研究中可能会产生误导。
